is a hazard likely to occur in their oper-
ations unless proven otherwise.- All establishments producing raw beef
products must reassess their mandatory
Hazard Analysis & Critical Control
Points plans and investigate the ade-
quacy of existing pathogen/interven-
tion controls. If controls are not in
place or are determined to be inade-
quate, a pathogen reduction step to
reduce the risk ofE. coliO157:H7 in
the product must be incorporated into
the production process. - FSIS inspectors will conduct random
microbial verification testing of all beef
grinding operations. - FSIS will increase inspections of
pathogen reduction and intervention
steps to verify that they are effective in
reducing the incidence of E. coli
O157:H7 under actual plant condi-
tions.
Temperature Control
Meat and poultry spoil when held at a
high temperature. Temperature affects the
rate of chemical and biochemical reactions,
and, especially, the lag phase of the growth
pattern of microorganisms. The rates for
both microbial and non-microbial spoilage
increase to approximately 45ºC. Microbial
spoilage usually does not occur above 60ºC.
(Microbial growth kinetics is discussed in
Chapter 3). Microorganisms grow most rap-
idly between 2 and 60ºC. This range is con-
sidered the critical zone, or the danger zone.
Meat and poultry must be stored out of this
temperature zone and should be taken
through this range as quickly as possible
when a temperature change is necessary (as
when cooking and chilling). Storage temper-
ature below the critical zone does not effec-
tively destroy bacteria but does reduce the
rate of growth and multiplication of
microorganisms. Below the critical zone,
bacteria are less active, and some death can
occur through stress.
Processing and storage at a colder tempera-
ture will reduce spoilage and microbial growth
on equipment, supplies, or other areas. Under
unsanitary conditions with improper tempera-
ture control, certain species ofPseudomonas
can double in number every 20 minutes. Meat
and poultry are generally expected to avoid
spoilage twice as long at 0ºC than at 10ºC.
Air curtains should be installed, especially
when truck doors must be left open, to pre-
vent refrigeration loss where the plant is
under positive pressure. Entry of insects and
dust is reduced with the use of air curtains.
The air velocity should be a least 488
m/minute, measured at a distance of 910 mm
above the floor. For personnel entrances, the
air stream should be continuous across the
entire width of the opening, with a thickness
of at least 254 mm and a minimum velocity
of 503 m/minute, measured 910 mm above
the floor (Shapton and Shapton, 1991).Sanitation principles..............................................................................
An efficient cleaning arrangement can
reduce labor costs up to 50%. Construction
and equipment selection are critical for the
most effective cleaning operation. It is
important that the floors, walls, and ceilings
be constructed of impervious material that
can be easily cleaned. Floors should be
sloped with a minimum of 10.5 mm/m.Hot Water Wash
Hot water washing of meat and poultry soil
is not effective. Hot water can loosen and melt
fat deposits but tends to polymerize fats, dena-
ture proteins, and complicate removal of pro-
tein deposits by binding them more tightly to
the surface to be cleaned. The main advantage
of a hot-water wash system is minimal invest-
ment of cleaning equipment. Limitations of