Handbook of Meat Processing

526 Chapter 30

Repackaging

High Care Area

Reception of raw material, condiments and other ingredients,

package materials

No

Yes

Brine preparation

Packaging

Storage

Distribution

Storage

Leg and shoulder

Leg/shoulder preparation

Injection/tenderization

Tumbling

Molding

Cooking

Cooling

Filling/Vacuum

packaging

Weighing/Labeling

Weighing

Storage

Condiments/

additives

Weighing

Potable

water Unmolding

recondition

Post

pasteurization

Figure 30.2. General fl ow diagram of a cooked ham.

ingredients, storage, etc., to the end product
and its distribution.
In Table 30.2 , potential biological, chemi-
cal, and physical hazards are shown for
incoming materials common to several meat
products, with the process for fresh sausage
and cooked ham taken as examples for this
presentation. Table 30.3 presents hazards
identifi ed in the processing steps for fresh
sausage, while Table 30.4 shows those iden-
tifi ed for the cooked ham process. The hazard
list is usually based on experimental and epi-
demiological historic data and literature
references.
This task must then consider what control
measures, if any, exist that can be applied to
each hazard. Finally, the hazards associated
with each step should be listed along with the
measures necessary to control the hazards
(Tables 30.5 and 30.6 ). More than one control
measure may be required to control a specifi c
hazard, and more than one hazard may be
controlled by a specifi ed control measure.

After considering the probability of occur-

rence and severity of a hazard, its risk must

be assessed, which then determines which

hazards are to be addressed in the HACCP

plan.

The justifi cation for why a hazard is or is

not reasonably likely to occur based on epi-

demiological data or referenced works is

important and can also be viewed as a form

of validation (Scott 2005 ).

The microbial hazards in meat - processing

industries depend on the prevalence of

pathogens in raw meat and premises, taking

into consideration their specifi c microbial

ecology (Tompkin 2002 ). The occurrence

of potential microbial hazards ( E. coli ,

Salmonella spp., S. aureus , Listeria monocy-

togenes, Campylobacter spp. ) associated

with meat products has been reported (Doyle

and Erickson 2006 ; CDC 2008 ; EFSA 2009 ).

These pathogens can be present in meat -

processing environments (machines, cutting

tables, knives), and inadequate hygiene prac-