Source:  Rita Jane Gabbett, MEATINGPLACE.COM, 6/16/10

The American Meat Institute said it supports recent clarification of guidance around validating HACCP systems and prerequisite programs by USDA's Food Safety and Inspection Service.

"Since making the guidance available, the agency has issued a clarification to validation and acknowledged safe harbors. The agency has also stated that the guide is being created to help establishments understand existing requirements that do not impose new testing or microbiological requirements on establishments. AMI applauds these statements and actions. AMI also supports the premise of not imposing new testing or microbiological requirements on establishments," said AMI Vice President for Food Safety and Inspection Services Scott Goltry in submitted comments.

Goltry outlined that, in summary, AMI:

• Supports the clarification of food safety issues and the ability to provide constructive comments on proposed changes that may have regulatory impact.
• Understands that current agency validation definition and concepts follow accepted principles of HACCP and therefore should not be adjusted.
• Supports the concept that prerequisite programs are an integral part of HACCP systems. Validation of these programs needs further investigation.
• Would support training of inspection program personnel as well as the owners and operators of meat and poultry processing plants in the determination of how validation is completed.
• Believes implemented processes should be effectively, but not exactly, the same as the supporting document and the validation document should be sufficiently related to the process.

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