Handbook of Meat Processing

HACCP: Hazard Analysis Critical Control Point 533

has been identifi ed at a step where control is

necessary for safety, and no control measure

exists at that step, or any other, then the

process should be modifi ed at that step, or at

any earlier or later step, to include a control

measure. Therefore, the added step would be

the CCP in such a case.

In general, the CCP consists of two basic

elements: the control system itself that imple-

ments the control measures, and the monitor-

ing system. Control systems are usually

practices/procedures that, when not done cor-

rectly, are the leading causes of food - borne

illness outbreaks (i.e., hazards for consum-

ers ’ health). Examples of CCPs may include

thermal processing, chilling, chemical

residue and metal control, and product

formulation control. Effective monitoring

systems of these practices that control hazards

are crucial to the safety of the product.

CCPs can be found by using the HACCP

team ’ s knowledge of meat products for only

real and likely hazards and where preventive

measures are available for their control. A

tool provided by FAO/WHO (2005) can be

used for structured thinking and to ensure a

consistent approach to CCP fi nding in the

process steps: the Decision Tree (Fig. 30.3 ).

The same reasoning can be used for raw

materials. Table 30.7 summarizes CCP iden-

tifi cation in fresh sausage processing steps,

using the CCP Decision Tree. The same

brainstorming was undertaken for cooked

ham (Table 30.8 ). For the purpose of the

Decision Tree reasoning, steps where hazards

are controlled by GHP and GMP are consid-

ered Control Point - GHP/GMP.

Critical Limits

Critical limits are specifi ed for controlling

the preventive measures at each CCP identi-

fi ed, which will defi ne if a product is safe or

unsafe. A critical limit is a maximum and/or

minimum value to which a biological, chemi-

cal, or physical parameter must be controlled

at a CCP to prevent, eliminate, or reduce to

attractive rose color. However, if an overdose
of this additive occurs, it can cause hazardous
situations, such as the formation of carcino-
genic nitrosamines (Toldr á and Reig 2007 ).
The sulphite used as a preservative in fresh
sausages is also referred to as an allergen
substance. Other ingredients frequently used
in meat processing, such as milk, wheat, soy,
egg, lupin, and pea protein, can provide
hidden exposure to allergic people (Bj ö rkst é n
et al. 2008 ).
Contaminants from the environment could
occur in meat used for processing. Dioxins,
organophosphorous and organocloride com-
pounds, mycotoxins, and heavy metals are
mentioned. These contaminants can be
present in animal feed or in the ingredients
of the feed (Kan and Meijer 2007 ). With the
integration of HACCP - based methodologies
and Good Practices in animal production, it
is important to reduce the occurrence of these
hazards.
Epidemiological data is unknown for
chemical residues of products used in sanita-
tion and maintenance programs in meat prod-
ucts or raw meat (Ala ñ a et al. 1996 ). The
GHP and GMP implemented prevent their
occurrence, so they are not considered to be
an actual risk.
There is hardly any data regarding the
assessment of physical hazards (bone, glass,
plastic, and metal fragments) occurring in
meat products. In spite of the low frequency
of occurrence, there are high social repercus-
sions with economic losses to the producer
when this type of hazard is detected.

Critical Control Points Identifi cation

A critical control point (CCP) is defi ned as a
step in the fl ow diagram of the meat product
process at which control measures can be
applied. A CCP is essential to prevent or
eliminate a hazard or reduce it to an accept-
able level (FAO 1997 ). Complete and accu-
rate determination of CCPs is fundamental to
the control of food safety hazards. If a hazard