HACCP is applicable when there are control measures which can be applied to prevent, eliminate, or reduce the occurrence of a food safety hazard to a consumer, but much of the life cycle of a food does not lend itself to strict application of HACCP principles. FSIS HACCP is mandatorily applied to meat and poultry slaughter and processing establishments to reduce harmful bacteria on their products. FSIS manages the HACCP plants under continuous inspection of the FSIS inspectors: Inspector in Charge (IIC), Public Health Veterinarian (PHV), on line/off line Consumer Safety Inspectors (CSI). More than 7,600 inspection personnel inspect nearly 6,500 meat, poultry, and egg processing plants, and verify that regulations regarding food safety and other consumer protection concerns are met. But only half of violations observed are recorded on the non-compliance report due to inspector shortages. The change from traditional sanitation system to HACCP system has been difficult because of several factors: Lack of technical expertise in processing facilities makes a scientific hazard analysis difficult, preventive measures and validation efforts are not supported by data, plant management and inspectors concentrate on what they know, plants are still very dependent on the regulatory agency for guidance, focus is on regulatory procedures more than determining food safety issues, and also plants are less efficient at producing and maintaining records that are not specifically tied to production lots. However HACCP is an effective tool in food safety continuum.

ABSTRACT
 미국의 HACCP 도입
 미국의 HACCP 의무적용
 미국의 HACCP system 적용
  1. 선행요건프로그램 및 준비단계
  2. HACCP 7원칙 적용
 미국 FSIS의 HACCP 점검
 개선할 내용
 참고문헌

• John E. Rushing(Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University)
• 권호영(국립수의과학검역원) | Ho-young Kwon (National Veterinary Research and Quarantine Service)
• 홍종해(강원대학교 수의과대학) | Chong-Hae Hong (College of Veterinary Medicine, Kangwon National University) Correspondence