HACCP Argument Continues

September 12, 2000

Whether or not USDA inspectors or meat processors should have the most authority in determining the safety of products coming from meat plants remains a contentious issue between the inspectors and USDA’s attempts to make the hazard analysis and critical control point (HACCP) work to the satisfaction of all parties.

News reports have surfaced that USDA is considering reducing the time meat inspectors spend doing jobs the plants could do themselves, such as checking scales or monitoring the fat and water content of the products. USDA officials are working on ways to free up more time for inspectors to spend on microbial testing and other measures to reduce food contamination, THE ASSOCIATED PRESS reports.

The American Meat Institute’s J. Patrick Boyle believes the HACCP system is better for consumers "because it puts public health protection first. It does nothing to erode inspectors’ authority; rather, it makes the prevention of public health hazards the first priority of inspectors. Under HACCP, public health protection is also the top priority of businesses. We believe consumers want their health and safety to be the first priority of both industry and government."

Boyle says food safety is an "evolving science." AMI "strongly supports efforts to modernize meat and poultry inspection in order to keep pace with science and technology. Just as our plants have made many changes to keep pace with science, the government's inspection system must make similar changes."

Since HACCP-based meat and poultry inspection was launched in 1996, government data show that food-borne illness is declining, Boyle adds, "and that pathogens on meat and poultry are declining. Consumers should find this positive news reassuring, and we think this promising inspection system should continue."

Those who "fear progress have misrepresented this system," he continues. "In our view, their anecdotal evidence is no match for objective statistics that show our meat and poultry supply is safe and getting safer."