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International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
About the Alliance

The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University.
International HACCP Alliance
International HACCP Alliance
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International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance




The following criteria are for the development of training programs for a "HACCP-Inspection Models Project (HIMP) pilot facility. It is the intent of these criteria to be general enough to allow for plant specific procedures to be introduced at the appropriate module location. Time is not provided for individual modules as it is considered more appropriate to allow the trainer to determine the amount of time necessary to teach the concept based on training style and audience to be trained. A course outline with designated times and all course instructional material are required at the time of accreditation review.


  1. Introduction - This module provides general information for pilot plant employees on HACCP-Inspection Models Projects, an overview of the project, the plant's decision to become a pilot and the changing roles of both agency and industry employees will be provided.
    1. Define the meaning of a pilot plant with refards to the HIMP program
    2. List some of the benefits of participating in the HIMP program
    3. Describe individual employee responsibilities under the pilot program
  2. Basic Anatomy - This module provides instruction in basic anatomy for the specific species. Trainees are given the opportunity to observe normal tissue structure and location.
    1. Identify and locate both external and internal, basic anatomical structures for designated species
  3. Plant Screening Prior to Slaughter
    1. Describe how to perform the required screenings prior to slaughter tasks as outlined in plant program
    2. Identify, based on task performance, whether task is acceptable or non-acceptable
    3. Describe appropriate corrective action(s) if task results are not acceptable
    4. Record task observations and corrective actions if needed
  4. Record-keeping - This module provides instruction on plant-specific record-keeping procedures. Trainees will be shown records. They will be required to maintain the location of these records and the importance of accurate record-keeping.
    1. Identify the appropriate record for required task
    2. Describe the importance of timely recording
    3. List importance of accurate record information
  5. Food Safety Protection - This module provides trainees with information and instruction on descriptions, definitions, and dispositions on carcasses considered for inclusion in the Food Safety Inspection Service Food Safety categories.
    1. List conditions in the FSIS Food Safety Category, FS-1 and FS-2
    2. Identify carcasses that should be included in FS-1 and FS-2
    3. Describe corrective actions to take upon identification of FS-1 and FS-2
    4. Record information accurately
  6. Other Consumer Protection - This module provides trainees with information and instruction on descriptions, definitions, and dispositions on carcasses considered for inclusion in the Food Safety Inspection Service, Other Consumer Protection, OCP category.
    1. List conditions in the FSIS, OCP categories
    2. Identify carcasses that could be included in OCPs
    3. Describe actions to be taken on identification of OCPs
    4. Record information accurately
  7. Wet-Lab - This module provides trainees practical application of modules III-VI. A Wet-Lab will be conducted with real examples of Pathology, FS-1, FS-2, and OCP conditions. This will allow all pilot plant personnel to practice and document their ability to identify and react to these conditions.
    1. Perform carcass task related to dispositions
    2. Identify carcass category disposition
    3. Act on carcass category disposition
    4. Record actions
  8. On-line Experience - This module provides an opportunity for trainees to practice the principles learned in the previous five (5) modules in real life environment.
    1. Perform tasks at production rates
    2. Identify carcass categories
    3. Take corrective actions as determined necessary
  9. On-line Correlation - This module provides instruction for trainees with real time feedback using carcasses from the production line.
    1. Perform tasks at production rates
    2. Identify carcass category
  10. Follw-up Correlation - This module is designed to allow on-line individuals a method to standardize identification and disposition of carcass categories on a continuous basis. It is recommended that a schedule time for foll-up correlations be established during the original training session.
    1. Identification of carcass categories and disposition actions
    2. Describe reasons for carcass category disposition
    3. Describe corrective actions as determined necessary
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance
International HACCP Alliance



International HACCP Alliance


International HACCP Alliance
120 Rosenthal Center, 2471 TAMU
College Station, TX 77843-2471
Phone: (979)862-3643
Fax: (979)862-3075
kharris@tamu.edu
 



Providing a uniform program to assure safer food products.


For direct email inquiries about this site, please contact Tiffany Mooney <tmooney@tamu.edu>.
International HACCP Alliance
International HACCP Alliance