Pork Slaughter HACCP Plan: Rosenthal Meat Science and Technology Center

Pork Slaughter HACCP Plan
Rosenthal Meat Science and Technology Center

Department of Animal Science
Texas A&M University
College Station, Texas
January 6, 2000
Signature Page
Pork Slaughter HACCP Plan
Signature:
_______________________________________________ _______________
Jeff W. Savell, HACCP Coordinator Date
Department of Animal Science
College Station, Texas 77843-2471
Telephone: 409-845-3935
E-mail: j-savell@tamu.edu
Web Site: http://meat.tamu.edu/
Member Telephone Number
Dr. Gary Acuff, Professor 409-845-4425
Ivan Brigman, Graduate Student 409-845-3957
Darrell Demel, Meat Lab Foreman 409-845-5651
Mike De La Zerda, Graduate Student 409-845-3957
Dr. Davey Griffin, Associate Professor 409-845-0435
Dr. Dan Hale, Professor 409-845-0435
Dr. Kerri B. Harris 409-862-3643
Dr. Jimmy Keeton, Professor 409-845-3936
Lisa Lucia, Research Assistant 409-845-4449
Rob Maddock, Graduate Student 409-845-3957
Misty Pfeiffer, Communication Specialist 409-862-2036
Ray Riley, RMSTC Manager 409-845-5651
Dr. Jeff Savell, Professor 409-845-3935

Pork Slaughter
HACCP Plan Summary
Pork Slaughter
Monitoring
Critical
CCP Hazard Limits What How Frequency Who Corrective Actions1 Verification2 Records
CCP 1B Pathogens No visible The Visual Each carcass, Carcass 1. Identify and eliminate cause of deviation. Visual observation of 10% of Pork Slaughter
Carcasses, feces, milk or carcasses observation head and trimmer carcasses per kill by the plant Log
Heads and ingesta. heads and variety meats 2. Trimming of visible contamination will bring manager or designee.
Variety variety meats CCP under control after corrective action is Deviation /
Meats for visible taken. On days that pork slaughter Corrective
Trim – feces, milk occurs, records will be Action Log
3. Measures to prevent recurrence are established,
Zero or ingesta reviewed daily by the plant
such as retraining employees and/or adjusting
Tolerance manager or designee.
equipment, as needed.
4. No product that is injurious to health or

adulterated enters commerce.
CCP 2B Pathogens Spray all Organic acid Proper Every batch Organic 1. Identify and eliminate cause of deviation. Visual observation of: Pork Slaughter
Organic carcasses, solution formulation acid (1) Employee mixing organic Log
Acid heads and formulator 2. Re-spraying the carcass with organic acid could acid spray, and
Spray variety meats bring CCP under control after corrective action (2) Employee applying the Deviation /
with at least a is taken. organic acid spray. Corrective
2% organic Application Visual Every Carcass Observation will be performed Action Log
3. Measures to prevent recurrence are established,
acid solution. of organic observation carcass, head washer one time during the day of
such as retraining employees.
acid to and variety slaughter by plant manager or
carcasses, meats 4. No product that is injurious to health or designee.
heads and adulterated enters commerce. All products will
variety meats On days that pork slaughter
be sprayed.
occurs, records will be
reviewed daily by the plant
manager or designee.
CCP 3B Pathogens <50°F internal Internal Temperature 25% of the Cooler 1. Identify and eliminate cause of deviation. Weekly calibration and/or Pork Slaughter
Chilling temperature, temperature Monitoring kill; operator verification of temperature Log
Carcasses, for carcasses, of carcasses Device minimum of 2. Bring CCP under control after corrective action monitoring device by the plant
Heads and heads and (ham), heads 1 carcass, is taken. manager or designee. Deviation/
Variety variety meats and variety head and Corrective
3. Measures to prevent recurrence are established. On pork slaughter days, Action Log
Meats before meats. variety meats
fabrication/ per kill. records will be reviewed by the
4. No product that is injurious to health or Temperature
shipping plant manager or designee.
adulterated enters commerce. Monitoring
Device
Calibration
and/or
Verification Log
1
Plant manager or designee is responsible for performing corrective actions to ensure appropriate corrective actions are taken.
2
Direct observation of corrective action by plant manager or designee will be conducted when a deviation is found during the pre-shipment record review.
January 6, 2000 Version
PRODUCT DESCRIPTION
COMPANY NAME:
PRODUCT NAME:
Pork Carcasses, Heads, Variety Meats (Liver, Kidney, and Heart)
PRODUCT DESCRIPTION:
Pork carcasses and by-products
INTENDED USE OF PRODUCT?

Retail sale for general public consumption. Periodically, some products are used for teaching,
research and extension activities.
TYPE OF PACKAGE?
If shipped, carcasses are poly-bagged.
Heads and variety meats are poly-bagged and boxed.
WHERE WILL IT BE SOLD?

Retail sales area of the Rosenthal Meat Science and Technology Center
Wholesale
Samples for teaching, research and extension programs
LABELING INSTRUCTIONS:
Safe handling label
Keep refrigerated
Keep frozen
DISTRIBUTION METHOD?
If shipped, by refrigerated truck or insulated container.

PRODUCTS/INGREDIENTS USED TO PRODUCE PRODUCT:
MEAT/POULTRY AND NONMEAT FOOD BINDERS/

BYPRODUCTS INGREDIENTS EXTENDERS
Live swine
SPICES/FLAVORINGS RESTRICTED PRESERVATIVES/

INGREDIENTS ACIDIFIERS
Organic acid spray
OTHER
Potable water
Poly bag

Pork Slaughter Flow Chart
Hog Receiving and
Holding
Note: Ante-mortem inspection occurs
after receiving swine and prior to
weighing, and post-mortem inspection Weighing
occurs throughout the process.
Stunning
Bleeding
SKIN ON SKIN OFF
Scalding Skin Removal
Hair Removal
Pre-evisceration
Wash
Receiving
Head Processing Heading/Splitting
Organic Acid Sternum
Dry Storage Trim - Zero Evisceration

Tolerance (CCP 1B)
Variety Meats
Splitting
Mix Organic Processing
Organic Acid
(CCP 2B) (CCP 2B)
Acid Spray Spray
Trim - Zero
(CCP 1B) Tolerance (CCP 1B) Trim - Zero
Tolerance
Chilling (CCP 3B)
Final Wash (CCP 2B) Organic Acid
Spray
(CCP 2B) Organic

Acid Spray (CCP 3B) Chilling
Weighing
(CCP 3B) Chilling

Procedures for Slaughtering and Dressing Swine
1. Weighing, Stunning, Shackling and Sticking
a. Balance the livestock scale (to zero) and gently drive the hog onto the platform. Allow the
scale beam or needle to come to rest or, for digital scales, allow the digital readout to
equilibrate and record the live animal weight.
b. Gently drive the hog into the stunning chute and close the door. Stunning can be
accomplished by administering electrical current to both temples or to the center of the
forehead or by applying a sharp blow to the forehead with a mechanical stunning device.
After proper stunning, tilt the stunning chute to release the hog into the dry landing area.
c. The shackle is placed around one hind leg between the dewclaws and the hock. When the hog
is suspended, steady it by placing the flat of the hand on the shoulder (do not grasp the leg)
and insert the knife midway between the tip of the sternum and the throatlatch. With the tip
pointed directly toward the tail and squarely in the middle of the ventral aspect, give an upward
thrust to the hilt of the blade, dip the knife until it contacts the backbone and withdraw the
knife through the entry slit making sure that the slit is as small as possible. Allow the hog to
remain suspended over the bleeding pit for about 9 minutes before scalding. Sterilize knife
prior to sticking the next animal.
2. Scalding and Dehairing
a. Lower the hog into the scalding vat and, with the use of a pole, push and rotate the hog
allowing each area of the body some opportunity to “air” during scalding. After about 3
minutes, begin to test for hair slippage over the back and sides by pulling a small tuft of hair
out with the fingers. The last hair to slip is that in the region of the rear flanks. The flank is an
excellent location for testing hair slippage.
b. When the hair slips in the flank area, remove the hog from the vat and place it in the dehairing
machine. Allow the hog to remain only so long as hair is being removed, then quickly remove
the hog from the vat and move it to the scraping table and continue the hair removal process.
3. Cleaning the Head and Feet and Gambreling
a. The legs, ears, face and jowls are regions where it is difficult to remove hair. Thus, great effort
and perseverance must be used to remove hair in these areas. Upon removal of the hog from
the dehairing machine, hair may be removed effectively from the hog’s legs with a twisting and
pulling motion with the hands. When the hair no longer yields to hand pressure, the knife may
be used to remove the remaining hair and scurf. Special attention must be given to the areas of
skin folds, beneath the shackle crease, on the lower feet, and around the snout and lips.
b. The feet are cleaned by removing the toenails, cutting away the soles of the feet and cutting
around and between the toes. The toenails and dewclaws are pulled by inserting a hook into
the tip of the nail and pulling the nail away from the foot.
c. Expose the gambrel tendons by cutting two parallel incisions through the skin on the backs of
each hind leg from dewclaws to hock. With the incision made squarely in the center, the
tendons will be exposed and the gambrel inserted for subsequent suspension on the rail.
4. Singeing and Shaving
a. The carcass is singed by applying a gas-fired flame directly to the entire skin surface.
Singeing removes most of the hair and visualizes the hair that was previously invisible. It is
important to keep the flame moving to avoid burning the skin.
b. Shave the remaining hair from the carcass with a knife.
c. Wash the animal to remove foreign material on the outside surface before evisceration.
5. Head Removal

a. Insert the knife in the stick opening with the cutting edge up, grasp it with both hands and pull
upward, splitting the sternum. The sternum becomes thinner toward the rear edge; exercise
caution when nearing the ventral point to avoid cutting the stomach or intestines.
b. Remove the head by cutting between the atlas vertebra and the occipital condyles. The head
should be removed by cutting just behind the ears, down around the jawbone crease and
around to the chin. The jowls should be left on the carcass. Twist the head in a circular
fashion to sever the connections around the occipito-atlantal space or cut through with a knife.
6. Evisceration
a. Loosen the bung by pointing the tip of the knife downward and around the anus (and vulva in
gilts). Pull the rectum forward (out), cutting its attachments to the pelvic cavity, tie with a
string, and push in downward into the abdominal cavity.
b. Facing the ventral aspect of the hog, score the belly between the hams to the point of the chin.
Do not penetrate into the abdominal cavity.
c. If the hog is a barrow, the pizzle (penis) and sheath should be dissected free, but left attached at
the base between the hams.
d. Make a short incision in the upper belly wall, grasp the knife with the thumb on the back of the
blade and insert the fist into the body cavity with the blade pointed outward. Push downward
cutting through the belly wall. With the severence of the abdominal wall, the viscera will fall
forward and out.
e. Divide the hams down the center of their medial juncture by following the cartilaginous seam
to the pelvic symphysis. Split the aitch bone with the point of the knife.
f. Grasp the viscera with the free hand, supporting the intestines with the free forearm. Sever the
blood vessel near the top of the liver on the right side to release the liver. Insert the free hand
behind the stomach and roll it forward and out. Sever the gullet (esophagus) to release the
viscera.
g. Cut around the juncture of the skirts and pillars of the diaphragm with the diaphragm
membrane. Lift the “hanging tender” (pillar) to expose the dorsal aorta, cut across and then
behind the aorta next to the backbone. Pull downward on the pluck and make two cuts, one on
either side of the first ribs, to free the pluck.
h. Remove the leaf fat by inserting the fingers beneath the layer of fat adhering to the abdominal
wall near its juncture with the skirt at the center edge of the belly. Pull the fat upward slowly
until the fist can be inserted, then fist the leaf fat to remove it from the belly pocket and ham
base. The kidney is removed at the same time and is placed with the viscera for inspection.
7. Splitting and Preparation for Chilling
a. Split through the center of the vertebral column and down the midline with a hand or power
saw. Leave a section of skin attached over the shoulder to balance the carcass on the gambrel.
b. Visually check the carcass for traces of hair or other foreign matter and remove it. Wash the
carcass to remove traces of blood and bone dust from the split vertebrae.
c. Weigh the carcass remembering to use the proper tare for the trolley and gambrel. Record the
weight on the sheet and on the tag for the carcass. Place the tag(s) on the carcass.
d. Spray the entire carcass with organic acid for approximately 8 seconds.
e. Move the carcass into the initial or blast chill cooler for overnight chilling.
8. Preparation for Inspection
a. The head is trimmed of any residual hair. Special attention is paid to the areas around the eyes
and mouth. The inside portion of the ears and eye lids are removed. The head is washed
before placing on the head rack.
b. The viscera and pluck are placed on a pan or table and are identified with their carcass.
c. The carcass, head, viscera, and pluck are presented to the inspector for final approval.

Pork Slaughter
Pork Slaughter Hazard Analysis
Ingredient/ Potential hazard Is the potential Justification for decision What control measures Is this
Process introduced, controlled, food safety can be applied to step a
Step enhanced or reduced at this hazard prevent the significant critical
step significant? hazard(s)? control
(Risk:Severity) point
(CCP)?
Physical: No Unlikely to occur. No reported incidences of
Buckshot these hazards have been made at this facility Jan.
Swine Metal or plastic eartags 1, 1998 to January 6, 2000.
Receiving
and
Holding Chemical: No Unlikely to occur. USDA Residue Monitoring
Antibiotic residues Program indicates that the great majority of
Pesticides livestock are free of violative residues when
Growth promotants slaughtered in inspected facilities. Any animals
used for research involving chemical exposure will
follow protocol for proper use.
Biological: Yes Live animals are potential reservoirs of pathogens. Subsequent steps: No
Enteric pathogens (i.e., No control measures exist within this facility for
Salmonella, Campylobacter, trichina. • Organic acid
and verotoxigenic E. coli) spraying will reduce
and Listeria monocytogenes potential pathogens.
Trichinella spiralis
• Proper chilling of the
carcass will reduce
potential for
pathogen growth.
Physical:
None identified at this time.
Weighing
Chemical: No Unlikely to occur. Only USDA approved

None identified at this time. insecticides are used.
Biological:

Pork Slaughter
(CCP)?
Physical: No Unlikely to occur. Mechanical stunning
Bone fragments mechanism may fracture the skull, but as required
Stunning by inspection, the brain cavity is flushed with
water. Electrical stunning may break the vertebrae
due to contraction, but it is a rare occurrence
during normal slaughter processing.
Chemical:
Biological:
Physical:
Bleeding
Chemical:
Biological: Yes Live animals may be a reservoir for pathogens. Subsequent steps: No
Pathogens Hide opening and sticking may introduce
pathogens. • Organic acid
spraying will reduce
potential pathogens.

carcass will reduce
potential for
pathogen growth.

Pork Slaughter
(CCP)?
Physical:
Scalding None identified at this time.
(Skin On)
Chemical: No Unlikely to occur. Approved chemicals used in

Hard Scald scalding vat.
Biological: Yes Potential for pathogen contamination from animal Subsequent steps: No
Pathogens to animal in common scalding water.
• Organic acid

carcass will reduce
potential for
pathogen growth.
Physical:
Hair None identified at this time.
Removal
(Skin On)
Chemical:
Biological: No Unlikely to occur.

Pathogens
Physical:
Pre- None identified at this time.
evisceration
Wash Chemical:
(Skin On) None identified at this time.
Biological:
Pork Slaughter
(CCP)?
Physical:
Skin
Removal
Chemical:
Biological: Yes Live animals are a potential reservoir for Subsequent steps: No
Pathogens from the hide pathogens. Pathogens may be potentially
(i.e., Salmonella, introduced during skin removal. • Organic acid
Campylobacter, and spraying will reduce
verotoxigenic E. coli and potential pathogens.
Listeria monocytogenes)
carcass will reduce
potential for
pathogen growth.
Physical:
Heading/
Splitting
Sternum Chemical:
Biological: Yes Pathogens may be found on the outside of the Subsequent steps: No
Pathogens animal and may be introduced to the inside.
• Organic acid

carcass will reduce
potential for
pathogen growth.

Pork Slaughter
(CCP)?
Physical: No Tying devices are used to secure bung during
Plastic bag and tying device evisceration. Viscera is removed and discarded at
Evisceration this facility.
Chemical:
Biological: Yes Visceral contents may contain pathogens. Subsequent steps: No

Pathogens from the gastro- Pathogens may be introduced during evisceration.
intestinal tract (i.e., • Organic acid
Salmonella, Campylobacter, spraying will reduce
and verotoxigenic E. coli) potential pathogens.
and Listeria monocytogenes
carcass will reduce
potential for
pathogen growth.
Physical: No Unlikely to occur.

Metal fragments from a
Splitting damaged saw blade
Chemical:
Biological:

Pork Slaughter
(CCP)?
Physical:
Trim –
Zero
Tolerance Chemical:
Biological: Yes Removal of visible contamination is required by a Trim all visible feces, Yes
Visible feces, milk or ingesta Federal Register notice from USDA/FSIS entitled milk or ingesta.
may indicate potential “Livestock Carcasses and Poultry Carcasses
pathogen contamination. Contaminated With Visible Fecal Material”
published on Nov. 28, 1997.
Physical:
Final Wash
Chemical:
Biological:
Physical:
Organic
Acid Spray
Chemical: No Unlikely to occur. A food-grade organic acid is
Organic acid used in a recognized method of application.
Biological: Yes The proper application of food-grade organic Organic acid spray Yes
Pathogens acids can reduce pathogens.

Pork Slaughter
(CCP)?
Physical: No Unlikely to occur. Carcass tags and fasteners are
Carcass tags and carcass tag easily removed before further processing. No
Weighing fasteners reported incidences of these hazards have been
made at this facility Jan. 1, 1998 to January 6,
2000.
Chemical:
Biological:
Physical:
Chilling
Chemical:
Biological: Yes Chilling can reduce pathogen growth. Temperature Yes

Pathogens
Physical: No Unlikely to occur.
Bone fragments
Head
Processing
Chemical: No Unlikely to occur.
Sanitizer (BI QUAT)
Biological: No Unlikely to occur. Stunning mechanism may

Staphylococcus aureus fracture the skull, but as required by inspection,
the brain cavity is flushed with water.

Pork Slaughter
(CCP)?
Physical:
Trim –
Zero
Tolerance Chemical:
Visible feces milk or ingesta Federal Register notice from USDA/FSIS entitled milk or ingesta.
Physical:
Organic
Acid Spray
Chemical: No A food-grade organic acid is used in a recognized
Organic acid method of application.
Biological: Yes Food-grade organic acids can reduce enteric Organic acid spray Yes
Pathogens pathogens (literature to be cited in appendix).
Physical:
Chilling
Chemical:
Biological: Yes Chilling can reduce pathogen growth. Temperature Yes

Pathogens

Pork Slaughter
(CCP)?
Physical:
Variety
Meats
Processing Chemical:
Biological: Yes Raw variety meats are potentially contaminated Subsequent step: No
Pathogens with pathogens. • Proper chilling of
the variety meats will
reduce potential for
pathogen growth.
Physical:
Trim –
Zero
Tolerance Chemical:
Visible feces milk or ingesta Federal Register notice from USDA/FSIS entitled milk or ingesta.

Pork Slaughter
(CCP)?
Physical:
Organic
Acid Spray
Chemical: No Unlikely to occur. A food-grade organic acid is
Organic acid used in a recognized method of application.
Biological: Yes The proper application of food-grade organic Organic acid spray Yes
Pathogens acids can reduce pathogens.
Physical:
Chilling
Chemical:
Biological:
Pathogens Yes Proper chilling can reduce pathogen growth. Temperature Yes
Physical:
Receiving
Organic
Acid Chemical: No Food-grade organic acid is used.
Organic acid
Biological:

Pork Slaughter
(CCP)?
Physical:
Receiving
Packaging
Material Chemical: No Food-grade packaging materials are used.
Residue
Biological:
Physical:
Dry
Storage Chemical:
Biological:
Physical:
Mix
Organic Chemical: No Food-grade organic acid is used.
Acid None identified at this time.
Biological: Yes Food-grade organic acids can reduce enteric Organic acid spray Yes
Enteric pathogens pathogens.

Pork Slaughter
CCP Description, Critical Limits, Monitoring Procedures, Corrective Actions
PRODUCT: Pork Slaughter
Process Step CCP Number CCP Description Critical Limits Establishment Monitoring Corrective Actions1
Procedures:
(What/How/Frequency/Responsible Person)
1. Identify and eliminate cause of deviation.
Carcasses, CCP 1B No visible No visible feces, milk or What: Carcass, head and variety meats for visible
Heads and contamination. ingesta. feces, milk or ingesta 2. Trimming of visible contamination will bring
Variety Meats How: Visual observation CCP under control after corrective action is
Trim – Zero Frequency: Every carcass, head and variety meats taken.
Tolerance Responsible Person: Carcass trimmer
3. Measures to prevent recurrence are
established, such as retraining employees
and/or adjusting equipment, as needed.


Mixing and CCP 2B Organic Acid Spray 1. The concentration of the What: Organic acid concentration
Spraying organic acid solution must How: Proper formulation 2. Re-spraying the carcass with organic acid
Organic Acid be at least 2%. Frequency: Every batch could bring CCP under control after
2. That each carcass, head Responsible person: Organic acid formulator corrective action is taken.
and variety meats are
sprayed with the organic 3. Measures to prevent recurrence are
acid solution. What: Application to carcass, head and variety established, such as retraining employees.
meats
How: Visual 4. No product that is injurious to health or
Frequency: Every carcass, head and variety meats adulterated enters commerce. All products
Responsible person: Carcass washer will be sprayed.

Chilling CCP 3B Chilling of carcasses, < 50°F internal temperature What: Internal temperature of carcasses (ham),
carcasses, heads heads and variety before fabrication/shipping. heads, and variety meats 2. Bring CCP under control after corrective
and variety meats How: Temperature Monitoring Device action is taken.
meats Frequency: 25% of the kill; minimum of 1 carcass,
head and variety meats per kill 3. Measures to prevent recurrence are
Responsible person: Cooler operator established.

Unforeseen Hazards
There are chances that unforeseen hazards may occur at the Rosenthal Meat Science and Technology Center. Therefore, if an unforeseen hazard occurs, this establishment will:
1. Segregate and hold the affected product, at least until the requirements of (2) and (3) are met;
2. Perform a review to determine the acceptability of the affected product for distribution;
3. Take action, when necessary, with respect to the affected product to ensure that no product that is injurious to health or otherwise adulterated, as a result of the deviation,
enters commerce;
4. Perform or obtain reassessment by an individual trained in accordance with section 417.7 of the USDA/FSIS Pathogen Reduction; Hazard Analysis and Critical Control Point
(HACCP) Systems; Final Rule, to determine whether the newly identified deviation or other unforeseen hazard should be incorporated into the HACCP plan.
1
Plant manager or designee is responsible for performing corrective actions to ensure appropriate corrective actions are taken.
Pork Slaughter
Pork Slaughter Verification and Recordkeeping
PROCESS STEP/CCP VERIFICATION1 RECORDS

Visual inspection of 10% of carcasses, heads Pork Slaughter Log
CCP 1B and variety meats per kill by the plant manager
Carcasses, Heads and or designee. Deviation/Corrective Action Log
Variety Meats
Trim – Zero Tolerance On days that beef slaughter occurs, records
will be reviewed daily by the plant manager or
designee.
Visual observation of: Pork Slaughter Log

CCP 2B (1) Employee mixing organic acid spray, and
Mixing and Spraying (2) Employee applying the organic acid spray. Deviation/Corrective Action Log
Organic Acid Observation will be performed one time during
the day of slaughter by plant manager or
designee.
On days that pork slaughter occurs, records

will be reviewed daily by the plant manager or
designee.
Weekly calibration and/or verification of Pork Slaughter Log

CCP 3B temperature monitoring device by the plant
Chilling Carcasses, Heads manager or designee. Deviation/Corrective Action Log
and Variety Meats
Prior to fabrication/shipping, records will be Temperature Monitoring Device Calibration Log
reviewed daily by the plant manager or
designee.
1
Direct observation of corrective action by plant manager or designee will be conducted when a deviation is found during the pre-shipment record review.
Temperature Monitoring Device Calibration and/or Verification Log
Date Time Temperature Temperature Action Taken Performed by
Monitoring Device Reading at:
Identification 32°F 212°F
Date Time Location Temperature Calibrated Action Taken Performed by

Monitoring Thermometer
Device Reading °F Monitoring
Device Reading °F
Holding Cooler
Aging Cooler
Cooked Meat Cooler
Cured Meat Cooler
Freezer
Smokehouse Probe 1
Smokehouse Probe 2
Chill-Down Probe 1
Chill-Down Probe 2
Reviewed by:_____________________________________ Date:_____________________________

Pork Slaughter Carcass Log Processing Date:
Slaughter Critical Limit Performed Time
Number CCP 1 CCP 2 By
CCP 1 Trim – Zero Tolerance;
Critical Limit: No visible feces,
milk or ingesta.
CCP 2 Organic Acid Spray;

Critical Limit: Spray all
carcasses, heads and variety
meats with at least a 2% organic
acid solution.
Acceptable Statements:
No Visible FMI;
Carcass Sprayed;
VM Sprayed;
Head Sprayed
CCP
Verification
Organic Acid Concentration – CCP 2 Chilling – CCP 3

Critical Limit: <50°F internal temperature (ham), variety
meats, and heads before fabrication/ shipping
Amount of Acid Amount of Water Performed By Time Carcass # Temp. °F Date/Time Initial
CCP 2 Verification
Signature_____________________________________ Date:__________________
CCP 3 Verification Record Review

Pre-shipment
Review Signature:_________________________________________
Signature_____________________________________ Date:__________________
Approved Date:____________________ Time:_________________

Pork Slaughter Heads and Variety Meats Log Processing Date:
Slaughter Critical Limit Performed Time
Number CCP 1 CCP 2 By
CCP 1 Trim – Zero Tolerance;
Critical Limit: No visible feces,
milk or ingesta.
CCP 2 Organic Acid Spray;

Critical Limit: Spray all
carcasses, heads and variety
meats with at least a 2% organic
acid solution.
Acceptable Statements:
No Visible FMI;
Carcass Sprayed;
VM Sprayed;
Head Sprayed
CCP
Verification
Chilling – CCP 3
Critical Limit: <50°F internal temperature (ham), variety
meats, and heads before fabrication/ shipping
Carcass # Temp. °F Date/Time Initial
Pre-shipment
Review Signature:_________________________________________ CCP 3 Verification Record Review
Signature_____________________________________Date:__________________
Approved Date:___________________ Time:______________
Deviation/Corrective Action Log
CCP 1 CCP 2 CCP 3
1. Identify & eliminate cause of deviation 1. Identify & eliminate cause of deviation 1. Identify & eliminate cause of deviation
2. Trimming of visible contamination will bring CCP under 2. Re-spraying the carcass with organic acid could bring 2. Bring CCP under control after corrective action is taken
control after corrective action is taken CCP under control after corrective action is taken 3. Measures to prevent recurrence are established.
3. Measures to prevent recurrence are established. Such as 3. Measures to prevent recurrence are established. Such as 4. No product that is injurious to health or adulterated enters
retraining employees and/or adjusting equipment, as retraining employees. commerce.
needed. 4. No product that is injurious to health or adulterated enters
4. No product that is injurious to health or adulterated enters commerce.
commerce.
CCP No. Product Deviation Corrective Corrective Corrective Corrective Performed Time
I.D. Action Action Action Action By
No. 1 No. 2 No. 3 No. 4
Pre-shipment Review Signature:________________________________________ Approved Date:____________________ Time:_________________

Pork Slaughter HACCP Plan: Rosenthal Meat Science and Technology Center

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Pork Slaughter HACCP Plan: Rosenthal Meat Science and Technology Center

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Pork Slaughter HACCP Plan

Rosenthal Meat Science and Technology Center

Pork Slaughter HACCP Plan

Dr. Gary Acuff, Professor 409-845-4425

Ivan Brigman, Graduate Student 409-845-3957

Darrell Demel, Meat Lab Foreman 409-845-5651

Mike De La Zerda, Graduate Student 409-845-3957

Dr. Davey Griffin, Associate Professor 409-845-0435

Dr. Dan Hale, Professor 409-845-0435

Dr. Kerri B. Harris 409-862-3643

Dr. Jimmy Keeton, Professor 409-845-3936

Lisa Lucia, Research Assistant 409-845-4449

Rob Maddock, Graduate Student 409-845-3957

Misty Pfeiffer, Communication Specialist 409-862-2036

Ray Riley, RMSTC Manager 409-845-5651

Dr. Jeff Savell, Professor 409-845-3935

4. No product that is injurious to health or

INTENDED USE OF PRODUCT?

WHERE WILL IT BE SOLD?

January 6, 2000 Version

MEAT/POULTRY AND NONMEAT FOOD BINDERS/

SPICES/FLAVORINGS RESTRICTED PRESERVATIVES/

Organic acid spray

January 6, 2000 Version

Scalding Skin Removal

Dry Storage Trim - Zero Evisceration

(CCP 2B) Organic

(CCP 3B) Chilling

January 6, 2000 Version

January 6, 2000 Version

January 6, 2000 Version

Chemical: No Unlikely to occur. Only USDA approved

January 6, 2000 Version

• Proper chilling of the

January 6, 2000 Version

Chemical: No Unlikely to occur. Approved chemicals used in

• Proper chilling of the

Biological: No Unlikely to occur.

• Proper chilling of the

January 6, 2000 Version

Biological: Yes Visceral contents may contain pathogens. Subsequent steps: No

Physical: No Unlikely to occur.

January 6, 2000 Version

January 6, 2000 Version

Biological: Yes Chilling can reduce pathogen growth. Temperature Yes

Biological: No Unlikely to occur. Stunning mechanism may

January 6, 2000 Version

Biological: Yes Chilling can reduce pathogen growth. Temperature Yes

January 6, 2000 Version

January 6, 2000 Version

January 6, 2000 Version

January 6, 2000 Version

4. No product that is injurious to health or

1. Identify and eliminate cause of deviation.

1. Identify and eliminate cause of deviation.

4. No product that is injurious to health or

Pork Slaughter Verification and Recordkeeping

PROCESS STEP/CCP VERIFICATION1 RECORDS

Visual observation of: Pork Slaughter Log

On days that pork slaughter occurs, records

Weekly calibration and/or verification of Pork Slaughter Log

Date Time Location Temperature Calibrated Action Taken Performed by

Cooked Meat Cooler

Reviewed by:_________ Date:_

Approved Date:____ Time:_

Pre-shipment Review Signature:________________________ Approved Date: Time:_