h a c c p plan– beef slaughter（h c c p计划——牛肉屠宰）.doc

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 Yes 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, non-O157 Shige-toxigenic E. coli) carried on hide and in intestinal tract., Prions (if animal has BSE). Yes (Pathogens) No (Prions) 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. Non-ambulatory animals are not accepted for slaughter, per 9 CFR 309.3(e). Trim Zero Tolerance and Organic Acid Spray steps (CCP’s later in the process) control pathogens. Chemical – Drug residues No Low risk according to USDA Residue Monitoring Program Physical – Buckshot, needles, bullets No No reported incidences at this facility (must be supported with evidence); visual observation for foreign materials during processing, inspection of equipment during cleaning make hazard unlikely. 2. Stunning/Bleeding OR Shooting/Bleeding Biological- Pathogens (see list in step 1) introduced into animal’s circulatory system by the sticking knife Yes (Pathogens) Sticking knife will be heat-sanitized prior to sticking. Visible contamination in neck area will be avoided or trimmed off before cutting through the hide. However, pathogen transfer may still occur. Trim Zero Tolerance and Organic Acid Spray steps (CCP’s later in the process) control pathogens. Chemical – None No Physical – Bullet fragments No If frangible (easily broken) bullets are used, the head will be discarded. Otherwise, only tongue will be deemed edible. 3. Head/Shank Removal Biological –Prions associated with SRM’s Biological- Pathogens (see list a