HACCP Model for the New Swine Inspection System (pork slaughter)
Replaces: 1996 Version of the Pork Slaughter HACCP Model
The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule in July 1996. The HACCP regulations (9 CFR Part 417) require establishments to develop and implement a system of controls designed to address safety hazards reasonably likely to occur in their production process.
With the rule, FSIS made available a Guidebook for the Preparation of HACCP Plans and a generic model for each food processing category defined in the regulation (9 CFR 417.2(b)(1)). Generic models serve as useful examples of how to meet the regulatory requirements. Each model represents a food processing category. Each processing category may contain numerous products. Therefore, each single model represents a category of products and, as such, the models do not demonstrate unique products or novel processes.
Establishments that slaughter market hogs may choose to operate under NSIS. Market hog slaughter establishments that do not choose to operate under the NSIS may operate under the traditional inspection system. FSIS has published a generic HACCP model for Traditional Swine Slaughter.