Verifying an Establishment's Food Safety System - Revision 5
- This directive provides comprehensive instructions to inspection program personnel (IPP) on how they are to protect the public health by properly verifying an establishment’s compliance with the pathogen reduction, sanitation, and the Hazard Analysis and Critical Control Point (HACCP) regulations. This directive also provides comprehensive direction for IPP to verify compliance with sanitation regulations in official import inspection establishments and for taking enforcement actions. This directive provides documentation procedures under the Public Health Information System (PHIS).
NOTE: In this directive, the term IPP refers to Consumer Safety Inspectors and Public Health Veterinarians.
- IPP stationed at official import establishments are to refer only to the chapters of this directive as they relate to Sanitation Performance Standards (SPS), Sanitation Standard Operating Procedures (Sanitation SOPs), and documentation/enforcement at an official import establishment. IPP at official import establishments are NOT to perform the verification activities in Chapter III- HACCP or Chapter IV- Pathogen Reduction Activities. The following chapters are applicable to inspection procedures at official import establishments:
- Chapter I - General
- Chapter II - Sanitation
- Chapter V - Documentation and Enforcement
- Chapter VI - Rules of Practice
- Provides IPP instructions for verification of SPS, Sanitation SOP, and HACCP regulatory requirements in PHIS.
- Defines and outlines the components of an establishment HACCP system.
- Adds instructions for IPP at official import establishments to verify Sanitation SOPs.
- Provides IPP instructions for documentation of HACCP system verification results.
- Meat and Poultry Hazards and Controls Guide (Mar 2018)