摘要：Hazard Analysis Critical Control Point (HACCP) system is applied in the critical control point to put under control of the foods safety at any point in a food's production--from its raw state to consumption. HACCP is a preventing system to determine and put under control problems before hazardous or critical situations could occur. So HACCP is designed to take the control at first point in food production system and may be prevented the occurrence of problems at any point for the consumer health. The products such as mechanically deboned poultry ( MDP ) sensitive of the lipid oxidation and also high microbial load are taken under control with applied of the HACCP at first production steps. In this paper, MDP flow diagram, product description, determination of risk on the production and packaging steps, control, critical control point and HACCP plan were reviewed.
