Haccp

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Information about Haccp
Education

Published on February 22, 2014

Author: khoirul46

Source: slideshare.net

Description

Hazard Analysis and Critical Control Point (HACCP)
Program
PLAN - D Raw, Ground Meat and Poultry

Principle 2 - CCP Determination
Product: A critical control point is defined as a point, step or procedure at which control can be applied and
a food safety hazard can be prevented, eliminated or reduced to acceptable levels.

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Hazard Analysis and Critical Control Point (HACCP) Program PLAN - D Raw, Ground Meat and Poultry by Dennis Burson Model Plan University of Nebraska A213 Animal Science 68583Lincoln, NE 68583-0908 Approved: Signed: Name: Implementation Date: Revision, Date: ____________________________ ____________________________ ____________________________ _______________________________ Trade Secret/Confidential Commercial Information: This document contains trade secret/confidential commercial information pursuant to 5 U.S.C. 552 (b)(4). Product Category Description 1

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Ground Meat and Poultry Product: Raw, Ground: Beef, Pork, Lamb, Chicken, Turkey 1. Common Name/Description: Beef Pork Beef Patties Pork Patties Ground Beef Ground Pork Pork Sausage Pork Sausage Patties Pork Sausage links 2. 3. Lamb Lamb Patties Ground Lamb Chicken Ground Chicken Turkey Ground Turkey Turkey Sausage How is it to be used? For further processing or for cooked meat items in home or food service meals Type of Package? Butcher freezer paper Vacuum packaged Plastic liners in boxes 4. Length of Shelf Life; at what temperature? _18 months, frozen at _-10oF 5. Where will it be sold? Loeffel Meat Lab to general public 6. Labeling instructions: Safe handling instructions, Keep Frozen or Keep Refrigerated Is special distribution control needed? Frozen or refrigerated distribution 7. Date:______________________ Approved by: ___________________________ 2 Raw

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Product and Ingredients Product: Raw, Ground: Beef, Pork, Lamb, Chicken, Turkey Meat Ingredients: Beef, Pork, Lamb, Chicken, Turkey Carcasses, Primals or Parts, and Trim Non-Meat Ingredients: Water, Salt, Sugar, Spices, Flavorings, Proteins, Flours, Cereals, Starches, Acidulants, Lactates, Liquid Smoke Products, and other food ingredients [GRAS]. Restricted Ingredients: Phosphates, BHA, BHT, and others not listed here but approved and GRAS Packaging Materials: Butcher Paper, Vacuum Bags, Plastic Bags & liners, boxes and other Containers approved for food container use. Casing: Natural casings, cellulose and collagen, plastic and others not listed here but approved. 3

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Process Flow Chart Product: Raw, Ground: Beef, Lamb and Pork Receiving of lean trim or subprimals from outside operations ! ! "" Transfer of trim from fabrication operations Receiving of non-meat ingredients " """""""" """"" " ! ! Freezer Storage " # Refrigerated Storage ! Storage of non-meat ingredients Refrigerated Storage Formulation and grinding ! Mixing ! Package / Label ! # Freezer Storage " ! Sales 4 Weighing and formulation of non-meat # ingredients ! # # Store Packaging $ Receive Packaging

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Hazard Analysis Product: Raw, Other Process Step Potential hazard introduced, controlled or enhanced at this step B= Biological C= Chemical P= Physical Does this potential hazard need to be addressed in the HACCP plan? (Yes or No) Justification for decision made in previous column What control measures can be applied to prevent, eliminate or reduce the hazards being addressed in the HACCP plan? Receiving of lean trim or subprimals from outside operations B - Presence and growth of pathogens Yes Meat is a known source of pathogens and growth of pathogens could cause sever illness Reduce temperatures to prevent growth of pathogenic bacteria P -metal, bone, plastic No Low occurrence according to plant experience B -Presence and growth of pathogens No Low occurrence as temperatures are controlled in fresh meat not ground HACCP plan P -Metal No Low occurrence according to plant experience B -Growth of pathogens No Low occurrence as refrigeration units are maintained a low temperatures to prevent growth Transfer of trim from fabrication operations Refrigerated Storage C -None C - None 5

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Hazard Analysis Product: Raw, Other Process Step Potential hazard introduced, controlled or enhanced at this step B= Biological C= Chemical P= Physical Does this potential hazard need to be addressed in the HACCP plan? (Yes or No) Justification for decision made in previous column No Low occurrence as freezer units are maintained a low temperatures to prevent growth B -Growth of pathogens Yes Bacterial pathogens could grow to levels with potential for moderate severity C - Sanitizer residue No Low occurrence as plant has SSOP’s Yes Bacterial pathogens could grow to levels with potential for moderate severity What control measures can be applied to prevent, eliminate or reduce the hazards being addressed in the HACCP plan? C - None P - None Freezer Storage B -Growth of pathogens C - None P - None Formulation and grinding Maintain low temperature of meat to prevent pathogen growth. P - None Mixing B -Growth of pathogens 6 Maintain low temperature of meat to prevent pathogen growth.

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Hazard Analysis Product: Raw, Other Process Step Potential hazard introduced, controlled or enhanced at this step B= Biological C= Chemical P= Physical Does this potential hazard need to be addressed in the HACCP plan? (Yes or No) Justification for decision made in previous column C - Sanitizer residue No Low occurrence as plant has SSOP’s No Low occurrence as plant has SSOP’s No Low occurrence as freezer units are maintained a low temperatures to prevent growth No Low occurrence as refrigeration units are maintained a low temperatures to prevent growth P - None Package / Label B -Cross Contamination with pathogens C - None P - None Freezer Storage B -Growth of pathogens C - None P - None Refrigerated Storage B -Growth of pathogens 7 What control measures can be applied to prevent, eliminate or reduce the hazards being addressed in the HACCP plan?

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Hazard Analysis Product: Raw, Other Process Step Potential hazard introduced, controlled or enhanced at this step B= Biological C= Chemical P= Physical Does this potential hazard need to be addressed in the HACCP plan? (Yes or No) Justification for decision made in previous column P - Dirt and dust No Low severity and low occurrence B -Pathogens No Low occurrence as indicated by spice supplier. C - None P - None Sales B -None C - None Receiving of non-meat ingredients C - None P - None Storage of non-meat ingredients B -None C - None P - None Weighing B -None 8 What control measures can be applied to prevent, eliminate or reduce the hazards being addressed in the HACCP plan?

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Hazard Analysis Product: Raw, Other Process Step and formulation of non-meat ingredients Receive Packaging Potential hazard introduced, controlled or enhanced at this step B= Biological C= Chemical P= Physical Does this potential hazard need to be addressed in the HACCP plan? (Yes or No) Justification for decision made in previous column C - None P - None B -None C - None P - None Store Packaging B -None C - None P - None 9 What control measures can be applied to prevent, eliminate or reduce the hazards being addressed in the HACCP plan?

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Principle 2 - CCP Determination Product: A critical control point is defined as a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. Process step Hazard Biological = B Chemical = C Physical = P Q1. Does this step involve a hazard of sufficient risk and severity to warrant its control? Q2. Does a preventive measure for the hazard exist at this step? If Q2. is no: Is control at this step necessary for safety? Q3. Is control at this step necessary to prevent, eliminate or reduce the risk of the hazard to consumers? Receiving of lean trim or subprimals from outside operations B - Presence and growth of pathogens Yes Yes Yes Formulation and grinding B -Growth of pathogens Yes Yes No Yes Yes No Yes Yes Yes CCP-1B CP- CP- Mixing B -Growth of pathogens CP- Package / Label B -Growth of pathogens CP- 10 CCP-2B

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - 11 Raw Ground Meat and Poultry

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Principles 3, 4 and 5 Critical Limits, Monitoring and Corrective Actions Product: Process Step/ CCP Critical Limits Monitoring Procedures (Who/What/When/How) Corrective Actions Receiving of lean trim or subprimals from outside operations Meat temperature of less than 45oF Who: Receiving operator What: Internal meat temperature or surface temperature of lean trim. When: At receiving of each load How: A calibrated thermometer will be inserted into box located near the rear of the truck on each load or a calibrated thermometer will be placed between two vacuum packaged cuts from one box near the rear of the truck on each load to measure temperature. 1. If temperature is above 45° F, notify supervisor for rejection of shipment. 2. Determine if the problem was from trucking refrigeration or shipment of warm product by supplier. 3. Notify supplier to correct problem. 4. Notify shipping company Who: Grinding room operator What: Internal temperature of meat prior to packaging for sale. When: Approximately every 2 hours or at the end of grinding before packaging if less than 2 hours since last measurement. How: A calibrated thermometer will be inserted into three randomly selected meat cuts that are ready for storage and packaging. 1) Discontinue processing, determine extent of product effected by checking additional temperatures, hold product and evaluate to determine disposition. If product is less than or equal to 50oF re-chill to less than 45oF in 2 hours. Dispose or redirect product over 51oF after review by Process Authority. 2) Check fresh meat cooler temperature and processing room temperatures. 3) Make repairs and adjustments to refrigeration if necessary. 4) Replace refrigeration equipment if necessary. Package / Label Internal temperature of meat is less than 45oF 12 In all other cases comply with guidelines in CFR Section 417.3.

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Principles 3, 4 and 5 Critical Limits, Monitoring and Corrective Actions Product: Process Step/ CCP Critical Limits Monitoring Procedures (Who/What/When/How) Corrective Actions 5) In all other cases comply with guidelines in CFR Section 417.3. Principles 6 and 7 Verification and Record Keeping Product: Process Step/CCP Receiving of lean trim or subprimals from outside operations Records 1. Product receiving temperature monitoring log w/daily review initials: 2. CCP deviations/corrective actions log. 3. Audit report of CCP monitoring activities. 1. Ground meat temperature monitoring log. 13 Verification Procedures Daily review and initialing of the product receiving temperature monitoring log CCP1B (including any corrective actions taken) and thermometer calibration log by the HACCP manager. Audit of CCP monitoring activities and procedures by the HACCP manager approximately every 3 months.

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry Principles 6 and 7 Verification and Record Keeping Product: Process Step/CCP Package / Label Overall plan Records 2. CCP deviations/corrective actions log. 3. CCP monitoring activities audit report. Thermometer Calibration log Verification Procedures Daily review and initialing of the primal cut temperature monitoring log CCP-1B (including any corrective actions taken) and thermometer calibration log by the HACCP manager. Audit of CCP monitoring activities and procedures by the HACCP manager approximately every 3 months. Daily calibration of thermometers used to monitor CCP’s by a designated employee. Annual review of HACCP plan. 14

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry HACCP Plan Product: Process Step Receiving of lean trim or subprimals from outside operations Package / Label Hazard Description B - Presence and growth of pathogens B- Pathogen Growth CCP Description CCP-1B CCP-2B Critical Limit Monitoring Procedures/ Frequency/ Person Responsible Corrective Action/ Person Responsible HACCP Records Verification Procedures/ Person Responsible Meat temperature of less than 45oF Who: Receiving operator What: Internal meat temperature or surface temperature of lean trim. When: At receiving of each load How: A calibrated thermometer will be inserted into box located near the rear of the truck on each load or a calibrated thermometer will be placed between two vacuum packaged cuts from one box near the rear of the truck on each load to measure temperature. 1. If temperature is above 45° F, notify supervisor for rejection of shipment. 2. Determine if the problem was from trucking refrigeration or shipment of warm product by supplier. 3. Notify supplier to correct problem. 4. Notify shipping company 1. Product receiving temperature monitoring log w/daily review initials: 2. CCP deviations/corrective actions log. 3. Audit report of CCP monitoring activities. 3) Daily review and initialing of the product receiving temperature monitoring log CCP1B (including any corrective actions taken) and thermometer calibration log by the HACCP manager. 4) Audit of CCP monitoring activities and procedures by the HACCP manager approximately every 3 months. Who: Grinding room operator What: Internal temperature of meat prior to packaging for sale. When: Approximately every 2 hours or at the end of grinding before packaging if less than 2 hours since last measurement. How: A calibrated 1) Discontinue processing, determine extent of product affected by checking additional temperatures, hold product and evaluate to determine disposition. If product is less than or equal to 50oF re-chill to less than 45oF in 2 hours. Dispose or redirect 1. Ground meat temperature monitoring log. 2. CCP deviations/corrective actions log. 3. CCP monitoring activities audit report. 1) Daily review and initialing of the primal cut temperature monitoring log CCP1B (including any corrective actions taken) and thermometer calibration log by the HACCP manager. 2) Audit of CCP monitoring activities and procedures by Internal temperature of meat is less than 45oF 15 In all other cases comply with guidelines in CFR Section 417.3.

Loeffel Meat Laboratory [Est5658/P5658], University of Nebraska, Lincoln, NE 68583-0908, HACCP PLAN - D - Raw Ground Meat and Poultry HACCP Plan Product: Process Step Hazard Description CCP Description Monitoring Procedures/ Frequency/ Person Responsible Corrective Action/ Person Responsible thermometer will be inserted into three randomly selected meat cuts that are ready for storage and packaging. product over 51oF after review by Process Authority. 2) Check fresh meat cooler temperature and processing room temperatures. 3) Make repairs and adjustments to refrigeration if necessary. 4) Replace refrigeration equipment if necessary. 5) In all other cases comply with guidelines in CFR Section 417.3. Critical Limit 16 HACCP Records Verification Procedures/ Person Responsible the HACCP manager approximately every 4 months.

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