Source: https://regulations.justia.com/regulations/fedreg/2013/11/20/2013-27782.html
Timestamp: 2020-01-18 01:19:53
Document Index: 543507865

Matched Legal Cases: ['art 110', 'art 110', 'art 110', 'art 110', 'art\n110', 'art 110']

Agency Information Collection Activities; Proposed Collection; Comment Request; Guide To Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables, 69684-69686 [2013-27782] :: Food And Drug Administration :: Department Of Health And Human Services :: Regulation Tracker :: Justia
Justia Regulation Tracker Department Of Health And Human Services Food And Drug Administration Agency Information Collection Activities; Proposed Collection; Comment Request; Guide To Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables, 69684-69686 [2013-27782]
Agency Information Collection Activities; Proposed Collection; Comment Request; Guide To Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables, 69684-69686 [2013-27782]
Download as PDF 69684 Federal Register / Vol. 78, No. 224 / Wednesday, November 20, 2013 / Notices Submit electronic comments on the collection of information to: Alice-Lynn.Ryssman@ acl.hhs.gov. Submit written comments on the collection of information to Alice-Lynn Ryssman, U.S. Administration for Community Living, Washington, DC 20201. ADDRESSES: FOR FURTHER INFORMATION CONTACT: Alice-Lynn Ryssman, 202–357–3491. Under the PRA (44 U.S.C. 3501–3520), Federal agencies must obtain approval from the Office of Management and Budget (OMB) for each collection of information they conduct or sponsor. ‘‘Collection of information’’ is defined in 44 U.S.C. 3502(3) and 5 CFR 1320.3(c) and includes agency request or requirements that members of the public submit reports, keep records, or provide information to a third party. Section 3506(c)(2)(A) of the PRA (44 U.S.C. 3506(c)(2)(A)) requires Federal agencies to provide a 60-day notice in the Federal Register concerning each proposed collection of information, including each proposed extension of an existing collection of information, before submitting the collection to OMB for approval. To comply with this requirement, ACL is publishing notice SUPPLEMENTARY INFORMATION: of the proposed collection of information set forth in this document. With respect to the following collection of information, ACL invites comments on: (1) Whether the proposed collection of information is necessary for the proper performance of ACL’s functions, including whether the information will have practical utility; (2) the accuracy of ACL’s estimate of the burden of the proposed collection of information, including the validity of the methodology and assumptions used; (3) ways to enhance the quality, utility, and clarity of the information to be collected; and (4) ways to minimize the burden of the collection of information on respondents, including through the use of automated collection techniques when appropriate, and other forms of information technology. The OAA Title III–E National Family Caregiver Support Program (NFCSP), with statutory authority contained in Title III sections 302, 372, and 373 of the Older Americans Act (OAA) (42 U.S.C. 3032), as amended by the Older Americans Act Amendments of 2006, Pub. L. 109–365), funds a range of comprehensive home- and communitybased services supports that assist family and informal caregivers to care for their loved ones at home for as long Number of respondents Respondent type as possible. ACL is directed under 206(a) of the OAA to conduct evaluations of OAA programs. Thus, this data collection will conduct an evaluation of the NFCSP to fulfill this requirement and understand how well this program is meeting its goals and mission. The evaluation design is comprised of two primary components: 1. A process study, which examines the strategies, activities, and resources of the program at each level of the Aging Network—State Unit on Aging (SUA), Area Agency on Aging (AAA), and Local Service Provider (LSP); and 2. A client outcome study, which examines the health and social effects of the program on participants compared to non-participants. This study examines the health and social effects on caregivers and also tracks the health outcomes of the care recipients. The process study will include all 56 SUAs, all of the AAAs (N = 618), a sample of local service providers (N = 1,000), and a sample of program participants (1,250) and nonparticipants (N = 1,250). The table below provides the information ACL used to estimate the burden of this collection of information: Average burden per response (hrs.) Responses per respondent Total average annual burden (hrs.) All SUAs ........................................................................................................... All AAAs ........................................................................................................... Stratified sample of LSPs ................................................................................ Family caregivers participating in NFCSP ....................................................... Family caregivers not participating in NFCSP ................................................. 56 618 1,000 1,250 1,250 1 1 1 3 3 1.5 2 0.33 0.58 0.58 84 1236 330 2175 2175 Total .......................................................................................................... 4,174 ........................ ........................ 6,000 The proposed data collection tools may be found on the ACL Web site at http://www.aoa.gov/AoARoot/Program_ Results/Program_survey.aspx. DEPARTMENT OF HEALTH AND HUMAN SERVICES Dated: November 15, 2013. Kathy Greenlee, Administrator and Assistant Secretary for Aging. [Docket No. FDA–2013–N–1432] [FR Doc. 2013–27822 Filed 11–19–13; 8:45 am] BILLING CODE 4154–01–P Food and Drug Administration Agency Information Collection Activities; Proposed Collection; Comment Request; Guide To Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables AGENCY: Food and Drug Administration, tkelley on DSK3SPTVN1PROD with NOTICES HHS. ACTION: Notice. The Food and Drug Administration (FDA) is announcing an opportunity for public comment on the proposed collection of certain information by the Agency. Under the Paperwork Reduction Act of 1995 (the 16:04 Nov 19, 2013 Jkt 232001 PO 00000 Frm 00045 Fmt 4703 Submit either electronic or written comments on the collection of information by January 21, 2014. ADDRESSES: Submit electronic comments on the collection of information to http:// www.regulations.gov. Submit written DATES: SUMMARY: VerDate Mar<15>2010 PRA), Federal Agencies are required to publish notice in the Federal Register concerning each proposed collection of information, including each proposed extension of an existing collection of information, and to allow 60 days for public comment in response to the notice. This notice invites comments on the information collection provisions in the guidance document entitled ‘‘Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables.’’ Sfmt 4703 E:\FR\FM\20NON1.SGM 20NON1 69685 Federal Register / Vol. 78, No. 224 / Wednesday, November 20, 2013 / Notices comments on the collection of information to the Division of Dockets Management (HFA–305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number found in brackets in the heading of this document. FDA PRA Staff, Office of Operations, Food and Drug Administration, 1350 Piccard Dr., PI50–400B, Rockville, MD 20850, PRAStaff@fda.hhs.gov. FOR FURTHER INFORMATION CONTACT: Under the PRA (44 U.S.C. 3501–3520), Federal Agencies must obtain approval from the Office of Management and Budget (OMB) for each collection of information they conduct or sponsor. ‘‘Collection of information’’ is defined in 44 U.S.C. 3502(3) and 5 CFR 1320.3(c) and includes Agency requests or requirements that members of the public submit reports, keep records, or provide information to a third party. Section 3506(c)(2)(A) of the PRA (44 U.S.C. 3506(c)(2)(A)) requires Federal Agencies to provide a 60-day notice in the Federal Register concerning each proposed collection of information, including each proposed extension of an existing collection of information, before submitting the collection to OMB for approval. To comply with this requirement, we are publishing notice of the proposed collection of information set forth in this document. With respect to the following collection of information, we invite comments on these topics: (1) Whether the proposed collection of information is necessary for the proper performance of our functions, including whether the information will have practical utility; (2) the accuracy of FDA’s estimate of the burden of the proposed collection of information, including the validity of the methodology and assumptions used; (3) ways to enhance the quality, utility, and clarity of the information to be collected; and (4) ways to minimize the burden of the collection of information on respondents, including through the use of automated collection techniques, SUPPLEMENTARY INFORMATION: when appropriate, and other forms of information technology. Guide To Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and Vegetables (OMB Control Number 0910–0609)—Extension Fresh-cut fruits and vegetables are fruits and vegetables that have been processed by peeling, slicing, chopping, shredding, coring, trimming, or mashing, with or without washing or other treatment, prior to being packaged for consumption. The methods by which produce is grown, harvested, and processed may contribute to its contamination with pathogens and, consequently, the role of the produce in transmitting foodborne illness. Factors such as the high degree of handling and mixing of the product, the release of cellular fluids during cutting or mashing, the high moisture content of the product, the absence of a step lethal to pathogens, and the potential for temperature abuse in the processing, storage, transport, and retail display all increase the potential for pathogens to survive and grow in fresh-cut produce. Sections 301 and 402 of the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 331 and 342) prohibits the distribution of adulterated food in interstate commerce. In response to the increased consumption of fresh-cut fruits and vegetables and the potential for foodborne illness associated with these products, we recognize the need for guidance specific to the processing of fresh-cut fruits and vegetables. The guidance document entitled, ‘‘Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,’’ which is available at http:// www.fda.gov/FoodGuidances, provides our recommendations to fresh-cut produce processors about how to avoid contamination of their product with pathogens. The guidance is in addition to the good manufacturing practice (GMP) regulations found in part 110 (21 CFR part 110). The guidance is intended to assist fresh-cut produce processors in minimizing microbial food safety hazards common to the processing of most fresh-cut fruits and vegetables sold to consumers and retail establishments in a ready-to-eat form. Accordingly, we encourage fresh-cut produce processors to adopt the general recommendations in the guidance and to tailor practices to their individual operations. The guidance provides information and recommended procedures designed to help fresh-cut produce processors minimize microbial food safety hazards. The recommended procedures contained in the guidance are voluntary. Both FDA and fresh-cut produce processors will use and benefit from the information collected. Two general recommendations in the guidance are for operators to develop and implement both a written Standard Operating Procedures (SOP) plan and a Sanitary Standard Operation Procedures (SSOP) plan. SOPs and SSOPs are important components to properly implement and monitor GMP, which are required for processed food operations under part 110. Other recommended programs that require documentation and recordkeeping are recall and traceback programs. In the event of a food safety concern, processors who adopt these recommended programs will be prepared to recall products from the marketplace or be able to traceback fresh produce to its source. Fresh-cut produce processors are also asked to consider the application of Hazards Analysis and Critical Control Point (HACCP) principles or comparable preventive control programs to the processing of fruits and vegetables. An HACCP system allows managers to assess the inherent risks and identify hazards attributable to a product or a process, and then determine the necessary steps to control the hazards. FDA, along with other Federal and State food Agencies and industry and food establishments, have found such preventive control programs, when properly designed and maintained by the establishment’s personnel, to be valuable in managing the safety of food products. We estimate the burden of this collection of information as follows: TABLE 1—ESTIMATED ANNUAL RECORDKEEPING BURDEN 1 No. of recordkeepers tkelley on DSK3SPTVN1PROD with NOTICES Activity SOP and SSOP: Maintenance ............................................ Traceback development ....................................................... Traceback maintenance ....................................................... Preventive control program comparable to an HACCP system: System development ................................................ Preventive control program comparable to an HACCP system: System implementation ............................................ VerDate Mar<15>2010 16:04 Nov 19, 2013 Jkt 232001 PO 00000 Frm 00046 No. of records per recordkeeper Total annual records Average burden per recordkeeping Total hours 122 10 290 404,430 10 290 0.067 20 40 27,097 200 11,600 10 1 10 100 1,000 145 Fmt 4703 3,315 1 1 510 73,950 0.067 4,955 Sfmt 4703 E:\FR\FM\20NON1.SGM 20NON1 69686 Federal Register / Vol. 78, No. 224 / Wednesday, November 20, 2013 / Notices TABLE 1—ESTIMATED ANNUAL RECORDKEEPING BURDEN 1—Continued Activity No. of recordkeepers No. of records per recordkeeper Total annual records Average burden per recordkeeping Preventive control program comparable to an HACCP system: Implementation review ............................................. Annual burden hours .................................................... 145 ........................ 4 ........................ 580 ........................ 4 ........................ 1 There 2,320 47,172 are no capital costs or operating and maintenance costs associated with this collection of information. A. Industry Profile Estimates of the paperwork burden to the fresh-cut industry are based on information received from a fresh-cut processor who has developed and maintained these programs and information from a fresh-cut produce industry trade association. We estimate that there are 280 fresh-cut plants in operation and that approximately 10 new firms will enter the fresh cut industry over the next 3 years. tkelley on DSK3SPTVN1PROD with NOTICES Total hours B. SOPs and SSOPs We consider the guidance’s recommendation to develop SOPs and SSOPs to be ‘‘usual and customary’’ for manufacturers and processors in the fresh-cut industry (see 5 CFR 1320.3(b)(2)). Therefore, we do not calculate this burden. We recommend that facilities not only develop but also maintain SOPs and SSOPs. Of the 280 fresh-cut processors, we estimate that over half have SOP and SSOP maintenance programs in place. Therefore, for purposes of estimating the annual recordkeeping burden for SOP and SSOP maintenance programs, we assume that 40 percent of the existing processors, or 112 firms, and the 10 new firms do not have SOP and SSOP maintenance programs in place. We estimate the recordkeeping burden for SOP and SSOP maintenance programs by assuming that these 122 firms will choose to implement such a maintenance strategy as a result of the recommendations in the guidance. A typical fresh-cut processing plant operates about 255 days per year. For an 8-hour shift, assuming the ingredients are received twice during that time, under the recommendations in the guidance, there would be about 13 records kept (2 for inspecting incoming ingredients; 2 for inspecting the facility and production areas once every 4 hours; 3 records for equipment (maintenance, sanitation, and visual inspections for defects); 1 for calibrating equipment; 2 temperature recording audits (1 time for each of the 2 processing runs); and 3 microbiological audits (ingredients, food contact surfaces, and equipment)). Therefore, the annual frequency of recordkeeping VerDate Mar<15>2010 16:04 Nov 19, 2013 Jkt 232001 for SOPs and SSOPs is calculated to be 3,315 times (255 × 13) per year per firm; 122 firms will be performing these activities to generate a total 404,430 records (3,315 × 22) annually. The total time to record observations for SOP and SSOP maintenance is estimated to take 4 minutes or 0.067 hours per record, and the number of records maintained is 404,430. Therefore, the total annual burden in hours for 122 processors to maintain their SOP and SSOP records is approximately 27,097 hours (404,430 × 0.067). The maintenance burden for these 122 firms is estimated in row 1 of Table 1. C. Recall and Traceback The burden to develop a traceback program is a one-time activity estimated to take approximately 20 hours. Accordingly, we only need to estimate the burden of this one-time activity on the 10 new businesses expected to enter the industry in the next 3 years. We estimate that the 10 new firms will spend 20 hours each preparing a traceback program, for a total of 200 hours (10 × 20). The burden estimate of developing a traceback program is shown in row 2 of Table 1. Firms may test their traceback programs yearly to see if adjustments are needed to maintain traceback capabilities. Evaluating and updating traceback programs is estimated to take 40 hours to complete. The annual burden of maintaining a traceback program is estimated for the 280 existing firms in the industry plus the 10 firms new to the industry. Assuming that each firm completes this exercise once a year, the total maintenance burden of traceback programs is 11,600 hours yearly (290 x 40). This burden estimate is shown in row 3 of Table 1. The guidance refers to previously approved collections of information found in our regulations. The recommendations regarding establishing and maintaining a recall plan, as provided in 21 CFR 7.59, have been approved under OMB control number 0910–0249. Therefore, we are not calculating a paperwork burden for recall plans. PO 00000 Frm 00047 Fmt 4703 Sfmt 9990 D. Preventative Control Program Developing an HACCP plan is a onetime activity during the first year that is estimated to take 100 hours based on a trained HACCP team working on the plan full time. Accordingly, we only need to estimate the burden on the 10 new businesses expected to enter the industry in the next 3 years. We estimate that the 10 new firms will spend 100 hours each to develop their individual HACCP plans, for a total of 1,000 hours (10 x 100). This burden estimate is shown in row 4 of Table 1. After the HACCP plan is developed, the frequency for recordkeeping for implementing or maintaining daily records is estimated to be 510 records per year. The total time to record observations is estimated to take 4 minutes or 0.067 hours per record. Of the 280 existing firms, we estimate that approximately 135 firms have not implemented HACCP plans. We assume that these fresh-cut processors (135 existing firms plus 10 new firms) would voluntarily implement an HACCP plan. Therefore, the total annual records kept by 145 firms is 73,950 (510 × 145), and the total hours required are 4,955 (73,950 records × 0.067 hours per record = 4,954.65, rounded to 4,955). This annual burden is shown in row 5 of Table 1. Fresh-cut processors are presumed to review their HACCP plans four times per year (once per quarter). Estimating that it takes each of the 145 firms 4 hours per review each quarter, the total burden of this activity is 2,320 (145 × 4 × 4) hours per year. This annual burden is shown in row 6 of Table 1. Dated: November 14, 2013. Leslie Kux, Assistant Commissioner for Policy. [FR Doc. 2013–27782 Filed 11–19–13; 8:45 am] BILLING CODE 4160–01–P E:\FR\FM\20NON1.SGM 20NON1
[Pages 69684-69686]
[FR Doc No: 2013-27782]
[Docket No. FDA-2013-N-1432]
Comment Request; Guide To Minimize Microbial Food Safety Hazards of
provisions in the guidance document entitled ``Guidance for Industry:
Guide to Minimize Microbial Food Safety Hazards of Fresh-Cut Fruits and
to http://www.regulations.gov. Submit written
comments on the collection of information to the Division of Dockets
Vegetables (OMB Control Number 0910-0609)--Extension
Fresh-cut fruits and vegetables are fruits and vegetables that have
been processed by peeling, slicing, chopping, shredding, coring,
trimming, or mashing, with or without washing or other treatment, prior
to being packaged for consumption. The methods by which produce is
grown, harvested, and processed may contribute to its contamination
with pathogens and, consequently, the role of the produce in
transmitting foodborne illness. Factors such as the high degree of
handling and mixing of the product, the release of cellular fluids
during cutting or mashing, the high moisture content of the product,
the absence of a step lethal to pathogens, and the potential for
temperature abuse in the processing, storage, transport, and retail
display all increase the potential for pathogens to survive and grow in
fresh-cut produce.
Sections 301 and 402 of the Federal Food, Drug, and Cosmetic Act
(21 U.S.C. 331 and 342) prohibits the distribution of adulterated food
in interstate commerce. In response to the increased consumption of
fresh-cut fruits and vegetables and the potential for foodborne illness
associated with these products, we recognize the need for guidance
specific to the processing of fresh-cut fruits and vegetables. The
guidance document entitled, ``Guide to Minimize Microbial Food Safety
Hazards of Fresh-cut Fruits and Vegetables,'' which is available at
http://www.fda.gov/FoodGuidances, provides our recommendations to
fresh-cut produce processors about how to avoid contamination of their
product with pathogens. The guidance is in addition to the good
manufacturing practice (GMP) regulations found in part 110 (21 CFR part
110). The guidance is intended to assist fresh-cut produce processors
in minimizing microbial food safety hazards common to the processing of
most fresh-cut fruits and vegetables sold to consumers and retail
establishments in a ready-to-eat form. Accordingly, we encourage fresh-
cut produce processors to adopt the general recommendations in the
guidance and to tailor practices to their individual operations.
The guidance provides information and recommended procedures
designed to help fresh-cut produce processors minimize microbial food
safety hazards. The recommended procedures contained in the guidance
are voluntary. Both FDA and fresh-cut produce processors will use and
benefit from the information collected.
Two general recommendations in the guidance are for operators to
develop and implement both a written Standard Operating Procedures
(SOP) plan and a Sanitary Standard Operation Procedures (SSOP) plan.
SOPs and SSOPs are important components to properly implement and
monitor GMP, which are required for processed food operations under
part 110. Other recommended programs that require documentation and
recordkeeping are recall and traceback programs. In the event of a food
safety concern, processors who adopt these recommended programs will be
prepared to recall products from the marketplace or be able to
traceback fresh produce to its source. Fresh-cut produce processors are
also asked to consider the application of Hazards Analysis and Critical
Control Point (HACCP) principles or comparable preventive control
programs to the processing of fruits and vegetables. An HACCP system
allows managers to assess the inherent risks and identify hazards
attributable to a product or a process, and then determine the
necessary steps to control the hazards. FDA, along with other Federal
and State food Agencies and industry and food establishments, have
found such preventive control programs, when properly designed and
maintained by the establishment's personnel, to be valuable in managing
the safety of food products.
No. of records                  Average burden
Activity                  No. of            per        Total annual         per         Total hours
SOP and SSOP: Maintenance.......             122           3,315         404,430           0.067          27,097
Traceback development...........              10               1              10              20             200
Traceback maintenance...........             290               1             290              40          11,600
Preventive control program                    10               1              10             100           1,000
comparable to an HACCP system:
System development.............
Preventive control program                   145             510          73,950           0.067           4,955
System implementation..........
[[Page 69686]]
Preventive control program                   145               4             580               4           2,320
Implementation review..........
Annual burden hours.........  ..............  ..............  ..............  ..............          47,172
Estimates of the paperwork burden to the fresh-cut industry are
based on information received from a fresh-cut processor who has
developed and maintained these programs and information from a fresh-
cut produce industry trade association. We estimate that there are 280
fresh-cut plants in operation and that approximately 10 new firms will
enter the fresh cut industry over the next 3 years.
We consider the guidance's recommendation to develop SOPs and SSOPs
to be ``usual and customary'' for manufacturers and processors in the
fresh-cut industry (see 5 CFR 1320.3(b)(2)). Therefore, we do not
calculate this burden.
We recommend that facilities not only develop but also maintain
SOPs and SSOPs. Of the 280 fresh-cut processors, we estimate that over
half have SOP and SSOP maintenance programs in place. Therefore, for
purposes of estimating the annual recordkeeping burden for SOP and SSOP
maintenance programs, we assume that 40 percent of the existing
processors, or 112 firms, and the 10 new firms do not have SOP and SSOP
maintenance programs in place. We estimate the recordkeeping burden for
SOP and SSOP maintenance programs by assuming that these 122 firms will
choose to implement such a maintenance strategy as a result of the
recommendations in the guidance.
A typical fresh-cut processing plant operates about 255 days per
year. For an 8-hour shift, assuming the ingredients are received twice
during that time, under the recommendations in the guidance, there
would be about 13 records kept (2 for inspecting incoming ingredients;
2 for inspecting the facility and production areas once every 4 hours;
3 records for equipment (maintenance, sanitation, and visual
inspections for defects); 1 for calibrating equipment; 2 temperature
recording audits (1 time for each of the 2 processing runs); and 3
microbiological audits (ingredients, food contact surfaces, and
equipment)). Therefore, the annual frequency of recordkeeping for SOPs
and SSOPs is calculated to be 3,315 times (255 x 13) per year per firm;
122 firms will be performing these activities to generate a total
404,430 records (3,315 x 22) annually.
The total time to record observations for SOP and SSOP maintenance
is estimated to take 4 minutes or 0.067 hours per record, and the
number of records maintained is 404,430. Therefore, the total annual
burden in hours for 122 processors to maintain their SOP and SSOP
records is approximately 27,097 hours (404,430 x 0.067). The
maintenance burden for these 122 firms is estimated in row 1 of Table
The burden to develop a traceback program is a one-time activity
estimated to take approximately 20 hours. Accordingly, we only need to
estimate the burden of this one-time activity on the 10 new businesses
expected to enter the industry in the next 3 years. We estimate that
the 10 new firms will spend 20 hours each preparing a traceback
program, for a total of 200 hours (10 x 20). The burden estimate of
developing a traceback program is shown in row 2 of Table 1.
Firms may test their traceback programs yearly to see if
adjustments are needed to maintain traceback capabilities. Evaluating
and updating traceback programs is estimated to take 40 hours to
complete. The annual burden of maintaining a traceback program is
estimated for the 280 existing firms in the industry plus the 10 firms
new to the industry. Assuming that each firm completes this exercise
once a year, the total maintenance burden of traceback programs is
11,600 hours yearly (290 x 40). This burden estimate is shown in row 3
information found in our regulations. The recommendations regarding
establishing and maintaining a recall plan, as provided in 21 CFR 7.59,
have been approved under OMB control number 0910-0249. Therefore, we
are not calculating a paperwork burden for recall plans.
Developing an HACCP plan is a one-time activity during the first
year that is estimated to take 100 hours based on a trained HACCP team
working on the plan full time. Accordingly, we only need to estimate
the burden on the 10 new businesses expected to enter the industry in
the next 3 years. We estimate that the 10 new firms will spend 100
hours each to develop their individual HACCP plans, for a total of
1,000 hours (10 x 100). This burden estimate is shown in row 4 of Table
After the HACCP plan is developed, the frequency for recordkeeping
for implementing or maintaining daily records is estimated to be 510
records per year. The total time to record observations is estimated to
take 4 minutes or 0.067 hours per record. Of the 280 existing firms, we
estimate that approximately 135 firms have not implemented HACCP plans.
We assume that these fresh-cut processors (135 existing firms plus 10
new firms) would voluntarily implement an HACCP plan. Therefore, the
total annual records kept by 145 firms is 73,950 (510 x 145), and the
total hours required are 4,955 (73,950 records x 0.067 hours per record
= 4,954.65, rounded to 4,955). This annual burden is shown in row 5 of
Fresh-cut processors are presumed to review their HACCP plans four
times per year (once per quarter). Estimating that it takes each of the
145 firms 4 hours per review each quarter, the total burden of this
activity is 2,320 (145 x 4 x 4) hours per year. This annual burden is
shown in row 6 of Table 1.
[FR Doc. 2013-27782 Filed 11-19-13; 8:45 am]