Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule
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Changes in Consumer Knowledge, Behavior, and Confidence Since the 1996 PR/HACCP Final Rule
Research Triangle Institute (RTI) conducted a multiyear evaluation of the 1996 Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems; Final Rule for the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA, FSIS). As part of this evaluation, RTI conducted a study to measure any changes in consumer knowledge, safe food handling practices (i.e., beh...
متن کاملAnalysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US.
In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for Salmonella for food animal carcasses and ra...
متن کاملHazard analysis and critical control point systems in the United States Department of Agriculture regulatory policy.
Recent outbreaks of foodborne illness and studies by expert groups have established the need for fundamental change in the United States meat and poultry inspection programme to reduce the risk of foodborne illness. The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) has embarked on a broad effort to bring about such change, with particular emphas...
متن کاملManaging for Safer Food
Sanitation and process control costs increased the costs of producing meat and poultry by about 0.5 percent in the period preceding the promulgation of the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) rule of 1996. However, there was no benefit in trying to avoid these costs. Large slaughter plants and all further-processing plants with poor performance of sanitation...
متن کاملTracing the Costs and Benefits of Improvements in Food Safety: The Case of the Hazard Analysis and Critical Control Point Program for Meat and Poultry: Introduction
In 1997, the Federal Government introduced a new food safety regulation for meat and poultry slaughter and processing plants. Under the Pathogen Reduction and Hazard Analysis and Critical Control Point rule (commonly known as HACCP), slaughterhouses and processors must adopt new procedures to reduce the incidence of foodborne illness transmitted by raw meat and poultry products (see box, The HA...
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