Small & Very Small Plant Guidance

Plain Language Resources

Find what you need in our guidebooks and educational materials. These resources are written for small and very small federal- and state-inspected establishment owners and operators who produce meat, poultry and egg products. Get help, in plain language, translating FSIS rules and regulations into daily operational practices.

Summary of Federal Inspection Requirements for Meat Products | Korean

Developing a Recall Plan: Guidelines for Meeting 9 CFR §418

Avian Influenza Training
Provides the inplant inspection team with the information and resources needed to recognize clinical signs and gross lesions that could be suggestive of Avian Influenza.

Meat, Poultry and Processed Egg Products Inspection Videos
A collection of streaming video and audio resources for meat, poultry and processed egg product inspection.

Regulatory Education Web Seminars
View the various regulatory education video sessions provided to promote a uniform understanding of the regulations.

Resources to Order

See Also: USDA National Agricultural Library, Food Safety Research Information Office
The Food Safety Research Information Office (FSRIO) supports the research community by collecting, organizing and disseminating food safety information

Online Tools

Antimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments
Pennsylvania State University developed 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.

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.

Documents

How to Develop a Meat and Poultry Product Recall Plan

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.orgor 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

People & Groups Who Can Help

Beef Industry Food Safety Council (BIFSCO)
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.

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.

Meat, Poultry and Egg Product Inspection Directory
Access the listing of establishments, regulated by USDA's Food Safety and Inspection Service, that produce meat, poultry, and/or egg products

Rural Development State Contact Information
Access detailed information about Rural Development programs and applications for financial assistance.

State HACCP Contacts & Coordinators
HACCP Contacts and Coordinators provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants.

Antimicrobial 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.

Federal Grant of Inspection Guide
Provides requirements for Hazard Analysis and Critical Control Point (HACCP) and Sanitation Standard Operating Procedures (SSOPs) and outlines the step-by-step process applicants can follow to obtain a grant of inspection.

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Small Plant Help Desk

Find answers to common questions from small and very small plant owners and operators across the country or submit a question to the technical experts on the Small Plant Help Desk.

Resources Ordering Form

Use this form to request copies of materials in the Food Safety brochure.

Access Form

Appealing Inspection Decisions

Find information to help small and very small plants understand the process of appealing inspection decisions, including: to whom the Appeal should be directed, what documents should be included with the Appeal, when to expect a response to the Appeal, and how to make an appeal within the Public Health Information System (PHIS).

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