Handbook of Meat Processing

Process steps

Preventive Action

CCP

/CP

Critical limits

Monitoring

Corrective actions

Verifi

cation

Procedure

Frequency

* Repackaging

GHP, GMP, preventive

equipment maintenance,

correct stuffi

ng pressure

machine

Control of sealing and

vacuum packages, Visual check,

CP - GHP/

GMP

0% fail of package seal,

0% fail of vacuum

Visual check

100%

Notify maintenance Operators training

Maintenance equipment

plan,

Data record monitoring

analysis

* Post

pasteurization

Potable water, GHP,

GMP

Correct time/

temperature

CCP

Water Temp = 90 ° C Time = 1.5 min. Or other according to

specifi

c technology

Measurement of

temperature and time

On line

Reprocess Notify maintenance Operators training

Maintenance equipment

plan,

Data record monitoring

analysis

Weighing/

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 Cooked

Ham

Measurement of

car temperature

On line

Correct temperature Training drivers

Calibration of

thermometer

Check temperature Audit records of car

temperature

Table 30.10. CP - GHP/GMP — Control point of GHP and GMP

HACCP control chart for cooked ham

(cont.)

542