Handbook of Meat Processing

Process steps

Preventive Action

CCP

/CP

Critical limits

Monitoring

Corrective actions

Verifi

cation

Procedure

Frequency

Weighing of

ingredients and additives

Safe and accurate

weight practice of each ingredient in each batch

GHP/GMP

CCP

Additives weight

according to legal standards

Salt concentration

≤ 1.5%

Weight visual

check, control of each ingredient/

Additive, and record

100%

Correction of

weight, segregation of batch

Recalibration of

scales

Correction of

sausage formula

Chemical additives

analysis

Calibration of scales Dates record monitoring

analysis

MAP Packaging

Preventive maintenance

of equipment, effective metal detection, visual inspection Control of selling and CO

/O 2

(^2)
concentration in packages
GHP/GMP
CCP
0% metal particles
(ferric particles
≥^
2.5 mm; non ferric particles
≥ 3.5 mm,
stainless steel particles
≥ 5 mm);
0% bones
0% fail of package
seal, CO
residual 2
head space package
≥ 20%;
Legal limits for MAP
packaging
Visual check Metal
detection, check,
Measure of residual
CO
/O 2
(^2)
concentration in packages
Visual check of
package
Selling test
On line
Reject product Notify maintenance,
Operators training
Stop line, replace
package and notify maintenance
Calibration of metal
detector, Maintenance equipment plan
Calibration of residual
CO
/O 2
concentration 2
equipment analysis
Maintenance equipment
plan,
Data record monitoring
analysis
Labeling
Control of label with
photoelectric cell or visual check
CCP
0% absence of label
Visual or
photoelectric cell labeling check
On line
Label product or
replace label
Maintenance equipment
plan, data record monitoring analysis
Storage end
product
Time/temperature
control
GHP/GMP
CCP
Room Temp. =
2
± 2 ° C
“ Best before ” date
Measurement of
room temperature and storage time
On line or
periodically scheduled
Correction of
temperature
Segregation of end
product and evaluation of its hygiene and safety
Reject product at
end of shelf life
Calibration of
thermometer
Check temperature
Distribution
Temperature control,
GHP, GMP
CCP
Temp. 2
± 2 ° C or
other specifi
ed for
MAP packaged sausages
Measurement of
vehicle temperature
On line
Correct temperature Training drivers
Calibration of
thermometer
Check temperature Audit records of car
temperature
CP - GHP/GMP — Control point of GHP and GMP
539