Enhancing Food Safety in Ready-To-Eat Pork Products through HACCP Implementation

Abstract

This poster presents a comprehensive overview of the implementation of Hazard Analysis and Critical Control Points (HACCP) in the production of ready-to-eat pork products. With an increasing consumer demand for safe and convenient food options, ensuring the safety of ready-to-eat pork through systematic risk assessment and management is paramount. The HACCP plan detailed herein focuses on identifying and controlling potential biological, chemical, and physical hazards throughout the production process. Key stages such as raw material reception, cooking, cooling, packaging, and distribution have been analyzed to establish critical control points (CCPs). This preventive approach not only enhances the safety and quality of the products but also aligns with regulatory requirements and industry best practices. The purpose of this presentation is to outline effective food safety strategies that can be adopted by food processors to minimize risks associated with ready-to-eat pork, thereby protecting consumer health and increasing confidence in food products.