Handbook of Meat Processing

534 Chapter 30

expert advice, and mathematical modeling

(Mortimore and Wallace 1997 ). In fact, these

critical limits must be established not only

for monitoring actions (measurements and

sensorial quotable observations) but also for

verifi cation procedures. Validation of critical

limits is essential in an industry, confi rming

that control measures at critical points are

capable of controlling the identifi ed hazards

(Scott 2005 ). So - called target limits are often

established to act before a deviation CCP

occurs.

According to Hoornstra et al. (2001) ,

quantitative risk assessment is a powerful

an acceptable level the occurrence of a food -
safety hazard.
In meat products ’ processing steps, there
are external or intrinsic factors, such as tem-
perature, time, pH, moisture or a w , salt
concentration, additives concentration, and
acidity, that can be measured (quantitative
parameters) and routinely monitored accord-
ing to a fi xed schedule. The maximum level
of tolerance at a CCP will be defi ned as the
critical limit. These critical limits are estab-
lished based on published data (scientifi c lit-
erature, in - house and supplier specifi cations,
regulatory guidelines), experimental data,

Stop

Stop

1.Is there a Hazard at this process step of this meat product?

• what is it?
  4. Could contamination occur at or
  increase to unacceptable level(s)?

Modify step, process

or product

Is control at this step necessary

for safety?

Critical control point

Not a CCP

5. Will a subsequent step or
   action eliminate or reduce
   the hazard to an acceptable
   level?


6. Do preventive measure(s) exist at this step
   or subsequent steps for the identified hazard?


7. Does this step eliminate or
   reduce the likely occurrence of
   a hazard to an acceptable level?

YES

YES

NO

YES

YES

YES

YES

NO

NO

NO

NO

NO

Not a CCP

Figure 30.3. CCP Decision Tree for establishing critical control points, adapted from FAO/WHO (2005 ).