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Regulations (U.S.)

HACCP Regulations - - - HACCP Requirements (U.S.)

NEW:  Click HERE for information on the Food Safety Modernization Act (FSMA).  This regulation will require most food processing companies to have a valid HACCP plan.

Since 2000, all meat and poultry establishments have been required to comply with USDA’s “Pathogen Reduction; HACCP System” regulation per CFR Parts 304, 308, 310, 320, 327, 381, 416 and 417.  They key requirements are:

  • Must have written programs for microbiological sampling and testing,
  • Meet USDA limits for Salmonella bacteria,
  • Have sanitation standard operating procedures (SSOP’s), and
  • Have a written HACCP program per USDA guidelines.

Since 1997, processors and importers of seafood have been required to comply with FDA’s “Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products” per CFR 21 Parts 123 and 1240.  They key requirements are:

  • Conduct or have conducted a hazard analysis to determine wihat food safety hazards exist.
  • If one or more hazards exist, processor shall develop and implement a written HACCP plan per FDA guidelines.  The plan shall be specific to each product and location operated by a company.
  • The HACCP plan shall be developed and reviewed by a person with suitable training in the application of HACCP principles to fish processing.
  • Each processor shall have and implement written sanitation standard operating procedures (SSOP’s).
  • Importers shall ensure that producing plants meet one of six specified requirements, most of which require either HACCP plans or microbiological testing.  This verification may be done by a “competent third party”.

Since 2002 large processors of juice beverages must comply with FDA’s “Juice HACCP” rules published in CFR 66 Section 120.  They key requirements are:

  • Conduct or have conducted a hazard analysis to determine wihat food safety hazards exist.
  • If one or more hazards exist, processor shall develop and implement a written HACCP plan per FDA guidelines.  The plan shall be specific to each product and location operated by a company.
  • The HACCP plan shall be developed and reviewed by a person with suitable training in the application of HACCP principles to juice processing.
  • Juice processors may also have to meet specific requirements for the application of pasteurizing processes and/or microbiological testing of products.
  • Importers shall ensure that producing plants meet one of six specified requirements, most of which require either HACCP plans or microbiological testing.  This verification may be done by a “competent third party”.

Click HERE for links to USDA and FDA web sites containing HACCP regulations and information.


Manoush Associates, LLC.          HACCP Training and Consulting Services            haccpman.com

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