Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products

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April 27, 2020

TO THE USERS OF THESE VOLUMES

When the Pathogen Reduction; Hazard Analysis and Critical Control Point Systems (PR/HACCP); Final Rule was published on July 25, 1996, the Guidebook for the Preparation of HACCP Plans was included as an appendix. The Generic Models for different meat and poultry processes, developed for FSIS under contract, were available shortly thereafter in April 1997. There were significant differences between the final regulatory language of Title 9 Code of Federal Regulations (9 CFR) Part 417 and the DRAFT Generic Models because they were developed independently. FSIS developed the final regulatory language of 9 CFR 417. The contractor based the Generic Models on HACCP documents from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). FSIS accepted the Generic Models with full knowledge that significant revisions would be necessary.
The Generic HACCP Models are the Agency‘s major technical assistance documents on developing HACCP plans, but they did not clearly inform the regulated industry of Agency expectations regarding regulatory compliance. Because the intended audience for these technical assistance materials was primarily the small and very small establishments that have the least HACCP-experience, the Agency began the systematic revision of the documents.
The Generic Models contain a description of the steps in preparing a HACCP plan and the thinking process used by a HACCP team in developing their plan. Two appendices are included. Appendix A contains one reference list on HACCP systems and regulatory requirements and a second reference list on microbiological principles and processing procedures for specific meat and poultry product(s) described in the generic model. Appendix B contains the process flow diagram, product description, hazard analysis, HACCP plan, and monitoring logs of the model.
The generic models are designed to provide establishments with guidance in meeting the regulatory requirements in 9 CFR 417. The generic models are not intended to be used "as is." Because HACCP plans are specific to an individual establishment‘s processing procedures and products, each establishment must determine their own critical control points (CCPs) and critical limits based on their hazard analysis of their processing procedures. The Generic Models provide the basics; they are not designed to be the ultimate teaching and training materials. The Generic Models do not interpret existing regulations; rather, they are designed to send the user back to the regulations so he/she can become familiar with the requirements as well as the flexibility they permit. The generic models are not intended to present new or alternative methods of producing and processing meat and poultry products.

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