To secure quality of food products and to decrease the number of food pathogens during processing, the U.S. Department of Agriculture, in 1998, established the HACCP (pronounced hassip) program for meat and poultry processing plants (USDA regulates meats and FDA regulates all other foods). HACCP principles focus on identifying and preventing hazards from contaminating our food chain based on sound science. Following these principles through intensive record keeping, will assure wholesome and high quality animal products over time that can compete more effectively at local, state, national, and international markets.

Quality Assurance