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For More Information

Small and Very Small Plant Outreach
USDA/FSIS/OOEET
1400 Independence Ave, SW, Mail Stop 3778,
Patriots Plaza Ill, Room #9-265A,
Washington, DC 20250

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To obtain free copies of the models or materials,
write to the above address, FAX requests to
202-690-6519 or order online at http://www.
fsis.usda.gov/wps/portal/fsis/topics/regulatory-
compliance/haccp/resources-and-information
HACCP models and most materials are available
on FSIS’ Web site: www. fsis.usda.gov.

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Small Plant Help Desk answers questions about
Agency requirements at 1-877-FSISHELP
(1-877-374-7435); by email at InfoSource@fsis.
usda.gov or sphelpdesk@custhelp.com; or online
at http.//www.fsis.usda.gov/sphelpdesk.

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Food Safety

askFSIS an inspection-related question
Web site: http://askfsis.custhelp.com.
For policy-related questions, go to askFSIS
or call 1-800-233-3935

HACCP Outreach

HACCP Contacts
and Coordinators

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USDA Meat and Poultry Hotline 1-888-MPHotline
(1-888-674-6854) or visit Ask Karen at http:/Avww.
fsis.usda.gov/wps/portal/informational/askkaren

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The Food Safety and Inspection Service (FSIS)

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of the United States Department of Agriculture
(USDA) has a network of HACCP contacts and
coordinators in all 50 States, Washington, D.C.,
Puerto Rico, and the Virgin Islands.

The contacts and coordinators work together
to combine resources and make information
available to all State and Federal plants. The
contact/coordinator list is available on FSIS’
Web site: http://www. fsis.usda.gov/wps/portal/
informational/contactus/state-haccp-contacts-
and-coordinators

USDA Food Safety Information Center
National Agricultural Library/USDA
301-504-5515 | FAX: 301-504-7680
Email: fsic@ars.usda.gov

Web site: http://fsrio.nal.usda.gov

USDA Agricultural Research Service
For a Pathogen Modeling Program on its Web site:
www.ars.usda.gov/naa/errc/mfsru/pmp

International Meat and Poultry HACCP Alliance
979-862-3643, Web site: www.haccpalliance.org

Small Business Administration (SBA)

Office of the National Ombudsman

Answer Desk 1-800-U-ASK-SBA (1-800-827-5722)
Web site: www.sba.gov/ombudsman/

USDA is an equal opportunity provider, employer, and lender.

(Revised September 2016)

Small and
Very Small
Plants

Protecting Public Health
Through
Food Safety and Defense

Food Safety and Inspection Service



Generic Hazard Analysis and Critical
Control Point Models and Guidebooks

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HACCP-1: Guidebook for the Preparation of HACCP
Plans [S]

HACCP-3: Generic HACCP Model for Raw, Ground
Meat and Poultry Products [S]

HACCP-4: Generic HACCP Model for Raw,

Not Ground Meat and Poultry Products [S]
HACCP-5: Generic HACCP Model for

Poultry Slaughter [S]

HACCP-6: Generic HACCP Model for Mechanically
Separated (Species) Mechanically Deboned Poultry
(S]

HACCP-7: Generic HACCP Model for Thermally
Processed, Commercially Sterile Meat and Poultry
Products [S]

HACCP-8: Generic HACCP Model for Irradiation
HACCP-9: Generic HACCP Model for Meat and
Poultry Products with Secondary Inhibitors, Not
Shelf-Stable [S]

HACCP-10: Generic HACCP Model for Heat-
Treated, Shelf-Stable Meat and Poultry Products [S]
HACCP-11: Generic HACCP Model for Not Shelf-
Stable, Heat-Treated, Not Fully Cooked Meat

and Poultry Products [S]

HACCP-12: Generic HACCP Model for Fully
Cooked, Not Shelf-Stable Meat and Poultry Products
[S]

HACCP-13: Generic HACCP Model for Beef
Slaughter [S]

HACCP-14: Generic HACCP Model for Pork
Slaughter [S]

HACCP=15: Generic HACCP Model for Not Heat-

_ Treated, Shelf-Stable Meat and Poultry Products [S]

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Currently unavailable

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Other HACCP Information

HACCP: the Hazard Analysis and Critical Control
Point System (DVD) Ministry of Public Works and
Government Services (Canada)

HACCP Plan Implementation and Records
Management (Workbook) Ohio State University
Meeting the Requirements for Federal or State Meat
Inspections: SSOP and HACCP Basics (DVD)
Minnesota Department of Agriculture [S, H]

New Plant Orientation: Safe and Easy (DVD) New
Mexico State University [S, N]

Supporting Documentation Materials for HACCP
Decisions (DVD) Ohio State University

Control of Listeria monocytogenes in Small Meat
and Poultry Establishments (DVD and Booklet)
Pennsylvania State University

Swine Post Mortem Procedures (DVD)

Cattle Post Mortem Inspection Procedures (DVD)
Counter Top Food Safety Training Tips (DVD)
Summary of Federal Inspection Requirements for
Meat Products (Brochure)

Control of Listeria monocytogenes in Retail
Establishments (DVD and Booklet) Pennsylvania
State University

Implementation of a Post-Packaging Heat Treatment
to Reduce Listeria monocytogenes on Ready-
to-Eat Meat Products for Very Small and Small
Establishments (CD and Booklet) Pennsylvania
State University

FSIS Compliance Guideline: Controlling Listeria
monocytogenes in Post-lethality Exposed Ready-to-
Eat (RTE) Meat and Poultry Products (Document or
DVD)

FSIS Compliance Guideline for Meat and

Poultry Jerky Produced by Small and Very Small
Establishments (Document or DVD)

BIFSCO N=60 Sampling (DVD)

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FSIS Salmonella Compliance Guidelines for Small
and Very Small Meat and Poultry Establishments
That Produce Ready-to-Eat (RTE) Products
(Document)

Red Meat Mobile Slaughter Unit Webinar (DVD)
Poultry Mobile Slaughter Unit Webinar (DVD)
Post Mortem Inspection Procedures for Lambs,
Sheep, and Goats (DVD)

Specified Risk Materials - Identification, Removal
and Disposal (DVD) NY State Department of
Agriculture and Markets

The ABCs of BSE: Preventing Bovine Spongiform
Encephalopathy From Entering the U.S. Meat
Supply (FSIS Workbook and CD)

FSIS Compliance Guide For Residue Prevention
(Document or DVD)

Celebrating Safe Foods at Pow Wows (DVD)
Montana State University [N]

Retail Meat and Poultry Training Modules (DVD)
Minnesota Department of Agriculture [S]

Guide to Designing a Small Red Meat Plant (Booklet)
Iowa State University

Humane Handling of Livestock with Dr. Temple
Grandin, Ph.D. (DVD and Booklet)

Flooding: A Checklist for Small and Very

Small Meat, Poultry and Egg Processing Plants
(Brochure)

FSIS Compliance Guideline HACCP Systems
Validation (Document)

Guidance for Controlling Listeria monocytogenes
(Lm) in Retail Delicatessens (Brochure) [S,H]

Best Practices Guidance for Controlling Listeria
monocytogenes (Lm) in Retail Delicatessens
(Document)

Help for Dealing with Plant Emergencies (Booklet)
How to Develop a Meat and Poultry Product Recall
Plan (Booklet)

Food Defense Materials

© Food Defense Guidelines for Slaughter and
Processing Establishments (Booklet) [S]

Guide to Food Defense in Warehouse and
Distribution Centers (Brochure)

1 — Guide to Food Defense in Slaughter and
Processing Facilities (Brochure)

0 Food Defense Guidelines for the
Transportation and Distribution of Meat,
Poultry, and Processed Products (Booklet)

0 Food Defense Plan: Security Measures for
Food Defense (Booklet) [S,C,K,V,F]

GC sFSIS Food Safety and Food Defense:
In-Commerce Firms (Brochure)

O_ Food Defense in FSIS Regulated
Establishments (DVD containing the Scenario-
Based Exercise Tool and the
Food Defense Risk Mitigation Tool)

OC Food Defense in FSIS-Regulated
Establishments (Brochure)

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French [F].

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