Handbook of Meat Processing

Table 30.7.

Critical control points identifi cation in the production of fresh sausages

Process steps

Is there a Hazard at this process step of fresh sausages?

— what is it?

Do preventive measure(s)

exist at this step or

subsequent steps for the

identifi

ed hazard?

Does this step

eliminate or reduce the likely occurrence of a hazard to an acceptable level?

Could contamination occur at or increase to unacceptable level(s)?

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

Final answer

Reception

Yes - Bi. Yes - Ch. Yes - Ph.

Yes Yes Yes

No No No

Yes No No

Yes — —

Not a CCP Not a CCP Not a CCP

Storage

Yes - Bi.

Yes

No

No

—

Not a CCP

Unfrozen pork meat

trimmings

Yes - Bi.

Yes

No

Yes

Yes

Not a CCP

Casing desalting

Yes - Bi.

Yes

No

Yes

Yes

Not a CCP

Grinding

Yes - Bi. Yes - Ch. Yes - Ph.

Yes Yes Yes

No No No

Yes Yes Yes

Yes Yes Yes

Not a CCP Not a CCP Not a CCP

Weighing of ingredients

and additives

Yes - Ch.

Yes

Yes

—

—

Yes a CCP

Mixing

Yes - Bi. Yes - Ch.

Yes Yes

No No

Yes No

Yes —

Not a CCP Not a CCP

Stuffi ng

Yes - Ph. Yes - Bi. Yes - Ch.

Yes Yes Yes

No No No

Yes No No

Yes — —

Not a CCP Not a CCP Not a CCP

MAP Packaging

Yes - Bi. Yes - Ph.

Yes Yes

No No

No Yes

— No

Not a CCP Yes a CCP

Labeling

Yes - Ch.

Yes

Yes

—

—

Yes a CCP

Storage end product

Yes - Bi.

Yes

Yes

Yes

No

Yes a CCP

Distribution

Yes - Bi. Yes - Ch. Yes - Ph.

Yes Yes Yes

No No No

Yes No No

No — —

Yes a CCP Not a CCP Not a CCP

Bi. = biological; Ch. = chemical; Ph. = physical

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