The updated guidance requires small meat processing plants to demonstrate that they are meeting HACCP requirements.
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.