HACCP

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Considering advice previously offered by NACMPI, stakeholder feedback will help inform whether FSIS moves forward with proposed changes to the current establishment size categorization scheme under the HACCP Final Rule to better reflect current industry conditions and improve regulatory effectiveness.

In this episode of Food Safety Matters, Richard Stier, M.S., a consulting food scientist and longtime Food Safety Magazine contributor, recalls lessons from decades in food processing facilities, discussing crisis preparedness, internal audits, facility sanitation and employee hygiene, HACCP, and why strong food safety programs must be continuously improved to remain effective.

To assist establishments in meeting food safety regulatory requirements, USDA-FSIS has released a new, generic Hazards Analysis and Critical Control Points (HACCP) model for ready-to-eat (RTE) fermented, salt-cured, and dried products.

In May 2024, USDA-FSIS published a final determination setting levels at which Salmonella would be considered an adulterant in not-ready-to-eat (NRTE), breaded and stuffed chicken products, which also established a verification sampling program and a requirement for establishments to reassess their HACCP plans. FSIS has delayed the date for its sampling program and the HACCP reviews from May to November, 2025.

Any time a new piece of equipment, such as an increasingly relevant “collaborative robot” (cobot), is incorporated, the food safety plan—including the hazard analysis—must be reanalyzed to determine the new equipment’s impact on the food safety system, and what mitigation strategies must be deployed.

This research article assesses the contemporary developments of food safety management system (FSMS) standards as capacity-building programs worldwide and identifies the primary constraints and advantages associated with their implementation by small- and medium-sized enterprises and smallholder farmers across different world regions. 

A question that often arises is, "Does a food production establishment require both a HACCP plan and a Food Safety Plan?" The answer to this question depends on country- or region-specific legal requirements, among other factors.

This comprehensive whitepaper provides food safety managers an in-depth guide on developing an effective HACCP plan, a critical requirement in the food industry. 

In this episode of Food Safety Matters, we are joined by Dr. Barbara Masters—Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc.—about food safety policy and leadership in the meat and poultry industry, informed by her 34 years of experience in the sector across veterinary, regulatory, advisory, and corporate roles.

The updated Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food curriculum provides small and midsized companies a better understanding of how to develop a food safety plan through the use of examples for implementation, with a clear demonstration that the Preventive Controls regulation is a HACCP-based system.