Abstract
Outbreaks of foodborne illness, some with tragic consequences, have raised widespread concerns about the adequacy from farm to table of the food safety system in the USA. Numerous workshops, symposia, panel presentations and discussions, and other meetings have emphasized the need to involve Hazard Analysis Critical Control Point (HACCP) principles along the entire food chain as a means of increasing the safety of our foods of animal origin. The essential role of involving the entire food chain in preventive programs to reduce the risk of foodborne hazards has been recognized through the development of on-farm pre-harvest food animal food safety programs, and the maintenance of healthy animals (Food Animal Production Medicine Consortium, 1992; Heidelbaugh, 1992).
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Troutt, H.F., Gillespie, J., Osburn, B.I. (1995). Implementation of HACCP program on farms and ranches. In: Pearson, A.M., Dutson, T.R. (eds) HACCP in Meat, Poultry, and Fish Processing. Advances in Meat Research, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2149-5_3
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DOI: https://doi.org/10.1007/978-1-4615-2149-5_3
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