USDA has announced the availability of a number of HACCP models that can be used by members of the industry to help organize and plan their own HACCP programs. The following documents are available from USDA:
- Guidebook for the Preparation of HACCP Plans
- Meat and Poultry Products Hazards and Control Guide
- Generic HACCP Model for Mechanically Separated (Species)/Mechanically Deboned Poultry
- Generic HACCP Model for Raw, Ground Meat and Poultry Products
- Generic HACCP Model for Thermally Processed Commercially Sterile Meat and Poultry Products
- Generic HACCP Model for Beef Slaughter
- Generic HACCP Model for Pork Slaughter
- Generic HACCP Model for Poultry Slaughter
- Generic HACCP Model for Fully Cooked, Not Shelf Stable
- Generic HACCP Model for Irradiation
- Generic HACCP Model for Products with Secondary Inhibitors, Not Shelf Stable
- Generic HACCP Model for Heat Treated, Shelf Stable
- Generic HACCP Model for Heat Treated Not Fully Cooked, Not Shelf Stable
- Generic HACCP Model for Not Heat Treated, Shelf Stable
- Generic HACCP Model for Raw Products - Not Ground
Meat Industry Insights News Service
P.O. Box 553
Northport, NY 11768
Phone: 631-757-4010
Fax: 631-757-4060
E-mail: sflanagan@sprintmail.com
Web Site: http://www.spcnetwork.com/mii