New York - Are you prepared for the next phase of HACCP regulations?
HACCP requires medium sized meat plants (those with between 10 and 500 employees) to develop, implement, and maintain a comprehensive pathogen reduction program. For most industry members, the deadline to comply with these regulations is January 1999.
These regulations are complicated. Companies must develop standard written sanitation operating procedures and put them into effect. Regular testing for microbial pathogens must be conducted and establishments must have a plan for reducing Salmonella. All companies must follow the series of preventative controls and procedures known as HACCP.
Is your company ready?
To help industry members through this long and complicated process, the Meat Trade Institute is offering a required HACCP certification workshop at the Newark Airport Marriot Hotel, July 7-9, 1998. The workshop will cover the seven HACCP principles, implementation guidelines, and employee training. HACCP participants will learn to develop and implement HACCP regulations in their companies. Attendees who complete the workshop in a satisfactory manner will be certified by the International Meat & Poultry HACCP alliance. The program is being conducted with the cooperation of Cornel University and is open to all industry members.
Please note that this meeting is REQUIRED of all industry members who must initiate HACCP plans in January. That’s only seven months away! Please don’t make the mistake of assuming that USDA will come to your rescue at the last minute if your plan has not been approved. And don’t make the mistake of thinking that you can wait to address this issue later.
It will take several months for your company to design a HACCP program – once you have a certified HACCP person on your staff. The only way to have a certified person is to have that person attend an approved HACCP certification course.
If you would like to attend, please leave email now, or use the “Leave Comments” option on this web site to receive further information. Space is limited, so please call now.
Meat Industry Insights News Service
P.O. Box 553
Northport, NY 11768
Phone: 631-757-4010
Fax: 631-757-4060
E-mail: sflanagan@sprintmail.com
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