Responsibility for ensuring the safety of processed foods ultimately rests with food processors. HACCP (Hazard Analysis and Critical Control Point) principles state that food processors must follow a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.
While this principle has been willingly accepted and practiced by food processors, one of the primary challenges is in maintaining sanitary secondary operations in the production line, after a protein (beef, poultry or seafood) is cooked. For example, slicing, slitting, washing, conveying and packaging.