HACCP Principles 1-7
This page corresponds to Training Videos 5 and 6 in MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete Training Video 5: HACCP Principles 1-3 and Training Video 6: HACCP Principles 4-7.
Supplemental Information
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417.6 Inadequate HACCP Systems
Published on March 19, 2020
An HACCP system may be inadequate based on several factors that are listed in this document. -
417.8 Agency verification
Published on March 19, 2020
FSIS will verify the adequacy of the HACCP plan(s) by determining that each HACCP plan meets the requirements of this part and all other applicable regulations. -
417.7 Training
Published on March 19, 2020
Only an individual who has met the requirements of paragraph (b) of this section, but who need not be an employee of the establishment, shall be permitted to perform the following functions.
Contact
For customer service or technical support questions when ordering the DVD or online video access, please contact shop.msu.edu customer support.
For questions about the variance, please contact the Michigan Department of Agriculture and Rural Development at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.
For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at grobbelj@msu.edu.
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