date:Aug 17, 2012
The American Meat Institute says this directive contains instructions that provide a methodology inspection personnel must follow in verifying a plants Hazard Analysis and Critical Control Point (HACCP) plan is based on consideration of those hazards that are relevant to products the facility makes.
Beginning in October, HAV will first be rolled out by FSIS in a small number of ground poultry plants. The agency will then extend use of the HAV by its inspection personnel to all meat and poultry