Transcription of Generic HACCP* Model for Cooked Sausage
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Generic HACCP* Model for Cooked Sausage
Generic HACCP* Model forCooked Sausage *Hazard Analysisand Critical ControlPoint ( haccp )United StatesDepartmentof AgricultureFood Safetyand InspectionServiceMarch 1994 IntroductionHACCP Generic Model for Cooked SausageHazard Analysis and Critical Control Points ( haccp ) is a system of processcontrol. It is designed to prevent the occurrence of problems by ensuring thatcontrols are applied at any point in a food production system where hazardous orcritical situations could occur. Hazards could include microbiological, chemical, orphysical adulteration of food late May 1993, Department of Agriculture (USDA) Secretary Mike Espydirected USDA's Food Safety and Inspection Service (FSIS) to provide him with aplan for implementing mandatory haccp in the nation's meat and poultryestablishments.
Introduction HACCP Generic Model for Cooked Sausage Hazard Analysis and Critical Control Points (HACCP) is a system of process control.
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