Professional Documents
Culture Documents
The identification, analysis, assessment, control, and avoidance, minimization, or elimination of unacceptable risks.
Facility Information
Safety Team
Generic Name
Description
Packaging Type No packaging is used for carcass halves and quarters; butcher paper, freezer wrap, or cryovac bag for whole head, head
and cheek meat; butcher paper or freezer wrap for heart, liver, and tongue
Sold At
Sold As
Special Distribution Controls Keep frozen
Labeling Instructions Keep frozen, cook until the internal temperature reaches 169 F
Processing Description
Stunning/Bleeding
head removal
Evisceration
Trim
Trim
Final Wash
- Ingredients -
Name Description
- Hazards -
Hazard: Growth of pathogen
Type: Biological
Stunning/Bleeding
- Hazards -
Hazard: Pathogen growth
Type: Biological
Control Required? No
- Hazards -
Hazard: Pathogen growth
Type: Biological
PROCESS head removal Trim Zero Tolerance Role: Line worker If a deviation from a
Frequency: Every kill critical limit occurs,
the establishment
owner or designee is
responsible for
corrective action
protocol as stated in 9
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
under control after the
corrective action is
taken.
3. Measures to prevent
recurrence are
established.
4. No product that is
injurious to health or
otherwise adulterated
as a result of the
deviation will be
permitted to enter
commerce.
- Hazards -
Hazard: Fecal Contamination
Type: Biological
PROCESS Trained staff instructed Skinning Fecal Contamination Role: Supervisor -Trim affected
in correct skinning Frequency: Each carcases
technique with carcass
-Investigate the cause,
prevention of in rolling
by using clips Two knife -amend procedures as
system used Knife necessary
rinsed and disinfected
-Adjust / repair water
between each carcase
heater
following cleaning /
disinfection procedures -Retrain / instruct
Sanitiser water staff if procedures not
temperature [at least followed
82°C]
-Re-assess adequacy
of operating
instructions
Type: Physical
PROCESS Plant and equipment Skinning Foreign Contamination Role: Trained If a foreign
cleaning and Production and Quality contaminant is found,
maintenance schedule Employees then the product line is
followed Frequency: Every 10 - to be stopped, product
15 minutes depending is quarantined, and
on the length of the Quality will conduct a
run. Material Review to
determine if a foreign
contaminant is
present.
Type: Biological
Control Required? No
- Hazards -
Hazard: Biological: Presence or growth of pathogens
Type: Biological
PROCESS Head Trim Zero Tolerance Role: Line Worker If a deviation from a
Processing(Optional) Frequency: Every Kill critical limit occurs,
the establishment
owner or designee is
responsible for
corrective action
protocol as stated in 9
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
under control after the
corrective action is
taken.
3. Measures to prevent
recurrence are
established.
4. No product that is
injurious to health or
otherwise adulterated
as a result of the
deviation will be
permitted to enter
commerce.
Scalding/Dehairing
- Hazards -
Hazard: Biological: Presence or growth of pathogens
Type: Biological
PROCESS Trim Trim Zero Tolerance Role: Line Worker If a deviation from a
Frequency: Every Kill critical limit occurs,
the establishment
owner or designee is
responsible for
corrective action
protocol as stated in 9
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
under control after the
corrective action is
taken.
3. Measures to prevent
recurrence are
established.
4. No product that is
injurious to health or
otherwise adulterated
as a result of the
deviation will be
permitted to enter
commerce.
- Hazards -
Hazard: Pathogenic contamination
Type: Biological
PROCESS Trained staff instructed Evisceration Pathogenic Role: Supervisor Carcases correctly
in evisceration Contamination Frequency: Each trimmed
techniques / procedures carcass
-Check and if
necessary, trim
carcases produced
since last monitoring
-Retrain / instruct
staff if procedures not
followed
Type: Biological
-Retrain / instruct
staff if procedures not
followed
Type: Biological
Control Required? No
Splitting(Optional)
- Hazards -
Hazard: Physical Contamination
Type: Physical
Trim
- Hazards -
Hazard: Biological – Presence or growth of pathogens
Type: Biological
PROCESS Trim Trim Zero Tolerance Role: Line Worker If a deviation from a
Frequency: Every Kill critical limit occurs,
the establishment
owner or designee is
responsible for
corrective action
protocol as stated in 9
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
under control after the
corrective action is
taken.
3. Measures to prevent
recurrence are
established.
4. No product that is
injurious to health or
otherwise adulterated
as a result of the
deviation will be
permitted to enter
commerce.
Final Wash
- Hazards -
Hazard: Temperature
Type: Biological
PROCESS Chilling and Chilled Monitor Refrigerator Role: Trained Discard product if
storage Temperature production employees temperature exceeds
Frequency: 40 degrees Fahrenheit
Approximately every for over two hours.
few hours
Type: Biological
Control Required? No
- Hazards -
Hazard: Temperature
Type: Biological
PROCESS Packaging and Dispatch Monitor Freezer Role: Supervisor Product is placed on
Storage Temperatures Frequency: Daily basis, Hold until documents
along when product is confirm the monitored
being transported temperature was kept
at frozen conditions.
Foreign Contamination
Foreign Contamination
Fecal Contamination
Contamination
Pathogenic Contamination
Scope/Introduction:
The carcass trimmer or designee will carefully perform a visual inspection of each carcass half or quarter, head, head or cheek meat, or variety meat. Formal
record-keeping of monitoring can be done after a specified number of carcasses, carcass halves, whole heads, removed head and cheek meats, livers, hearts, or
tongues rather than after every one.
Scope/Introduction:
What: Temperature
How: Monitor refrigerator temperature
Criteria: Temperature below 40 degrees Fahrenheit
Scope/Introduction:
Scope/Introduction:
Scope/Introduction:
Scope/Introduction:
Scope/Introduction:
Scope/Introduction:
Scope/Introduction:
Scope/Introduction:
Scope/Introduction:
Temperature of freezer is monitored on daily basis. While product is transported it is kept in coolers with dry ice.
Scope/Introduction: