The Hazard Analysis Critical Control Point (HACCP) system is rapidly being developed and applied for prevention of foodborne hazards in meat and meat products at slaughter and processing, and is being studied for application at production, product distribution, and marketing levels. We are identifying microbiological control points in swine production, with studies in four herds reported here. The identification of critical control points for microbiological hazards in swine production cannot be identified at the present level of research, and the terms Best Management Practices and Good Production Practices are most applicable on-farm HACCP principles at this time.
Iowa State University
Beran, George W. and Baum, David H., "Food Safety Begins at the Farm" (1998). Swine Research Report, 1997. 36.