The Meat and Poultry Hazards and Controls Guide is used by IPP during the HAV task to

• A. Identify process steps commonly used in each processing category, list hazards, and cite controls
• B. Provide labeling guidelines
• C. Train employees on hygiene practices
• D. Calculate cook times for products

Answer: (A)

The Hazards and Controls Guide is used by IPP during the HAV task to map out each processing step for a given product category, identify the hazards that can occur at those steps, and cite the controls that address those hazards. This reference helps IPP verify that a HACCP plan covers the right potential problems and that appropriate preventive measures are in place to limit or eliminate risks. It provides a practical, step-by-step link between how a product is processed, the hazards that could arise, and the controls that should be implemented to protect food safety. It isn’t a labeling guideline resource, it isn’t the tool for hygiene training, and it isn’t used to calculate cook times—those areas rely on other FSIS materials and procedures.