HACCP Plan – Raw Ground Products - Center for Meat ：HACCP计划–原地面产品为中心的肉.doc

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2018-02-23 发布于江西
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HACCP Plan – Raw Ground Products - Center for Meat ：HACCP计划–原地面产品为中心的肉.doc

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HACCP Plan – Raw Ground Products - Center for Meat ：HACCP计划–原地面产品为中心的肉

HAZARD ANALYSIS – RAW, GROUND – Ground Beef, Pork Sausage, Fresh Bratwurst, Italian Sausage 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 – Packaging Materials Biological – Contamination with meat, other biological material No SOP for receiving makes hazards unlikely to occur. Chemical – Non-food grade materials No Letter of guarantee for packaging materials makes hazards unlikely to occur. Physical – None No SOP for receiving makes hazards unlikely to occur. 2. Receiving – Raw Meat / Poultry Biological- Pathogens: Salmonella; if beef, E. coli 0157:H7, non-O157 Shiga-toxigenic E. coli (STEC), and BSE prions in SRMs; if poultry, Campylobacter jejuni/coli Yes (pathogens, including E. coli O157:H7 and other STEC on beef not treated with an intervention or tested for presence of E. coli O157:H7 or other STEC) No (prions; presence of STEC on beef treated with an intervention or tested for presence of STEC) Raw meat/poultry is a known source of pathogens. Elder et al data (supplied by FSIS) states that E. coli O157:H7 is reasonably likely to occur in beef; USDA regards certain non-O157 STEC and O157:H7 STEC as adulterants in non-intact beef. Adoption of intervention treatments and/or product testing by suppliers prevents hazard of STEC from occurring. USDA has advised that interventions shown to be effective against E. coli O157:H7 are also considered effective against STEC. SRM’s may be found in incoming product from animals over 30 months of age. Hazard of pathogen growth (including STEC) will be controlled by a later CCP that limits cumulative exposure of pathogens (if present) to temperatures allowing growth. Product is labeled to instruct consumers to fully cook product (and thereby kill pathogens). Letter of guarantee is on file fo