FSIS has amended Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products.
This directive identifies the substances that have been approved in the Code of Federal Regulations for use in meat and poultry products as food additives, in generally recognized as safe notices, pre-market notifications and in letters conveying acceptability determinations.
FSIS will continue to issue updates to the list as needed.
For further policy information regarding the substances, contact FSIS' Labeling and Program Delivery Division at 202/205-0279.
This directive can be viewed on FSIS' Web site
FSIS also has developed the HACCP — Plan Implementation and Records Management video in cooperation with Ohio State University.
The video and accompanying manual provide examples of critical control points (CCPs), plus how to do verification procedures, pre-shipment reviews, as well as and how to manage the records that will be generated from CCPs.
To request this item or any other food safety resource, fax the order form found on FSIS' Food Safety Resources Brochure for Small and Very Small Plants to 202/690-6519, or complete an online version of the form and send it to FoodSafetyResources@fsis.usda.gov.