High Pressure Processing (HPP) and Inspection Program Personnel (IPP) Verification Responsibilities
High Pressure Processing (HPP) is an antimicrobial treatment for use on meat, poultry, and processed egg products without prior-approval from FSIS. HPP is capable of either reducing or eliminating biological food safety hazards in these foods, depending upon the intended use of the treatment by the establishment. This directive provides inspection program personnel (IPP) with instructions for verifying an establishment’s intended use of the treatment. In addition, this directive instructs IPP to perform HACCP Verification tasks in official establishments that apply the HPP antimicrobial treatment as a process step.
NOTE: PHIS sample collection and submission instructions will be provided in a separate issuance.