How Does HACCP Compare to the Current Food Production and Inspection Programs?
The current food inspection program is based on a “see, smell and touch” approach that relies more on detection of potential hazards than prevention. Furthermore, the current inspection program was designed in the 1930s when the threat of diseased animals and physical contaminants were the main concerns. Today, microbiological and chemical contamination, which cannot be seen, are of greater interest. The U.S. Department of Agriculture recently mandated HACCP for the nation’s 7,000 meat and poultry plants. What is the Status of the Adoption of HACCP Within the Meat and Poultry Industry? Many of the nation’s meat and poultry processing facilities have implemented some or all of the HACCP principles into their operations. Many companies have also provided HACCP training to management and in-plant workforce. What is USDA’s Pathogen Reduction/HACCP Regulation? USDA is pursuing a farm to table approach to food safety by taking steps to improve the safety of meat and poultry at each step in t
