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Updates
A hazard analysis and critical control point (HACCP) system is a systematic approach for identifying, evaluating, and controlling food safety hazards. Federal regulations require that certain industries, including meat and poultry producers, retail food service providers, and juice manufacturers, implement an HACCP system, but there is no regulation or requirement at this time for the implementation of an HACCP system for feed manufacturers or ethanol plants producing distillers grain to be used as feed. Implementing HACCP system voluntarily may, however, be worth considering, because the FDA has made grants to state officials to encourage HACCP adoption. Read more.
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