The 7 Principles of HACCP:
(CLICK ON THE [Go] FOR MORE INFORMATION)
#1 Conduct a Hazard Analysis [Go]
#2 Identify Critical Control points [Go]
#3 Establish Critical Limits for Each Critical Control Point [Go][Go]
#4 Establish Monitoring Procedures [Go]
#5 Establish Corrective Action [Go]
#6 Establish Recordkeeping Procedures [Go]
#7 Establish Verification Procedures [Go][Go]
Each week NMA brings you another copy of Heads
up for HACCP. Please download and distribute copies to plant employees,
foremen, quality control personnel and FSIS inspectors. HACCP is coming, everyone
should be prepared.
2000
September 25, 2000 - Go
July 17, 2000 - Go
May 8, 2000 - Go
January 18, 2000 - Go
1999
September 6, 1999 - Go
1998
November 23, 1998 - Go
October 12, 1998 - Go
September 21, 1998 - Go
April 6, 1998 - Go
March 16, 1998 - Go
March 9, 1998 - Go
March 3, 1998 - Go
January 20, 1998 - Go
January 12, 1998 - Go
January 5, 1998 - Go
1997
December 29, 1997 - Go
December 22, 1997 - Go
December 15, 1997 - Go
December 8, 1997 - Go
December 1, 1997 - Go
November 24, 1997 - Go
NMA also invites submissions for Heads up for
HACCP. Interested parties should read our editorial policy statement before
submitting:
Editorial Policy Statement
Heads up for HACCP is produced by National Meat Association. Inquiries can be
sent to Jeremy Russell, NMA's Communications Manager ([email protected]).
L.L. (Lou) Gast, Chairman of NMA's Regulatory Issues Committee, and Rosemary
Mucklow, NMA's Executive Director have sole and ultimate discretion with
respect to accepting items for inclusion. The target audience for Heads up
for HACCP are the men and women who work hard everyday in meat plants to
produce safe and wholesome food for all Americans. They include both industry
employees and government employees. Readers are invited to submit items for
inclusion in future issues. Items must include name, address and telephone
number, and shall be signed. Please keep length to less than 200 words. NMA
manages the copying and distribution of Heads up for HACCP and welcomes
co-sponsorship by other industry organizations.
The purpose of Heads up for HACCP is to
provide straightforward technical information about HACCP and the scientific
principles on which it is based so that company and regulatory employees can
better understand the inspection system changes that are now in the process of
implementation.
HACCP INFORMATION ONLINE:
NMA'S Virtual HACCP Yellow Pages
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