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National Agricultural Library
U.S. Department of Agriculture
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HACCP Implementation and Management for Small Meat and Food Processors in Four Midwest States

Objective

A four state project is designed to increase the knowledge and skills of small business meat and food processors for the reduction of food-borne hazards through the implementation and management of HACCP.

More information

Meat and food processors will be trained in accredited HACCP workshops and assistance will be provided in small group and one-on-one consultations. Curriculums for HACCP plan verification and product recall will be developed and evaluated using small meat and food processors. Technical assistance on HACCP will also be provided by an 800 phone number, by a listserve, and by conducting workshops on plant sanitation and good manufacturing practices.

Investigators
Brashears, Mindy; Simpson, Michael
Institution
Oak Ridge National Laboratory
Start date
2000
End date
2000
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
99-41560-0770
Categories
Preventive Food Safety Systems