HACCP stands for Hazard Analysis and Critical Control Points; where is it required for meat and poultry processing?

• A. Hazard Assessment and Control Points; required in seafood processing.
• B. Hazard Analysis and Critical Control Points; required only for dairy plants.
• C. Hazard Analysis and Critical Control Points; required in meat and poultry processing under FSIS regulations.
• D. Hazard Analysis and Critical Control Procedures; not required in meat plants.

Answer: (C)

HACCP is required for meat and poultry processing under FSIS regulations. HACCP stands for Hazard Analysis and Critical Control Points, and the rule requires every official meat and poultry establishment to implement a HACCP plan. This plan involves analyzing potential hazards, identifying points in the process where those hazards can be prevented or controlled (critical control points), establishing limits for those controls, monitoring to ensure they stay within limits, taking corrective actions when needed, verifying that the system works, and keeping proper records. This preventive, system-wide approach is why the requirement is tied specifically to meat and poultry processing under FSIS, rather than to other sectors. For example, seafood has its own regulatory framework under the FDA, and the phrasing and scope of HACCP differ by sector. The incorrect options use an erroneous acronym or scope, or suggest no requirement for meat plants, which doesn’t align with FSIS rules.