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You’ve probably heard about HACCP, especially when it comes to packers and food processing. On the farm, the HACCP-based approach offers you many advantages.
 We’ve listed them below, but we can sum up most of them this non-metric way: an ounce of prevention is worth a pound of cure.
More specifically:
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consistent supply of safe meat to processors and consumers
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reduced number of discounts
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increased industry and consumer confidence
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better mechanism to respond to consumer demand for safety assurance
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increased efficiencies for both the producer and processor
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better management = lower production costs = higher producer profits
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standardization of daily routines
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quality assurance for export trade.
What does a HACCP-based approach look like?
HACCP is a systematic process of:
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identifying hazards to food safety
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specifying Critical Control Points (CCPs) in the production process where control measures are essential
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implementing and documenting Good Production Practices (GPPs) to prevent problems
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setting critical limits to ensure each CCP is under control
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setting up monitoring procedures for each CCP
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using troubleshooting procedures and corrective actions to eliminate or reduce food safety problems
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setting up verification procedures to prove that the control program is working
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developing a record-keeping system to monitor the effectiveness of the HACCP-based system, which uses GPPs.
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