**1. Introduction**

Internationally, the production and consumption of chicken meat has been growing. FAO**'**s 2016 report, which takes stock of the next 10years until 2025, states that world meat production will grow by 16% by this date. This prediction is based on data obtained in 2015, which showed a 20% increase over the previous decade. The countries that will most significantly increase their production records will be the United States, Brazil, the European Union, India, and Russia [1]. In 2030, the world will need millions more tons of meat, especially poultry, whose consumption will almost quadruple according to FAO estimates.

On the other hand, chicken is considered a perishable food because of its highwater activity (Aw) and should be stored under conditions where microbial growth is slow or does not take place [2]. In addition, as chicken meat production increases, so do food safety risks. Chicken meat is exposed to several types of hazards, such as biological, chemical, and physical hazards, which may be in the food and pose harm to the consumer**'**s health when ingested [3]. In relation to biological hazards, these microorganisms can be pathogenic and cause foodborne diseases or STDs [4], depending on their pathogenicity and the number and concentration of bacteria in the product [5].

Foodborne diseases are a growing public health problem. It is estimated that every year, some 600 million people in the world—almost 1 out of every 10 inhabitants—fall ill from eating contaminated food and that 420,000 die from the same cause. Diarrheal infections, which are most commonly associated with the consumption of contaminated food, make about 550 million people sick each year and cause 230,000 deaths [6].

The objective of this work is to identify and analyze hazards and CCPs (Critical Control Points) in each of the stages that make up the poultry chain. Additionally, and based on the results, the corrective and risk control measures applicable to the processes are defined.
