Dennis Burson University of Nebraska

Publish Date: June 3, 2006

HACCP (Hazard Analysis and Critical Control Points) is a systematic method for assuring food safety based on seven principles for development and implementation. Principle number 6 of HACCP is verification. Verification is a check in the system to assure that the controls are using the best scientific approach and that the procedures defined by the HACCP plan are being followed. In other words, “Do we say what we do?, and “Do we do what we say?” For the meat industry, the activities for Principle 6 of HACCP usually include verification tasks, validation studies, and reassessment for regulatory purposes.

Publish Date: June 3, 2006

Pork carcass merit is one of three general factors affecting the profitability of the pork industry. Reproductive traits and growth performance are economic keys to the profitability and health of the pork industry, yet carcass value also plays an important role. Most packers recognize differences in carcass product value by paying for desired carcass weight, and lean percentage or grade.

Publish Date: June 3, 2006

What is a Recall? When would I have to conduct a recall? How do I initiate a recall? What affect will a recall have on my business? These, and many more, questions are currently being asked by small processors as they develop and implement their Hazard Analysis Critical Control Point (HACCP) programs in response to meat inspection reform. The 1996 Pathogen Reduction; Hazard Analysis Critical Control Point Final Rule dictated that all meat and poultry processors implement HACCP programs. One potential important facet of a HACCP program is a recall program in order that products may be removed from the marketplace as soon as possible. Although most companies shudder at the idea of a recall, it is vitally important to be prepared to retrieve product that might pose a health risk to consumers.

Publish Date: June 3, 2006

The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science based process control system for food safety. This concept forms the basic structure of a preventative system for the safe production of meat products. Note that the key to this system is that it is a preventative approach to producing the safest possible meat products for human consumption. This means that potential biological, physical or chemical food safety hazards, whether they naturally occur in food, are contributed by the environment, or are generated by a deviation in the production process, are prevented, eliminated or reduced to produce safe meat products.

Publish Date: June 3, 2006

The issue of the safety of the food supply has been deliberately debated during the past few years. Continual media coverage has kept this issue at the forefront of most consumers’ minds. The meat industry, in particular, has been focused on as one area where improvement can and should be made. In an effort by the industry and regulatory agencies to further enhance the safety of the meat supply, the meat inspection reform began to take place.