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

The correct answer is HACCP, which stands for Hazard Analysis Critical Control Point. HACCP is a systematic preventive approach that is designed to ensure food safety across various stages of food production, including in meat and poultry plants. This system is fundamental for identifying and controlling potential hazards, whether biological, chemical, or physical, that could compromise food safety.

In meat and poultry processing, implementing HACCP means that plants must analyze the specific hazards associated with their products, determine critical control points where those hazards can be managed or eliminated, and put in place monitoring procedures to ensure those controls are effective. Furthermore, the HACCP system requires ongoing verification and documentation, thereby enhancing traceability and accountability in food production.

While pathogen reduction, NFSMP (National Food Safety Management Programs), and risk assessment are important components of food safety and quality management strategies, they do not encapsulate the comprehensive, systematic approach mandated by HACCP specifically for meat and poultry plants. HACCP is recognized and regulated by authorities such as the USDA and FDA, highlighting its significance in maintaining food safety standards in these operations.