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Pathogen Control in Meat and Poultry Production: Implementing the USDA Food Safety and Inspection Service's Hazard Analysis and Critical Control Point System
[chapter]
Infectious Disease
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Foodborne illness is the major public health concern for both the meat and the poultry industries in the United States and the U.S. Department of Agriculture' Food Safety and Inspection Service (FSIS), the agency that regulates the industry. FSIS introduced the Hazard Analysis and Critical Control Point (HACCP) Program as a means to allow flexibility in process design and control and to reduce foodborne pathogens in the food chain. This chapter will examine the historical changes brought by
doi:10.1007/978-1-59745-501-5_15
fatcat:q67pklwfbrcj5gdgy6ohehuckq