Given that meat is a highly susceptible medium for microbiological contamination, the Hazard Analysis and Critical Control Point (HACCP) system has been mandated as a legal requirement in our country’s food safety regulations since 2008. However, the effectiveness of HACCP implementation hinges on consistent validation and verification, which are critical for maintaining high standards of food safety. This study aims to assess the impact of verification tools—specifically, successive internal and external audits (first- and second-party audits)—on the effectiveness and continuous improvement of the HACCP system in a slaughterhouse setting. Over a three-year period, data were collected from a slaughterhouse in the Pelagonia region, where both lambs (sheep) and cattle were processed, producing chilled meat (carcasses/halves) and chilled or frozen offal. The internal audit identified only one nonconformity related to pest control protocol compliance, which was subsequently addressed by implementing corrective actions, including pest removal, area disinfection, and changes in baiting materials to prevent future infestations. In contrast, the external audit found no instances of nonconformity. The findings of this study, supported by current literature, underscore that auditing serves as a critical tool for enhancing HACCP system performance and achieving the highest levels of food safety in meat production
