Implementation of hazard analysis critical control point in the meat and poultry industry

Abstract

Meat and poultry industries today are facing new challenges, with more complex ingredients, processes, and packaging. Consequently, controls are becoming more important as more complex processes are developed. Widespread adoption of Hazard Analysis Critical Control Point (HACCP) by the meat and poultry industry should enhance consumer confidence in its products and reduce the currently existing barriers in international trade. The purpose of this review is to present several comprehensive flow diagrams of meat and poultry products and apply HACCP principles in order to ensure food safety.

Key words:

• Critical control points
• HACCP
• Hazard
• Food industry
• Meat
• Poultry

Notes

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