HACCP / SSOPs / GMPs

Hazard Analysis and Critical Control Point, (HACCP), is a food safety management system in which product safety is addressed through analysis and control of possible biological, chemical, and physical hazards from raw material through every production step to the finished product. The HACCP rule has two components: 1) the reduction of pathogens, and 2) the development and implementation of HACCP systems. The pathogen reduction part of the rule includes the Salmonella Performance Standard and generic E. coli testing. Today, all federal and state inspected facilities are operating under a HACCP system and all new facilities must have a HACCP system developed before receiving a grant of inspection.

HACCP allows facilities to identify food safety hazards that are reasonably likely to occur in the process or type of product being produced and establish points of control to prevent them from occurring. HACCP is a science-based process control system that focuses on preventing food safety concerns. The role of the KDA inspector in a HACCP system is to verify the facility has developed and is implementing the HACCP system as designed.

The HACCP final rule also required the development and implementation of Sanitation Standard Operating Procedures (SSOPs). These programs are intended to prevent direct product contamination or adulteration, and focus on pre-operational and operational activities. Every facility must develop, implement, and maintain effective SSOPs.

Resources

The following resources are provided to assist slaughter and processing facility owners, managers and employees with specific information concerning HACCP, SSOP, and GMP requirements.

Guidance for plants reassessing their Raw, Ground HACCP plan for beef when determining whether E. coli O157:H7 and non-O157:H7 STECs are reasonably likely to occur.

Microbiology for the small & very small plant

An overview of microorganisms that are associated with food establishments

Antimicrobial spray treatments for beef carcasses

Instructions for using antimicrobial spray treatments in small and very small plants

Antimicrobial Interventions for E. coli at Slaughter

Research paper on antimicrobial spray treatments

Overview of Microorganisms in Food

Authored by Catherine Cutter, Ph.D., Associate Professor & Food Safety Extension Specialist, Pennsylvania State University and Martin Bucknavage, Senior Food Safety Extension Associate, Pennsylvania State University

Overview of Microbiological Sampling of Food Processing Plants

Authored by Catherine Cutter, Ph.D., Associate Professor & Food Safety Extension Specialist, Pennsylvania State University and Martin Bucknavage, Senior Food Safety Extension Associate, Pennsylvania State University    

HACCP & SSOP Manual

Requirements for Federal or State Meat Inspection, HACCP and SSOP Basics

Controlling Listeria in Ready-to-Eat Meat and Poultry Products

September 2012 - Control of Listeria monocytogenes

Developing Product Lotting and Coding Systems for Small Meat and Poultry Processing Operations

Kansas State University Agricultural Experiment Station and Cooperative Extension Service

KSU ASI HACCP Resources

Kansas State University, Animal Science & Industry, HACCP Resources

Niche Meat Processor Assistance Network

Information for the small meat processor

HACCP Center for Meat Process Validation, University of Wisconsin

Model HACCP plans and information on validation, prerequisite programs and research papers

Supporting HACCP Decisions

Authored by Dr. Dennis Buege, Extension Meat Scientist


Contact Shelby Scott, HACCP Coordinator, if you have further questions.

Office Phone - 785-296-3511, email - Shelby.Scott@kda.ks.gov