HAACP INSPECTION MODELS PROJECT

OVERVIEW

HIMP Components

• In-plant

• In-distribution

Why Are We Changing?

• Put more effort into food safety in-plant– zero tolerance– HACCP verification– collecting micro samples

• Put more emphasis on In-Distribution– in storage– in transport– retail

SOME THINGS WON’T CHANGE

• SSOPs

• Salmonella testing

• Giblet AQL

HOW HIMP HAPPENS

• Plants Volunteer

• Baseline Phase

• Selection Process

• Training Sessions

• HACCP-PCP Developed

• Transition Phase

NEW MODELS DESIGNED FOR IN-PLANT INSPECTION --VOLUNTARY PROGRAM

• Young chickens - volunteer plants

• Young turkeys - volunteer plants

• Market hogs - volunteer plants

• Fat Cattle

BASELINE PHASE

• Research Triangle Institute (RTI)

– collected organoleptic data - dispositionsfor 5 weeks

– micro data for 6 weeks• Salmonella and generic E. coli

• post chill

SELECTION PROCESS

Staffing Configuration - First Shift

• 1 SVMO/IIC -- GS-13

• 1 CSI Team Coordinator -- GS-9

• 3 CSI/Line -- GS-8

TRAINING SESSIONS

• 3-Day CSI

• 5-Day Supervisor/Manager

• 3-Day Industry

• In-Distribution Under Development

PLANT DEVELOPS PLANS

• HACCP Plan

• Process Control Plan (PCP)

¤ Assessed by D.C. - NOT Approved

¤ Available for Inspection

TRANSITION PHASE

• Plant experiments with plan about 6 weeks

• FSIS will assure no adulterated product enters commerce

• Accept/reject process at end of transition

FULL MODELS PHASE

• After plant transition RTI collected data

• Performance standards set

• HIMP plants significant reduction in FS and OCP defects– results from 7 plants– 2/1/00 - 7/31/00

What the Plant Does

• Carcass by Carcass sorting and disposition

• Hazard Analysis - HACCP Plan– CCPs

• Process Control Plan– CPs

• Meet Performance Standards

HIMP In-Plant Inspection

Carcass inspection

Verification inspection

Systems inspection

Regulatory Responsibilities

• Plant responsible for corrective action

• Authority of IPP unchanged - Act– Official control action for adulterated product– Give the system a chance to work

DUTIES

4 Categories of Responsibility

– HACCP Plan– Process Control Plan– SSOP– Microbiological Sampling

3 Types of Inspection Procedures

• Carcass Inspection (CI)– performed continuously

• Verification Inspection (VI)– sampling and record review– performed intermittently

• Systems Inspection (SI)– performed by IIC– continuously evaluates plant controls

Carcass Inspector

• Required for line to operate

• Positioned after head, viscera, and carcass sorting

• Does not review records

Carcass Inspection

• “Hands Off” Inspection

• Observe carcasses for– Food Safety conditions– OCP conditions

Verification Inspection

• Antemortem Inspection

• Postmortem Verification for FS

• Postmortem Verification for OCP

Verification Inspection

• Selects samples (carcass, parts, micro)

• Reviews plant HACCP and PCP records

• Verifies adequacy of corrective actions

• Writes NRs

• Documents when PS are not met

Systems Inspection

• Performed by the IIC

• Monitors effectiveness of CI and VI

• Assesses overall design and function of plant HACCP and PCP

• Assures that adulterated product is condemned

HIIMP In-Distribution Inspector

• Conduct reviews– warehouses– other I-D locations

• Interview consumers with complaints

• Locations in AL, MN, PA, VA

THE END, Y’ALL.