New HACCP Model Now Available for Raw Non-Intact Egg Products
FSIS has released a Generic Hazard Analysis and Critical Control Point (HACCP) Model for Raw Non-Intact Egg Products. The model illustrates the processing category with an unpasteurized liquid egg product. USDA amended the egg products inspection regulations in October 2020 to require official plants that process egg products to develop and implement sanitation standard operating procedures and HACCP systems to meet requirements consistent with USDA’s meat and poultry regulations.
While the model’s critical control points do not necessarily apply to all operations or products, it may serve as a starting point for similar products. The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment. The food safety critical limits selected must come from scientific documents or other reliable sources. This model includes references for guidance on the selection of critical limits.
As announced previously in the October 2, 2020, Constituent Update, FSIS updated its HACCP guide and multiple generic HACCP models. The agency has also developed a new sanitation standard operating procedure guide. The guides and the models are intended to assist establishments in meeting regulatory requirements to produce safe and wholesome products.
The updated guides and models reflect changes in FSIS policy and lessons learned about implementing HACCP since its inception. The materials include updated scientific references and footnotes containing explanatory guidance and links to related sources of information. Each model includes a product description, ingredients list, production flow diagram, hazard analysis, and HACCP plan.
The revised Guideline for the Preparation of HACCP Plans leads an establishment through the process of developing a HACCP plan according to seven principles and provides links to additional reference materials. Templates are provided in the guide so the establishment can capture the product-specific information as demonstrated in the guide.
The contents of the models are not binding. The documents are intended only to provide clarity regarding regulatory requirements. Additional models will be posted as they are revised.
FDA Voluntary Sodium Reduction Targets
FSIS collaborated with the U.S. Food and Drug Administration (FDA) on final industry guidance for voluntary short-term (2.5 year) sodium reduction targets, released in October 2021. The purpose of the guidance is to help support reducing consumers’ sodium intake and improve related public health outcomes by providing voluntary targets for sodium levels in processed, packaged, and prepared foods. On average, Americans consume nearly 50% more than the 2,300 mg sodium limit set by federal guidelines for people 14 years and older.
FSIS fully supports the overall goal of sodium reduction and encourages meat, poultry, and egg product manufacturers to implement a sodium reduction plan as part of the overall initiative outlined in the FDA guidance.
Visit FSIS’ website for more information on the sodium reduction goals.
Upcoming NACMCF Subcommittee Meeting
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) Subcommittee on Enhancing Salmonella Control in Poultry Products will convene a virtual subcommittee meeting on July 12, 2022, from 2-5 p.m. ET.
To attend the virtual meeting, please contact the NACMCF Secretariat at NACMCF@usda.gov or John Jarosh, NACMCF Designated Federal Officer, by email at john.jarosh@usda.gov.
The purpose of NACMCF is to provide impartial, scientific advice and peer reviews to federal food safety agencies for use in the development of an integrated national food safety systems approach that assures the safety of domestic, imported, and exported foods.
FSIS to Post Individual Category Status and Aggregate Results for Poultry Carcasses, Chicken Parts, and Comminuted Poultry Tested for Salmonella
On June 21, FSIS will update the individual establishment Salmonella performance standard category information for raw poultry carcasses, raw chicken parts, and comminuted poultry products on the Salmonella Verification Testing Program Monthly Posting page. Additionally, FSIS will post the aggregate sampling results showing the number of establishments in categories 1, 2, or 3 for establishments producing young poultry carcasses, raw chicken parts, or not ready-to-eat (NRTE) comminuted poultry products at the location linked above.
Policy Update
FSIS notices and directives on public health and regulatory issues are available on the FSIS Policy webpage. The following policy updates were recently issued:
FSIS Notice 32-22 - FSIS Salmonella Sampling of Raw Siluriformes
FSIS Notice 33-22 - Modifications to the Kidney Inhibition Swab (KIS) Reason Code Selection Options in the Public Health Information System
FSIS Notice 34-22 - Continuing Education Program: College Tuition Reimbursement Program Open to All Employees
Export Requirements Update
The Library of Export Requirements has been updated for products for the following:
- French Polynesia (Tahiti)
- Kiribati
- Curacao
- El Salvador
- Western Samoa (Samoa)
- United Kingdom
- Japan
- Dominican Republic
- Turks & Caicos Islands
- Ecuador
- Jamaica
- Peru
- Honduras
- Guatemala
- Nicaragua
- Canada
- United Arab Emirates
- New Caledonia
- New Zealand
- Jordan
- Solomon Islands
- Hong Kong
- India
- Mexico
Complete information can be found at the FSIS Import & Export Library.
Source: https://www.fsis.usda.gov/news-events/news-press-releases/constituent-update-june-17-2022
