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Hazard Analysis and Critical Control Points (HACCP)
is a process control system designed to identify and prevent microbial and other hazards in food production. It includes steps
designed to prevent problems before they occur and to correct deviations as soon as they are detected.
FSIS is taking a farm-to-table approach by improving the safety of meat, poultry, and egg products at each step in the food
production, processing, distribution, and marketing chain. These steps are designed to focus attention on the risk of microbial
contamination—the Nation's most significant food safety problem. Such preventive control systems with documentation and
verification are widely recognized by scientific authorities and international organizations as the most effective approach
available for producing safe food.
The objective of HACCP is to directly target and systematically reduce harmful bacteria, as well as other likely hazards,
thereby reducing the risk of foodborne illness. All domestic meat and poultry plants are currently operating under HACCP.
Foreign plants approved for export to the U.S. also must operate under HACCP.
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