The Hazard Analysis and Critical Control Point (HACCP) concept promotes a science-based system for food safety. Prevention is the key to an effective HACCP program. This approach produces the safest possible meat products by preventing, eliminating or reducing potential biological, physical or chemical food safety hazards, whether they occur naturally in food, are contributed by the environment, or are generated by a deviation in the production process. Since the Food Safety and Inspection Service published its final rule on Pathogen Reduction and HACCP Systems in 1996, plants must analyze their production systems, identify where hazards such as microbial contamination can occur, and establish controls to prevent or reduce those hazards. HACCP regulations and related provisions now are implemented in all federally inspected meat and poultry plants.