HACCP Plan for Beef

HACCP Plan for Beef HACCP cho lò giết mổ bò

duce the Hazard to an Acceptable Level? An acceptable antimicrobial wash (rinse) is applied to the carcasses Critical Control Point 1B Figure 26 Beef Slaughter Model HAZARD ANALYSIS – BEEF SLAUGHTER Process Step Food Safety Hazard Reasonably Likely to Occur? Chilling (All products) Biological – Pathogens - E coli O157:H7 Yes Yes Packaging/Labeling Finished Product Storage (Cold) Chemical – None Physical – None Biological – None Chemical – None Physical – None Biological – Pathogens - E coli O157:H7 Basis If Yes in Column 3, What Measures Could be Applied to Prevent, Eliminate, or Reduce the Hazard to an Acceptable Level? Critical Control Point Pathogens are reasonably likely to grow if improper chilling procedures are used Proper chilling procedures are used 2B Pathogens are reasonably likely to grow if temperature is not maintained at or below a level sufficient to preclude their growth Maintain product temperature at or below a level sufficient to preclude pathogen growth 3B Chemical – None Physical – None Figure 27 Beef Slaughter Model HAZARD ANALYSIS – BEEF SLAUGHTER Process Step Shipping Food Safety Hazard Reasonably Likely to Occur? Basis If Yes in Column 3, What Measures Could be Applied to Prevent, Eliminate, or Reduce the Hazard to an Acceptable Level? Critical Control Point Biological - None Chemical – None Physical – None Figure 28 Beef Slaughter Model HACCP PLAN PROCESS CATEGORY: SLAUGHTER PRODUCT EXAMPLE: BEEF CCP# and Location Critical Limits 2B Chilling (All Products) All carcasses will begin chilling within hour from bleedout All variety meats will begin chilling within hour after removal from carcass (Continued on next page) Temperature of 40°F or less will be reached within 24 hours on all products Monitoring Procedures and Frequency QA technician will observe chilling handling procedures to ensure critical limits are met Carcass and variety meats coolers will be monitored and recorded continuously on temperature recording charts QA technician will select and check 10 carcasses and samples of each type of variety HACCP Records Carcass Chilling Log Variety Meats Chilling Log Carcass Cooler Temperature Recording Chart Variety Meats Cooler Temperature Recording Chart Verification Procedures and Frequency Corrective Actions Once per shift the QA supervisor will review the Carcass Chilling Log and Variety Meats Chilling Log and observe the taking and recording a carcass & variety meat temperatures and cooler temp QA will reject or hold product dependent on time and temperature deviation Process Authority or cooling curves will be used to determine specific corrective action or rejection Maintenance supervisor will verify accuracy of the carcass cooler temperature and variety meats cooler temperature recording charts once per shift QA will identify the cause of the deviation and prevent reoccurrence Cooler maintenance will be adjusted to prevent reoccurrence and repairs made if necessary QA will check all thermometers used for monitoring and verification for accuracy daily and calibrate to within 2°F accuracy as necessary Thermometer Calibration Log Corrective Action Log Signature: Date: 32 Figure Beef Slaughter Model HACCP PLAN PROCESS CATEGORY: SLAUGHTER PRODUCT EXAMPLE: BEEF CCP# and Location 2B Chilling (All Products) Critical Limits Monitoring Procedures and Frequency meats produced after 24 hours chilling to ensure a temperature of 40° F or less has been reached Carcass lots will be monitored to assure that hour requirement is met by tracking 10 carcasses per lot All results are recorded with the actual value, dated and initialed/ signed HACCP Records Signature: Verification Procedures and Frequency Date: 33 Corrective Actions Figure Beef Slaughter Model HACCP PLAN PROCESS CATEGORY: SLAUGHTER PRODUCT EXAMPLE: BEEF CCP# and Location 3B Finished Product Storage (Cold) (Continued on next page) Critical Limits Finished product storage areas will not exceed 40° F Monitoring Procedures and Frequency Maintenance personnel will check finished product storage areas temperatures every two hours and record cooler temperature in the room temperature log & initial & date HACCP Records Room Temperature Log Thermometer Calibration Log Corrective Action Log Signature: Verification Procedures and Frequency Maintenance supervisor will verify the accuracy of the room temperature log once per shift QA will check all thermometers used for monitoring and verification activities for accuracy daily and calibrate to within 2° F accuracy as necessary QA will observe maintenance personnel check finished product storage area once per shift Corrective Actions If a deviation from a critical limit occurs, the following corrective actions will be taken: The cause of the temperature exceeding 40° F will be identified and eliminated The CCP will be monitored hourly after the corrective action is taken to ensure that it is under control When the cause of the deviation is identified, measures will be taken to prevent it from recurring e.g., if the cause is equipment failure, preventive maintenance program will be reviewed and revised, if necessary Date: 34 Figure ... Biological - None Chemical – None Physical – None Figure 28 Beef Slaughter Model HACCP PLAN PROCESS CATEGORY: SLAUGHTER PRODUCT EXAMPLE: BEEF CCP# and Location Critical Limits 2B Chilling (All Products)... Signature: Date: 32 Figure Beef Slaughter Model HACCP PLAN PROCESS CATEGORY: SLAUGHTER PRODUCT EXAMPLE: BEEF CCP# and Location 2B Chilling (All Products) Critical... initialed/ signed HACCP Records Signature: Verification Procedures and Frequency Date: 33 Corrective Actions Figure Beef Slaughter Model HACCP PLAN PROCESS CATEGORY: