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Safety management and monitoring in poultry slaughter operations: a United States perspective

Code: 9781835452196
Publication date: 25/02/2025
Extent: 17 pages

Contributions by: Dianna V. Bourassa, Auburn University, USA

Chapter synopsis:

The poultry processing environment poses potential physical, chemical, and biological (e.g. pathogenic) risks both to employees within the processing plant and downstream to consumers who purchase products produced in poultry processing facilities. This chapter reviews how safety management and monitoring can be effectively managed using a systematic approach with both facility-tailored and defined program plans. These include Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), and Hazard Analysis and Critical Control Points (HACCP) plans.



DOI: 10.19103/AS.2024.0146.11

Open Access

This is an open access chapter distributed under the terms of the Creative Commons Attribution 4.0 License (CC BY).

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Table of contents
  • 1 Introduction
  • 2 The commercial poultry processing environment
  • 3 Good manufacturing practices
  • 4 Sanitation standard operating procedures
  • 5 Hazard analysis and critical control point systems: overview
  • 6 Hazard analysis and critical control point principles and their implementation
  • 7 The Food Safety Modernization Act
  • 8 Conclusion
  • 9 References

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