Generic HACCP Model Development Project Update
The International Meat and Poultry HACCP Alliance is pleased to announce
that the Generic Model Development Project funded by USDA's Food Safety
and Inspection Service is progressing well. The HACCP Alliance is working
closely with FSIS to ensure that the models will meet the needs of both
the industry and the agency. The generic models will be example plans that
can be used by the industry in developing their plant specific HACCP plans.
The following summarizes the project and the process of developing the
ten models.
The ten models being developed by the HACCP Alliance include:
1. Not Heat Treated, Shelf-Stable (dried products, those controlled by
water activity, pH, freeze dried, dehydrated, etc.)
2. Heat Treated, Shelf-Stable (rendered products, lard, etc.)
3. Heat Treated Not Fully Cooked, Not Shelf-Stable (ready to cook poultry,
cold smoked and products smoked for trichinae, partially cooked battered,
breaded, char-marked, batter set, and low temperature rendered products,
etc.)
4. Products with Secondary Inhibitors, Not Shelf-Stable (products that
are fermented, dried, salted, brine treated, etc., but are not shelf-stable)
5. Irradiation (includes all forms of approved irradiation procedures
for poultry and pork)
6. Fully Cooked, Not Shelf Stable (products which have received a lethal
kill step through a heating process, but must be kept refrigerated. This
includes products such as fully cooked hams, cooked beef, roast beef, etc.).
7. Beef Slaughter
8. Pork Slaughter
9. Poultry Slaughter
10. Raw Products - not ground (all raw products which are not ground in
their final form. This includes beef trimmings, tenderized cuts, steaks,
roasts, chops, poultry parts, etc.)
USDA is currently developing three additional models that will also be available
before the industry is required to implement HACCP. These models include:
1. Raw, Ground
2. Thermally Processed/Commercially Sterile
3. Mechanically Separated Species
The HACCP Alliance initiated a full literature review for each of the ten
process categories, and invited a team of experts to a three-day workshop
to develop the first draft of each generic model. Each team had representation
from academia, industry and consumer groups. The workshop ground rules allowed
each team member to have an equal voice in the process, and a consensus
decision-making process was followed. If consensus was not possible, two
points of view could have been expressed. Using these ground rules, the
team members worked through the following seven principles of HACCP to design
the first draft of 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 recordkeeping procedures.
7. Establish verification procedures.
The teams also discussed the roles of GMPs and SOPs in food safety and in
relationship to the HACCP plans. At least one team developed a sample Sanitation
SOP for their model, and all of the teams provided example formats for recommended
records.
The models are currently being subjected to a small business review for
input on format, clarity, usability, realistic approach, etc. All ten models
are also going through a thorough scientific/technical peer review by a
seven member review team consisting of recognized HACCP experts. Comments
from both review teams will be carefully considered and the models will
be revised accordingly.
After the project is completed and FSIS has reviewed the models, the models
will be released for public comment. This commenting period will allow
one last review process before finalizing the generic models. This intensive
process of developing the models through workshops and subjecting them to
multiple reviews is a time-consuming process, but it is designed to provide
the strongest and most usable models possible.
If you have any questions or would like to receive additional information
on this project, please contact Dr. Kerri B. Harris (409/862-2036).
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