The implementation of the Hazard Analysis and Critical Control Point (HACCP) rule and FSIS' laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply.

Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule (PDF Only) Published July 25, 1996. | View Comments via regulations.gov

Food Safety Resources for Small and Very Small Plants Consult the list of resources, or use the online the order form to request resources that are available from FSIS.

HACCP Validation An information resource on validation to help small and very small meat and poultry establishments find information to support the scientific design of their HACCP systems.

Small & Very Small Plants

Small plant owners and operators can use this page to find information about FSIS policies, technical assistance and answers to common questions from small plants across the country.

New Technologies

Contact the New Technology Staff regarding notifications or protocols. Firms may ask questions regarding any new technology they are interested in using or selling.

HACCP-Based Inspection Models Project (HIMP)

HIMP was developed by FSIS to produce a flexible, more efficient, fully integrated meat and poultry inspection.

PR/HACCP Guidance Documents

HACCP Validation, Hazard Identification Guide; Listeria Guidelines for Industry; Lethality and Stabilization Performance Standards; HACCP Rule; Guidelines; Policies; SSOPs; and Models.