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Nowadays frozen broilers' birds1 are very popular meat. In the UK, 25 kg of poultry2 meat per person per year was eaten over and over 800 million chickens are slaughtered to meet demand (UK Agriculture).3 The government of the UK established a Food Standards Agency employing hazard analysis and critical control point (HACCP) principles and microbiological verification tools, with traceability throughout the gate-to-plate continuum.
The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough analysis of production processes, identification of all hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working.
The history of the development of HACCP is not reviewed in the Report of the "Develop a Hazard Analysis Plan for the Processing of a Frozen Broiler Bird". The aim of this report is to design a HACCP plan for the processing frozen broiler bird. ...
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