Meat Inspection Hazard Analysis and HACCP Plan

Establishments that conduct operations under a license from the Georgia Meat Inspection Section must conduct operations under a Hazard Analysis and Critical Control Points (HACCP) plan.

A copy of these regulations will be provided to and discussed with you, by the District Supervisor or designee.

A hazard analysis has two purposes. First, it is is the process used to determine the food safety hazards that are reasonably likely to occur in the production process. Second, it identifies the preventive measures that the establishment can apply to control those hazards.

Whenever a hazard analysis identifies that one or more food safety hazards are reasonably likely to occur, you must develop a written HACCP plan.

Only an individual who has successfully completed training for HACCP development is permitted to develop, reassess, or modify a HACCP plan. This training consists of a course of instruction in the application of the seven HACCP principles to meat or poultry product processing, including segments on the development of a HACCP plan for a specific product and on record review.

Note: You may use an outside consultant who is not employed by the establishment. Workshops are being conducted around the country, or you can get a self-study guide and video from the USDA Outreach Program. Each State is also assigned a HACCP Coordinator to assist plants with the development of HACCP Programs.

Note: Custom exempt ONLY facilities are not required to meet these requirements.