Generic HACCP Application in Broiler Slaughter and Processing †.

The Meat and Poultry Working Group of the National Advisory Committee on Microbiological Criteria in Foods (NACMCF) has prepared a generic Hazard Analysis Critical Control Point (HACCP) plan for the slaughter and processing of raw broiler chickens. This report includes a review of existing scientific information, a hazard analysis, and use of this information to develop a generic HACCP plan that focuses on the microbiological safety of raw broiler products. This generic plan provides general guidance material for manufacturers to use in developing plant-specific plans. A brief discussion of the role of regulatory agencies and industry in HACCP is also presented.