Resources and Information
Food Safety Information for Small and Very Small Plants - Brochure* | PDF
FSIS offers a variety of resources to assist small and very small plants with their HACCP programs. (Please use the PDF version for orders by surface mail or fax.)
* Includes online order form.
USDA National Agricultural Library, Food Safety Information Center
The Center provides food safety information to educators, industry, researchers and the general public. A database of education and training materials is available.
Online ToolsAntimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments
Pennsylvania State University has developed a DVD and an intervention booklet for small and very small meat and poultry plants with funding from a USDA-CSREES grant. This information describes an effective antimicrobial intervention for red meat carcasses processed in very small meat plants.
The validation page provides an information resource on validation to small and very small meat and poultry establishments in order to help them obtain information to support the scientific design of their HACCP systems.
Pathogen Modeling Program (PMP)
The PMP is a package of models that can be used to predict the growth and inactivation of foodborne bacteria, primarily pathogens, under various environmental conditions. It was developed and is maintained by The USDA Agricultural Research Service (USDA-ARS).
Predictive Microbiology Information Portal (PMIP)
USDA portal offers predictive modeling tools and food microbiology information, with emphasis on research, regulations and resources related to Listeria monocytogenes in ready-to-eat foods.
Supporting Documentation Materials for HACCP Decisions
From Ohio State University.
DocumentsHow to Develop a Meat and Poultry Product Recall Plan (May 2013; PDF Only)
FSIS developed this guidebook and accompanying workbook to aid small and very small establishments that produce meat and poultry products in designing and implementing an effective recall plan.
HACCP Systems Validation Documents (PDF Only)
FSIS makes available three documents on the validation of HACCP systems.
Controlling Listeria monocytogenes
This document was created to assist establishments in reassessing their HACCP plans with respect to the hazard that may be presented by L. monocytogenes, and to provide examples of practices that have been used successfully by other meat and poultry producing establishments.
Guidebook for the Preparation of HACCP Plans and Generic HACCP Models
Guide to E. coli O157:H7 Testing of Raw Ground Beef and Raw Ground Beef Components
This document is designed to assist both grinders and raw material suppliers by explaining what product will be considered to be covered by an FSIS sample. To obtain a copy of these guidelines, visit the South West Meat Association Web site at http://www.southwestmeat.org or the National Meat Association web site at http://www.nmaonline.org.
Industry Best Practices for Holding Tested Products
This document was designed to encourage all establishments to hold products that are tested for adulterants until the results are received and to assist companies in developing best practices to ensure that they in fact do so. To obtain a copy of this document, visit the International HACCP Alliance Web site at the following address: http://haccpalliance.org/alliance/bestpractices.html
Materials from Workshops for Small Plants
Meat, Poultry and Egg Product Inspection Directotry
Access the listing of establishments that produce meat, poultry, and/or egg products regulated by USDA's Food Safety and Inspection Service.
Microbiological Hazard Identification Guide
This guide aids very small plant operators in identifying microbial hazards associated with meat and poultry components in their products.
The Beef Industry Food Safety Council (BIFSCo) brings together representatives from all segments of the beef industry to develop industry-wide, science-based strategies to solve the problem of E. coli O157:H7 and other foodborne pathogens in beef.
HACCP Contacts and Coordinators provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants.
International HACCP Alliance
The International HACCP Alliance, housed within the Department of Animal Science at Texas A&M University, was developed to provide a uniform program to assure safer meat and poultry products.