reinvention in action.
HACCP implementation is occurring in phases, to take into account plant
size. The largest plants, those with 500 or more employees, were required
to have HACCP systems in place by January 26, 1998. These plants account
for about 75% of slaughter production and 50% of processed product
production. Small plants, those with 10 or more employees but fewer than
500 employees, are required to implement HACCP by January 25, 1999.
Very small plants, those with fewer than 10 employees or annual sales of less
than $2.5 million, are required to implement HACCP by January 25, 2000.
As of February 4, 1998, HACCP has been implemented in 297 large plants
throughout the U.S. Over 2000 inplant (FO) personnel have undergone
extensive HACCP training. Based on reports from across the country, the
training has been extremely effective, and has enabled inspectors and
supervisors to carry out their oversight responsibilities with even greater
detail and scrutiny than in the past. Inspectors are verifying that HACCP
plans conform with regulations, verifying how the plants are carrying out
their hazard prevention and sanitation responsibilities, documenting failure
to meet regulatory requirements, and enforcing regulations when a plant is
not in conformance with regulatory requirements.
Prior to conducting any verification activities, FSIS inspectors participate in
a plant awareness procedure. FSIS initiated this procedure, whereby
inspection personnel meet with plant management and develop a working
understanding of each plant's HACCP plan. This plant awareness procedure
has facilitated communication between plant management and inspection
personnel concerning how the HACCP system was designed to function in
each facility. When questions have arisen, our Technical Service Center in
Omaha, Nebraska has played a strategic role in support of FSIS personnel.
USDA inspectors will continue to be present every day in plants, to verify a
plant's compliance with its HACCP plan, and take direct action when
necessary. Our inspectors have lost no authority on the production line.
They continue to have authority to take action to ensure that establishment
HACCP systems can produce product that meets food safety regulations, and
to assure that affected product is disposed of properly.
Enforcement
As a logical nexus, the changing roles of the regulated industry and
inspection have stimulated changes in the compliance functions of FSIS. The
conceptual shift from government to industry and overall pro-active approach
to food safety and process evaluation has enhanced the importance of an
effective enforcement program. Our new inspection system has been
strengthened by integrating the work of our inspectors with our Compliance