Attending were: Steve Krut, Rosemary Mucklow, Don Dalton, Jim Hodges, Beth Lautner, Heidi Grogan, Mark Thomas, Bill Brown, James Denton, Leon Russell, Deven Scott, Lou Gast, Marty Holmes, Joe Harris, Rita Fullem, Larry Hand, John Cravens, Don Corlett and Russell Cross.

The meeting was called to order by Steve Krut, Chairman.

After a brief welcome and introductions of the Board members and participants, the agenda was reviewed and approved.

Mark Thomas presented the Nominating Committee Report. A review of committee activities and minutes from the committee conference calls were presented. It was noted that the term-limits were randomly selected by drawing name and term-limits. Motion made (James Denton), seconded (Deven Scott) and carried to accept the committee report.

H. Russell Cross briefly reviewed the board structure which consists of 21 members - 15 representing industry association and educational foundations and 6 representing professional and third party/private company members. There are three, two and one year term limits, which are evenly divided among the categories.

The following is the 1996 board of directors and their board terms:

Three-year term:
American Meat Institute Foundation, Jim Hodges
American Meat Science Association, Larry Hand
American Veterinary Medical Association, Leon Russell
Food Processors Institute, Rita Fullem
National Association of Meat Purveyors, Deven Scott
Southeastern Meat Association, Bill Brown
Southeastern Poultry and Egg Association, Don Dalton

Two-year term:
American Association of Meat Processors, Stephen Krut
Food Marketing Institute, Ata Baroudi
Institute of Food Technologists, Donald A. Corlett, Jr.
HACCP Consulting Group, Lou Gast
National Meat Association, Rosemary Mucklow
Southwest Meat Association, Marty Holmes
Texas Beef Council, Joe Harris

One-year term:
American Sheep Industry Association, John Cravens
Canadian Cattlemen's Association, Heidi Grogan
Industrial Laboratories, Loretta Zapp
National Cattlemen's Beef Association, Mark Thomas
National Pork Producers Council, Beth Lautner
Poultry Science Association, James Denton
The Educational Foundation of the National Restaurant Association, John Marcello

After seating of the 1996 board, Cross revisited the mission and goals of the HACCP Alliance. It was noted that the HACCP Alliance was originally formed because one group couldn't do everything. The Alliance allows the joining of efforts and the ability to have one unified voice relating to HACCP and food safety. Rosemary Mucklow re-emphasized the need for the involvement of the industry associations to represent their members rather than for individual meat and poultry companies to become members.

MISSION:
Implement farm-to-table HACCP systems to ensure safer meat and poultry products.

GOALS:
*Provide a mechanism of training, research, and evaluation to ensure proper and effective implementation of HACCP;

*Provide industry (from farm to retail) with an affordable program and incentive to encourage early adoption and implementation of HACCP into its operations;

*Communicate HACCP and its role in food safety throughout the food chain to all food sectors, including the general public.

EMPHASIS:
First, provide HACCP training and ongoing, hands-on assistance to meat and poultry plants, followed by HACCP training for on-farm production operations, and for the retail/food service industry.

Deven Scott suggested that the HACCP Alliance needs to develop a strategic/long-range plan. Krut noted that the direction of the Alliance is still developing and the plan must allow for opportunities to develop. It was agreed that the HACCP Alliance has made great strides in providing a mechanism for standardizing HACCP training through approved curricula and the accreditation program. However, Krut stated that the Alliance is often at the mercy of the government to see what should be developed next.

Cross re-emphasized that all industry associations should be encouraging their members to attend only HACCP Alliance accredited courses. The only way the accreditation process will work is if people attend accredited courses.

It was determined that the Executive Committee will be responsible for developing a strategic/long-range plan for the HACCP Alliance before the next board meeting.

Misty Pfeiffer, Director, Food Information Division, Institute of Food Science and Engineering demonstrated the HACCP Alliance's home page. The web site is designed to provide useful food safety and HACCP information. Pfeiffer reported the average number of hits on the page and the areas from which they are coming. All members were strongly encouraged to supply information and materials to Pfeiffer for the home page. The page will continue to expand as more information becomes available.

Kerri Harris presented an overview of the Generic HACCP Model Proposal that was submitted to USDA/FSIS in December 1995. S.T.O.P. (Safe Tables Our Priority) was also included in the proposal. If the award is received the HACCP Alliance will have three months to complete the project. Many of the team members have been selected. It was noted that any interested persons should contact the Alliance office. The proposal is still in the review process, and there no information on when a decision will be made.

K. Harris also presented an update on the Accreditation process. Six programs have been submitted to date - four programs have been approved, one was rejected, and one is still in review. Several providers missed the cut-off January 1, 1996 date for retroactive accreditation; therefore, they had requested an extension. A brief discussion occurred on extending the deadline. A motion was made, seconded and carried to extend the retroactive accreditation deadline to July 1, 1996. After this date all programs must apply for accreditation at least 6 weeks before the course date to allow time for review.

Rita Fullem, Training Committee Chairman, provided an update on the committee activities.
Train-the-Trainer program is scheduled for February 21-23, 1996 in Orlando, and approximately 30 people have registered for the course. Two related issues were discussed:
*Should the Alliance continue to sponsor train-the-trainer courses? After a brief discussion, it was agreed that future train-the-trainer courses should be sponsored by the Alliance.
*Does going through a train-the-trainer program automatically qualify a person to be a lead instructor? The currently accreditation guidelines allow for a person to apply for lead instructorship based on past credentials or to go through a train-the-trainer program. After a lengthy discussion, it was agreed that going through a train-the-trainer program enhances the credentials but does not provide automatic qualification. A motion was made, seconded and carried to amend the accreditation guidelines to state that attending a train-the-trainer program enhances the possibility of being approved for lead instructor but is not automatic. A written set of criteria will be developed to evaluate the instructor credentials.

Lunch break until 1:30 PM.

Pre-Harvest HACCP: The pre-harvest subcommittee that was appointed in October met on February 13, 1996. The subcommittee agreed that a uniform message should be given to the pre-harvest sector to demystify HACCP and show how it fits with the existing Quality Assurance Programs to prevent re-inventing the wheel. Beth Lautner emphasized that this video would be a tool to help support/enhance the existing QA programs that are in place today. Recommendations:
*Develop a video to address pre-harvest/food safety HACCP - food production, food safety is primary concern, HACCP awareness, QA relationship, international issues, and ongoing research topics.
*To use as much existing footage as available in the industry to minimize cost.
*To solicit additional funding to support the video development.
A motion was made, seconded and carried to approve developing a budget and outline for the video production. This will be reviewed by the Board before approval for video development occurs.
Future Courses: It was suggested that a GMP/SOP course should be developed as a pre-requisite to the 3 day Introductory HACCP course. Discussion occurred on the importance of GMPs and SOPs and the uncertainty of what FSIS will require. The board charged the Training Committee with evaluating the need for this course and the possibility of developing a curriculum for approval.


Office election:
The agenda was altered, and officers were elected. Nominations were accepted for each position and votes were verbal. Serving as International Meat and Poultry HACCP Alliance officers for 1996 are:
Chairman Stephen Krut, American Association of Meat Processors
Vice Chairman Deven Scott, National Association of Meat Purveyors
Secretary Jim Hodges, American Meat Institute Foundation
Treasurer Mark Thomas, National Cattlemen's Beef Association
At-Large Member Larry Hand, American Meat Science Association
At-Large Member Rosemary Mucklow, National Meat Association

HACCP Plan Audit Procedures: Cross discussed the need for developing a standardized procedure for auditing HACCP plans. Plants are currently being audited my several entities, and they all use different procedures. It would be beneficial if this process was standardized. It was agreed that the HACCP Alliance should proceed with this plan. Cross will draft a list a committee members for board approval.

Marketing/Communication Committee Report was given by Joe Harris.
*Conference for Food Protection:
Joe Harris, John Marcello and Kerri Harris represented The International Meat and Poultry HACCP Alliance during a conference call with the Conference for Food Protection (CFP). The minutes of the call are attached. Overall, the conference call was to discuss options for working cooperatively on mutually beneficial activities for providing food safety information for consumers. The board agreed that this activity was beneficial and encouraged cooperation with the Conference for Food Protection on as many activities as possible. It was recommended that the HACCP Alliance become involved with CFP functions and attend their next meeting.
Joe Harris will be responsible for working with John Marcello and Kerri Harris to coordinate future activities between CFP and the HACCP Alliance.

*Alliance Booth: The HACCP Alliance has displayed the booth at the following meetings. The HACCP Alliance displayed Alliance materials and information supplied by Alliance members at the following conventions:
·August 20 - 25, 1995
International Congress of Meat Science and Technology in San Antonio, Texas.
·December 7 - 8, 1995
Texas Agricultural and Natural Resources Summit II in Dallas, Texas
·January 24 - 26, 1996
The International Poultry Exposition sponsored by the Southeastern Poultry and Egg Association in Atlanta, Georgia.
·February 14 - 17, 1996
National Meat Association Convention in San Francisco, California
The Alliance will also have a booth at the Snack Food Association Convention in Dallas, Texas, on March 16 - 19, 1996. All of the sponsoring associations listed above have generously provided complimentary booth spaces for the International Meat and Poultry HACCP Alliance.

Alliance members are encouraged to submit materials to include in the Alliance booth for upcoming conventions to Dr. Kerri B. Harris, Associate Director of the International Meat and Poultry HACCP Alliance. Also, Alliance members may request the attendance of the Alliance booth at future conventions by contacting Dr. Harris. The Alliance booth has been very well received at the conventions, thus far, and a great deal of literature on HACCP, the Alliance and Alliance member activities has been picked up from the booth. Suggestions and comments about the booth are always appreciated.

Future Communication Activities: More information needs to be provided to the international communities.


Mr. Tom Billy, addressed to board. He provided an update on issues relating to training the emphasized the desire to work more closely with the Alliance on several issues. Some of the key points of his presentation follow:
*Single largest need is a cultural change across the organization.
*Changing the agency to handle the new approach to inspection is important.
*Eliminate one entire layer and reduce staff by 20% over the next ten years -- due to a commitment to bring a larger focus to the front line.
*75% of existing regulations need to be modified or eliminated.
*Many current requirements will become performance standards.
*There needs to be a parallel change in the industry to look at its responsibilities and the relationship with the agency.
*Alliance can help the industry and the agency through the change by helping develop a common understanding of HACCP, a common understanding of the roles and responsibilities, and assisting with the cultural change on both sides.
*FSIS will share training materials with the Alliance.
*FSIS will work cooperatively with the Alliance to establish a procedure for ongoing insurance that materials are up-to-date and consistent with HACCP principles and regulations.
*Prepared to recognize accredited courses in the National Agricultural Library database.
*Invite industry representatives involved in training to attend the training courses to allow participants to see first hand what is occurring.
*HACCP final rule will include an implementation conference to further dialogue for implementation and one key issue will be training.
*FSIS will conduct work-unit meetings wit help solve problems.
*Training of inspectors will be done in several stages - based on knowledge level and skills. Focusing on "just-in-time" training so it will be current and allow them to know what is needed. Complete training may take 2-3 year period due to approach.
*Sanitation SOPs will require important records to be kept.
*As the shift to performance standards is made, the plants become more responsible and the agency verifies what is happening.
*Anticipates that the Alliance should step forward and play a leadership role as these changes occur.

Budget Report: Beth Lautner, Treasurer, presented the 1995 budget report and the project budget for 1996 (Attached). It was noted that the projected budget does not include funding for special projects, like the pre-harvest video. Special projects will require additional funding. Motion was made, seconded and carried to accept the 1996 budget.

Committee Review: Kerri Harris reviewed the list of standing committees. A motion was made, seconded and carried to dissolve the Evaluation and the Information Management Committees. It was also agreed that each committee chairman would be responsible for reviewing their committees and making recommendations for adding/deleting members. Revised committees will require board approval.

Additional Items:
*Alliance staff will develop a 1-2 page list of accomplishments for members use.
*Board meetings should be bi-annual, unless emergency meeting is needed.
*Allow 5-10 minutes for board members to provide an update on their individual food safety activities.

Next Meeting:
The next meeting will be in the fall of 1996. Date and location to be determined.


No further issues were raised, and the meeting adjourned.