tailieunhanh - Model Food Security Plan for Meat and Poultry Processing Facilities

Research on livestock resources in Bangladesh, in general, and poultry sub-sector, in particular, is rather limited. The major contributors include Alam (1995, 1997), Mitchell (1997), Quasem (2001) and the studies conducted by the Department of Livestock from time to time. The research by Alam (1995), which has been later updated (Alam 1997), is an useful document on livestock resources in Bangladesh, presenting the existing status and the future potential of the sub-sector. The research, concentrating more on cattle and buffaloes, estimated livestock (including poultry) population and products and their growth rates as of 1994-95. The research also delineated. | . Department of Agriculture Food Safety and Inspection Service Model Food Security Plan for Meat and Poultry Processing Facilities Draft of April 2005 Introduction In May 2002 the Food Safety and Inspection Service FSIS issued the FSIS Security Guidelines for Food Processors to assist meat poultry and egg product plants in identifying ways to strengthen their food security protection. In August 2003 the FSIS Safety and Security Guidelines for the Transportation and Distribution of Meat Poultry and Egg Products were issued which focused on enhancing food safety and security in the transportation and distribution segments of the supply chain. These guidelines are voluntary and provide recommendations about types of security measures that may be used to prevent contamination of meat poultry and egg products during processing transportation and storage. A particularly important aspect of the guidelines was the recommendation that each facility should develop and implement a Food Security Plan. The purpose of this document is to provide additional guidance about the development and implementation of food security plans for meat and poultry processing facilities. Why Develop a Model Plan FSIS believes that the security of meat and poultry processing facilities can be enhanced through the implementation of risk management techniques that are tailored for the needs of each establishment. This process can be facilitated by the use of Food Security Plans. These plans identify the types of preventive steps that establishment operators may take to minimize the risk that food products under their control will be subject to tampering or other malicious criminal actions. The main value of a plan is to increase preparedness. Although the plan should be executed at all times it may be particularly helpful during emergencies. During a crisis when stress is high and response time is at a premium a documented set of procedures provides facility operators the ability to more