HACCP – a work in progress

A national policy and regulatory framework has guided the Food Safety and Inspection Service (FSIS) as it has developed a comprehensive food safety strategy. The framework involves establishing a National Public Health Goal, Microbiological Food Safety Objectives, and for the plant environment, Food Safety Performance Standards, mandatory Sanitation Standard Operating Procedures, and mandatory Hazard Analysis and Critical Control Points (HACCP). In 1996, FSIS published its final rule on Pathogen Reduction and HACCP Systems, which established new requirements for slaughter and processing establishments that are consistent with this framework. FSISʹ food safety initiatives remain a work in progress. FSIS has begun a public process to determine what improvements are needed to improve the quality of industry food safety programs and to improve FSISʹ own role as a regulatory public health agency.