Process steps
Preventive Action
CCP
/CP
Critical limits
Monitoring
Corrective actions
Verifi
cation
ProcedureFrequencyFilling/vacuumpackagingPreventive maintenanceof equipment, effective metal detection, visual inspection
Control of selling andvacuum
GHP/GMPCCP0% 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, 0% fail of vacuumMetal detection,check, visual check
Visual check ofvacuum package
Selling testOn line On lineReject product Notify maintenance,Operators training
Stop line, replacepackage and notify maintenanceCalibration of metaldetector,
Maintenance equipmentplan
Data record monitoringanalysisCookingCorrect time/temperatureCCPInternalTemp = 68 – 70 ° C/20 min.
Temp = 70 ° C Time≈ hours x kg of
meat
Or other according tospecific technologyMeasurement oftemperature and timeOn lineCorrection oftemperature and time. Reprocess.
Notify maintenance Reject productCalibration ofthermometer
Maintenance equipmentplan
Data record monitoringanalysisCoolingPotable cooled water,GHP, GMP
Correct time/temperature
Rapid cooling totemperatures≤ 28 ° Cas soon as possible and hold to cool 24 h/0± 1 ° C untilinternal temperature of 2 ° CCCPRapid coolingTime< 4 hRapid cooling InternalTemp≤ 28 ° CChill to<^2± 2 ° C inrefrigeration room at 0± 1 ° C/24 h)
Or other according tospecific technologyMeasurement oftemperature and timeOn lineReprocess. Notify maintenance Segregation ofproduct and evaluation of its hygiene and safety
Reject productCalibration ofthermometer
Maintenance equipmentplan
Data record monitoringanalysisUnmoldingGHP, GMP Control of sealing andvacuum packages
Visual check Recondition *CP - GHP/GMP0% fail of package seal,0% fail of vacuumVisual check100%Recondition * Notify maintenance Operators trainingMaintenance equipmentplan
Data record monitoringanalysis(continued)541