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This document provides details about a training workshop on HACCP principles for the meat and poultry industry, including the registration process, agenda, and important information for attendees.

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What is meat & poultry HACCP?

Meat & poultry HACCP refers to the Hazard Analysis and Critical Control Points system specifically designed for ensuring food safety in the meat and poultry industry. It involves identifying and controlling potential hazards throughout the production process to minimize health risks.

Who is required to file meat & poultry HACCP?

All establishments involved in the production, processing, or handling of meat and poultry products are required to implement and maintain a HACCP plan.

How to fill out meat & poultry HACCP?

To fill out the meat & poultry HACCP plan, establishments must follow the seven principles of HACCP, which include conducting a hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, taking corrective actions, and maintaining proper records.

What is the purpose of meat & poultry HACCP?

The purpose of meat & poultry HACCP is to prevent, eliminate, or reduce food safety hazards associated with the production and handling of meat and poultry products. It aims to ensure that these products are safe for consumption.

What information must be reported on meat & poultry HACCP?

The meat & poultry HACCP plan should include details about the potential hazards, critical control points, critical limits, monitoring procedures, corrective actions, and verification procedures. It should also include records of these activities.

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