American Meat Institute president and CEO J. Patrick Boyle recently sent a letter to the Committee on Energy and Commerce, expressing concern over the proposed Food Safety Enhancement Act of 2009 and asking for further review and discussion.

Boyle stated AMI's biggest concern with the bill is the control the government would have over a company's HACCP program.

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The proper role of government is to verify that companies conduct proper hazard analyses, identify hazards, and develop and implement an appropriate HACCP plan to control those hazards, according to Boyle, but AMI does not believe the government should define those hazards and mandate preventive controls, as proposed in the bill.

The act is scheduled for a markup this week.