Generic HACCP model for swine slaughter : hazard analysis and critical control point (HACCP) PDF
Preview Generic HACCP model for swine slaughter : hazard analysis and critical control point (HACCP)
Historic, Archive Document Do assume not content reflects current scientific l<nowledge, policies, or practices. 'l, HACCP* United States Generic Department of Agriculture Model Swine Food Safety for and Inspection Service Slaughter HACCP-5 March 994 1 'Hazard Analysis and Control Critical (HACCP) Point Introduction HACCP Generic Model for Swine Slaughter Hazard Analysis and Critical Control Points (HACCP) is a system ofprocess control. It is designed to prevent the occurrence of problems by ensuring that controls are applied atanypoint in afoodproduction system wherehazardousorcritical situations couldoccur. Hazards could include microbiological, chemical, or physical adulteration of food products. In late May 1993, U.S Department ofAgriculture (USDA) Secretary Mike Espy directed . USDA's Food Safety and Inspection Service (FSIS) to provide him with a plan for HACCP implementing mandatory in the nation's meat and poultry establishments. The Secretary recognized that such a system, which has been under study by FSIS, was a necessary building block of the inspection system of the future. HACCP In workshops held in 1991 and 1992, five generic models were developed and are being published for public information. The models should be useful for companies developing individualized plans. HACCP The five generic models are: • Refrigerated Foods • Cooked Sausage • Poultry Slaughter • Fresh Ground Beef • Swine Slaughter The workshop for Pork Slaughter (Market Hogs) was held in Minneapolis, Minnesota, from March 3 1-April 2, 1 992. Over40 technical and subject matter experts from industry and government collaborated in the generic model development. Participants identified 10 critical control points (CCP's) for pork slaughter, including: receiving/holding, scalding, dehairing, trimming, neck breaker/liead dropping/brisket opening, splitting, trim rail/final rail inspection for trimming, cooler, operational sanitation, and pre-op HACCP sanitation. This is the generic model for Pork Slaughter (Market Hogs). i Information on the other four workshops follows: May Theworkshop forCooked Sausage was held in Fort Worth, Texas, from 21-23, 199] Over 40 technical and subject matter experts from industry and government collaborate inthegenericmodel development. Participantsidentified9 critical controlpoints(CCP'j for cooked sausage, including: receiving, meat preparation, non-meat ingredient corr pounding, pre-blend/foraiulation/staging (re-work), cooking/smoking, chilling/storag( HACCP peeling, packaging, and storage. This is the generic model for Cooked Sausag( The workshop for Refrigerated Foods was held in Baltimore, Maryland, from Februar 26-28, 199 Over40 technical and subject matter experts from industry and govemmei 1 . collaborated in the generic model development. Participants identified 14 critical contrc points (CCP's) for refrigerated foods, including: preparation, cooking, chilling, assen: bling components into packages, flushing with gas atmosphere, package inspectioi HACCP labeling ^nd code dating, chilling, and storage. This is the generic model fc Refrigerated Foods. The workshop for Poultry Slaughter was held in Atlanta, Georgia, from August 27-2^ 1991. Over 40 technical and subject matter experts from industr>' and govemmei collaborated in the generic model development. Participants identified 10 critical contrc points (CCP's) for poultry slaughter, including: receiving, scalding, venting/opening eviscerating, offline procedures, neck and giblet chilling, final wash, carcass chilling HACCP packaging/labeling, and storage/distribution. This is the generic model fc Poultry Slaughter. The workshop for Fresh Ground Beefwas held in Phoenix, Arizona, from December 2 5, 1991. Over 40 technical and subject matter experts from industry and govemmei collaborated in the generic model development. Participants identified 10 critical contrc points (CCP's) for fresh ground beef, including: sanitation, receiving, storage, assembly pre-weigh/pre-grind (re-work), final grind, packaging/labeling, storage, and shipping HACCP This is the generic model for Fresh Ground Beef. ii PRODUCT CATEGORY DESCRIPTION PRODUCT CATEGORY PORK SLAUGHTER MARKET HOGS : WORKSHOP LOCATION MINNEAPOLIS, MN : THE FOLLOWING QUESTIONS NEED TO BE ANSWERED WHEN DEVELOPING THE PRODUCT CATEGORY DESCRIPTION: COMMON NAME? PORK SLAUGHTER MARKET HOGS 1. 2. HOW IS IT TO BE USED? WHOLE CARCASS FOR FURTHER PROCESSING MICROORGANISM GROWTH DURING THE CHILLING PROCESS TO BE DETERMINED BY EACH PROCESSOR LABELING/BRANDING? LEGIBLE BRAND 4. 5. IS SPECIAL DISTRIBUTION N/A CONTROL NEEDED? NOTE: THIS IS A DOCUMENT DEVELOPED AT THE INDUSTRY HACCP WORKSHOP FOR SWINE SLAUGHTER (MARKET HOGS). IT DEMONSTRATES THE METHODOLOGY USED TO DEVELOP THE GENERIC INDUSTRY HACCP MODEL. March 31 - April 2, 1992 — — — HAZARD ANALYSIS/PREVENTIVE MEASURES PRODUCT CATEGORY PORK SLAUGHTER (MARKET HOGS) : WORKSHOP LOCATION MINNEAPOLIS, MN : Chemical Physical Process Step Hazards Preventive Measures CCP RECEIVING/HOLDING CHEMICAL (REFER TO REMOVE NO OTHER ANTIBIOTICS & RESIDUES TO rRFTTFR EAR TAGS; NOSE TRIMMING STEP) TAGS — — ____________________ . _____^ BIOLOGICAL NO — PATHOLOGICAL CONDITIONS — — — =— _____ STUNNING NONE SHACKLING NONE STICKING/BLEEDING NONE SCALDING CHEMICAL IDENTIFICATION; YES ANTI-FOAMING CONCENTRATION AGENTS — — _____ _ — __________ - BIOLOGICAL TIME AND YES MICRO TEMPERATURE DEHAIRING BIOLOGICAL RINSE AND YES MICRO EQUIPMENT GAMBRELLING NONE SINGEING/ BIOLOGICAL RINSE AND YES POLISHING/ MICRO EQUIPMENT WASH SHAVING NONE PRE-EVISCERATION NONE WASH NOTE: THIS IS A DOCUMENT DEVELOPED FOR THE HACCP SPECIAL TEAM. IT HAS BEEN USED AS A TRAINING TOOL IN THE METHODOLOGY USED TO ASSIST INDUSTRY IN DEVELOPING A WORKSHOP HACCP MODEL. HAZARD ANALYSIS/PREVENTIVE MEASURES 1 PPOriTirT PATFfinilY pork ST.ATIOHTFR nVFARKFT HOOS'i • WORKSHOP LOCATION MINNEAPOLIS, MN : Chemical Physical Biological Process Step Hazards Preventive Measures CCP TRIMMING PHYSICAL REMOVAL YES EAR TAGS; NObE TAGS BIOLOGICAL REMOVAL OF VISUAL YES — MICRO C4^/O^TNk.TTnnAAMHINAANIT^TST'O// PUNCTURE IN SKIN NECK BREAKER BIOLOGICAL SANITIZING OF NECK YES MICRO BREAKER AFTER EACH CARCASS HEAD DROPPING BIOLOGICAL SANITIZING OF YES MICRO KNIVES AFTER EACH HEAD DROP BRISKET OPENING BIOLOGICAL SANITIZING OF SAWS YES MICRO OR SPLITTERS AFTER EACH CARCASS REMOVE BLADDER & BIOLOGICAL SANITARY DRESSING YES REPRODUCTIVE MICRO PROCEDURES; ORGANS SIEKILIZING Or EQUIPMENT AFTER EACH CARCASS SPLIT AITCH BONE/ BIOLOGICAL SANITARY DRESSING YES BUNG DROPPING MICRO PROCEDURES EVISCERATION BIOLOGICAL REMOVAL OF YES MICRO DEFECTS RAIL FOR BIOLOGICAL REMOVAL OF YES ADDITIONAL MICRO DEFECTS SPLITTING BIOLOGICAL SANITIZING OF YES MICRO EQUIPMENT AFTER EACH INCIDENCE OF CONTAMINATION NOTE: THIS IS A DOCUMENT DEVELOPED FOR THE HACCP SPECIAL TEAM. IT HAS BEEN USED AS A TRAINING TOOL IN THE METHODOLOGY USED TO ASSIST INDUSTRY IN DEVELOPING A WORKSHOP HACCP MODEL. _ HAZARD ANALYSIS/PREVENTIVE MEASURES PRODUCT CATEGORY PORK SLAUGHTER (MARKET HOGS) : WORKSHOP LOCATION MINNEAPOLIS, MN : Chemical Physical Biological Process Step Hazards Preventive Measures CCP TRIMMING BIOLOGICAL REMOVAL OF YES MICRO DEFECTS HEAD REMOVAL NONE KIDNEY & LEAF FAT NONE REMOVAL BRANDING NONE FINAL WASH BIOLOGICAL NO MICRO COOLER BIOLOGICAL COOLER TIME AND YES MICRO TEMPERATURE; CONTROL PROPER AIRFLOW NOTE: THIS IS A DOCUMENT DEVELOPED FOR THE HACCP SPECIAL TEAM. IT HAS BEEN USED AS A TRAINING TOOL IN THE METHODOLOGY USED TO ASSIST INDUSTRY IN DEVELOPING A WORKSHOP HACCP MODEL.
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