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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.
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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.
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Last Modified:
August 19, 2008 |
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HACCP & Pathogen Reduction
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