FSIS Meat and Poultry HACCP Readiness: Plans, Records and Reassessment
Write the plan, record monitoring as it happens, review records before shipment and reassess at least once a year.
In Short
- Reassess the plan at least annually.
- Review records before product ships.
- Keep SSOP records separate from HACCP.
The Sausage and Meat Products Guide
Cold raw lots. Checked process. Traceable packs.
- USDA FSIS, EU hygiene rules and Canada
- Raw lots, cold storage and recipes
- Cook, chill and missed limits
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The Sausage and Meat Products Guide
Cold raw lots. Checked process. Traceable packs.
FSIS HACCP sits in 9 CFR 417 and Sanitation SOPs in 9 CFR 416. Both depend on records written at the time, reviewed before shipment and kept for set periods. This guide covers the checks inspectors usually start from. Sources checked 3 Oct 2026.
Hazard Analysis and the Plan
Each establishment runs a hazard analysis and writes a HACCP plan for every product category where a food safety hazard is reasonably likely (417.2). The plan lists critical control points, critical limits, monitoring, corrective actions, verification and records.
Corrective Actions
The written plan must name the corrective action for a deviation from a critical limit (417.3(a)). It must make sure the cause is found and removed, the CCP is back under control, steps prevent recurrence and no adulterated product enters commerce.
Worked Example: a Cooling Deviation
- 14:10Chiller reading above the critical limit for lot CK-208Operator
- 14:15Product held; cause found as a door left openSupervisor
- 15:00Affected product assessed; disposition recordedHACCP coordinator
- Next dayRecords reviewed before shipmentReviewer
Pre-Shipment Review and Records
Monitoring records show times, temperatures or other values, with the initials of the person recording. Before product ships, an establishment employee reviews the records for that production (417.5(c)).
HACCP Record Retention
| Product | Minimum |
|---|---|
| Slaughter activities | 1 year |
| Refrigerated product | 1 year |
| Frozen, preserved or shelf-stable | 2 years |
- Slaughter activities
- Minimum
- 1 year
- Refrigerated product
- Minimum
- 1 year
- Frozen, preserved or shelf-stable
- Minimum
- 2 years
More on pre-Shipment Review and Records
Records are kept 1 year for slaughter and refrigerated product and 2 years for frozen, preserved or shelf-stable product (417.5(e)).
Reassessment
Reassess the HACCP plan at least annually, and whenever a change could affect the hazard analysis or alter the plan (417.4(a)(3)). Record the reassessment and any plan changes, signed and dated by the responsible official.
SSOPs are separate
9 CFR 416 requires written Sanitation SOPs for pre-operational and operational sanitation, daily records of their implementation and corrective actions when they fail. Keep them linked to the lines and products they protect, but do not treat them as part of the HACCP plan.
Questions
How often must the HACCP plan be reassessed?
At least annually, and whenever changes could affect the hazard analysis or alter the plan (9 CFR 417.4(a)(3)).
How long are HACCP records kept?
At least 1 year for slaughter and refrigerated product, and 2 years for frozen, preserved or shelf-stable product (417.5(e)).
Who reviews records before shipment?
An establishment employee reviews the records for the production before the product is shipped (417.5(c)).
Does V5 decide whether product can ship?
No. V5 records monitoring values, corrective actions and reviews. Your people decide, and FSIS inspects.
Practical orientation, not legal advice. Rules differ by jurisdiction; your quality and compliance team decides what applies.
Keep reading
9 CFR 416 Sanitation SOPs: Procedures, Daily Records and Corrective Actions- 9 CFR 430 Listeria Control for RTE Meat and Poultry: Choosing and Running an Alternative
FSIS Cooking Lethality (Appendix A): Validating Cooked Meat and Poultry
FSIS Stabilization (Appendix B): Cooling Cooked Meat and Poultry Safely
FSIS Label Approval (9 CFR 412): Sketch, Generic and Temporary Labels Explained