Hazard Analysis and Critical Control Point, (HACCP), is a food safety management system in which product safety is addressed through analysis and control of possible biological, chemical, and physical hazards from raw material through every production step to the finished product. The HACCP rule has two components: 1) the reduction of pathogens, and 2) the development and implementation of HACCP systems. The pathogen reduction part of the rule includes the Salmonella Performance Standard and generic E. coli testing. Today, all federal and state inspected facilities are operating under a HACCP system and all new facilities must have a HACCP system developed before receiving a grant of inspection.

HACCP allows facilities to identify food safety hazards that are reasonably likely to occur in the process or type of product being produced and establish points of control to prevent them from occurring. HACCP is a science-based process control system that focuses on preventing food safety concerns. The role of the KDA inspector in a HACCP system is to verify the facility has developed and is implementing the HACCP system as designed.

The HACCP final rule also required the development and implementation of Sanitation Standard Operating Procedures (SSOPs). These programs are intended to prevent direct product contamination or adulteration, and focus on pre-operational and operational activities. Every facility must develop, implement, and maintain effective SSOPs.


The following resources are provided to assist slaughter and processing facility owners, managers and employees with specific information concerning HACCP, SSOP, and GMP requirements.

Guidance for plants reassessing their Raw, Ground HACCP plan for beef when determining whether E. coli O157:H7 and non-O157:H7 STECs are reasonably likely to occur.