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Meatcutters and Meat Packers

Certification, Licensing, and Special Requirements

Certification or Licensing

Depending on local laws, a health certificate may be required. Sanitation procedures are critical to food safety. According to the American Meat Institute, standardized sanitation procedures were required of all U.S. meat plants beginning in 1997. In addition, all meatcutters learn about Hazard Analysis and Critical Control Points (HACCP), a food safety production system designed to prevent food safety problems during the production process (rather than to correct them after the fact). HACCP plans became mandatory for federally inspected U.S. meat and poultry plants beginning in 1998.  

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