James Giese

In December 1995, the Food and Drug Administration (FDA) issued a final rule requiring Hazard Analysis and Critical Control Point (HACCP) systems for the seafood industry. Those regulations went into effect Dec. 18, 1997. The U.S. Dept. of Agriculture (USDA) also established HACCP for the meat and poultry industry. According to the USDA timetable, large establishments were required to start using HACCP by Jan. 26, 1998. Smaller companies had until Jan. 25, 1999, and very small plants until Jan. …

USDA microbiologist Gregory Siragusa obtains samples for microbial analysis from a washed carcass while food technologist James Dickson records information about the sample.

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