Handbook of Meat Processing

HACCP: Hazard Analysis Critical Control Point 523 provided and updated with regard to good - hygiene practices and fundamental p ...

524 Chapter 30 It is important for an HACCP team to know what kind of product or products they are actually dealing with to deve ...

Table 30.1. Product defi nition and intended use for fresh pork sausages and cooked ham in pieces Product names Fresh sausage, T ...

526 Chapter 30 Repackaging High Care Area Reception of raw material, condiments and other ingredients, package materials No Yes ...

HACCP: Hazard Analysis Critical Control Point 527 Table 30.2. List of potential biological, chemical and physical hazards to be ...

Table 30.3. List of potential biological, chemical and physical hazards to be addr essed in fresh sausage processing steps Poten ...

Table 30.4. List of potential biological, chemical and physical hazards to be addr essed in cooked ham processing steps Potentia ...

Potential Hazards Identifi cation Biological (bacteria, parasites, virus) Chemical Physical Cooking+Cooling Survival of pathogen ...

HACCP: Hazard Analysis Critical Control Point 531 Table 30.5. Preventive measures to control potential hazards identifi ed in th ...

Table 30.6. Preventive measures to control potential hazards identifi ed in the production of cooked ham cooked in the bag Proce ...

HACCP: Hazard Analysis Critical Control Point 533 has been identifi ed at a step where control is necessary for safety, and no c ...

534 Chapter 30 expert advice, and mathematical modeling (Mortimore and Wallace 1997 ). In fact, these critical limits must be es ...

Table 30.7. Critical control points identifi cation in the production of fresh sausages Process steps Is there a Hazard at this ...

Table 30.8. Critical control points identifi cation in the production of cooked ham Process steps Is there a Hazard at this proc ...

HACCP: Hazard Analysis Critical Control Point 537 tool that could be used by food companies for critical limits ’ validation at ...

Table 30.9. HACCP control chart for fresh sausages Process steps Preventive Action CCP /CP Critical limits Monitoring Corrective ...

Process steps Preventive Action CCP /CP Critical limits Monitoring Corrective actions Verifi cation Procedure Frequency Weighing ...

Table 30.10. HACCP control chart for cooked ham Process steps Preventive Action CCP /CP Critical limits Monitoring Corrective ac ...

Process steps Preventive Action CCP /CP Critical limits Monitoring Corrective actions Verifi cation Procedure Frequency Filling/ ...

Process steps Preventive Action CCP /CP Critical limits Monitoring Corrective actions Verifi cation Procedure Frequency * Repack ...