HACCP Model for Raw Non-Intact Fresh Ground Pork Sausage Patties
Replaces: 1996 Version of the Guidance
The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule in July 1996. The HACCP regulations (9 CFR Part 417) require establishments to develop and implement a system of controls designed to address safety hazards reasonably likely to occur in their production process. Therefore, this HACCP model’s focus, and the focus of the other HACCP models, is on product safety.
With the rule, FSIS made available a generic model for each food processing category defined in the regulation (9 CFR 417.2(b)(1)). The generic models have been updated since their initial publication to be consistent with current science and policy.
Generic models serve as useful examples of how to meet the regulatory requirements. Each model represents a food processing category.
Disclaimer: The contents of this guidance document do not have the force and effect of law and are not meant to bind the public in any way. This document is intended only to provide clarity to the public regarding existing requirements under the law or agency policies.