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Therefore, all businesses that produce meat and poultry that is federally inspected should design
and operate HACCP guidelines. The systems arising from these guidelines should be able to
conduct scientific process controls that can be approved to effectively eliminate, reduce, or prevent
food safety hazards.
The potential hazards are evaluated depending on their severity and their likely outcome. Severity
considerations including impact, magnitude, and duration of injury or illness can help in
understanding the health hazards to the public.
Some examples of CCPs include chilling, thermal processing, testing for chemical residues, testing
products for contaminants, and product formulation. CCPs should be developed and also
documented carefully. Additionally, they should be used for product safety purposes.
Purpose of monitoring
These records can help to trace the history of the production of the finished product. In case there
are any questions, the records can be used to determine whether the end product was safe for
consumption.
7.Verification Procedures
HACCP systems of meat and poultry businesses should be systematically verified. There are four
main verification principles used to verify HACCP systems as stated by the NACMCF. The
verification process ensures that HACCP plans are implemented as planned. This process also
confirms that the critical control points are accurate.