All meat and poultry plants must develop and implement a system of preventative controls known as what?

HACCP, which stands for Hazard Analysis and Critical Control Points, is a thorough preventative control system that is specifically designed for meat and poultry plants, among other food production facilities. This systematic approach focuses on identifying, evaluating, and controlling hazards that could compromise food safety.

The HACCP system involves seven principles: conducting a hazard analysis, determining critical control points, establishing critical limits, establishing monitoring procedures, identifying corrective actions, verifying the system, and keeping records. These principles guide food producers in implementing effective safety measures to ensure the safety and quality of the meat and poultry they process.

The other options, while relevant in the context of quality and safety management, do not specifically address the unique requirements and hazards associated with meat and poultry processing. For instance, ISO 9001 is a standard for quality management systems but does not focus solely on food safety. Good Manufacturing Practices (GMP) set general guidelines for food production but do not provide the same structured approach for hazard prevention as HACCP. Failure Mode and Effects Analysis (FMEA) is more common in risk management contexts and is not specifically tailored for food safety in meat and poultry facilities. Hence, HACCP is the required system that all meat and poultry plants must develop and implement to ensure food