HACCP is applicable when there are control measures which can be applied to prevent, eliminate, or reduce the occurrence of a food safety hazard to a consumer, but much of the life cycle of a food does not lend itself to strict application of HACCP principles. FSIS HACCP is mandatorily applied to meat and poultry slaughter and processing establishments to reduce harmful bacteria on their products. FSIS manages the HACCP plants under continuous inspection of the FSIS inspectors: Inspector in Charge (IIC), Public Health Veterinarian (PHV), on line/off line Consumer Safety Inspectors (CSI). More than 7,600 inspection personnel inspect nearly 6,500 meat, poultry, and egg processing plants, and verify that regulations regarding food safety and other consumer protection concerns are met. But only half of violations observed are recorded on the non-compliance report due to inspector shortages. The change from traditional sanitation system to HACCP system has been difficult because of several factors: Lack of technical expertise in processing facilities makes a scientific hazard analysis difficult, preventive measures and validation efforts are not supported by data, plant management and inspectors concentrate on what they know, plants are still very dependent on the regulatory agency for guidance, focus is on regulatory procedures more than determining food safety issues, and also plants are less efficient at producing and maintaining records that are not specifically tied to production lots. However HACCP is an effective tool in food safety continuum.