Handbook of Meat Processing

Table 30.6. Preventive measures to control potential hazards identifi ed in the production of cooked
ham cooked in the bag

Process steps Hazard Identifi cation Preventive measure

Reception:

Raw Meat Biological

Chemical

Physical

Suppliers selected and homologated and/or certifi ed

Correct temperature of delivery ( < 7 ° C)

Visual control

Other ingredients Suppliers selected homologated and/or certifi ed

Visual control of shelf life dates according to specifi ed

requirements

Water According to specifi ed and legal requirements of

potability

Package materials Suppliers selected homologated and/or certifi ed,

according to specifi ed legal requirements

Storage Biological GHP and GMP

Corrected temperature and relative humidity

Pork leg or shoulder

deboning

Physical

Biological

GHP and GMP

Visual control

Corrected temperature and relative humidity

Weighing of

ingredients and

additives

Chemical Adequate weighing control, safe operating practices

according to additive instructions and legal

requirements, calibration of scales

Brine preparation Biological

Physical

GHP, GMP, correct temperature of brine inferior to

2 ° C, Visual check

Injection/tenderization Biological

Chemical

Physical

GHP, GMP, Correct time/temperature, preventive

equipment maintenance (injection pressure must be

set), weight control after injection = weight before

injection plus “ X ” % injection, use of nontoxic food

compatible cleaning compounds

Tumbling Biological

Physical

Correct time/temperature, preventive equipment

maintenance, use of nontoxic food compatible

cleaning compounds

Filling/vacuum

package

Biological

Chemical

Physical

GHP, GMP, correct time/temperature, use of nontoxic

food compatible cleaning compounds, preventive

equipment maintenance, correct fi lling pressure

machine

Control of sealing and vacuum packages

Visual check, metal detector

Molding Biological GHP, GMP

Cooking

+

Cooling

Biological Correct time/temperature

Biological Potable Water

Correct time/temperature

Rapid cooling to temperatures ≤ 28 ° C as soon as

possible and chill to 2 ± 2 ° C in 12 hours or less

Held cooling ≈ 24 h/4 ° C

Unmolding Biological GHP, GMP

Control of sealing and vacuum packages

Visual check

Recondition *

* Repackaging/High

Care area

Biological GHP, GMP, preventive equipment maintenance,

correct stuffi ng pressure machine

Control of sealing and vacuum packages, Visual check

* Post pasteurization Biological Correct time/temperature

Weighing and

labeling

Biological

Chemical

GHP, GMP, preventive equipment maintenance,

Label monitoring by photoelectric cell or visual check

Packaging Biological GHP, GMP

Correct time/temperature

Storage end product Biological GHP, GMP

Correct time/temperature/humidity

Distribution Biological

Chemical

Physical

GHP, GMP

Correct time/temperature/humidity

532