IMPORTANCE OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) IN CHICKEN SLAUGHTERHOUSES: LITERATURE REVIEW

Abstract

This article aimed to analyze the importance of Hazard Analysis and Critical Control Points (HACCP) in chicken slaughterhouses in Brazil, highlighting its crucial role in ensuring food safety and product quality. A literature review approach was used to assess how HACCP can minimize risks associated with pathogenic microorganisms such as Salmonella spp, Campylobacter spp, and Escherichia coli, which are commonly transmitted during the slaughter process. The study revealed that critical stages such as scalding, plucking, and evisceration are common points of cross-contamination, requiring strict controls to prevent outbreaks of Foodborne Illnesses (FBIs). In this way, the implementation of the HACCP system, despite challenges such as the need for training and adaptation of practices, is essential for improving quality control and ensuring food safety. Although it involves initial costs, HACCP is widely recognized for its positive impact, representing a fundamental investment to maintain Brazil's competitive position in the global chicken market.