A Hazard Analysis and Critical Control Points, or HACCP plan, is used in meat production facilities to ensure the safe production of meat products. An HACCP plan consists of both preliminary steps and the seven HACCP principles.
Preliminary steps in an HACCP plan for a meat production facility include developing an HACCP team, describing the products in the facility and how they are distributed, developing lists of ingredients and raw materials, developing a process flow diagram and meeting Sanitation Standard Operating Procedures. An HACCP plan also details actions to meet seven principles, including conducting a hazard analysis, identifying critical control points, establishing critical limits, establishing monitoring procedures and establishing corrective actions. The final two principles in an HACCP plan address the establishment of recordkeeping and verification procedures.