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General Guidelines for Implementation of HACCP in a Poultry Processing Plant B 1155

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Authors

Julie K Northcutt, Adjunct Assistant Professor
Scott M. Russell, Associate Professor

Availability

Published on Jan 12, 2010.

This publication is under review and is not currently available. Contact the author(s) for more information about this publication.

Summary

To improve product safety, the meat and poultry industries are adopting a process control system known as "hazard analysis critical control point," (HACCP). The HACCP system improves product safety by anticipating and preventing health hazards before they occur. This publication addresses general information on HACCP, including how to design an HACCP program and verify that HACCP is working. Facilities that are already using an HACCP program may find information in this publication useful as they monitor their programs and train employees on the principles and application of HACCP.

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