Updated HACCP Guidance

All USDA inspected meat establishments must stay current with their implemented HACCP system.

If your meat processing facility is inspected by the USDA, you are required to implement a Hazard Analysis Critical Control Point (HACCP) system to help you with the production of safe food products. This document will help keep you updated on the latest guidelines, with some basic beef products flow charts, checklists, and generic models to get you started, as well as a link to the updated Guidebook for the Preparation of HACCP Plans.