Author: deGraft_Hanson, J.

Source: Avian and Poultry Biology Reviews, Volume 14, Number 2, May 2003 , pp. 79-97(19)

Publisher: Science Reviews 2000 Ltd

Abstract:

The Hazard Analysis Critical Control Point (HACCP) program is the result of the United States Department of Agriculture's (USDA's) Food Safety Inspection Service (FSIS) Final Pathogen Rule to meat and poultry producers and processors to use in their production and processing plants and establishments in order to reduce biological, chemical and physical contamination of meat and poultry to make the products safer for the public. This article examines the impact on the meat and poultry industry of the HACCP program, in terms of cost and time.

Keywords: pathogens; meat and poultry industry; contamination

Document Type: Research article

DOI: http://dx.doi.org/10.3184/147020603783641288

Affiliations: 1: Division of Animal and Veterinary Sciences, West Virginia University, P.O. Box 6108, Morgantown, WVA. 26506-6108, USA

Publication date: 2003-05-28

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