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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Winter 1998 - Vol 2 / No. 2

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HACCP: New Meat and Poultry Safety System

Effective January 26, 1998, the 312 largest meat and poultry plants will operate under the new Hazard Analysis and Critical Control Point (HACCP) inspection system, which will improve food safety for American consumers. These plants account for approximately 75 percent of meat and poultry slaughtered in the United States.

Secretary of Agriculture Dan Glickman said, "Rather than catching problems after they occur, we will now focus on preventing problems in the first place. Instead of relying primarily on the sight, touch, and smell of our inspectors, we will use science-based controls and microbiological testing directly targeted at reducing harmful bacteria like E.coli 0157:H7 and salmonella."

Under the new system, each plant will operate under a HACCP plan designed to prevent contamination of meat or poultry. In addition, plants will continue to maintain the standard operating procedures (SOPs) for sanitation and slaughter and will test for generic E. coli to monitor the effectiveness of their HACCP plan and SOPs. USDA's Food Safety and Inspection Service inspectors will collect samples to ensure that plants are reducing and controlling the amount of meat or poultry that is contaminated with salmonella.

Rather than a one-size-fits-all approach, each plant has designed its own plan to meet USDA food safety standards. With this new flexibility, plants are also assigned greater responsibility for producing safe food. USDA inspectors, however, will continue to play an essential role in ensuring food safety.

Inspectors will continue to visually inspect carcasses, document food safety violations, verify a plant's compliance with its HACCP plan, and take direct action when necessary to prevent contaminated products from reaching consumers.

The new HACCP system will improve food safety and reduce foodborne illness, but consumers need to continue with safe meat and poultry handling practices.

Source: USDA Release No. 0034.98, January 26, 1998

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Updated Monday, August 29, 2011