The HACCP-based inspection models project (A New Public Health Approach in the U.S. Slaughter Industry)

Nutrition Division

The HACCP-based inspection models project (A New Public Health Approach in the U.S. Slaughter Industry)

Country Paper proposed by the USA

Year of publication 2002

Author Nutrition Division

Product type Meeting

Edition 1

Full item page

Synopsis (short abstract) The U.S. Department of Agriculture's landmark 1996 rule, the "Pathogen Reduction; Hazard Analysis and Critical Control Point Systems (PR/HACCP)" final rule forms the cornerstone for the U.S. food safety strategy for meat and poultry products. However, the PR/HACCP rule did not extend HACCP concepts to slaughter. A new approach to food safety, the HACCP-Based Inspection Models Project (HIMP), was initiated. The new system enables establishments to fully integrate their production processes. Estab lishment employees conduct sorting activities based on initial anatomical and pathological examination of carcasses, followed by government inspection of each carcass and verification of the establishment HACCP and slaughter process controls. The U.S. Department of Agriculture contracted with an independent private corporation to measure the organoleptic and microbiologic accomplishments of the traditional inspection system in young chickens, market hogs, and young turkeys. The Department developed new science based organoleptic performance standards from this data collection. Establishments in the HIMP initiative were provided flexibility in how best to meet those performance standards. Data collected in the project to date, by both the independent contractor and in-plant inspectors, show important improvements in both food safety and non-food safety conditions. The Department intends to propose the appropriate regulatory changes that adopt the new inspection system.

Meeting symbol GF CRD USA-1

Language English

Related items

Showing items related by metadata.

Project

Technical Cooperation Programme. Preparation of a HACCP-Based Fish Quality Assurance Programme. Proposals for a HACCP-Based Fish Inspection System.
TCP/BGD/4555 Field Document No. 2
1996

Also available in:

No results found.
Book (series)
Technical guidance principles of risk-based meat inspection and their application 2019

Also available in:

Arabic

Food safety regulatory authorities are responsible for safeguarding health and fair trade of food by ensuring that food distributed meets relevant food standards. To achieve this, sound food safety policies and risk management activities are required to ensure that food safety issues of highest importance are identified and appropriate control measures are implemented. The Principles of Risk-Based Meat Inspection and their Application presents key general principles and highlights the minimum requirements for a properly functioning Risk-Based Meat Inspection system. It is primarily designed for senior management, heads of meat inspection services and competent authorities responsible for decision-making on the establishment of policies and standards, the design and management of inspection programmes, and equivalence agreements with trading partners. It also targets private sector operators, such as meat processors and traders, who are ultimately responsible for the production and marketing of safe and suitable food. It is expected that the publication of this guidance document will bring on board all contributors to the meat value chain and advocate for a shift of attitudes towards acceptance of an evidence-based approach to meat inspection.
Project

Technical Cooperation Programme. Preparation of a HACCP-Based Fish Quality Assurance Programme. Implementation of HACCP Plans in Model Processing Plants.
TCP/BGD/4555. Field Document No. 3
1997

Also available in:

No results found.