**4. Conclusions**

In the stages of the food chain of this poultry company, it was identified that biological hazards corresponded to contamination by pathogenic microorganisms; physical hazards to contamination by feathers, dirt in the eggs, presence of feathers, cuticles, hair, plastic, nuts, and equipment elements, among others; and chemical hazards to contamination by residues of drugs or antibiotics in the meat, residues of disinfectants and detergents in the equipment, and excess dosage of additives such as stabilizers or emulsifiers in the chicken brine. The identification of these hazards makes it possible to contemplate all the possibilities of contamination risk, in order to subsequently generate control and corrective measures in the processes involved.

CCPs along the food chain correspond to vaccination (incubation and fattening), feeding (fattening), evisceration and disinfection (slaughter), and cooking (consumption). These CCPs make it possible to establish critical limits, control frequencies, and corrective measures to be implemented in case of deviation of the variables.

<sup>1</sup> Manager of the company V&N Solutions, Food Safety Consultant, with 18 years of experience in the industry supporting companies to implement food safety management systems. Lead Instructor in Preventive Controls, trained in Foreign Supplier Verification according to FSMS Law and Train the Trainer HACCP. Technical Advisor for the Chicken Program at FENAVI in sanitary legislation and safety. Trainer in GMP and HACCP for authorities and professionals of the poultry and bovine industry in Colombia, Panama, Ecuador, Dominican Republic.

*Identification and Analysis of Safety Hazards and CCPs in a Chicken Meat Production Chain DOI: http://dx.doi.org/10.5772/intechopen.109721*

Based on the above, the critical operations in the entire chicken meat production chain are the pre-cooling of the slaughter stage where disinfection of the carcass is carried out, ensuring that the growth of pathogenic microorganisms is inhibited, and the preparation or cooking of chicken meat at the consumption stage, since microorganisms such as Campylobacter are destroyed at a temperature of 60°C for 12 seconds.

Deficient GMP practices were observed in the hatchery and slaughter plant, thus increasing biological risks. Depressurization and consumption are the stages where the best GMP practices were evident. GMPs are part of the prerequisite programs for the implementation of the HACCP system, which is why it is so important to comply with them rigorously.

For all stages in the chicken production chain, it is required that the eggs, chicks, poultry, chicken carcasses, or depressed chicken enter the process free of diseases or pathogens, that is, that they have a quality certificate that guarantees their safety.
