A systematic approach to in-plant food safety by which potential hazards (biological, chemical or physical) that may cause a food to be unsafe for human consumption are identified. Critical Control Points (CCP’s) are identified in the production system to monitor these hazards, methods of control are specified for each CCP, and a system to monitor the success or failure of each CCP procedure is implemented to assure the safety of the final product. Every meat processing plant producing products for resale is required to have a HACCP program in place as part of the overall meat inspection program.

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