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Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems(Final Rule). Appendix D. Hazards and Preventive Measures Guide

机译：病原体减少：危害分析和关键控制点（HaCCp）系统（最终规则）。附录D.危害和预防措施指南

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The Guide is designed to help a plant's HACCP team conduct a hazard analysis(HACCP Principle 1) by providing both general and detailed information on hazards associated with meat and poultry products and by listing some of the controls that can be used to prevent or manage those hazards. Section I describes some of the biological (including microbiological), chemical, and physical hazards generally recognized and associated with meat and poultry products. Section II provides information on generally recognized preventive measures used in the meat and poultry industry to control biological, chemical, and physical hazards. This section also has examples of regulatory critical limits associated with some preventive measures. Section III, IV, and V list processing steps, hazards, and controls for beef, poultry, and swine slaughter. Section VI presents hazards and controls organized according to ingredients, including both meat and poultry ingredients and other ingredients used in meat and poultry production. Section VII contains a set of tables identifying potential hazards at various processing steps used to produce meat and poultry products. Section VIII contains a list of valuable references that will help the plant's HACCP team further develop the HACCP plan.

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