Change management may be more familiar to people in the meat industry than management of change; however, these two labels are often used interchangeably.

When making ready-to-eat (RTE) meat products, the processing step that poses the greatest biological hazard is the post-lethality handling step.

Meat processors generate a lot of data during the monitoring of their CCPs and GMPs, associated with their HACCP programs, and this data could be better used by most meat processors to further support their HACCP plans.

Process control is used extensively by the large meat companies to optimize processing, by maintaining process variables within a desired range.