Kerri Harris International HACCP Alliance

Resources Reviewed


HACCP Plan Reassessment

Publish Date: June 3, 2006

The production of safe and wholesome meat and poultry products under the Hazard Analysis and Critical Control Point System (HACCP) consists of three elements: 1. Developing and writing HACCP plans for each plant process. 2. Implementing and operating the HACCP system during on-going plant production. 3. Conducting procedures to verify that the HACCP program is operating effectively, in the manner described in the plans, and in line with current plant conditions.

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