Introduction to HACCP

Welcome to the heady world of HACCP! You civilians out there can just call it "Hassup" and appreciate that it stands for the sinister Hazard Analysis and Critical Control Points.

You might also appreciate that, as with virtually every other concern that involves the disposition of dead animals, cows and pigs think it's the greatest thing since sliced meat!

In an exchange that neatly transforms a supermarket into a house of horrors, a pig confronts a physician/steer on his day off.

PIG: "I know you are an expert in meat. Maybe you can give me some advice on choosing fresh meat."

Okay. Already, we just… Huh? For the first of many times, we ask ourselves, "What purpose is served by having these characters portrayed by animals?" One is a shopper, the other a doctor. Why couldn't they be a human shopper and an equally human doctor?

DR. BULL: "Yes, we usually eat beef, but I feel like eating pork today."

Which makes the conversation approximately 23 times more awkward than it already was.

And now the science begins.

DR. BULL (pointing to the heavens, wellspring of everything holy and pure): "This is how we can have healthy and delicious U.S. meat."

Because "food" animals, destined to short, perfunctory lives before their transformation into full-blown consumer commodity, really care about this stuff.

Fast forward to Slaughter—Phase 2:
1. Clean carcasses with hot water.
2. Sterilize carcasses with organic acid.

PIG: "You are very welcome to join my US meat feast tonight! And many thanks for your explanation about HACCP."




And then: "Chilling."

Yes, it certainly is.

Watch the whole stilted thing for yourself, if you must.

(Thanks to Drs. Alan and Dan for the referral.)