Validation of HACCP Systems Validation is the process of demonstrating that the HACCP system as designed can adequately control identified hazards to produce a safe product. There are two distinct elements to validation: The scientific or technical justification or documented basis for the system. This consists of having scientific and technical documentation that demonstrate that the designed process can control the identified hazard. In other words, will the HACCP work in theory?, and The initial practical demonstration proving the system can perform as expected. This consists of having records which demonstrate the plan in operation, the HACCP plan achieves what is expected to achieve. In other words, does the plan work in practice? The validation page was developed to provide an information resource on validation to small and very small meat and poultry establishments in order to help them obtain information to assist in understanding the issue and comment on this issue.        Information from AAMP     AAMPlifier - October 1, 2008 Capitol Line-Up - April 1, 2010 Capitol Line-Up - April 15, 2010 Capitol Line-Up - May 1, 2010 Capitol Line-Up - May 15, 2010 Capitol Line-Up - June 1, 2010 Capitol Line-Up - June 15, 2010 Capitol Line-Up - July 1, 2010 AAMPlifier - May 15, 2011 AAMPlifier - August 15, 2011 AAMPlifier - September 1, 2011 AAMPlifier - October 1, 2011 AAMP's Perspective of Draft Guidance on HACCP System Validation - PDF of Microsoft POWERPOINT HACCP Plan Validation Issue Requires Your Attention and Comments Are Needed - Independent Processor Draft comments - Meat Industry Establishments Sample Comment Letter - Detailed - Microsoft WORD Format Sample Comment Letter - Generic - Microsoft WORD Format Talking Points - 4-14-2010 Draft comments - Meat Industry Suppliers Sample Comment Letter for Meat Industry Suppliers - 1- Microsoft WORD Format Sample Comment Letter for Meat Industry Suppliers - 2 - Microsoft WORD Format     Draft comments - Livestock Producer Industry Sample Comment Letter for Livestock Producers - Microsoft WORD Format     Draft comments - Consumer Sample Comment Letter for Consumers - Microsoft WORD Format      Validation Cost Calculator for Initial and Ongoing Microbial Testing - Microsoft EXCEL spreadsheet AAMP Request for Extension of Comment Period - 3-23-2010 AAMP Press Release - Extension Period Granted - 4-12-2010 AAMP Comments - Draft Guidance on HACCP System Validation - 6-18-2010      Miscellaneous Articles     Meat Processors Worried Over Proposed Safety Rules - April 9, 2010 FSIS Measures Worry Meat Processors - April 19, 2010 New Meat Rules Could Mean Fewer Processors, Higher Prices - April 23, 2010 Local Meat Processors Worried About New Proposed Regulations - April 29, 2010 Meat Processors Wary Of Plan - May 11, 2010 Senator Chuck Grassley Letter - May 11, 2010 Small Meat Processors Worried By Tougher Federal Testing Regulations - May 17, 2010 Regulatory Round-Up - Spring-Summer, 2010     Information from FSIS    Compliance Guidance - HACCP Systems Validation - DRAFT - August, 2011 FSIS Releases Draft Guidance on HACCP Validation FSIS HACCP Validation - Resources and Information Dr. Kenneth E. Petersen Letter - Clarification on Validation Requirements - February 12, 2009 FSIS Validation Outreach Letter - May, 2010 FSIS Fact Sheet:  Validation FSIS Press Release (No. 0304.10) - June 4, 2010 USDA's Food Safety and Inspection Service Announces Public Meetings to Gather Input on New Draft Validation Guidance Validation - In Plant Findings Dr. Petersen presentation at validation public meeting - June 14, 2010 Validation - The Guidance; Next Steps Mr. Derfler presentation at validation public meeting - June 14, 2010            If you’re interested in commenting on this guidance, please submit your comments to: Email comments:  DraftValidationGuideComments@fsis.usda.gov Written comments:  Docket Clerk, USDA, FSIS, Room 2-2127, 5601 Sunnyside Avenue, Beltsville, MD 20705  After April 19, FSIS will begin its review on the comments it receives and its process of deciding how it will proceed with respect to the validation of HACCP systems.                 Contact Congress        You can help AAMP and your own business by contacting members of Congress about this validation initiative that affects the entire meat industry, specifically the very small and small independent processors.  To contact your state legislators and voice your concern over this issue, you can easily find their contact information by utilizing the following online tools: House of Representatives search function to find your U.S. Representatives   Senate search function to find U.S. Senators              Contact the Small Business Administration (SBA)       If you wish to contact the Office of Advocacy within the Small Business Administration: Mail:   Office of Advocacy                                            Phone:  (202) 205-6533           U.S. Small Business Administration                   Email:  advocacy@sba.gov           409 3rd Street, SW                                           Website:  www.sba.gov/ADVO/           Washington, DC 20416      You can also contact the SBA Ombudsman, which offers the opportunity to submit online comments on regulatory unfairness for small business.  On the online comment form, there is the option to keep your identity confidential. The website is www.sba.gov/aboutsba/sbaprograms/ombudsman/index.html