WASHINGTON, March 24 -- Food Safety and Inspection Service has issued a proposed rule called: Revising Establishment Size Definitions.
The proposed rule was published in the Federal Register on March 24 by Jeremy T. Reed, Chief Operating Officer.
Summary: FSIS is considering revising how it defines establishment sizes for purposes of its oversight of meat and poultry establishments and egg products plants. Since 1996, FSIS has used Hazard Analysis and Critical Control Point (HACCP) size categories, which are based on employee count and annual sales, to analyze the impact of regulations and tailor assistance to small entities. More recently, FSIS has also applied volume-based thresholds to categorize establishments to analyze the impact of...