Small meat processing plants must demonstrate that they are meeting requirements in their Hazard Analysis Critical Control Point (HACCP) Systems. The Food Safety and Inspection Service (FSIS) has published an updated guidance for small plants that explains how the industry can meet the agency's expectations. The purpose of the guidance document is to aid small and very small establishments in meeting the initial validation requirements in 9 CFR 417.4.
“Establishments that do not incorporate these principles into their HACCP systems are likely to face questions from FSIS as to whether their HACCP systems have been adequately validated per 9 CFR 417.4,” the agency said in a statement.
FSIS said it determined that many operations have not properly validated their systems. In addition, it said agency enforcement actions have identified instances in which inadequate validation has led to the production of adulterated product and in some cases even illnesses.