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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Small and Very Small Inspected Meat, Poultry, or Egg Product Establishments (Fiscal Year 2005)

Cooperative Agreements
 
 
Note: Work Products are available from some of these completed projects. These products, although available to the public, belong to the cooperators indicated and do not necessarily reflect USDA Policy.

PROJECT: Development and Assessment of Educational Materials for Improving Food Safety in Small and Very Small Meat Processing Establishments
Project Objective To develop user-friendly educational materials on HACCP and SSOP concepts and requirements, and State and Federal meat and poultry inspection program requirements, translate them to Hmong and Spanish, and distribute them to the owners and operators of small and very small meat and poultry plants regulated by the Minnesota State Meat Inspection Program.
Project Number; Completion Date FSIS-C-19-2005
September 2006
Work Product Meeting the Requirements for Federal or State Meat Inspections: SSOP and HACCP Basics (DVD) (English, Spanish, Hmong)
Cooperator Minnesota Department of Agriculture, Meat and Poultry Inspection Program
FSIS Project Manager & Phone Ellyn Blumberg
(202) 690-6520
Product Access Copies Available:
http://www.fsis.usda.gov/Science/
HACCP_Resources_Order_Form/index.asp


 
PROJECT: Development of an Online HACCP Course and Hazard Analysis Resource List for Shell and Further Processed Eggs
Project Objective To develop an online HACCP certification training program (fee for service) and information resource/reference center for small and very small shell egg and further processed egg processors.
Project Number; Completion Date FSIS-C-20-2005
December 2006
Work Product Egg HACCP (Online)
Cooperator Texas Tech University
FSIS Project Manager & Phone Sally Fernandez
(202) 690-6520
Product Access Texas Tech University Web Link: http://citreon.tosm.ttu.edu/haccp/
egghaccp/english_public/introduction.htm


 
Project: Pathogen Modeling Program Development Project Predictive Microbiology Information Portal (PMIP)
Project Objective To provide small and very small meat and poultry processors with a comprehensive Web site that will locate and retrieve predictive models, research data, relevant regulatory policies and guidelines for use in their Hazard Analysis, Critical Control Point (HACCP) food processing systems.
Completion Date May 2007
Work Product Predictive Microbiological Information Portal (Online)
Cooperator U.S. Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center (ARS-ERRC)
FSIS Project Manager & Phone Kathleen Barrett
(202) 690-6520
Product Access Web Link:
http://www.fsis.usda.gov/Science/
Resources_&_Information/index.asp

ARS Web Link:
http://ars.usda.gov/Services/docs.htm?docid=6786
 



 
Project: Sampling and Statistical Process Control
Project Objective To develop a workbook for small and very small processing plants describing current sampling and Statistical Process Control (SPC) methods and requirements, their potential for use, and how to incorporate them within a given facility.
Project Number; Completion Date FSIS-C-02-2006
February 2007
Work Product Sampling and Statistical Process Control (Workbook)
Cooperator Winrock International
FSIS Project Manager & Phone Kathleen Barrett
(202) 690-6520
Product Access Release date to be determined.


 
PROJECT: Evaluation and Maintenance of the Supporting Documentation Materials for Hazard Decisions and HACCP Plan Implementation and Record Management
Project Objective To provide meat and poultry processors current food safety-related data and guidelines that they may use when documenting their HACCP decisions during hazard analysis, validation of plans and corrective actions.
Project Number; Completion Date FSIS-C-58-2003A
January 2007
Work Product Supporting Documentation Materials for HACCP Decisions, revised 2007 (Workbook)
Cooperator Ohio State University
FSIS Project Manager & Phone Kathleen Barrett
(202) 690-6520
Product Access Copies Available:
http://www.fsis.usda.gov/Science/
HACCP_Resources_Order_Form/index.asp


Ohio State University Web Link:
http://www.ag.ohio-state.edu/~meatsci/HACCPsupport.html


 
PROJECT: HACCP Plan Implementation and Records Management
Project Objective To provide very small meat processors with well-designed examples of Critical Control Points (CCPs), how to conduct process verification, pre-shipment review, and manage CCP records.
Project Number; Completion Date FSIS-C-58-2003A
April 2007
Work Product HACCP Plan Implementation and Records Management, revised 2007 (DVD and Workbook)
Cooperator Ohio State University
FSIS Project Manager & Phone Kathleen Barrett
(202) 690-6520
Product Access Copies Available:
http://www.fsis.usda.gov/Science/
HACCP_Resources_Order_Form/index.asp


 
PROJECT: Hot Water Interventions for Carcasses for the Control of E. coli O157:H7 in Small and Very Small Meat Processing Plants
Project Objective To evaluate current and standardized beef slaughter interventions and controls utilized by small meat processing plants throughout the United States and to establish a reference document, including performance standards, for use by small and very small meat processors.
Project Number; Completion Date FSIS-C-32-2004
February 2007
Work Product Hot Water Interventions for Carcasses for the Control of E. coli O157:H7 in Small and Very Small Meat Processing Plants (Report)
Cooperators University of Nebraska (Lead), Kansas State University; University of Kentucky; North Carolina State University
FSIS Project Manager & Phone Kathleen Barrett
(202) 690-6520
Product Access Please contact the FSIS Project Manager for copies.
Last Modified Apr 16, 2014