Meat + Poultry - September 2006 - 84

HACCP

of the Reston, Va.-based North American Meat Processors Association, says
the discovery of "new bugs" in food led
to HACCP. There was a need to find a
more scientific method of meat inspection, compared to the traditional "touch
and sniff" organoleptic method employed by meat
inspectors at the
time, he says. "Industry felt, we're
going to have
HACCP, get rid
of overtime, and
U.S.D.A. would
check on us,"
Scott
Scott says. "Unfortunately, it didn't turn out that way.
Some people think HACCP has been
a good thing, but others say we could
have done this better without U.S.D.A.'s

direction. But despite the problems,
it's certainly been a step in the right
direction."
NAMP supported HACCP from the
beginning, according to Scott. "You
have to remember people were dying
from E. coli with the Jack in the Box incident," he says.
"Public reaction
was beating up
the industry and
U.S.D.A. alike."
However, Scott
says big problems
with HACCP remain. "We still
Harris
have F.S.I.S. running a 'command-and-control' system, where we were lead to believe that
'command and control' would fall by
the wayside," he adds. "They didn't re-

ally let HACCP work, but instead layered it on top of the existing inspection
system, so we now have two inspection
systems."
One of NAMP's greatest concerns
about HACCP was, and still is, the effect the system would have on small and
very small plants,
which make up
most of its membership. Scott
says it has been
difficult for the
small industry to
adapt to HACCP,
by adjusting to
Dopp
the new regulation, as well as paying for the requirements under HACCP.
Dr. Kerri Harris, president of the
International HACCP Alliance, Col-

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Meat + Poultry - September 2006

Table of Contents for the Digital Edition of Meat + Poultry - September 2006

Contents
Meat + Poultry - September 2006 - 1
Meat + Poultry - September 2006 - 2
Meat + Poultry - September 2006 - 3
Meat + Poultry - September 2006 - Contents
Meat + Poultry - September 2006 - 5
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