The Hazard Analysis and Critical Control Point (HACCP) System is a management system focused on prevention of problems in order to assure the production of food products are safe for consumption. The objective is to make the product safe to consume, and to be able to prove it. HACCP is a methodical and systematic application of the appropriate science and technology to plan, control and document the safe production, handling and preparation of foods. HACCP was adopted by the United States Department of Agriculture (USDA) in July of 1996.

HACCP covers all types of potential food safety hazards (biological, chemical, and physical) whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process.

Quick Links

HACCP and Sanitation GuidanceĀ 

HACCP Validation ResourcesĀ 

HACCP Validation Articles by Pathogen

FSIS Compliance Guideline: HACCP Systems Validation (April 2015)

Guidebook for the Preparation of HACCP Plans (September 2020)- This guidebook is intended for small and very small establishments. The guidebook clarifies the 9 Code of Federal Regulations (CFR) Part 417 Hazard Analysis and Critical Control Points (HACCP) Systems requirements and provides guidance on how establishments might develop HACCP plans that meet those requirements.

Validation Database- Provided by the Foundation for Meat & Poultry Research & Education

HACCP Models provided by FSISĀ 

Generic models serve as useful examples of how to meet the regulatory requirements. The generic models are not intended to be used “as is”. FSIS recommends that establishments tailor the model(s) to fit the establishment’s operation.


HACCP Model for Raw Intact Beef (December 2021)

HACCP Model for Beef Slaughter (July 2021)

HACCP Model for Raw Ground Beef (Raw Non-Intact) (June 2021)


HACCP Model for Raw Non-Intact Fresh Ground Pork Sausage Patties (September 2020)

HACCP Model for Traditional Swine Slaughter (September 2020)

HACCP Model for the New Swine Inspection System (pork slaughter) (June 2021)

HACCP Model for Bacon (Heat-Treated, Not Fully Cooked) (June 2021)


HACCP Model for Raw, Non-Intact Turkey (October 2021)

HACCP Model for New Poultry Inspection System (NPIS) Poultry Slaughter (September 2020)

HACCP Model for Poultry Slaughter (November 2020)


HACCP Model for Ready-To-Eat, Heat-Treated, Shelf-Stable (Beef Jerky) (June 2021)


HACCP Model for Thermally Processed, Commercially Sterile Product (August 2021)