HACCP is an internationally recognized system for preventing safety hazards in food, so it’s not a surprise that a HACCP plan is required for most processed foods on the market. However, one HACCP plan will not meet government requirements for every industry. Specific industry standards are determined by the industry regulators.
Meat, Poultry and Egg Products (9 CFR 417)
Regulated by the Food Safety Inspection Service (FSIS), a public health regulatory agency of the United States Department of Agriculture (USDA).
- Includes all raw meat and poultry sold in the U.S. and abroad, as well as imported products.
- FSIS monitors state inspection programs for meat and poultry products sold only in the state where it was produced.
Seafood (21 CFR 123)
The Food and Drug Administration (FDA) performs HACCP compliance inspections of both foreign and domestic seafood processing facilities.
- Inspection includes non-HACCP attributes such as the processor’s sanitation monitoring program.
- Any product containing “fish” as a characterizing ingredient is subject to HACCP regulation.
Juice (21 CFR 120)
HACCP compliance and labeling regulations are enforced by the Food and Drug Administration (FDA).
- Regulations cover domestic and importers of fruit and vegetable juices, as well as intrastate juice processing plants.
- In addition to the HACCP component, the FDA will also perform traditional inspections for non-HACCP areas of production (i.e. GMPs, SSOPs).
Dairy (Pasteurized Milk Ordinance)
The National Conference on Interstate Milk Shipments (NCIMS) voluntary adopted the HACCP system and retains its authority and responsibility for oversight.
- HACCP is not mandatory, but rather an alternative to the traditional system under the Pasteurized Milk Ordinance.
- State and local agencies are responsible for enforcing regulations.
All other food processing businesses fall under the Food Safety Modernization Act.
The FDA strongly urges retail and food services to voluntary implement HACCP into everyday operations to ensure safe, quality food is served to consumers. For more on how you can voluntarily implement your own food safety system using HACCP principles, check out this manual provided by the FDA.
