Handbook of Meat Processing

Table 30.10.

HACCP

control chart for cooked ham

Process steps

Preventive Action

CCP

/CP

Critical limits

Monitoring

Corrective actions

Verifi

cation

Procedure

Frequency

Reception of

raw materials (carcasses/meat cuts, casings, ingredients/additives)

Suppliers selected and

homologated and/or certifi

ed: agreed

specifi

cation

(maximum acceptable levels)

Visual check ( “ Best

Before ” dates)

Temperature of meat

(4

± 2 ° C)

CP - GHP/

GMP

Presence of certifi

cates

or stamp of homologation, legal limits

“ Best Before ” date Temperature of meat

(4

± 2 ° C)

Visual check of

certifi

cates (or

stamp of homologation) and “ Best Before ” date, check ingredients

Measurement of

meat temperature

100% 20% 20% of batch

Reject batch; Contact supplier Change supplier

Raw materials

microbial and chemical analysis according to planned sampling

Suppliers audits Calibration of

thermometers

Check temperature

against calibrated thermometer

Data record analysis

Storage of raw

materials

Temperature and

relative humidity of room refrigeration

Effective stock rotation,

time of storage (fi

rst

in/fi

rst out)

CP - GHP/

GMP

Room temp. 2

± 2 ° C;

RH = 85

± 5%; time

of meat storage = 5

±^

2 days

“ Best before ” date

Measurement of

room temperature and relative humidity

Visual check of

labels to ensure stock rotation

On line 20%

Correction of

temperature and relative humidity

Segregation of meat

and evaluation of its hygiene and safety

Reject product at end

of shelf life

Calibration of

thermometer and hygrometer

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

≤^

1.8%

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

540