HACCP IN POULTRY INDUSTRY

Meat and poultry products are very sensitive to microbial contamination by bacteria, viruses and parasites. After becoming contaminated, meat and poultry provide an excellent environment for growth of bacteria. Bacterial contamination and growth is a problem because it may result in food- borne illness. To improve product safety, the meat and poultry industries are adopting a process control system known as “hazard analysis critical control point,” (HACCP). The HACCPsystem improves product safety by anticipating and preventing health hazards before they occur.

In meat plants HACCP plans will focus on control measures that can reduce the likelihood of contamination of meat from microbiological hazards, such as Salmonella, E.coli O157 and Campylobacter, during production.

Conscientious implementation of HACCP principles by plant operators demonstrates their commitment to food safety; improves employee awareness of their role in protecting consumers, and emphasizes  management's responsibility for the safe production of meat.