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United States Department of Agriculture Food Safety and Inspection Service
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HACCP (Hazard Analysis & Critical Control Points) & Pathogen Reduction
The implementation of Hazard Analysis and Critical Control Point (HACCP) and FSIS' laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply.
Inspector in the plant. HACCP Systems Validation Documents (Mar 19, 2010; PDF Only)
FSIS makes available three documents on the validation of HACCP systems. See also: FSIS Fact Sheet: Validation (PDF Only), Letter to Establishment Owners and Operators (PDF Only) and Comments Submitted on Draft HACCP Validation Guide
inspectors HACCP Validation (Mar 24, 2010)
The validation page provides an information resource on validation to small and very small meat and poultry establishments in order to help them obtain information to support the scientific design of their HACCP systems. More HACCP guidance...
Photo of a variety of publications 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.
Small & Very Small Plant Outreach
FSIS has assembled food safety resources designed to assist small and very small plants with their HACCP programs. FSIS has provided a network of HACCP contracts and coordinators in all 50 states, Washington, D.C., Puerto Rico, and the Virgin Islands.

Trends & 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 Updates & Memos
Updates, progress reports, and timelines summarize FSIS actions concerning pathogen reduction and HACCP. Historical information is also provided (personnel and contact information may have changed.)

Issue Papers

PR/HACCP Guidance Documents
Hazard Identification Guide; Listeria Guidelines for Industry; Lethality and Stabilization Performance Standards; HACCP Rule; Guidelines; Policies; SSOPs; and Models.

HACCP-Based Inspection Models Project (HIMP)
HIMP was developed by FSIS to produce a flexible, more efficient, fully integrated meat and poultry inspection.

Resources & Information
Learn about training programs and resources developed to support the educational information needs of industry and foodservice professionals in implementing HACCP programs.


Last Modified: June 14, 2010

 

 

Science
   HACCP & Pathogen Reduction
    Small & Very Small Plant Outreach
    Trends & New Technologies
    Updates & Memos
    Issue Papers
    HACCP Based Inspection Models Project
    Resources & Information
   Laboratories & Procedures
   Data Collection & Reports
   Risk Assessments
   Food Safety Research Priorities
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