Hazard analysis and critical control points (HACCP) evaluation plan
Publisher: U.S. Dept. of Agriculture, Food Safety and Inspection Service
Published: 1991
Place of publication: Washington, D.C.?]
Language: eng
Subjects: Food adulteration and inspection; Meat inspection; Poultry; Inspection; Meat industry and trade; Poultry industry
Description: Reports the results of a study initiated by the FSIS in January 1990 to determine how to implement the HACCP system into meat and poultry inspection operations. The goals of the HACCP evaluation are: to evaluate the pre-implementation stages of HACCP models in the volunteer plants; to evaluate the conformance of the model HACCP plans and the plant-specific HACCP models with the HACCP principles developed by the National Advisory Committee on Microbiological Criteria for Foods; to evaluate the functioning and effectiveness of the plant-specific HACCP models in the volunteer plants; to evaluate the functioning and effectiveness of a HACCP-based inspection system in the volunteer plants; and to evaluate the potential impact for nationwise implementation of a HACCP-based inspection system in meat and poultry plants.
Notes: Cover title.

"April 1991."