Documents
Controlling Listeria monocytogenes
This document was created to assist establishments in reassessing their HACCP plans with
respect to the hazard that may be presented by L. monocytogenes, and to provide
examples of practices that have been used successfully by other meat and poultry
producing establishments.
Guidebook for the Preparation of HACCP Plans and
Generic HACCP Models
Guide to E. coli O157:H7 Testing of Raw Ground Beef and Raw Ground Beef Components
This document is designed to assist both grinders and raw material suppliers by explaining what product
will be considered to be covered by an FSIS sample. To obtain a copy of these guidelines, visit the South
West Meat Association Web site at https://webarchive.library.unt.edu/eot2008/20081011023348/http://www.southwestmeat.org or the National Meat Association web site at
https://webarchive.library.unt.edu/eot2008/20081011023348/http://www.nmaonline.org.
Industry Best Practices for Holding Tested Products
This document was designed to encourage all establishments to hold products that are tested for adulterants
until the results are received and to assist companies in developing best practices to ensure that they
in fact do so. To obtain a copy of this document, visit the International HACCP Alliance Web site at the
following address: https://webarchive.library.unt.edu/eot2008/20081011023348/http://haccpalliance.org/alliance/bestpractices.html
Industry Best Practices for Reducing E. coli O157:H7 at Pre-Harvest
The National Cattlemen's Beef Association has guidelines,
"E. coli O157 Solutions: The Pre-harvest
Commitment" (PDF Only). The document was designed to provide beef producers the status of research
involving E. coli O157 and to help them understand their role in controlling this industry-wide pathogen.
To obtain copies of these Best Practice documents, visit the Beef Industry Food Safety Council's Web site at
the following address: https://webarchive.library.unt.edu/eot2008/20081011023348/http://www.bifsco.org/BestPractices.aspx
Materials from Workshops for Small Plants
Meat, Poultry and Egg Product Inspection Directory
Access the listing of establishments that produce meat, poultry, and/or egg products regulated by USDA's Food Safety and Inspection Service.
Microbiological Hazard Identification Guide
This guide aids very small plant operators in identifying microbial hazards associated with meat and poultry components in their products.
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