FSIS developed this guide to help FSIS inspection program personnel (IPP) to evaluate different aspects of a meat or poultry establishment’s hazard analyses and support for the hazard analyses decisions when they perform the Hazard Analysis Verification (HAV) task in accordance with FSIS Directive 5000.6, Performance of the Hazard Analysis Verif...

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FSIS published two poultry slaughter HACCP models. This model can be used with the Streamlined Inspection System (SIS), New Evisceration Line Speed (NELS), New Turkey Inspection System (NTIS) and Traditional poultry slaughter inspection systems. The other published model can be used with the New Poultry Inspection System (NPIS).

Be as careful as possible to prevent cross contamination. With this case, chicken cannot touch ready to eat food. Cooking is a critical control point because if it does not exceed proper serving temperature, the chance of foodbourne illness is heightened. Chicken needs reach a temperature of 165°F (74°C) for 15 seconds before being served.

9 CFR Part 417 sets forth the HACCP requirements for poultry and meat products. Preventing contamination by these hazards is key in reducing the number of deaths, illnesses, recalls, and injuries linked to meat and poultry products.

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. HACCP concepts are not new in the food in-dustry.

Establish limits for each CCP that prevent or reduce contamination of the food. For example: chickens that weigh less than 4 lbs. must be chilled to 40oF or less within 4 hours. Monitor each CCP. Monitor the CCPs to make sure that food is produced in a safe manner. Keep records of your monitoring activity.

It is designed to prevent the occurrence of problems by ensuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards can include biological (pathological and microbiological for beef slaughter), chemical or physical contamination of food products.

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Establish limits for each CCP that prevent or reduce contamination of the food. For example: chickens that weigh less than 4 lbs. must be chilled to 40o F or less within 4 hours. Monitor each CCP. Monitor the CCPs to make sure that food is produced in a safe manner. Keep records of your monitoring activity.