Monitoring CCP Hazard Critical Limit What How Frequency Who Corrective Action Verification Records

Transcription

1 Monitoring CCP Hazard Critical Limit What How Frequency Who Corrective Action Verification Records 1B Carcasses, heads, and variety meats. Trim Zero Tolerance 2B Dry Aging Pathogens visible milk, feces, or ingesta. Pathogens Carcass must be dry aged at least 6 days in a cooler less than 41ºF with air circulating fans running. Each carcass, head, and variety meat for visible contaminants Each carcass, dry aged for at least 6 days visual Each observation carcass, head, and variety meat observation Each carcass Carcass trimmer or skinner Plant manager or designee 1. Identify and eliminate cause of deviation 2. Trimming visible contaminants will bring CCP within allowable limits 3. Prevent recurrence 4. harmful or adulterated product will enter commerce 1. Identify and eliminate cause of deviation 2. Bring CCP within allowable limits 3. Prevent recurrence 4. harmful or adulterated product will enter commerce Direct observation of person conducting trimming by plant manager once a week. For each slaughter day, records will be reviewed by plant manager or designee. Visual observation of employee recording in Beef Carcass Dry Aging log. Records reviewed by plant manager for each slaughter day. Slaughter Log Beef Carcass Dry Aging Log Slaughter Log Thermome ter Calibration Log Walk in Cooler Log 04/04/2012 Version 1

2 HACCP Plan Beef Slaughter Product Description COMMON NAME: HOW IS IT TO BE USED? TYPE OF PACKAGE? LENGTH OF SHELF LIFE? AT WHAT TEMPERATURE? WHERE WILL IT BE SOLD? LABELING INSTRUCTIONS: IS SPECIAL DISTRIBUTION CONTROL NEEDED? beef carcass halves or quarters; whole heads; head and cheek meat; variety meats (heart, liver, tongue) Further processing packaging is used for carcass halves and quarters; butcher paper, freezer wrap, or cryovac bag for head and cheek meat; butcher paper or freezer wrap for heart, liver, and tongue Carcass halves and quarters: 14 days under refrigeration (< 41 F) Head and cheek meat: 7 days under refrigeration, 6 months frozen. Heart, liver, tongue: 7 days under refrigeration Further processed in our plant Carcass halves have ID tag and inspection legend; carcass quarters have inspection legend.head and cheek meat are labeled with appropriate product label including safe handling instructions. Heart, liver, tongue (if not subdivided) have inspection legend; if subdivided, these products would have an appropriate product label including safe handling instructions. Lot code based on production date applied along with appropriate product label. 04/04/2012 Version 2

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4 HAZARD ANALYSIS BEEF SLAUGHTER Carcass halves and quarters, head meat, heart, liver, tongue 1. Process Step 2. Food Safety Hazard 3. Reasonably likely to occur 4. Basis of Reasonably likely to occur 5. If in Column 3, What Measures Could be Applied to Prevent, Eliminate, or Reduce the Hazard to an Acceptable Level? 6. Critical Control Point 1. Receiving live cattle Biological Pathogens (Salmonella, Escherichia coli O157:H7) carried on hide and in intestinal tract., Prions (if animal has BSE). (Pathogens) Cattle are a known source of Salmonella. Elder et al data (supplied by FSIS) states that E. coli O157:H7 is reasonably likely to occur in beef cattle. (Prions) n ambulatory animals are not accepted for slaughter, per 9 CFR 309.3(e). Chemical Drug residues Low risk according to USDA Residue Monitoring Program Physical Buckshot, needles, bullets reported incidences at this facility; SSOPs make hazard unlikely. 2. Stunning/Bleeding OR Shooting/Bleeding Biological Pathogens (see list in step 1) introduced into animal s circulatory (Pathogens) Sticking knife will be heat sanitized prior to sticking. Visible contamination in neck system by the sticking knife area will be avoided or trimmed off before cutting through the hide. However, pathogen transfer may still occur. 04/04/2012 Version 4

5 Chemical ne 3. Head/Shank Removal Physical Bullet fragments Biological Prions associated with SRM s If frangible (easily broken) bullets are used, the head will be discarded. Otherwise, only tongue will be deemed edible. Animal age determined by dentition or producer certificate. SOP for removal of SRM s and Operational SSOP (for sanitation of equipment following use on cattle 30 months of age or older) make hazard unlikely to occur. Biological Pathogens Chemical ne Hide opening and removal of shank and head may introduce pathogens onto the carcass. Physical ne 4. Head processing Biological: Presence (Presence) Raw meat is a known source of pathogens. SOP for SRM removal makes hazard unlikely 04/04/2012 Version 5

6 Biological: presence of prions in SRM s Chemical ne Physical ne 5. Skinning Biological Presence (Presence) Cattle hide is a known source of pathogens. Chemical ne Physical ne 6. Evisceration Biological Presence (Presence) The intestinal tract of cattle is a known source of pathogens. SOP for removal of distal ileum. Presence of prions in SRM (distal ileum) Chemical ne Physical ne 7. Variety Meats Processing Biological Presence (Presence) Beef is a known source of pathogens. Heart, liver, tongue may be contaminated via tools, employees, cattle hide and gastrointestinal tract, although Operational SSOP reduces this risk. 04/04/2012 Version 6

7 Chemical ne Physical ne 8. Splitting Biological Presence (Presence) Pathogens are known to be present on beef carcasses; splitting saw may transfer pathogens from carcass to carcass or from location to location on one carcass. SOP for Minimizing BSE Risks Associated with SRM s requires removal of spinal cord and vertebral column (animals 30 months of age or older) and thereby makes hazard unlikely. Operational SSOP (for Prions associated with spinal cord and vertebral column (Prions) sanitation of equipment following use on cattle 30 months of age or older) make hazard unlikely to occur. Chemical ne Physical Metal or bone fragments SSOPs make hazard unlikely to occur. 9. Trim Zero Tolerance (may be done concurrently with step 4 or step 7 for head meat and variety meats, Biological Presence (Presence) Pathogens are known to be present on beef carcasses, and are also reasonably likely to be present on head meat and variety meats. All visible fecal material, milk, ingesta is trimmed off carcass halves and quarters, head meat, and variety meats. 1B 04/04/2012 Version 7

8 respectively) Chemical ne Removal of visible contamination is required by 9 CFR (a). Physical ne 10. Final Wash Biological Presence Chemical ne (Presence) Pathogens are known to be present on beef carcasses, and are also reasonably likely to be present on head meat and variety meats. Prior step (Trim Zero Tolerance) reduced likelihood of hazard occurring. Dry Aging step (CCP later in the process) controls pathogens. Physical ne. 11. Chilling Biological Presence Chemical ne (Presence) Pathogens adequately controlled at preceding CCP s. Storage of carcass under refrigerated (< 41ºF) conditions, in accordance with SOP for final product storage, makes growth of pathogens (if present) unlikely. Dry Aging step (CCP later in the process) controls pathogens. Physical ne 12. Dry Aging Biological Presence (Presence) Pathogens are known to be present on beef Dry aging in a cooler maintained at <= 41ºF, for 6 14 days, and with 2B 04/04/2012 Version 8

9 carcasses, and are also reasonably likely to be present on head meat and variety meats. Previous CCP will control presence. cooler fans circulating air controls pathogen growth. Chemical ne Physical ne 04/04/2012 Version 9

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