Handbook of Meat Processing

HACCP: Hazard Analysis Critical Control Point 531

Table 30.5. Preventive measures to control potential hazards identifi ed in the production of fresh
sausages

Process steps Hazard Identifi cation Preventive measure

Reception:

Frozen Pork trimming Biological

Chemical

Physical

Suppliers selected and homologated and/or certifi ed

Correct temperature of delivery ( < − 12 ° C)

Visual control

Other ingredients Suppliers selected homologated and/or certifi ed

Visual control of shelf life dates according to

specifi ed requirements

Water According to specifi ed and legal requirements of

potability

Package materials Suppliers selected homologated and/or certifi ed,

according to specifi ed legal requirements

Storage Biological GHP and GMP

Corrected temperature and relative humidity

Unfrozen Pork trimming Biological GHP and GMP

Corrected temperature and relative humidity

Casing desalting Biological GHP, GMP

Corrected time/temperature

Grinding Biological

Chemical

Physical

GHP, GMP

Preventive equipment maintenance

Use of nontoxic food compatible cleaning

compounds

Weighing of ingredients

and additives

Chemical Adequate weighing control, safe operating

practices according to additive instructions and

legal requirements, calibration of scales

Mixing Biological

Chemical

GHP, correct time/temperature, preventive

equipment maintenance, use of nontoxic food

compatible cleaning compounds

Stuffi ng Biological

Chemical

Physical

GHP, GMP, correct time/temperature, use of non

toxic food compatible cleaning compounds,

preventive equipment maintenance, correct

stuffi ng pressure machine

Visual check

Packaging (MAP) and

labeling

Biological

Chemical

Physical

GHP, GMP, preventive equipment maintenance,

control of sealing and CO 2 /O 2 concentration into

packages

Label monitoring by photoelectric cell or visual

check, metal detector

Storage end product Biological GHP, GMP

Correct time/temperature/humidity

Distribution Biological

Chemical

Physical

GHP, GMP

Correct time/temperature/humidity

and food products have been implemented in
several countries, thereby contributing to
better supervision and diminishing the
occurrence of residues in meat (EC Directive
96/23/EC ; FSIS 2007 ). Also, emerging

antibiotic - resistant pathogen occurrence

could be consequently diminished (Doyle

and Erickson 2006 ).

The use of nitrite is common in cooked

cured products, in order to develop the