HACCP programs for live broiler chicken production

摘要

Broiler chicken processors were required to implement Hazard Analysis Critical Control Point (HACCP) plans as early as January, 1997, in an effort to improve the food safety of poultry products. Most major foodborne pathogens contaminate broilers prior to their arrival at the plant, however, and live production operations are not covered by HACCP. A training program was developed by faculty at the Department of Poultry Science, University of Georgia, and presented in an interactive workshop to live broiler production personnel. Sanitary Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) were developed, risk assessments were conducted, flow diagrams produced, and CCPs determined for the major production segments in the industry (feed mill, breeder houses, hatched, and broiler houses). A HACCP program was compiled for use as a guidance document for live broiler producers.