What is USDA's Pathogen Reduction/HACCP Regulation?

DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR Parts 304, 308, 310, 320, 327, 381, 416, and 417 [Docket No. 93–016F] RIN 0583–AB69 Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems AGENCY : Food Safety and Inspection Service, USDA. ACTION : Final rule with request for comments. SUMMARY : The Food Safety and Inspection Service (FSIS) is establishing requirements applicable to meat and poultry establishments designed to reduce the occurrence and numbers of pathogenic microorganisms on meat and poultry products, reduce the incidence of foodborne illness associated with the consumption of those products and provide a new framework for modernization of the current system of meat and poultry inspection. The new regulations (1) require that each establishment develop and implement written sanitation standard operating procedures (Sanitation SOP’s); (2) require regular microbial testing by slaughter establishments to verify the adequacy of the establishments’ process controls for the prevention and removal of fecal contamination and associated bacteria; (3) establish pathogen reduction performance standards for Salmonella that slaughter establishments and establishments producing raw ground products must meet; and (4) require that all meat and poultry establishments develop and implement a system of preventive controls designed to improve the safety of their products, known as HACCP (Hazard Analysis and Critical Control Points).

     USDA is pursuing a farm to table approach to food safety by taking steps to improve the safety of meat and poultry at each step in the food production, processing, distribution and marketing chain.

    On July 25, 1996, USDA released its Pathogen Reduction/HACCP final rule. The final rule will further target pathogens that cause food borne illness, strengthen industry responsibility to produce safe food, and focus inspection and plant activities on prevention objectives.                                                                       The final rule covers three major areas:

Sanitation Standard Operating Procedures (SSOP)

Microbiological Testing

Hazard Analysis Critical Control Point (HACCP) system