The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) has released a Generic Hazard Analysis and Critical Control Point (HACCP) Model for Raw, Intact Beef. This model uses the production of beef steaks and roasts to demonstrate hazard analysis and HACCP plan principles. While the model's critical control points (CCPs) do not necessarily apply to all operations or products, it may serve as a starting point for any intact beef products. 

The flow diagram included with the model demonstrates a general production process and should be modified to reflect the processes used at the establishment. The food safety critical limits selected must come from scientific documents or other reliable sources.  This model includes references for guidance on the selection of critical limits.

As announced previously in the October 2, 2020 constituent update, FSIS updated its HACCP guide and multiple generic HACCP models. The agency also developed a new sanitation standard operating procedures (sanitation SOP) guide. The guides and the models are intended to assist establishments in meeting regulatory requirements to produce safe and wholesome products.

The updated guides and models reflect changes in FSIS policy and lessons learned about implementing HACCP since its inception. The materials include updated scientific references and footnotes containing explanatory guidance and links to related sources of information. Consistent with the previous models, each model includes a product description, ingredients list, production flow diagram, hazard analysis, and HACCP plan.

The revised "Guideline for the Preparation of HACCP Plans" leads an establishment through the process of developing a HACCP plan according to seven principles and provides links to additional reference materials. Templates are provided in the guide so the establishment can capture product-specific information.

The contents of the models are not binding. The documents are intended only to provide clarity regarding regulatory requirements. Additional models will be posted as they are revised.

The Generic HACCP Model for Raw, Intact Beef is available here.