FOR IMMEDIATE RELEASE
Contact: Dr. Kerri B. Harris
Associate Director
International Meat and Poultry HACCP Alliance (409) 862-2036
HACCP ALLIANCE AWARDED USDA/FSIS GENERIC HACCP MODEL DEVELOPMENT GRANT
COLLEGE STATION, Texas (April 26, 1996) - USDA's Food Safety and Inspection
Service (FSIS) awarded a grant to develop 10 generic HACCP models for the
meat and poultry industry to the International Meat and Poultry HACCP Alliance.
"It is critical that scientifically sound generic HACCP models are
developed for each process category in a timely manner to assist with the
transition to HACCP, and I am pleased that the Alliance was awarded the
contract," says Stephen Krut, chairman of the International Meat and
Poultry HACCP Alliance and executive director of the American Association
of Meat Processors (AAMP).
Generic HACCP models are extremely useful tools for proper HACCP development
and implementation to assist meat and poultry processors during the FSIS-mandated
transition to HACCP, says Krut. In USDA's proposed food safety regulation,
FSIS stated plans to have generic models available to the industry prior
to the effective date for HACCP implementation.
Since the generic HACCP model project must be completed in a short time-frame,
project coordinator and associate director of the Alliance Dr. Kerri B.
Harris says the strength of the generic HACCP model development project
lies in the participation of the Alliance members. Drawing from its broad
membership representing all process categories of the meat and poultry industry,
the International Meat and Poultry HACCP Alliance has the vast knowledge
and experience base of industry, academic, third party and public health
officials needed to develop generic HACCP models. Each generic model expert
team will also include a consumer representative from Safe Tables Our Priority
(S.T.O.P.).
"The Alliance sought the participation of S.T.O.P. in this project
because the expert teams developing these generic HACCP models should involve
all interested parties," says Dr. H. Russell Cross, executive director
of the International Meat and Poultry HACCP Alliance.
Formed in March 1994 as a meat and poultry industry initiative to prepare
for the industry-wide implementation of HACCP, the International Meat and
Poultry HACCP Alliance currently has over 100 members representing national
and international industry associations, educational foundations, professional
societies, universities, government agencies and related third-party/private
companies. The strength of the Alliance lies in the expertise of its members
and their commitment to improving food safety and proper implementation
of scientifically sound prevention systems.
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