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<OL> <LI> Provide the scientific basis for determining the critical points (CCPs) within a series of food processing operations; <LI>Determine how variations in the steps around the CCP affect microbial levels and provide the scientific basis for the critical limit; <LI> Develop interventions and determine whether these reduce or eliminate foodborne pathogens.
Microbial levels will be followed at each step during red meat animal slaughter and the production of various foods. Using the standard HACCP format, critica, control points (CCPs) will be determined and a method developed to monitor these CCPs. Critical limits at the CCP will then be formulated and the process followed to ensure compliance. As needed, interventions or changes in the individual steps of the process will be developed and these monitored to determine whether these have reduced or eliminated foodborne pathogens.