Generic HACCP Application in Broiler Slaughter and Processing

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Abstract:

The Meat and Poultry Working Group of the National Advisory Committee on Microbiological Criteria in Foods (NAC-MCF) has prepared a generic Hazard Analysis Critical Control Point (HACCP) plan for the slaughter and processing of raw broiler chickens. This report includes a review of existing scientific information, a hazard analysis, and use of this information to develop a generic HACCP plan that focuses on the microbiological safety of raw broiler products. This generic plan provides general guidance material for manufacturers to use in developing plant-specific plans. A brief discussion of the role of regulatory agencies and industry in HACCP is also presented.

Keywords: FARM; HACCP; POULTRY; PROCESSING

Document Type: Miscellaneous

Affiliations: Ann Marie McNamara Executive Secretariat, FSIS, Room 3175 South Building, Independence Avenue S.W., Washington, D.C. 20250, USA

Publication date: May 1, 1997

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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