February 10, 2003

Dr. Garry L. McKee, administrator, Food Safety and Inspection Service, says about 130 beef slaughter plants are being examined to determine if their hazard analysis and crigical control point (HACCP) plans are scientifically valid and being carried out conscientiously.

"In September, the Food Safety and Inspection Service announced a directive that required all beef slaughter establishments to reexamine their food safety strategies in light of evidence that E. coli O157:H7 was more prevalent in live animals than was previously thought," he said.

"As part of the directive, the largest plants, about 130, are now undergoing examinations … (that are) being conducted by FSIS consumer safety officers, a special group of inspectors created in the past two years who are intensively trained in the science of HACCP," he added.

The examination of HACCP plans is part of FSIS' program designed to protect public health by strengthening pathogen prevention practices. Thus far, 35 plants have been reviewed. In about 21 of the reviews, inspectors have asked for further scientific documentary information regarding processes being employed to prevent or eliminate food safety hazards, McKee said.

Such information is required by FSIS in order to ensure that the food safety plans implemented by these establishments are scientifically sound and can have a maximum impact in protecting public health.