March 27, 1998 - Small Plant Survival Depends on Taking HACCP Seriously, Cross Says

by Sara Snyder

If the recent Hazard Analysis and Critical Control Point-related shutdowns at several large plants are any indication of where the meat and poultry industry is headed, look out, said Dr. Russell Cross, director of the Food Safety Net Services of IDEXX Laboratories and former Food Safety and Inspection Services chief.

Cross, speaking at a March reception during two days of HACCP training in Chicago, said he "is scared to death" for the industry and cautioned that 20 to 25 percent of smaller companies being lost due to the imposition of HACCP.

Cross noted that although many large plants already had HACCP in place prior to the Jan. 26 HACCP implementation deadline, many still faced conflicts with their inspectors' interpretation of what is supposed to be a science-based plan.

"We thought there would be a three-month honeymoon," Cross said. "That honeymoon lasted about three days instead. There is a basic lack of understanding when you have plants being shut down for just the lack of a signature on a piece of paper. The old way hasn't given way to the new yet."

Cross, a member of the International Meat and Poultry HACCP Alliance, said the only way the smaller plants will survive when their HACCP deadline comes in January 1999 is to take food safety and HACCP seriously.

"You can't just jump into HACCP," he told the crowd of processors. "You have to have GMPs, SSOPs, OSOPs and then HACCP. You have to build a foundation."

Cross said he doesn't hold much hope for many small plant operators who are not prepared and won't be able to weather a shutdown.

"You smaller plants, you are under a real gun right now. If you start (your HACCP planning) in October or November, you are in serious, serious trouble," he said. "You cannot survive if you don't take HACCP seriously, because the government does."

His comments prompted one pork processor to ask if Cross wanted to buy his plant.

"You scared me so damn much, I might just sell my hog plant and take early retirement," he told Cross.

Cross told the businessman not to lose hope, but to work with his inspector to make sure he understands the HACCP plan before it is in operation.

"Ask inspectors their advice, get them involved," Cross suggested. "They can't provide regulation of HACCP if they don't understand the program."

Along with HACCP, Cross said processors need to put in place systems for product traceback and make sure they can recall a product within an hour's time. That may seem a tall order, he said, but it is absolutely necessary to protect brand and company names and maintain the public's confidence in the entire industry.

"1998, the year of HACCP, is a year you will remember," he said.

This article reprinted with permission from Meat Marketing & Technology.

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