HACCP Training for Small Meat Processors


Grants and Contracts Details


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.
Effective start/end date9/20/028/5/05


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