Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Key Facts: HACCP Final Rule
Revised January 1998
Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
Under the Pathogen Reduction and HACCP Systems regulations, USDA is requiring that all meat and poultry plants design and implement HACCP systems. Plants will be required to develop HACCP plans to monitor and control production operations.
HACCP was implemented first in the largest meat and poultry plants, with 75 percent of slaughter production under HACCP-based process control systems on January 26, 1998. HACCP will be phased in throughout the regulated industry over a 2-year period. Very small plants will be phased in during the final stage, by January 25, 2000.
HACCP is endorsed by such scientific and food safety authorities as the National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and by such international organizations as the Codex Alimentarius Commission and the International Commission on Microbiological Specifications for Foods.
HACCP systems must be based on the seven principles articulated by the NACMCF. The seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
Under the Pathogen Reduction and HACCP Systems regulations, USDA is requiring that all meat and poultry plants design and implement HACCP systems. Plants will be required to develop HACCP plans to monitor and control production operations.
HACCP will be implemented first in the largest meat and poultry plants, with 75 percent of slaughter production to be under HACCP-based process control systems by January 26, 1998. HACCP will be phased in throughout the regulated industry over a 2-year period. Very small plants will be phased in during the final stage, by January 25, 2000.
HACCP is endorsed by such scientific and food safety authorities as the National Academy of Sciences and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and by such international organizations as the Codex Alimentarius Commission and the International Commission on Microbiological Specifications for Foods.
HACCP systems must be based on the seven principles articulated by the NACMCF. The seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
Principle 1: Conduct a hazard analysis.
Principle 2: Identify critical control points.
Principle 3: Establish critical limits for each critical control point.
Principle 4: Establish critical control point monitoring requirements.
Principle 5: Establish corrective actions.
Principle 6: Establish record keeping procedures.
Principle 7: Establish procedures for verifying the HACCP system is working as intended.
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