This article describes the process of utilizing a hazard analysis critical control point (HACCP) plan to identify, balance and mitigate key threats to animal wellness.
In terms of pest control, this means that facilities must now focus efforts on preventing pests from accessing facilities and contaminating food products.
We reassess HACCP Plans for two reasons. First, it is required by regulation that meat plants reassess their HACCP Plans at least once each calendar year.
