§ Mr. PatersonTo ask the Minister of Agriculture, Fisheries and Food what is the definition of the term critical control point used in the hazard analysis and critical control points system; and how many critical control points there should be in(a) a typical slaughterhouse, (b) a red meat cutting plant and (c) a poultry processing plant operation; and at what stages in each operation. [88289]
§ Mr. RookerA critical control point is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Every food operation is unique and it is for each operator to apply the hazard analysis and critical control point system and determine critical control points appropriate to the business. The Government/Industry Working Group on Meat Hygiene's Forward Programmes provide some generic examples of critical control points relevant to the red and white meat industry.