Receiving Carcass / Meat / Poultry From In House contamination and drug residues C, P & B: Product is being received from a HACCP approved plant C: Product Inspection P: Presence of foreign material SOP for receiving meat Drug residues are a low risk based on national residue monitoring program (USDA, 2009) P: GMP for purchasing meats B: GMP for purchasing meats and product inspection Receiving Carcass / Meat / Poultry From Vendor contamination and drug residues P: Presence of foreign material C, P & B: Product is being received from a HACCP approved plant (See letter from suppliers regarding the FSIS Notice 44-02 & 5-04) SOP for receiving meat C: Product Inspection P: GMP for purchasing meats Drug residues are a low risk based on national residue monitoring program (USDA, 2009) B: GMP for purchasing meats and product inspection
Storage Refrigerated / Frozen ne ne ne ne P: Introduction of foreign material is not likely to occur B: Growth of pathogens B: (SOP for cooler temperature control) (SOP for freezer temperature control) Thaw (when applicable) ne ne ne ne P: Introduction of foreign material is not likely to occur B: Growth of pathogens B: (SOP for cooler temperature control) Transfer to Fabrication Room ne ne ne
Break Into Primal Cuts (when applicable) C: Residues of sanitizers/cleaners behind, if correct P: Historical data none found If found, it is addressed in Op SSOP B: Introduction and growth of pathogens (Salmonella, E. coli O157:H7) B: CCP 1-B Correct clean up and Cut / Trim Retail Cuts (when applicable) C: Residues of sanitizers/cleaners behind, if correct P: Historical data none found If found, it is addressed in Op SSOP B: Introduction and growth of pathogens (Salmonella, E. coli O157:H7) B: CCP 1-B Correct clean up and
Grind (when applicable) C: Residues of sanitizers/cleaners behind, if correct P: Historical data none found If found, it is addressed in Op SSOP B: Introduction and growth of pathogens (Salmonella, E. coli O157:H7) B: CCP 1-B Correct clean up and Meat grinding (SOP for retail meat grinding)
Receiving Packaging contamination C: Proper receiving C: Receiving packaging) P: Proper receiving P: Receiving packaging) B: Proper receiving B: Receiving packaging) Dry Storage (Packaging) C: Contamination from other ingredients and/or substances C: Maintain clean storage environment C: Storage area (SOP for dry storage area) P: Maintain clean storage environment P: Storage area (SOP for dry storage area) B: Maintain clean storage environment B: Storage area (SOP for dry storage area)
Put In Vacuum Bags contamination behind, if correct P: Introduction of foreign material P: Proper employee production practices B: Yes growth is a potential B: Correct clean up and B: Yes CCP 1-B 1 1 see appendix 1 Supporting documentation for CCP found within the appendix section of this HACCP plan
Vacuum Package / Label contamination behind, if correct P: Introduction of foreign material P: Proper employee production practices B: Correct clean up and Vacuum packaging (SOP for vacuum packaging) Product coding (SOP for product coding)
Weigh contamination behind, if correct P: Introduction of foreign material P: Proper employee production practices B: Growth of pathogens ( B: Correct clean up and Refrigerated or Frozen Storage ne ne ne ne P: Introduction of foreign material is not likely to occur B: Growth of pathogens ( B: (SOP for cooler temperature control)
Retail ne ne ne Catering ne ne ne Wholesale ne ne ne Returned Product contamination and/or allergens C, P & B: Product has been out of the control of the establishment C, P & B: Product will be disposed of ( Product Disposal contamination and/or allergens C, P & B: Product has been out of the control of the establishment C, P & B: Product will be disposed of (