The Food Safety and Inspection Service of the USDA has updated the Hazard Analysis and Critical Control Point (HACCP) Guide reflecting changes in policy and experience gained since the system was introduced into U.S. plants. The guideline for the preparation of HACCP plans provides a stepwise approach including templates to enable an establishment to develop a specific plan.
FSIS has also issued a generic HACCP model specifically for poultry slaughter to enable plants to comply with the New Poultry Inspection System.
The November 13th FSIS Constituent Update provides references for the HACCP and SSOP guides that can be downloaded from <www.fsis.usda.gov/wps/wcm>.
