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HACCP Validation: A long road to clarification
Story Date: 7/8/2013
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Source: Helena Bottemiller, FOOD SAFETY NEWS, 7/8/13
While the U.S. Department of Agriculture’s Food Safety and Inspection Service has been requiring meat and poultry plants use Hazard Analysis and Critical Control Point, or HACCP, systems since the late 1990s, the details of how exactly plants validate those systems to ensure they work has been a topic of recent debate and increasingly a focus of the agency.
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