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 (Oct 2020)
• Sanitation Standard Operating Procedures (Oct 2020)
• HACCP Model Non-Intact Fresh Ground Pork Sausage Patties (Oct 2020)
• HACCP Model Swine Slaughter Traditional (Oct 2020)
• HACCP Model NPIS Poultry Slaughter (Oct 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)
• HACCP Model for Raw, Non-Intact Turkey (Oct 2021)
• HACCP Model for Raw Intact Beef (Dec 2021)
• HACCP Model for Full Cooked-Not Shelf Stable Roast Beef (Apr 2022)
• HACCP Model for Raw Non-Intact Egg Products (Jun 2022)
• HACCP Model for Raw Intact Farm-raised Catfish Products (Aug 2022)
• HACCP Model for Raw Intact Wild-caught Catfish Products (Aug 2022)

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 Egg Products Inspection Videos
A collection of streaming video and audio resources for meat, poultry and 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 and Documents

USDA Inspection in Shared Spaces, including Commercial Kitchens

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.

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

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.

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.