GSL HACCP & FOOD SAFETY PAGE

Garden State Laboratories, Inc.

BACTERIOLOGICAL AND CHEMICAL TESTING

Analytical Excellence Since 1943

FLASH -- See below for the latest information on the new USDA Directive concerning Listeria testing in Ready to Eat Meat Processing Plants.

HACCP

The Hazard Analysis Critical Control Point System

HACCP is a systematic approach to food safety consisting of 7 principles.

Garden State Labs is recognized as a leading expert in the HACCP field giving lectures to local, state and federal food safety and public health officials.

Garden State Labs can assist you in development and implementation of your HACCP plan. Using the latest specialized computer HACCP programs we can help facilitate this complex process. We can also provide sampling and analysis programs for both rapid and traditional testing.

Both the USDA and the FDA are looking to implement HACCP programs in their respective areas. Here are links to some other sites concerning HACCP, food safety and regulations. We do not endorse any specific product or procedure and you use any information here at your own risk. This information is provided as is, without any warranty or endorsement for any of these sites or their related documents. Please contact us if you know of other sites and we will post them here:

The USDA has published FSIS Directive 10,240.4 on Listeria monocytogenese testing in Ready to Eat (RTE) food product processing establishments (October 2, 2003). Click here to get this Directive in pdf format.This new Directive mandates Listeria monocytogenese* testing of RTE food products and on food contact surfaces, in some RTE food establishments. The Directive is complex including three different alternatives. Please refer to the Directive for details.

The USDA has published the Final Rule on Pathogen Reduction and HACCP (Federal Register July 25, 1996). It is over 180 pages long (over 1MB file) & may be downloaded from the US Government Printing Office

The four major elements of the new rule are:

All slaughter and processing plants will be required to adopt the system of process controls to prevent food safety hazards known as Hazard Analysis and Critical Control Points (HACCP). For the first time, slaughter plants and plants that produce raw, ground meat and poultry will be required to systematically target and reduce harmful bacteria.
Slaughter plants will be required to conduct microbial testing for generic E. coli to verify that their control systems are working as intended to prevent fecal contamination, the primary avenue of contamination for harmful bacteria.
FSIS is setting pathogen reduction performance standards for Salmonella that plants must meet for raw products.
Every plant must adopt and carry out a written plan (sanitation standard operating procedures) for meeting it's basic sanitation responsibilities.

Of course Garden State Labs can help you comply with all of the above requirements.

For information on how Garden State Labs can help you with HACCP and microbial testing call us at our toll free number 1-800-273-8901 or e-mail us.

For detailed information on the Final Rule click here.

* You need Adobe Reader to read and print a pdf file. You can download the Adobe Reader for free from the Adobe Home Page.

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