Small & Very Small Plant Guidance
Plain Language Resources
The following updated HACCP guide and models and new Sanitation SOP guide reflect changes in FSIS policy and guidance since posting the previous versions at the beginning of HACCP implementation. The new guides and models include updated scientific references and footnotes containing explanatory guidance and links to related sources of information. Consistent with the previous models, each model includes a product description, ingredients list, production flow diagram, hazard analysis and HACCP plan.
Additional HACCP models will be posted as they are updated.
- Guidebook for the Preparation of HACCP Plans (Sep 2020)
- Sanitation Standard Operating Procedures (Sep 2020)
- HACCP Model Non-Intact Fresh Ground Pork Sausage Patties (Sep 2020)
- HACCP Model Swine Slaughter Traditional (Sep 2020)
- HACCP Model NPIS Poultry Slaughter (Sep 2020)
- HACCP Model for Poultry Slaughter (Nov 2020)
- HACCP Model for the New Swine Inspection System (pork slaughter) (Jun 2021)
- HACCP Model for Bacon (Heat-Treated, Not Fully Cooked) (Jun 2021)
- HACCP Model for Raw Ground Beef (Raw Non-Intact) (Jun 2021)
- HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky) (Jun 2021)
- HACCP Model for Beef Slaughter (Jul 2021)
- HACCP Model for Thermally Processed, Commercially Sterile product (Aug 2021)
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.
DocumentsHow to Develop a Meat and Poultry Product Recall Plan
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People & Groups Who Can HelpBeef Industry Food Safety Council (BIFSCO) International HACCP Alliance |
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.
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.
