In the United States, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) are the primary agencies responsible for regulating the Hazard Analysis and Critical Control Points (HACCP) system. The FDA oversees HACCP implementation in all food processing plants except those that fall under the jurisdiction of the USDA, which regulates meat, poultry, and egg products. The USDA’s Food Safety and Inspection Service (FSIS) is responsible for enforcing HACCP in these industries. Both agencies work to ensure that HACCP is being followed properly to minimize the risk of foodborne illnesses.
The International HACCP Alliance does not directly regulate nor provide HACCP training, it does establish and promote standardized training curriculum and guidelines for HACCP education. The Alliance works with various training providers and auditors to offer HACCP training courses and to certify training programs that meet its standards. The Alliance also provides resources and support for HACCP implementation and certification. Again, I apologize for any confusion my previous statement may have caused.
