Hazard analysis and critical control point systems in the United States Department of Agriculture regulatory policy.
Recent outbreaks of foodborne illness and studies by expert groups have established the need for fundamental change in the United States meat and poultry inspection programme to reduce the risk of foodborne illness. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) has embarked on a broad effort to bring about such change, with particular emphasis on the reduction of pathogenic micro-organisms in raw meat and poultry products. The publication on 25 July 1996 of the Final Rule on pathogen reduction and hazard analysis and critical control point (HACCP) systems was a major milestone in the FSIS strategy for change. The Final Rule provides a framework for change and clarifies the respective roles of industry and government in ensuring the safety of meat and poultry products. With the implementation of this Final Rule underway, the FSIS has been exploring ways in which slaughter inspection carried out under an HACCP-based system can be changed so that food safety risks are addressed more adequately and the allocation of inspection resources is improved further. In addition, the FSIS is broadening the focus of food safety activities to extend beyond slaughter and processing plants by working with industry, academia and other government agencies. Such co-operation should lead to the development of measures to improve food safety before animals reach the slaughter plant and after products leave the inspected establishment for distribution to the retail level. For the future, the FSIS believes that quantitative risk assessments will be at the core of food safety activities. Risk assessments provide the most effective means of identifying how specific pathogens and other hazards may be encountered throughout the farm-to-table chain and of measuring the potential impact of various interventions. In addition, these assessments will be used in the development and evaluation of HACCP systems. The FSIS is currently conducting a quantitative risk assessment for eggs, and several surveys and studies are being performed to supply data needed to conduct other risk assessments. The FSIS has established a food safety research agenda which will fill data gaps.
Billy
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TJ
Food Safety and Inspection Service, United States Department of Agriculture, Washington, DC 20250, USA.
Wachsmuth
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D000822:Animal Husbandry / Q000592:standards; D000818:Animals; D003257:Consumer Product Safety; D004531:Eggs / Q000382:microbiology / Q000592:standards; D005513:Food Inspection / Q000592:standards*; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control*; D006801:Humans; D007391:International Cooperation; D007881:Legislation, Food; D008460:Meat / Q000382:microbiology / Q000592:standards; D011202:Poultry Products / Q000382:microbiology / Q000592:standards; D018570:Risk Assessment; D012499:Sanitation / Q000592:standards; D014481:United States; D016885:United States Department of Agriculture / Q000331:legislation & jurisprudence*