HACCP is a safe food production system originally developed by Pillsbury and used to make safe foods for astronauts. It has been endorsed by the National Academy of Sciences and a host of other scientific and medical groups as the most effective way to prevent physical, chemical and microbiological hazards in foods. This system is aimed at preventing problems, rather than detecting them, and is more suited to addressing today�s food safety hazards.
Under HACCP, companies examine the way they make each of their products. They try to determine where problems can go wrong in the process and they take steps to prevent those problems from occurring. Companies compile all of this information into a �HACCP plan.� Under the new, HACCP-based meat and poultry inspection system, inspectors will spend more time examining company records to verify that a scientifically-based HACCP plan is in place and being followed.
- § FSIS, USDA Guidebook for the Preparation of HACCP Plans and Generic HACCP Models
- § CFIA, GENERIC HACCP MODELS,
- § Beef Slaughter
- § Cretons
- § Assembled Meat Products (Pizza)
- § Cooked Sliced Ham
- § Ready to eat Poultry Products (Fully Cooked Chicken Wings)
- § Ready-to-Cook Poultry Products (Chicken Breast Fillets)
- § Mechanically Separated Meat (Chicken)
- § Poultry Slaughter (Chilled Ready to Cook Whole Chicken)
- § Mushrooms (Low Acid Canned Foods)
- § Acidified Low Acid Foods (Fermented Full Sour Dill Pickles)
- § Frozen Vegetables
- § Aseptic Fruit Juice
- § Pateurized Honey
- § Maple Syrup (Packer)
- § Unsalted Butter