Hazard Analysis and Critical Control Point (HACCP) Systems

Every official establishment producing meat and poultry products must develop, implement, and maintain a written HACCP plan for each product or group of products. The plan must identify food safety hazards, determine critical control points, establish critical limits, and specify monitoring procedures.

Establishments must maintain daily records documenting monitoring activities, corrective actions, and verification procedures. HACCP plans must be reassessed at least annually and whenever changes occur that could affect the hazard analysis. USDA inspectors verify compliance through inspection activities.