Meat + Poultry - September 2004 - 44

HACCP

complete its risk assessments in order to demonstrate that any food
safety standards, if achieved by industry, will have an expected positive impact on public health.
Getting on the same page
Agency plans also contain provisions to better train inspectors in
finding HACCP and S.S.O.P. regulatory discrepancies. F.S.I.S. plans to
educate a total of 1,500 employees in its new Food Safety Regulatory
Essentials training program in 2004. To date, the agency has qualified
approximately 200 Enforcement Investigator and Analysis Officers.
Approximately 1,000 of those inspectors will go on to customized
HACCP training programs based on the types of products being produced at the plants where inspectors are assigned. Harris, who has
been extensively involved in E.I.A.O. instruction, believes "the E.I.A.O.
should be looking at the total picture rather than a single piece of the
program." And that, "Industry can expect a comprehensive food safety
assessment of all of its food safety programs, not just HACCP."
Furthermore, F.S.I.S. has trained approximately 200 employees in
other occupational groups such as Public Health Veterinarians, Compliance Officers and Staff Officers from the Technical Service Center
in the E.I.A.O. work methodology.
F.S.I.S. has not quantified the number of E.I.A.O. assessments
planned. Officials do acknowledge they may be conducted for a variety of reasons, including positive laboratory findings, foodborne
illness outbreaks, recalls or consumer complaints. However, they
also acknowledged that E.I.A.O. assessments might be performed
in conjunction with major policy initiatives, as with the October 2002
E. coli O157.H7 reassessment requirement for all beef plants.

adequacy of plants' food safety systems. "Companies should not
rest or relax if they have had a successful E.I.A.O. review," says Savage. "They may receive more than one E.I.A.O. review which may focus in a different area or be conducted by a different reviewer."
Be prepared
Both agency and industry experts agree all food safety managers
should be collecting information about their food safety systems. In
particular, managers should be focusing on supporting the design of
their systems and demonstrating they are working. Managers preparing for F.S.I.S. audits and new regulations can direct their resources toward specific areas. One way to prepare for an E.I.A.O. audits is
to review and respond to all questions contained in F.S.I.S. Directives
5000.1, Revision 1 and Directive 5500.
In addition, managers can strengthen supporting documentation
for the decisions reached in the hazard analysis; make use of previously collected HACCP records by tracking and trending data and
then using that data to make process improvements; and focus on
ensuring the validation of the HACCP plans. Finally, industry should
continue training those involved in the design, development, implementation and maintenance of HACCP plans to keep up with the
changing requirements.
Helping small and very small plants
Many small and very small plants lack the internal resources to prepare for an E.I.A.O. audit. However, many external resources exist to
help. Savage suggests small and very small plants look to F.S.I.S. resources for assistance or consult with their university extension services for scientific guidance. Masters suggests
small and very small plants contact F.S.I.S.'s Office of Public Affairs, Education and Outreach,
which has a team designated for outreach to
small plants. Another option is to attend or
participate in ongoing F.S.I.S. workshops. Information on these topics is also available on
F.S.I.S.'s Web site (www.fsis.usda.gov).
Managers can find assistance through the
HACCP Alliance. The Alliance has developed,
in conjunction with the educational committee
of the National Meat Association, Oakland,
Calif., a Scientific Article Database. Food safety managers can use
the database to find articles that may help them support their decisions. It is located on the Web at www.haccpalliance.org.
The HACCP Alliance is also working with F.S.I.S. to develop
some technical documents that plants can use to support decisions. Small plants might also consider joining a trade association
where additional resources, training and contacts can be obtained
to assist them.
M&P

The E.I.A.O. should be looking
at the total picture rather than
a single piece of the program
During that reassessment, F.S.I.S. inspectors conducted assessments of approximately 1,790 beef plants. According to the agency,
62 percent of those plants made major improvements based on their
reassessments, and 60 percent added E. coli O157:H7 as a pathogen likely to occur. The agency credits these improvements to the
reduction of illnesses from E. coli O157:H7. "This is a substantial
improvement and another indicator that science-based policies and
controls are working," says Masters.
This educated work force will focus on the ability of plants to support their program decisions and every aspect of their HACCP and
S.S.O.P. plans. Many companies have already been compelled to
make major improvements to their programs after an E.I.A.O visit.
Robert Savage, president of the HACCP Consulting Group, Fairfax, Va., predicts all aspects, from the hazard analysis to record
keeping and validation, will be challenged. "These evaluations," says
Savage, "are not unlike in-depth verification reviews."
Savage also predicts F.S.I.S. will continue to challenge the
36

MEAT&POULTRY

The author is the regulatory specialist with FoodSafe
Systems, Inc., San Francisco, and previously served as
director of technical and educational services with the
National Meat Association, Oakland, Calif.

www.MEATPOULTRY.com

We would like to hear from you-
your comments and questions
about this article are welcome.
E-mail the author at: meat&poultry@sosland.com
SEPTEMBER 2004


http://www.fsis.usda.gov http://www.haccpalliance.org http://www.MEATPOULTRY.com

Meat + Poultry - September 2004

Table of Contents for the Digital Edition of Meat + Poultry - September 2004

Contents
Meat + Poultry - September 2004 - 1
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Meat + Poultry - September 2004 - Contents
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