[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
