The implementation of the Hazard Analysis and Critical Control Point (HACCP) final rule for pathogen reduction and FSIS' laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply.. These updated HACCP guide and models and new Sanitation SOP guide reflect changes in FSIS policy and.. HACCP Terminology. Critical Control Point (CCP) - A procedure/practice (control) in food handling/preparation that will reduce, eliminate or prevent hazards. It is a "kill" step that kills microorganisms or a control step that prevents or slows their growth. Hazard - Unacceptable contamination, microbial growth, persistence of toxins or.
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This guidebook is intended for small and very small establishments. The guidebook clarifies the 9 Code of Federal Regulations (CFR) Part 417 Hazard Analysis and Critical Control Point (HACCP) Systems requirements and provides guidance on how establishments might develop HACCP plans that meet those requirements.. CAC/RCP 1-1969, Rev. 4-2003 - Annex Page 22 Deviation: Failure to meet a critical limit. Flow diagram: A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item. HACCP: A system which identifies, evaluates, and controls hazards which are significant for food safety. HACCP plan: A document prepared in accordance with the.
