Michigan State University Extension
Extension Food Safety Education - FSQ96138
12/01/96

Project Title: A HACCP Implementation Model for Small Independent Operators Handling Meat

Materials Title:  HACCP Workbook                            
Materials Format:  Booklet, Video(Vis. 1)                   
Date Materials Produced:  1995                              

Project Number: 94-EFSQ-1-4138                              
University: Utah State University                           
Project Director: Von T. Mendenhall                         
Utah State University                                       
Cooperative Extension Service                               
Nutrition and Food Sciences                                 
Logan, UT 84322-8700                                        

Phone: 801-797-3463                                         
Fax: 801-797-2379                                           
E-mail - vonm@extsparc.agsci.usu.edu

This project has been completed. Materials have been        
received but not reviewed. This information will be added   
to the database in the near future.                         

Executive Summary:                                          
A HACCP implementation model has been developed to train    
small independent operators. County ES personnel will       
contact participants, provide classroom support and         
assist in evaluation. 250 participants will receive 35      
hours of formal classroom training. Participants will       
understand how to control pathogens, how to develop and     
monitor a HACCP system and be able to record and verify     
that the system's adequate. The model will be evaluated     
based on a point scoring system compiled from test scores   
(25%), record keeping (25%) and verification (50%)          
performed by Utah Meat and Poultry Inspection Bureau and    
Utah Public Health Service Personnel.                       

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