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According to the Centers for Disease Control, there are more than 250 different foodborne diseases, and most of them are caused by bacteria, viruses, parasites, or harmful toxins or chemicals. The Beef Safety Manual provides step-by-step information and resources to assist establishments with developing and implementing a food safety program. Per FSIS Directive 5000.6 , a food safety system is defined as: “The total approach implemented to prevent foodborne illness. The food safety system includes the development and implementation of a Hazard Analysis and Critical Control Point (HACCP) Plan in accordance with 9 CFR Part 417 and a Sanitation Standard Operating Procedure (Sanitation SOP) in accordance with 9 CFR Part 416.
Among other elements, HACCP plans include Critical Control Points (CCPs) to address food safety hazards that can be introduced in the establishment and that occur before, during, and after entry in the establishment and critical limits that must be met at each control point. The food safety system also includes any programs or procedures that an establishment uses (e.g., prerequisite programs) that are designed to ensure that food safety hazards are prevented as a result of the implementation of that program and that supports the decisions in the hazard analysis.