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

---