Generic HACCP model for mechanically separated (species)/mechanically deboned poultry

By United States. Food Safety and Inspection Service

Subjects: Microbiology, Contamination, Poultry industry, Quality, Meat, Quality control, Poultry products, Food safety

Description: The Hazard Analysis Critical Control Points (HACCP) concept is a systematic, scientific approach to process control. The Food Safety and Inspection Service views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry products.