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| Pathogen Reduction & HACCP |
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The implementation of HACCP and pathogen reduction programs represents one of the most significant changes in the
regulation of the meat and poultry industry since the inspection program began in the early 1900's. These regulatory
changes are so substantial that they also require retraining a large number of FSIS employees in the new policies and
procedures. Much of the material used for training of Agency personnel also has applicability to state and local
regulators in training their employees. Further, it is of interest to members of the meat and poultry industry in
developing comprehensive training for their own personnel.
HACCP & SSOP Implementation
Sanitation Standard Operating Procedures (Sanitation SOP's) in Federally Inspected Meat and Poultry Plants
HACCP Training Materials
HACCP Based Inspection Reference Guide
HACCP Related Links
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