96cs1467 cd-0334-52

Plant employee conducts sanitation standard operating procedures at a critical control point on operating equipment to ensure that the facility is conducting its operation in a sanitary environment and in compliance with the U.S. Department of Agriculture’s (USDA) Food Safety Inspection Service (FSIS) Hazard Analysis and Critical Control Points (HACCP) requirements on June 15, 1995. USDA photo by Lester Shepherd.