All meat and poultry plants must develop which system of preventative controls?

The requirement for all meat and poultry plants to develop a system of preventative controls is rooted in the implementation of Hazard Analysis Critical Control Point (HACCP) principles. HACCP is a systematic approach designed to identify, evaluate, and control food safety hazards throughout the production process.

This system mandates that facilities conduct a thorough hazard analysis to determine significant hazards that must be controlled. It establishes critical control points (CCPs) where specific measures can be applied to prevent or reduce food safety risks to acceptable levels. By adhering to HACCP, meat and poultry plants are better equipped to ensure the safety and quality of their products, meeting regulatory standards and public health protection.

In contrast, while pathogen reduction focuses specifically on eliminating or controlling pathogens in food products, and NFSMP refers to a specific framework under the USDA for certain types of meat safety and quality, neither encompasses the comprehensive approach that HACCP provides. Risk assessment is a broader concept that may inform HACCP practices but does not constitute a standalone system for food safety control in meat and poultry production. Hence, HACCP is the appropriate answer.