Meat processors generate a lot of data during the monitoring of their CCPs and GMPs, associated with their HACCP programs, and this data could be better used by most meat processors to further support their HACCP plans.
In 1998 the National Advisory Committee on Microbiological Criteria for Foods defined a CCP as “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”
Nobody ever goes into meat processing to spend their days filling out paperwork. Unfortunately, part of the cost of doing business is to ensure that a company’s Hazard Analysis & Critical Control Point plan is up-to-date and accurate.
RSS