Handbook of Meat Processing

Table 30.8.

Critical control points identifi cation in the production of cooked ham

Process steps

Is there a Hazard at this process step of fermented sausages?

— what is it?

Do preventive measure(s) exist at this step or subsequent steps for the identifi

ed

hazard?

Does this step eliminate or reduce the likely occurrence of a hazard to an acceptable level?

Could contamination occur at or increase

to unacceptable

level(s)?

Will a subsequent

step or action

eliminate or reduce the hazard to an acceptable level?

Final answer

Reception

Yes - Bi. Yes - Ch. Yes - Ph.

Yes Yes Yes

No No No

Yes No No

Yes — —

Not a CCP Not a CCP Not a CCP

Storage

Yes - Bi.

Yes

yes

Yes

Yes

Not a CCP

Deboning of pork leg or shoulder

Yes - Ph. Yes - Bi.

Yes Yes

No No

Yes Yes

Yes Yes

Not a CCP Not a CCP

Weighing of ingredients and additives

Yes - Ch.

Yes

Yes

—

—

Yes a CCP

Brine preparation

Yes - Ph. Yes - Bi.

Yes Yes

No No

Yes

Yes

Not a CCP

Injection/ Tenderization

Yes - Bi. Yes - Ch. Yes - Ph.

Yes Yes Yes

No No No

Yes No Yes

Yes No Yes

Not a CCP Not a CCP Not a CCP

Tumbling

Yes - Bi. Yes - Ph.

Yes Yes

No No

Yes No

Yes —

Not a CCP Not a CCP

Filling/Packaging

Yes - Ph. Yes - Bi. Yes - Ch.

Yes Yes Yes

No No No

Yes No No

No — —

Yes CCP Not a CCP Not a CCP

Molding

Yes - Bi.

Yes

No

No

—

Not a CCP

Thermal

treatment

Cooking + Cooling

Yes - Bi.

Yes

Yes

—

—

Yes a CCP

Unmolding

Yes - Bi.

Yes

Yes

Yes

Yes

Not a CCP

* Repackaging/High Care area

Yes - Bi.

Yes

No

Yes

Yes

Not a CCP

* Postpasteurization

Yes - Bi.

Yes

Yes

—

—

Yes a CCP

Weighing and labelling

Yes - Ch.

Yes

Yes

—

—

Yes a CCP

Packaging

Yes - Bi.

Yes

No

No

—

Not a CCP

Storage end product

Yes - Bi.

Yes

Yes

Yes

No

Yes a CCP

Distribution

Yes - Bi. Yes - Ch. Yes - Ph.

Yes Yes Yes

No No No

Yes No No

No — —

Yes a CCP Not a CCP Not a CCP

Bi. = biological; Ch. = chemical; Ph. = physical

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