Constituent Update - December 23, 2021
USDA Seeks Nominations for Membership on Food Safety Advisory Committee
FSIS is soliciting nominations for membership to the National Advisory Committee on Meat and Poultry Inspection (NACMPI). USDA expects to appoint committee members in 2022.
USDA is seeking nominations from individuals with knowledge and interest in meat and poultry food safety and other FSIS policies. We also seek representation of small and very small establishments and geographic diversity of members. As the agency continues to advance racial justice and equity into its decision-making and policymaking processes, our goal is to ensure that our food safety committees represent the diverse perspectives and expertise of those we serve. Persons in academia, state and local government officials, public health organizations, and industry and consumer organizations are invited to submit nominations. Self-nominations are welcomed.
Established in 1971 by FSIS, NACMPI consists of 20 members and provides advice and recommendations to the Secretary of Agriculture on food safety concerns and other matters affecting inspection program activities, including food safety policies, that will contribute to USDA’s regulatory policy development. More information on NACMPI is available on the FSIS website.
NACMPI nominations must be accompanied by a cover letter addressed to the Secretary of Agriculture. Submissions must include a typed resume or curriculum vitae and a completed USDA Advisory Committee Membership Background Information form AD-755.
Nominations packages must be received by Feb. 18, 2022, and should be sent by email to Valeria Green, Director, Resource and Administrative Staff, Office of Policy and Program Development, Food Safety and Inspection Service at NACMPI@usda.gov.
FSIS Announces the FY2022 Annual Sampling Plan
FSIS has posted on its website the FY2022 Annual Sampling Program Plan. A key FSIS inspection verification activity is the sampling of product for microbiological contaminants or chemical residues. FSIS has released a new sampling plan each fiscal year since releasing the 2011 Report on the Food Safety and Inspection Service Microbiological and Residue Sampling Programs, which identified all of FSIS’ sampling programs and discussed the statistical and policy basis for the programs. These sampling plans continued FSIS’ efforts to comprehensively identify the agency’s microbiological and chemical residue sampling activities and consider them in light of data-driven strategic planning efforts.
New HACCP Model for Raw Intact Beef Now Available
FSIS has released a Generic Hazard Analysis and Critical Control Point (HACCP) Model for Raw, Intact Beef. This model uses the production of beef steaks and roasts to demonstrate hazard analysis and HACCP plan principles. While the model’s critical control points (CCPs) do not necessarily apply to all operations or products, it may serve as a starting point for any intact beef products. The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment. The food safety critical limits selected must come from scientific documents or other reliable sources. This model includes references for guidance on the selection of critical limits.
As announced previously in the October 2, 2020 Constituent Update, FSIS updated its HACCP guide and multiple generic HACCP models. The agency also developed a new Sanitation Standard Operating Procedures (Sanitation SOP) guide. The guides and the models are intended to assist establishments in meeting regulatory requirements to produce safe and wholesome products.
The updated guides and models reflect changes in FSIS policy and lessons learned about implementing HACCP since its inception. The materials 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.
The revised Guideline for the Preparation of HACCP Plans leads an establishment through the process of developing a HACCP plan according to seven principles and provides links to additional reference materials. Templates are provided in the guide so the establishment can capture the product-specific information as demonstrated in the guide.
The contents of the models are not binding. The documents are intended only to provide clarity regarding regulatory requirements. Additional models will be posted as they are revised.
The Generic HACCP Model for Raw, Intact Beef is available here.
FSIS to Post Establishment-Specific Datasets
On January 7, 2022, FSIS will post quarterly updates to the following establishment-specific datasets on the FSIS website:
- Egg Product Sampling Data
- Intensified Verification Testing Data
- Raw Beef Components Sampling Data
- Raw Beef Follow-up Sampling Data
- Raw Beef Trim Sampling Data
- Raw Ground Beef Sampling Data
- Raw Chicken Carcasses Sampling Data
- Raw Chicken Parts Sampling Data
- Raw Comminuted Chicken Sampling Data
- Raw Comminuted Turkey Sampling Data
- Raw Turkey Carcasses Sampling Data
- Raw Pork Products Sampling Data
- Raw Poultry Follow-up Sampling Data
- Ready-to-Eat (RTE) Meat and Poultry Sampling Data
- Risk-based Listeria monocytogenes Sampling Data
- Siluriformes Product Sampling Data
Please note that the establishment-specific data on tested product contained in laboratory sampling results datasets are not sufficient to determine an association to human illnesses. Further epidemiologic information is needed to determine if there is an association between the non-clinical isolates and human illnesses.
Additional details can be found here.
Export Requirements Update
The Library of Export Requirements has been updated for products for the following:
Complete information can be found at the FSIS Import & Export Library.
Note: FSIS will not be publishing a Constituent Update next week. The next Constituent Update is scheduled to publish on January 7, 2021.