HACCP
To demonstrate mastery of this module, the Inspection Program Personnel (IPP) will
1. IdentifytheHACCPSevenPrinciples 2. DefineHACCP
3. Definethefollowingterms:
- Hazard Analysis
- PrerequisiteProgram
- Critical Control Point
- Critical Limit
- Monitoring
- Verification
4. Explain the purpose of monitoring
HACCP Seven Principles
FSIS has the overall authority and oversight to regulate meat and poultry products intended for distribution into commerce. The official establishment’s responsibility is to produce safe wholesome meat and poultry products. FSIS requires all establishments that produce federally inspected meat and poultry products to design and operate HACCP (Hazard Analysis and Critical Control Point) systems. HACCP provides a framework for establishments to conduct science-based process controls that can be validated as effective in eliminating, preventing, or reducing to an acceptable level the food safety hazards that are reasonably likely to occur in an official establishment’s
particular production processes. Under the HACCP regulatory system, establishments assume full responsibility for producing products that are safe for consumers.