Meat and poultry hazards and controls guide

Meat And Poultry Hazards And Controls Guide. Meat and Poultry Products Hazards and Control Guide. This guide is designed to help a plants HACCP team conduct a hazard analysis by providing both general and detailed information on hazards associated with meat and poultry products and by listing some of the controls that can be used to prevent or manage those hazards. Public Health Information System PHIS US. Meat and Poultry Hazards and Controls Guide.

Communications to Congress. The Hazard and Control Guide HCG is a guide that was published by Food Safety Inspection Service FSIS. Federal Grant of Inspection Guide. Potential biological hazards in meat and poultry include bacteria toxins viruses protozoa and parasites. The HACCP system improves product safety by anticipating and preventing health hazards before they occur. Record keeping must involve all data relating to the team of HACCP team description of products flow diagrams analysis of hazards identification of CCPs monitoring system corrective actions and verification procedures.

Newsroom News Releases Statements Transcripts.

In addition there will be a series of. Newsroom News Releases Statements Transcripts. HACCP was first developed in 1959 by the. Of the microbiological hazards the most important are bacteria. The document is used by FSIS personnel and identifies process steps that are typically associated with each Hazard Analysis Critical Control Point HACCP process category. The guide lists potential biological physical and chemical hazards and frequently used controls and preventative measures for each step.