HACCP is a food safety program.  HACCP is an acronym for Hazard Analysis Critical Control Point.  This program is based on seven principles that include identifying potential food safety hazards in slaughter and/or processing, monitoring those hazards, and taking corrective actions when hazards are out of control.  HACCP plans consist of a written plan that documents the manufacturing processes in the plant and keeping records of the monitoring of critical control points that control potential food safety hazards.  At least one employee in the establishment must be trained in HACCP and be responsible for the implementation and management of the HACCP program.  A written HACCP plan must be completed before an official establishment can be licensed to operate.  The establishment must take an active role in HACCP plan development, implementation, and the day in day out HACCP processes.  The written HACCP plan can be written by the establishment or a HACCP trained consultant.  The HACCP plan must be validated with in the first 90 days of operation and must be reassessed at least once every 12 months.


Sanitation Standard Operating Procedures  (SSOP)

SSOPs are documented procedures as to how the establishment cleans (sanitizes) the plant.  This includes cleaning of all processing equipment, product contact and noncontact areas/surfaces and facilities on a routine basis and records that are kept to document that cleaning has taken place.  This cleaning is a prerequisite requirement for HACCP plans.  Sanitation is an important part of controlling food safety hazards.  A preoperational SSOP is required in the plant on a daily basis.  This is cleaning that takes place after all processes are completed for the day.  More or less this cleaning is so that the plant starts up every day of production with a clean facility—thus the name Preoperational.  An Operational SSOP is required in the plant for sanitation that takes place during operations.  These types of sanitation procedures would include following good sanitary practice by employees, keeping trash picked up and general housekeeping preventing unsanitary conditions.  Both preoperational and operational sanitation procedures are performed and monitored on a daily basis.  SSOPs must be written before an official establishment can be licensed to operate.


All labeling devices will need to be approved for use prior to production and distribution of any products that they represent.  The labels must accurately reflect the true name and ingredients of the product they represent. Each label, that bears a mark of inspection, can only be applied by the "OFFICIAL" establishment that the mark identifies by an assigned establishment number. 

Application and Grant of Inspection

1.      An application and Form BC-1 (Business Classification Form) requesting inspection must  be  filled out and submitted to the Des Moines office before inspection will be granted.

2.      Notice in writing shall be given to each applicant granted inspection. The Administrator is authorized to grant inspection upon his determination that the applicant and the establishment are eligible therefore