Handbook of Meat Processing

Table 30.4.

List of potential biological, chemical and physical hazards to be addr

essed in cooked ham processing steps
Potential Hazards Identifi

cation

Biological (bacteria, parasites, virus)

Chemical

Physical

Reception

Reception of noncompliant material with legal or predefi

ned

requirements

Growth of pathogens on fresh meat due to time/temperature

abuse

Non food grade packaging material or

improper printed labels

Reception of noncompliant

material with legal or predefi

ned

requirements

Storage

Growth of pathogens on meat due to time/temperature abuse

Pork leg or shoulder

deboning and preparation

Contamination and growth of pathogens due to time/

temperature abuse

Bone and metal particles falling

into meat during cutting

Weighing ingredients

and additives

Excess of nitrites, phosphates or other

additives due to weighing errors

Brine preparation

Contamination and growth of pathogens due to time/

temperature abuse

Foreign material falling into the

pickle solution

Injection/tenderization

Contamination and growth of pathogens due to time/

temperature abuse, pathogens biofi

lms

Excess of nitrite or other additives

(overaddition)

Detergent, disinfectant and lubricant

residue

Bone and metal particles Broken

needles

Metal fragments from damaged

inadequately maintained equipment

Tumbling

Growth of pathogens due to time/temperature abuse

Metal fragments from damaged

inadequately maintained equipment

Filling/vacuum package

Bacterial pathogens growth due to time/temperature abuseContamination with pathogens by poor hygiene practices

Detergent, disinfectant and lubricant

residue

Package bursts, bone particles,

metal clips, falling into meat during fi

lling.

Metal fragments from damaged

inadequately maintained equipment

Molding

Contamination with pathogens by rupture of vacuum bag

and poor hygiene practices

Cooked Ham Process Steps

(continued)

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