Arbaminch university college of medicine and other health science

Department of Environmental Health

Course: Food Safety & Management

Individual Assignment

Name : Degm Alefa

ID :AMHS/355/11

Submitted to : Mr Tibebu Habte

Submition date: 2/5/2015

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HACCP IPLEMENTATION IN MEAT
INDUSTRY

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INTRODUCTION

HACCP is management system in which food safety is addressed through

the analysis and control of biological,chemical,physical hazards from raw

materials production and handling to manufacture,disrbution and
consumption of the finished product

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The 7 HACCP principles

1. Identify the potential hazard

2. Identify the critical control point(CCP)
3. Establish critical limits
4. Establish and implement effective monitoring procedures at CCPs
5. Establish corrective action
6. Establish procedure to verify that the measures outlined above are
working effectively
7. Establish document and record

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Basic elements of HACCP in meat processing plant
 Every meat product produced requires specially designed
HACCP scheme
 Before implementing HACCP concept, hazard analysis and
risk assessment refers to meat plant specific processing
methods or products have to be carried out
 Critical points have to be identified, critical limits be
established and monitoring systems properly implemented

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 Source from
Beef meat
PROCESSING STEPS FOR CURED
COOCKED HAM Receiving raw
meat

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 POTENTIAL
steps
HAZARDES
biological chemical physical
reception Growth of pathogens on Non food grades
fresh meat due to packaging
time/temp abuse materials/impromper
printed labels
storage Growth of photogene
Pork Contamination and growth Bone and metal
leg/shoulder of pathogen on meat due to particles falling into
deboning and time/temp abuse meat during cutting
preparation
Weighing Excess of nitrites,
ingredients phosphates or other
and additives additives due to
weighing error
Brine Contamination and growth Metal fragments
preparation of pathogen on meat due to from damaged
time/temp abuse inadequately
mounted
equipment

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Con…
Injection/ Contamination and growth of Excess of nitrites or Bone and metal
tenderization pathogen on meat due to other particles, Brocken
time/temp abuse additives,detergent,disi needles
nfectant,lubricant Metal fragments
residues
Tumbling Contamination and growth of Metal fragments from
pathogens on meat due to damaged
time/temp abuse inadequately
mounted equipment

Filling Contamination and growth of Detergent,disinfectants, Packaging

pathogens on meat, lubricants residues bursts,bone
contamination by poor particls,metal clips
personal hygiene practices falling into meat
during filling
Molding Contamination with pathogens
by time/temp and use of
contaminated water
Cocking and Contamination with pathogens
cooling by time/temp and use of
contaminated water

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Con…
unmolding Contamination by
improper sealing and
vacuum
packaging ,poor
personal hygiene
packaging Leakage of labeling
Colors and packaging
materials
storage Growth of pathogens
on meat due to
time/temp abuse

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HACCP PLAN
PROCESS HAZARD CRITICAL MONITORIN CORRECTIV RECORD
STAPES LIMIT G E ACTIONS
PROCEDUR
E
Reception Chemical and Red meat Inspection by Cut out surface Physical
of raw meat biological color,PH not random if minor characteristics
above6.2,no sampling of contamination, of meat
material visual defects of appearance reject delivery if received,
meat,core odor ,temperatu series Origin of
temprature min re ph contamination meat,tempratur
4c e recordings
Storage in biological Cooler temp Periodic Monitor temp Temp/time
minimum of 4 temperature deviation record
cooler degree Celsius control

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Con…
Cutting.
Debonin
biological Absence of
alteration in
meat such as
Meat temp
control ,chec
k for meat
Further
controlling if
meat temp go
Record meat
temp record
accidental
g and blood alteration too high, findings
trimming and reject the
abnormal meat part
tissues with
alterations
such as blood

Preparati Physical,che Bine temp at Check brine No Record

on and mical,biologi injection temp utilization of conditions
cal brine encountered
injection
of curing
brine

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Con..
Coolin
g in
biological Cooling to
+15c
Check
core temp
of water
Add ice if
temp of
water is
Time/
temp
record of
water high cooling
period

packag chemical Clean Check Use Result of

ing packaging packaging appropriat packaging
material failure e packing
material

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Con..
Storing(coo biological Temperature of Cheek Adjust temp Record cold
ling) cooling room temperature chain temp
delay

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CCP during processing
CCP1 Unmolding

CCP2 Cooking

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Recommended microbial criteria for fresh meat
Good microbial Critical Not acceptable
standers microbiological
control
Total plate count Less than 10,000 10,000_100,000 More than 100,000
per square cm
Enterobacteriacae Less than 100 100-1000 More than 1000
per square cm

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