HACCP IN THE MEAT AND POULTRY-INDUSTRY

An international consensus now exists for the principles of HACCP and how they should be implemented. The relative roles of industry and reg ulatory agencies has been described. A generic flow diagram is outline d and briefly discussed. A questionnaire for use in HA CCP verificatio n is provided. A rationale is suggested for determining when HACCP sho uld be mandatory. The transition from theory to practice and regulator y involvement raises a variety of issues, some of which are discussed.