ABSTRACT
For more than two decades, the Food Safety Inspection Service (FSIS) has mandated the use of Hazard Analysis and Critical Control Point (HACCP) system or plan in an establishment that processes meat and poultry. Under this system, the establishment identi‘es in the entire process potential hazards, critical points where such hazards can be controlled, and preventive measures taken. Then, the establishment will monitor the production process and make corrective actions where necessary. Recordkeeping and veri‘cation completes the system. Obviously, compliance with these requirements can only be
43.1 Principles of HACCP ....................................................................................................................741 43.1.1 Principle No. 1 ..................................................................................................................742 43.1.2 Principle No. 2 ................................................................................................................. 744 43.1.3 Principle No. 3 ................................................................................................................. 744 43.1.4 Principle No. 4 ..................................................................................................................745 43.1.5 Principle No. 5 ..................................................................................................................745 43.1.6 Principle No. 6 ..................................................................................................................745 43.1.7 Principle No. 7 ..................................................................................................................745
