Grants and Contracts Details
Description
Food safety is a major concern for both consumers and the food industry. To
alleviate these concerns, the Untied States Department of Agriculture/ Food Safety
and Inspection Service (USDA/FSIS) has adopted the Hazard Analysis Critical
Control Point (HACCP) program approach to improve the safety of meat and
poultry products. This program, which is part of the 1996 Pathogen Reduction
Final Rule is to be implemented over the next three years based on plant size.
Plants with over 500 employees began HACCP-based inspection in January of this
year (Kentucky has five plants in this category); Plants with 10-500 employees will
come under HACCP in January, 1999 and plants with less than 10 employees or
sales less than $2.5 million began in January, 2000. Most of the 112 current plants
in Kentucky fall into the two smaller categories. Many of these companies are
presently diligently working to have their plans in place to avoid corrective actions
being taken (including being closed as 72 large plants were this January).
However, USDA has instituted a "Just In Time" training program for their
inspectors, meaning that most inspectors will not be trained until December, 1998
or 1999 depending on their assignment. In addition, inspectors are also being
instructed to not review plans before the implementation date. Therefore, most
plants are relying totally on university assistance such as the training programs
provided jointly by UK, UT, and Auburn University. However, the very small
processors usually lack the understanding to complete their program development
without specific assistance at a later date. Their need consist of individualized
support in the areas of flow chart development and hazard assessment.
To enhance the safety ofthe meat supply :fIomsmall and very small processors
through means oftechnical assistance and infrastructure development for
technology transfer.
To assist small and very small meat processors in Kentucky and surrounding states
develop effective yet functional HACCP programs that would allow more small
processors to remain competitive in the marketplace and add value to Kentucky
commodities.
Status | Finished |
---|---|
Effective start/end date | 9/20/02 → 8/5/05 |
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.