HACCP Training for Meat

Restaurants, food service organizations and food processing centers employ the Hazard Analysis and Critical Control Point (HACCP) safety system to manage safety in all aspects of food production. The HACCP system provides a uniform set of protocols and procedures to follow when dealing with all meat handling operations in a meat service organization.

Protocols

• Meat processing companies train their employees in several areas of standard safety operating procedures. These areas include the identification of any hazards relating to the production of meat products, the management of any areas within the production process that might have potentially harmful implications and what corrective measures to engage if any critical control points reach dangerous levels.

Procedures

• Training employees to implement a HACCP plan in a meat plant first involves developing a food safety maintenance plan. This plan includes such areas of concern as the prevention of cross-contamination, the implementation of appropriate hygiene practices and supervision and monitoring of workers.

Control Measures

• Employees must learn the control measures put in place by meat processing plants to ensure safe products and safe work environments. These include supervision, verification and documentation of any deviations in protocol of the HACCP system. The employee must learn to document all evidence of food safety risks, the plans initiated to control them and the measures implemented to correct them.