Preparation of HACCP Plans," and the "Meat and Poultry Products Hazards
and Control Guide." These two publications were reissued for public
comment, along with HACCP Model Plans. The public comment period has
closed and we're in the process of considering the comments prior to
revision.
And finally, fourth, we are looking at passing new regulations. For example,
we published our "Proposed Rules of Practice" in the Federal Register, just
last month. (January 12, 1998) These proposed rules are intended to
supplement existing rules of practice, but clarify the responsibilities of a
plant regarding refusal, suspension, or withdrawal of inspection services
when the Agency determines that a plant's HACCP systems are inadequate
or ineffective, or a plant is not meeting other regulatory requirements
associated with the PR/HACCP rule. In addition, the Clinton Administration
has asked Congress for authority to fine companies for violations of food
safety standards.
Conclusion:
In conclusion, inspectors will become more important in the FSIS of the
future, albeit their jobs will most likely differ somewhat from what they
perform today. The cooperative relationships we're forging with other
federal agencies, state and local governments, consumers, and the industry,
in addition to the new roles our inspectors are playing, we believe, will lead
to a safer food supply. Accountability and responsibility are key in these
efforts.
These philosophies extend beyond our domestic borders. Any government
exporting meat and poultry products to the United States will be required to
meet our standards. A foreign country must demonstrate the equivalency of
its inspection program before its products will be allowed into the U.S.
HACCP provides a logical and science-based framework for a food safety
regulatory system in which inspection, enforcement, and technological
resources are targeted to the most significant food safety hazards. In
conjunction with regulatory reform and reorganization to deploy available
resources efficiently and effectively, HACCP presents us with a "win-win"
situation. For consumers, HACCP implementation means safer food and less
foodborne illness. For animal producers, HACCP implementation provides
you with new opportunities to provide cleaner and safer livestock and poultry
to the food processing sector. Finally, for regulated industry, HACCP
implementation means you have the opportunity to prove your commitment
to and accountability for providing the safest food in the world.
We know there is no silver bullet that guarantees food safety, and that
consumers must remain vigilant and continue to follow safe meat and poultry
handling labels and practices. However, this new system is a victory for