“…Typically, a HACCP team would develop the flow diagram and perform an on-site review of the operation to validate its accuracy and completeness, but as this is a case study based on a theoretical product, the study team built the flow diagram using available scientific data describing methodologies and steps used in cultivated meat production (Bomkamp et al, 2022;Bodiu et al, 2020;Bradley, 1978;Brasil, 2004;Brasil, 2015b;USHHS, 2022;Ding et al, 2018;Rodríguez Escobar et al, 2021;Geraghty et al, 2014;USHHS, 2010;Hanga et al, 2020;Hanga et al, 2021;USHHS, 2009;Humbird, 2021;Ianovici et al, 2022;Joo et al, 2022;Kang et al, 2021;Kern et al, 2016;Inamdar et al, 2012;Flecknell, 2009;Letti et al, 2021;Li et al, 2021;Pereira;Oliveira, 2020;Post et al, 2020;Marga et al, 2015;Melzener et al, 2021;Melzener et al, 2022;Messmer et al, 2022;Ramezani et al, 2019;Sart;Agathos, 2016;Shit;Shah, 2014;Skrivergaard et al, 2021;Ben-Arye et al, 2020;Verbruggen et al, 2018;Genovese, 2017). The experts' previous experience establishing bioprocesses was also valuable to this outlining.…”