Who conducts the hazard analysis for slaughter facilities under HACCP?

• A. The facility, or a third party they hire
• B. FSIS
• C. A designated inspector
• D. Local health department

Answer: (A)

The hazard analysis under HACCP is done by the establishment itself, often with help from a third‑party consultant they hire. The facility’s HACCP team identifies potential biological, chemical, and physical hazards at each step of the slaughter process, judges how serious and likely each hazard is, and then determines the preventive controls and critical control points needed to prevent or reduce those hazards. FSIS will review and verify the plan during inspections, but they don’t normally perform the hazard analysis themselves. Designated inspectors and local health departments play roles in inspection and enforcement, not in conducting the plant’s hazard analysis.