Handbook of Meat Processing

Potential Hazards Identifi

cation

Biological (bacteria, parasites, virus)

Chemical

Physical

Cooking+Cooling

Survival of pathogens due to inadequate temperature or

cooking time

Spores of

C. perfringens

sporulation & growth due to

inadequate chilling rate

Unmolding

Bacterial contamination from poor handling of bags with

contamination of the outside of the cook & strip bag

Cross-contamination with pathogens (e.g.,

Salmonella

sp.,

L. monocytogenes, S. aureus, etc.

) by employee

inadequate handling/unclean equipment

*Repackaging/High Care

area

Cross-contamination with pathogens (e.g.,

Salmonella

sp.,

L. monocytogenes, S. aureus, etc.

) by employee

inadequate handling/unclean equipment

*Postpasteurization

Survival of pathogens due to inadequate temperature/time of

pasteurization

Weighing and labeling

Pathogen bacterial contamination by environment or

handling during packaging

Growth of pathogens by improper package sealing or gas

concentration and to improper coding (best before)

Allergies to an ingredient due to

wrong labeling of a product or lack of advice on allergenic substances

Packaging

Growth of pathogens due to improper time/temperature/

Storage end product

Growth of pathogens due to improper time/temperature/

humidity

Distribution

Pathogenic bacterial contamination through damaged

packages

Growth of pathogens due to improper time/temperature/

humidity

Non food chemical residues

cross-contamination through damaged packages

Plastic, wood, metal particles in

damaged packages

Table 30.4.

List of potential biological, chemical and physical hazards to be addr

essed in cooked ham processing steps.

(cont.)

530

Cooked Ham Process Steps