Attending were: Steve Krut, Rosemary Mucklow, Janet Williams, Heidi Grogan, Jim Gibb, Bill Brown, Leon Russell, Deven Scott, Lou Gast, Marty Holmes, Joe Harris, Larry Hand, Kelly Drake , Don Corlett, Loretta Zapp, Kerri Harris and Russell Cross.
Not Present: Ata Baroudi, James Denton, Rita Fullem, Beth Lautner

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.

Kerri Harris presented an update on the FSIS Generic HACCP Model Project. The models were developed using a team approach. Ten teams met to address each different process categories, and each team had at least one S.T.O.P. (Safe Tables Our Priority) representative. The models are currently in the review and acceptance phase of the project and they will go through a public comment period before FSIS finalizes them.

Pre-harvest Subcommittee Report: (given by K. Harris for Rita Fullem, Chairman)
The Preharvest sub-committee developed a proposed outline (attached) for the preharvest food safety video as requested during the previous board meeting. Concern was voiced over the usefulness of the video across all segments/species and the actual purpose of the video. It was agreed that the video should provide a preharvest HACCP awareness but not be used to promote HACCP for the preharvest sector. It was also agreed that the video should show how HACCP can be incorporated into existing preharvest QA programs and does not have to be an additional activity. Discussion also revolved around funding of the video. Initially, it was suggested that FSIS might be able to help fund the video; however, there was concern that this might not be received well by the industry. Also, the actual cost depends on the amount of existing footage that is available and usable; therefore, it was recommended that more details be obtained. As discussions continued, it was suggested that the video may not be needed at this point and that the video developed by Wyoming a few years ago covers part of this information.
Motion was made (L. Russell), seconded (L. Gast) and carried to accept the preharvest committee report and to charge the sub-committee to continue researching this area, determining what videos are presently available, the audiences that would actually use it and further details on cost.

Training Committee: (given by K. Harris for Rita Fullem, Chairman)
The committee met on August 19, 1996 in Washington, DC. The committee reviewed the Introductory HACCP course outline to make sure that it met the requirements of the Pathogen Reduction/HACCP regulation. Several revisions were made to help make the outline more applicable to all sectors of the industry. The revisions were submitted to the full board, and the board approved the revised outline (attached).

The committee also developed two new outlines - Sanitation SOP (Standard Operating Procedure) Course Outline and a Pre-Requisite Program Course Outline. The SSOP course was designed to assist facilities in meeting the requirements of the Pathogen Reduction/HACCP Regulation before January 1997. The Pre-Requisite Program Course was designed to provide a more in-depth knowledge and details relating to pre-requisite programs. It is a longer term course and will provide a basis for industry to continue to strengthen its food safety programs. Both of these courses received written approval by the board. The course also helps bridge the gap to the food service area and provides consistent communication between the segments.

The first Train-the-Trainer course was held in Orlando, FL on February 21-23, 1996, and 23 people attended. The second Train-the-Trainer course was held in Washington, DC, on August 20-22 and 18 people participated. The courses went well and received outstanding evaluations. The course fee of $450.00/participant was used to cover course expenses (meals, breaks, meeting rooms, audio-visual equipment, instructor travel). The Food Processors Institute donated the time for the instructors for both courses. Several people have inquired about another course and have been placed on the waiting list.

There was some concern over using the term "Pre-requisite" since it has definite requirements in the regulation, and this course is not designed to meet those. Therefore, it was suggested that a new name be developed. Discussion revolved around the need for accrediting these courses and the need for future courses. It was agreed that these course do not currently need to go through an accreditation process.

A motion was made (L. Gast) and seconded (L. Russell) to accept the report and to proceed with the third train-the-trainer course. The motion carried.

Long-Range Planning Report: (Steve Krut)
The executive committee was charged with developing a long-range plan for the Alliance. The following items were raised from the executive committee and discussed during the board meeting:
°Appointing a nominating committee to look at the continuity of the board and make recommendations on how to proceed with future board elections.
Everyone agreed that this is a very important point and should be carefully considered. It was also noted that some requirements on sending a substitute to the meeting if the director could not attend should be determined by the nominating committee. It was recommended that future directors be required to sign a written confirmation of their willingness to participate, etc.
°The need to gain a true commitment from Alliance board members.
Some members rarely participate in board meetings or contribute to any other Alliance activities. It was agreed that future meeting locations should be more centrally located with easy access from all areas and that the meeting should be set and announced as early as possible to allow time to schedule and plan travel appropriately.
°Determining the long-term purpose of the Alliance.
The executive committee recommended using an outside person/group to conduct a baseline and establish a long-range plan to help determine the future. The long-term existence versus the short-term training issues of the Alliance were discussed. It was agreed that the future of the Alliance needs to be evaluated by looking at where it stands today and where it should be going. It was noted that training will continue to be needed because of the turn-over in the industry and because we are just starting to bridge the farm to table continuum with training. The Seafood Alliance was referenced as being a great supplier of information and it was recommended that the Meat and Poultry HACCP Alliance should strengthen its information dissemination - especially in relation to regulatory information. It was also suggested that the Alliance may want to take a broader approach than just HACCP and look at the entire food safety arena which may require a name change to reflect the broader scope.
A motion was made (J. Marcello), seconded (J. Harris) and passed to solicit outside assistance through the request of proposals and to have the board approve the request before proceeding. A motion was made (L. Russell), seconded (L. Gast) and carried to form a new nominating committee to address issues of the board and its officers.

Financial Report: (Rosemary Mucklow, Treasurer)
The HACCP Alliance is a solvent organization; however, some people have not paid their 1996 dues. Invoices will be sent to those with outstanding dues. Future financial statements will be done quarterly using the Quicken computer system. Recognition was noted for the Texas Beef Council for its in-kind contribution to continue to support the communication efforts and to Texas A&M University for its in-kind support.
Motion was made (B. Brown), seconded (L. Gast) and carried to accept the report.
Estimated budget for 1997 was presented.
Motion was made (L. Russell), seconded (M. Holmes) and carried to tentatively accept expenditure budget pending forthcoming revenue statement.

FSIS Update (Jeanne Axtell)
A joint USDA/FDA meeting on food safety education was held to develop an agenda for a meeting to be held in late spring of 1997. The purpose of the meeting is to develop a system for delivering a consistent message. It is not intended to be a media event but to be a tool for educators. Forty-five people representing industry and government from all industry sectors participated in the initial meeting.
USDA is beginning an initiative for egg products.
Implementation Conference - FSIS stated that joint training would not achieve a goal of common understanding based on the needs of each group. FSIS is not backing away from working with the Alliance. FSIS will continue to work with the Alliance by sharing materials and possibly conducting training for the industry. Future cooperation and communication with the Alliance will continue as FSIS moves into HACCP training and development of materials.

It was noted that the industry prefers to have joint training or to let industry trainers participate in the FSIS facilitator training. However, it was agreed that if neither of these two events were going to take place, then the industry would be interested in having FSIS conduct an "Industry" training program. It was agreed that the full 8-day program was too long for industry and could be reduced to a 2 1/2 day program and that it should be held as soon as possible.

Audit Committee Report (H. Russell Cross)
The Audit committee has been formed and has conducted one conference call. The committee is currently gathering all of the information possible relating to audits and the goal is to standardize the entire audit process for industry and USDA. The committee should have more information shortly after the first of the year.

Industry Council on Food Safety (John Marcello)
A brief overview of the Industry Council on Food Safety was given (handout attached). Currently 15,000 food service units are participating in the program. Interaction with the consumer is through pamphlets, videos, briefs, etc.
The Industry Council and the HACCP Alliance have alot of common interests and should be able to combine efforts and work together.

Also, The Educational Foundation of the National Restaurant Association would like to contribute part of its in-kind contribution in the farm of conducting a train-the-trainer session for food service. A motion was made (L. Russell), seconded (D. Scott) and carried to proceed with the train-the-trainer course.

Egg Product Issue:
This was tabled until a later date when representatives from U.S. Poultry and Egg and the Poultry Science Association are present.

Meat Industry Council (Dr. Phillip Corrigan, Australia)
The Meat Industry Council advises the industry on policy. Dr. Corrigan gave a brief overview of the CattleCare program and the commercial incentive to have a complete animal record for each mob of animals; mainly focusing on chemical residues. There is a 3rd party audit system which is conducted by a Swiss based company and is paid for by the farmers. HACCP is mandated for all abattoirs. The WTO and GAT are important in relation to the equivalency issues. Working to have HACCP fully incorporated into the system and having the product inspection conducted by a plant employee. The Veterinary inspector will still be available and is paid for on a cost recovery basis.

Special Project Issue: (H. Russell Cross)
It was recently noted that the Alliance did not make guidelines for approving "special projects" requested by members. The executive committee discussed this issue at the time and recommends that all special projects should require executive committee approval before being conducted.
A motion was made, seconded and carried to have special projects approved by the executive committee.

Program Updates:
Heidi Grogan - During January 1995, CCA initiated a process to look at safety, quality and return on revenues. Developed a Good Production Practices Management manual to assist with this process. One of the major messages is to get producers to understand that they are producing food not cattle. One of the major concerns is with drug use and broken needles. Also, completing a cull cow study and TAG score study to evaluate the effect on food safety.

Marty Holmes - Southwest Meat Association has continued to provide HACCP training for its members. Currently trained people from 7 countries and have the first full Spanish course scheduled for October 15-17 in San Antonio. Also held three Sanitation Standard Operating Procedure courses during the end of September and first of October. We will continue to provide courses and information to meet our members' training needs.

Next Meeting:
The next meeting will be in the spring of 1997. Date and location to be determined.


No further issues were raised, and the meeting adjourned.