Who at our plant is required to receive HACCP training in order to develop our plan, and what requirements of the USDA final rule need to be fulfilled?
Only one individual requires HACCP training to develop your plan. As stated in 9 CFR ยง417.7 the individual must successfully complete a course of instruction in the application of the seven HACCP principles in meat or poultry processing, including a segment on the development of a HACCP plan for a specific product and on record review. An individual that is HACCP trained but not an employee of your establishment can also help create your plan. J. J. Keller’s Compliance Manual For Food Quality and Safety covers HACCP requirements.
