[Federal Register Volume 59, Number 57 (Thursday, March 24, 1994)]
[Unknown Section]
[Page 0]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 94-6862]


[[Page Unknown]]

[Federal Register: March 24, 1994]


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DEPARTMENT OF AGRICULTURE

Food Safety and Inspection Service
[Docket No. 94-009N]

 

Hazard Analysis and Critical Control Point (HACCP) Round Table 
Meeting

AGENCY: Food Safety and Inspection Service, USDA.

ACTION: Notice.

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SUMMARY: On January 11, 1994, Secretary Espy announced in the Federal 
Register his intention to hold a Hazard Analysis and Critical Control 
Point (HACCP) Round Table session. The process for the Round Table was 
outlined whereby constituents and other interests could notify FSIS of 
their desire to participate in the meeting. This notice provides: (1) 
The names of the participants in the Round Table, (2) the names of the 
Round Table Steering Committee members, and (3) the site of the Round 
Table.

DATES AND PLACE: The Round Table will be held on March 30 and 31, 1994, 
at the Hyatt Regency Hotel, 400 New Jersey Avenue NW., Washington, DC. 
The meeting will commence at 8:30 a.m. each day.

FOR FURTHER INFORMATION CONTACT:
Mr. Mark G. Manis, Director, Import Inspection Division, International 
Programs, Food Safety and Inspection Service, U.S. Department of 
Agriculture, Room 0114, South Building, 14th and Independence Avenue 
SW., Washington, DC, (202) 720-2952.

SUPPLEMENTARY INFORMATION:  FSIS views the Round Table as an 
opportunity to allow free and frank discussion of the concerns of 
constituents prior to the issuance of a proposed HACCP regulation. The 
meeting is viewed as an opportunity to assist FSIS through a thorough 
and substantive discussion of the issues regarding HACCP. FSIS welcomes 
the views of the participants as well as those of the observers of the 
meeting.
    The following individuals will serve as Round Table participants:
Meat and Poultry Industry and Their Representatives
1. Kenneth May, National Broiler Council
2. Tim Brown, Kroger Company
3. Gary Kushner, Hogan and Hartson
4. Bruce Tompkin, Armour Swift-Eckrich
5. Bernard Hansen, Flint Hills Foods, Inc.
Consumers and Their Representatives
6. Carol Tucker Foreman, Safe Food Coalition
7. Caroline Smith DeWaal, Public Voice for Food and Health Policy
8. Gerald F. Kuester, Safe Tables
9. Karin L. Bolte, National Consumers League
10. Thomas Devine, Government Accountability Project
Scientists and Professional Scientific Organizations
11. Dane Bernard, National Food Processors Association
12. John Troller, American Society for Microbiology
13. Richard H. Forsythe, University of Arkansas
14. James Marsden, American Meat Institute
15. Michael Doyle, University of Georgia
Producers and Farmers
16. Beth Lautner, National Pork Producers Council
17. Robert A. Smith, Oklahoma State University
18. Rod Bowling, National Cattlemen's Association
19. Michael Robach, Wayne Poultry
FSIS Employees and Their Representatives
20. Edward Menning, National Association of Federal Veterinarians
21. Arthus Hughes, National Joint Council
22. Dennis Reisen, Association of Technical and Supervisory 
Professionals
Federal, State, and Local Governments
23. Martha R. Roberts, Florida Department of Agriculture and Consumer 
Services
24. Mike Windham, National Association of State Departments of 
Agriculture
25. Michael Mamminga, National Association of State Meat and Food 
Inspection Directors
Public Health Officials
26. Pamela V. Fernandez, American Public Health Association
27. George Dimmick, Indiana State Department of Health
Other Participants
28. George Bancroft, Bancroft Farms
29. Edna Carpenter, Western Resource Council
30. LeRoy Russ, Carl Karcher Enterprise
31. Fred R. Shank, Food and Drug Administration, HHS
32. Lonnie J. King, Animal and Plant Health Inspection Service, USDA
33. Mark G. Manis, Food Safety and Inspection Service, USDA

    The following Round Table participants are also members of the 
Steering Committee:

1. Dane Bernard
2. Carol Foreman
3. Arthur Hughes
4. Beth Lautner
5. Mark Manis
6. Kenneth May
7. Edward Menning
8. Dennis Reisen
9. Martha Roberts

    The Steering Committee met in Washington, DC, on March 8 and 9, 
1994. The committee prepared the following statement.

HACCP Round Table Purpose

    The purpose of the Round Table is to provide a forum for issues 
involved in the development and implementation of a mandatory HACCP 
program that will improve the safety of meat and poultry products. The 
goals of the Round Table are to: 1) identify issues of concern; 2) 
explore possible areas of agreement and disagreement; and 3) identify 
measures that will facilitate implementing a preventive system of 
control by providing input to FSIS prior to rulemaking.
    Furthermore, the Steering Committee identified six key issues for 
the Round Table: 1) HACCP Plan Approval; 2) Measures of Effectiveness; 
3) Compliance/Enforcement; 4) Relationship and Effect of HACCP on 
Inspection Procedures; 5) HACCP Training; and 6) Phase-In of Mandatory 
HACCP. The Steering Committee participated in the drafting of issue 
papers for these six issues. The six issue papers will be available in 
advance of the meeting and can be obtained from Mr. Manis. The 
consideration of other issues either orally or in writing will be 
entertained at the Round Table. If written material is presented, then 
one copy must be furnished for the record.
    The Round Table will be open to the public, and a transcript will 
be prepared of the meeting. A final report, which will include any 
comments submitted at the Round Table, will be prepared and made 
available to the public.

    Done at Washington, DC, on: March 17, 1994.
Patricia Jensen,
Assistant Secretary, Marketing and Inspection Services.
[FR Doc. 94-6862 Filed 3-23-94; 8:45 am]
BILLING CODE 3410-DM-M