Generic HACCP models under review

The USDA Food Safety and Inspection Service (FSIS) is reviewing public comments on generic HACCP models developed by the International Meat and Poultry HACCP Alliance. The models are examples that can be used by companies in developing plant-specific HACCP plans.

Ten models were developed by the alliance covering: nonheat-treated, shelf-stable dried products, including those controlled by water activity and pH; heat-treated, shelf-stable rendered products; heat-treated not fully-cooked, not shelf-stable ready-to-cook poultry and cold smoked products; products with secondary inhibitors; irradiated products; fully-cooked, not shelf-stable products that go through a lethal kill step using heat, and which must be refrigerated; beef slaughter; pork slaughter; poultry slaughter; and raw products, including beef trimmings, tenderized cuts and the like.

The alliance initiated a full literature review for each of the 10 process categories, and used various experts from academia, industry and consumer groups to develop drafts of each generic model. The experts worked through the seven principles of HACCP when designing the models:

1. Conduct a hazard analysis.

2. Identify critical control points.

3. Establish critical limits for each critical control point.

4. Establish monitoring procedures.

5. Establish corrective actions.

6. Establish record-keeping procedures.

7. Establish verification procedures.

Also considered were the roles that good manufacturing practices and standard operating procedures play in food safety and in relationship to HACCP planning. The models were made available for public comment and are still in draft form, pending FSIS review.

Further information. Kerri B. Harris, International Meat and Poultry HACCP Alliance, Texas A&M University, 120 Rosenthal, College Station, TX 77843; phone: [phone]; fax: [phone].