Regulations
HACCP for Poultry Facilities
HACCP (Hazard Analysis & Critical Control Points) is the internationally recognised system for managing food-safety hazards. Codex Alimentarius CAC/RCP 1-1969 (Rev.) sets out the seven principles. Poultry processing and egg-handling facilities exporting to regulated markets are typically expected to operate an audited HACCP plan.
Educational content only. Not legal advice. Confirm with your national competent authority.
Scope
- Hazard analysis for biological, chemical and physical hazards along the process
- Identification of Critical Control Points (e.g. scalding, chilling, evisceration)
- Critical limits, monitoring and corrective actions at each CCP
- Verification procedures, internal audits and record-keeping
- Prerequisite programmes (GMP, SSOP, pest control, training)
Key requirements
- Documented HACCP plan and flow diagram signed by the HACCP team
- Named HACCP coordinator with formal training
- Calibrated instruments for CCP monitoring (temperature, pH, chlorine)
- Traceability one step back and one step forward
- Withdrawal / recall procedure tested annually
Planning impact
- Process flow drives building layout — no cross-contamination between clean and dirty sides
- CIP (Clean-in-Place) systems, drainage falls and washable surfaces designed in
- Chill-tunnel or air-chill sizing tied to CCP critical limits
- Laboratory or sampling room included in facility CAPEX
Common mistakes
- Copying a generic HACCP plan instead of running a site-specific hazard analysis
- Treating HACCP as documentation only, without daily monitoring
- Missing prerequisite programmes (pest control, cleaning) that HACCP depends on
- No verification records — makes third-party audit fail
Related resources
FAQ
Is HACCP required for poultry processing?
Most export markets (EU, US, UK, GCC) require an audited HACCP or HACCP-based food-safety plan. Domestic requirements vary by country. Confirm with your competent authority.
How does HACCP relate to ISO 22000?
ISO 22000 is a management-system standard that builds on HACCP principles and adds a broader management framework. Many exporters run HACCP as the technical core inside an ISO 22000 or FSSC 22000 system.