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HACCP (Hazard Analysis and Critical Control Point) Plan

A science-based system designed to prevent, reduce, or eliminate food safety hazards in food production, from raw material to finished product. Businesses must have an approved HACCP plan to process meat and poultry.

Smaller Establishment / Very Small Establishment

Categories of meat and poultry processors, defined by existing federal rules, often based on factors like number of employees or annual sales, that require specific food safety compliance approaches.

Poultry Products Inspection Act

A federal law that requires the inspection of poultry and poultry products sold in interstate commerce to ensure they are wholesome, not adulterated, and correctly labeled.

Federal Meat Inspection Act

A federal law that requires the inspection of cattle, hogs, sheep, and goats, and their meat products, to ensure they are safe, wholesome, and correctly labeled for public consumption.

Cooperative Interstate Shipment (CIS) Program

A program that allows state-inspected meat and poultry processors, meeting federal equivalency standards, to sell and ship their products across state lines, expanding their market beyond their home state.

Validation Studies

Scientific studies that prove a particular food safety control measure (like a cooking temperature or sanitation process) effectively eliminates or reduces harmful bacteria to safe levels.