Daily Inspection of Slaughterhouse Hooved Livestock
Hazard Analysis Critical Control Point (HACCP) is a systematic, scientific approach to process
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Control in meat processing and slaughterhouses. It is designed to prevent the occurrence of problems by ensuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards can include biological (pathological and microbiological for meat slaughter), chemical or physical contamination of food products. The Daily Inspection of Slaughterhouse Hooved Livestock mobile app contains the generic HACCP model for slaughterhouse processes. All records associated with monitoring must be signed or initialed, dated, and the time recorded by the person conducting the monitoring activity. The Daily Inspection of Slaughterhouse Hooved Livestock mobile app allows you to capture date and signature. A PDF of the Daily Inspection of Slaughterhouse Hooved Livestock app submission is stored in your GoCanvas account for your slaughterhouse documentation.
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