Small Meat Processing Plants: Overview of HACCP (Hazard Analysis Critical Control Point)

Federal regulations, phased in from 1998 until 2000, require all large, small, and very small meat and poultry processors to implement a HACCP plan. This fact sheet explains the benefits of HACCP, presents an overview the principles of HACCP, and looks at the big picture. It also provides steps the small processor can take to implement a HACCP system.