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Hazard Analysis and Critical Control Points (HACCP) plan

A system that identifies potential food safety hazards and puts in place controls to prevent, eliminate, or reduce them to a safe level. It's a key part of food safety management in processing plants.

Cooperative Interstate Shipment (CIS) program

A program that allows state-inspected meat and poultry processing plants to ship their products across state lines, which they normally couldn't do without federal inspection.

Smaller establishment / Very small establishment

Categories of meat and poultry processing businesses defined by federal regulations, usually based on factors like the number of employees or sales volume, which are subject to specific food safety requirements.

Federal Register

The official daily publication for rules, proposed rules, and notices of federal agencies and organizations.

Secretary of Agriculture

The head of the U.S. Department of Agriculture, responsible for executive oversight of federal agricultural policies.

Validation studies

Scientific research or data that proves a particular food safety control measure or process is effective in preventing hazards.