Meat and Poultry HACCP Program (USDA FSIS 9 CFR 416 and 417)

A complete USDA HACCP program for federally inspected and state-inspected meat and poultry establishments. It is written to FSIS regulations 9 CFR 416 (Sanitation SOPs and Sanitation Performance Standards), 417 (HACCP), 418 (recalls) and 430 (Listeria monocytogenes). It includes 53 editable Word documents: a program manual, 18 procedures, 5 worked HACCP plans and 27 forms.

You cannot get or keep a grant of inspection without written Sanitation SOPs, a hazard analysis and a validated HACCP plan for each process category you produce. FSIS inspection personnel check your plan, your monitoring records and your pre-shipment review, and they issue noncompliance records when those fall short.

This program gives you a working system that meets those requirements:

• Meat and Poultry HACCP Program Manual (HPM-MP): scope, HACCP policy, process categories and a section-by-section map of 9 CFR 416, 417, 418 and 430.

• 18 procedures, covering:

  • hazard analysis and the nine HACCP process categories

  • plan development and validation

  • lethality and stabilization (cooking and cooling)

  • Listeria control in ready-to-eat products under Alternatives 1, 2 and 3

  • STEC and Salmonella in raw beef and poultry

  • slaughter controls and zero tolerance

  • allergens and labeling

  • receiving and purchase specifications

  • pre-shipment review

  • monitoring, corrective actions under 417.3 and verification

  • Sanitation SOPs and Sanitation Performance Standards

  • calibration

  • complaints and recall

• 5 worked example HACCP plans:

  • raw ground beef

  • raw and marinated poultry parts

  • fully cooked sliced smoked sausage

  • beef jerky

  • beef slaughter

  Each plan includes its hazard analysis and supporting documentation.

• 27 forms, including:

  • cooking and cooling logs

  • antimicrobial intervention log

  • zero tolerance log

  • pre-shipment review

  • pre-operational and operational SSOP record

  • Sanitation Performance Standards inspection

  • Listeria sampling record

  • drying and water activity log

  • generic E. coli testing

  • verification record

  • annual reassessment

Who it is for

• Small and very small meat and poultry processors applying for a grant of inspection

• Established plants rewriting an outdated HACCP plan or answering an NR

• Custom-exempt operators moving to inspected production

What you receive

An instant download of one organized zip file. It contains a READ ME, the manual and master document list, the procedures, the HACCP plans and the forms. All 53 documents are editable Microsoft Word files.

Good to know

• 9 CFR 417.7 requires a person trained in the seven HACCP principles to develop and reassess the plan. The training procedure explains how to meet this.

• The example cooking and cooling limits follow the FSIS cooking and stabilization guidelines. Your validation must support the limits you choose.

• Need a certifiable system such as SQF or FSSC 22000? See the Food Safety Management System products.