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How Official Services Foster and Enforce the Implementation of Haccp by Industry and Trade

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000715810
Format Type: PDF eBook
File Size: 18,242 KB.
Reproduction Date: Available via World Wide Web.

Title: How Official Services Foster and Enforce the Implementation of Haccp by Industry and Trade  
Author: Food and Agriculture Organization of the United Nations
Volume:
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Historic
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations (FAO)

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Agriculture Organization Of The United Nations, F. A. (n.d.). How Official Services Foster and Enforce the Implementation of Haccp by Industry and Trade. Retrieved from http://www.nationalpubliclibrary.info/


Description
Nutrition Reference Publication

Summary
Electronic reproduction.

Excerpt
Background: Federal regulations in the United States require that seafood (December, 1995), meat and poultry (July, 1996), and juice (January, 2001) sold in the United States be processed under Hazard Analysis Critical Control Point (HACCP) systems. Because this was a major shift in government regulation of these foods, the rulemaking process in each case went beyond the written notice and comment required and included public meetings and discussions in many areas, especially implementation. Before each regulation was published, the regulatory agencies developed a comprehensive outreach plan and guidance materials, such as guidelines for hazard identification and control, lethality and stabilization performance standards, and model HACCP plans for common processes and products. The U.S. agencies with jurisdiction?the Food Safety and Inspection Service (FSIS), United States Department of Agriculture (USDA) for meat and poultry and the Food and Drug Administration (FDA), Department of Health and Human Services (HHS) for seafood and juice?allowed ample time before the effective dates of their implementation of new regulations for training and education of those affected. This included phasing in the regulations over several years, giving the smallest firms a longer period to comply. Implementation of HACCP has been an evolutionary process. Many issues have been identified since implementation, requiring frequent revision of outreach plans and guidance materials.


 

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