SEARCH

SEARCH BY CITATION

Keywords:

  • HACCP;
  • critical control points;
  • CCPs;
  • critical limits;
  • beef slaughter

The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough analysis of production processes, identification of all hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. The history of the development of HACCP is reviewed, and examples of practical applications of HACCP are described.