Generic HACCP* Model for Swine Slaughterhaccpalliance.org/alliance/SWINE.pdf · directed USDA’s Food Safety and Inspection Service (FSIS) to provide him with a plan for implementing

Generic HACCP*Model for Swine

Slaughter

*Hazard Analysisand Critical Control

Point (HACCP)

United StatesDepartment

of Agriculture

Food Safetyand Inspection

Service

March 1994

Introduction

HACCP Generic Model for Swine Slaughter

Hazard Analysis and Critical Control Points (HACCP) is a system of processcontrol. It is designed to prevent the occurrence of problems by ensuring thatcontrols are applied at any point in a food production system where hazardous orcritical situations could occur. Hazards could include microbiological, chemical, orphysical adulteration of food products.

In late May 1993, U.S. Department of Agriculture (USDA) Secretary Mike Espydirected USDA’s Food Safety and Inspection Service (FSIS) to provide him with aplan for implementing mandatory HACCP in the nation’s meat and poultryestablishments. The Secretary recognized that such a system, which has beenunder study by FSIS, was a necessary building block of the inspection system of thefuture.

In workshops held in 1991 and 1992, five generic HACCP models were developedand are being published for public information. The models should be useful forcompanies developing individualized plans.

The five generic HACCP models are:

• Refrigerated Foods

• Cooked Sausage

• Poultry Slaughter

• Fresh Ground Beef

• Swine Slaughter

The workshop for Pork Slaughter (Market Hogs) was held in Minneapolis,Minnesota, from March 31-April 2, 1992. Over 40 technical and subject matterexperts from industry and government collaborated in the generic modeldevelopment. Participants identified 10 critical control points (CCP’s) for porkslaughter, including: receiving/holding, scalding, dehairing, trimming, neckbreaker/head dropping/brisket opening, splitting, trim rail/final rail inspection fortrimming, cooler, operational sanitation, and pre-op sanitation. This is the genericHACCP model for Pork Slaughter (Market Hogs).

Information on the other four workshops follows:

The workshop for Cooked Sausage was held in Fort Worth, Texas, from May 21-23,1991. Over 40 technical and subject matter experts from industry and governmentcollaborated in the generic model development. Participants identified 9 criticalcontrol points (CCP’s) for cooked sausage, including: receiving, meat preparation,non-meat ingredient compounding, pre-blend/formulation/staging (re-work),cooking/smoking, chilling/storage, peeling, packaging, and storage. This is thegeneric HACCP model for Cooked Sausage.

The workshop for Refrigerated Foods was held in Baltimore, Maryland, formFebruary 26-28, 1991. Over 40 technical and subject matter experts from industryand government collaborated in the generic model development. Participantsidentified 12 critical control points (CCP’s) for refrigerated foods, including:preparation, cooking, chilling, assembling components into packages, flushing withgas atmosphere, package inspection, labeling and code dating, chilling, and storage,This is the generic HACCP model for Refrigerated Foods.

The workshop for Poultry Slaughter was held in Atlanta, Georgia, from August 27-29, 1991. Over 40 technical and subject matter experts from industry andgovernment collaborated in the generic model development. Participants identified10 critical control points (CCP’s) for poultry slaughter, including: receiving,scalding, venting/opening/eviscerating, off-line procedures, neck and giblet chilling,final wash, carcass chilling, packaging/labeling, and storage/distribution. This isthe generic HACCP model for Poultry Slaughter.

The workshop for Fresh Ground Beef was held in Phoenix, Arizona, from December3-5, 1991. Over 40 technical and subject matter experts from industry andgovernment collaborated in the generic model development. Participants identified10 critical control points(CCP’s) for fresh ground beef, including: Sanitation,receiving, storage, assembly/pre-weigh/pre-grind (re-work), final grind,packaging/labeling, storage, and shipping. This is the generic HACCP model forFresh Ground Beef.

PRODUCT CATEGORY DESCRIPTION

PRODUCT CATEGORY : PORK SLAUGHTER MARKET HOGS

WORKSHOP LOCATION : MINNEAPOLIS, MNTHE FOLLOWING QUESTIONS NEED TO BE ANSWERED WHEN DEVELOPINGTHE PRODUCT CATEGORY DESCRIPTION:1. COMMON NAME? PORK SLAUGHTER MARKET HOGS

2. HOW IS IT TO BE USED? WHOLE CARCASS FOR FURTHERPROCESSING

3. STORAGE TEMPERATURE? TIME/TEMPERATURE TO LIMITMICROORGANISM GROWTH DURING THE CHILLING PROCESS TO BE DETERMINED BY EACH PROCESSOR

4. LABELING/BRANDING? LEGIBLE BRAND

5. IS SPECIAL DISTRIBUTION N/ACONTROL NEEDED?

NOTE: THIS IS A DOCUMENT DEVELOPED AT THE INDUSTRY HACCP WORKSHOP FOR SWINE SLAUGHTER(MARKET HOGS). IT DEMONSTRATES THE METHODOLOGY USED TO DEVELOP THE GENERIC INDUSTRYHACCP MODEL. MARCH 31 - APRIL 2, 1992

HAZARD ANALYSIS/PREVENTIVE MEASURESPRODUCT CATEGORY : PORK SLAUGHTER (MARKET HOGS)WORKSHOP LOCATION : MINNEAPOLIS, MN

Process Step

ChemicalPhysicalBiologicalHazards

PreventiveMeasures CCP

RECEIVING/HOLDING CHEMICALSULFAMETHAZINE,OTHER ANTIBIOTICS &RESIDUES

(REFER TOREMOVEBLADDER STEP)

NO

PHYSICAL EAR TAGS;NOSE TAGS

(REFER TOTRIMMING STEP)

NO

BIOLOGICALPATHOLOGICALCONDITIONS

NO

STUNNING NONESHACKLING NONESTICKING/BLEEDING NONESCALDING CHEMICAL ANTI-

FOAMING AGENTSIDENTIFI-CATION;CONCENTRA-TION

YES

BIOLOGICAL MICRO TIME ANDTEMPERATURE

YES

DEHAIRING BIOLOGICAL MICRO RINSE ANDEQUIPMENT

YES

GAMBRELLING NONESINGEING/POLISHING/WASH

BIOLOGICAL MICRO RINSE ANDEQUIPMENT

YES

SHAVING NONEPRE-EVISCERATIONWASH

NONE

NOTE: THIS IS A DOCUMENT DEVELOPED FOR THE HACCP SPECIAL TEAM. IT HAS BEEN USED AS ATRAINING TOOL IN THE METHODOLOGY USED TO ASSIST INDUSTRY IN DEVELOPING AWORKSHOP HACCP MODEL.

PORK SLAUGHTER (MARKET HOGS)PRODUCT CATEGORY : PORK SLAUGHTER (MARKET HOGS)WORKSHOP LOCATION : MINNEAPOLIS, MN

Process Step

ChemicalPhysicalBiologicalHazards Preventive Measure CCP

TRIMMING PHYSICAL EARTAGS; NOSETAGS

REMOVAL YES

BIOLOGICALMICRO

REMOVAL OFVISUALCONTAMINANTS/PUNCTURE IN SKIN

YES

NECK BREAKER BIOLOGICALMICRO

SANITIZING OFNECK BREAKERAFTER EACHCARCASS

YES

HEAD DROPPING BIOLOGICALMICRO

SANITIZING OFKNIVES AFTEREACH HEAD DROP

YES

BRISKETOPENING

BIOLOGICALMICRO

SANITIZING OFSAWS ORSPLITTERS AFTEREACH CARCASS

YES

REMOVEBLADDER &REPRODUCTIVEORGANS

BIOLOGICALMICRO

SANITARYDRESSINGPROCEDURES;STERILIZING OFEQUIPMENTAFTER EACHCARCASS

YES

SPLIT AITCHBONE/BUNGDROPPING

BIOLOGICALMICRO

SANITARYDRESSINGPROCEDURES

YES

EVISCERATION BIOLOGICALMICRO

REMOVAL OFDEFECTS

YES

RAIL FORADDITIONALTRIMMING

BIOLOGICALMICRO

REMOVAL OFDEFECTS

YES

SPLITTING BIOLOGICALMICRO

SANITIZING OFEQUIPMENTAFTER EACHINCIDENCE OFCONTAMINATION

YES

NOTE: THIS IS A DOCUMENT DEVELOPED FOR THE HACCP SPECIAL TEAM. IT HAS BEEN USED AS ATRAINING TOOL IN THE METHODOLOGY USED TO ASSIST INDUSTRY IN DEVELOPING AWORKSHOP HACCP MODEL.

HAZARD ANALYSIS/PREVENTIVE MEASURESPRODUCT CATEGORY : PORK SLAUGHTER (MARKET HOGS)WORKSHOP LOCATION : MINNEAPOLIS, MN

Process Step

ChemicalPhysicalBiologicalHazards Preventive Measures CCP

TRIMMING BIOLOGICALMICRO

REMOVAL OFDEFECTS

YES

HEADREMOVAL

NONE

KIDNEY &LEAF FATREMOVAL

NONE

BRANDING NONEFINAL WASH BIOLOGICAL

MICRONO

COOLER BIOLOGICALMICRO

COOLER TIME ANDTEMPERATURE;CONTROL PROPERAIRFLOW

YES

NOTE: THIS IS A DOCUMENT DEVELOPED FOR THE HACCP SPECIAL TEAM. ITHAS BEEN USED AS A TRAINING TOOL IN THE METHODOLOGY USED TO ASSISTINDUSTRY IN DEVELOPING A WORKSHOP HACCP MODEL.

PORK SLAUGHTER MARKET HOGS

RECEIVING/HOLDINGCCP 1B

STUNNING

SHACKLINGSTICKING/BLEEDING

DEHAIRINGCCP 3B

SCALDINGCCP 2C; CCP 2B

GAMBRELLINGSLINGEING/POLISHING/WASH

SHAVING PRE-EVISCERATION WASH

NECK BREAKER/HEAD DROPPING/BRISKET OPENING

CCP 5B

TRIMMINGCCP 4P; CCP 4B

REMOVE BLADDER& REPRODUCTIVE ORGANS

OPENING CARCASSSPLIT AITCH BONEBUNG DROPPING

SPLITTINGCCP 6B

EVISCERATION

HEAD REMOVALTRIM RAIL/FINAL RAILINSPECTION

FOR TRIMMING CCP 7P; CCP 7B

BRANDING KIDNEY & LEAF FATREMOVAL

FINAL WASH COOLERCCP 8B

NOTE: THIS IS A DOCUMENT DEVELOPED AT THE INDUSTRY HACCP WORKSHOP FOR PORK SLAUGHTER MARKET HOGS. ITDEMONSTRATES THE METHODOLOGY USED TO DEVELOP THE GENERIC INDUSTRY HACCP MODEL. MARCH 31 - APRIL 2, 1992

OPERATIONAL SANITATION CCP 9BPRE-OP SANITATION CCP 10C; 10B

REVISED 04/04/92

HAZARD ANALYSIS/PREVENTIVE MEASURESPRODUCT CATEGORY : PORK SLAUGHTER MARKET HOGSWORKSHOP LOCATION : MINNEAPOLIS, MN

Process Step



Critical Limits forPreventive Measures

MonitoringProcedures/Frequency/ PersonResponsible

Corrective/ Preventive Action/Person Responsible HACCP Records

VerificationProcedure/ PersonResponsible

RECEIVING/HOLDING

CHEMICAL - PESTICIDES &ANTIBIOTIC RESIDUES;

NO

PHYSICAL - HYPODERMICNEEDLES; BB SHOT

NO

PHYSICAL - EAR TAGS &NOSE RINGS

SEETRIMMINGSTATIONPRIOR TOHEADDROPPING

NO

BIOLOGICAL - MICROBIALCONTAMINATION;

NO

BIOLOGICAL- PATHOLOGICALDEFECTS

ANTEMORTEM CCP1B

NO VISIBLEABNORMALITIES

VISUALINSPECTION OFALL HOGS. BYDESIGNED,QUALIFIEDLIVESTOCKPERSONNEL.

SORTED HOGINFORMATIONWILL BEDOCUMENTED.

CONTROL AND CORRECTAT HEAD INSPECTION,VISCERA INSPECTION ORFINAL RAIL.

SLAUGHTER ABNORMALSIN A LOT BY THEMSELVES.

FEEDBACK- RETRAIN.

DOCUMENT ALLINFORMATION.

MAINTAIN LOTCARD/PLANTSORT RECORDSDAILY INCLUDINGDEVIATIONS ANDCORRECTIVEACTIONS.

PLANTDESIGNATEDHACCPCOORDINATORTO VERIFYRECORDS ANDPROCEDURES.VERIFICATIONPROCEDURES TOBE DETERMINEDBY PLANT.

STUNNING CHEMICAL - NONEPHYSICAL - NONEBIOLOGICAL - NONE

SHACKLING CHEMICAL - NONEPHYSICAL - NONEBIOLOGICAL - NONE

STICKING/BLEEDING

CHEMICAL - NONE

PHYSICAL - NONEBIOLOGICAL-MICROBIOLOGICALCONTAMINATION

TRIMMINGPRIOR TONECKBREAKER

NO

NOTE: THIS IS A DOCUMENT DEVELOPED AT THE INDUSTRY HACCP WORKSHOP FOR PORK SLAUGHTER (MARKET HOGS). IT DEMONSTRATES THE METHODOLOGYUSED TO DEVELOP THE GENERIC INDUSTRY HACCP MODEL. MARCH 31 - APRIL 2, 1992


Process Step



Critical Limits forPreventiveMeasures

Monitoring Procedures/Frequency/ PersonResponsible Corrective/ Preventive

Action/ PersonResponsible HACCP Records

Verification Procedure/Person Responsible

SCALDING CHEMICAL -CHEMICALADDITIVES

EMPLOYEETRAINING

CORRECTAMOUNTS

CCP2C

CCP2C

CHEMICALSADDED BYQUALIFIEDEMPLOYEESONLY.

USDA - FDAAPPROVEDCHEMICALS ONLY.

CONCENTRATIONS NOT TO EXCEEDMANUFACTURER'SRECOMMENDATIONS.

TRAINED,QUALIFIEDDESIGNATEDEMPLOYEES.

LOG OR RECORDCHEMICAL USAGE.

VERIFY CHEMICALSUPON ADDITION.

TEST PLANTSPECIFIC ATDESIGNATED TIMEINTERVALS.

RETRAIN.

RETAIN OR HOLDHOGS. IDENTIFYCHEMICAL - MSDS.OBTAIN USDADISPOSITION OFHOGS. IFNECESSARY, DRAINTUB/CLEAN/REFILL.EMPLOYEECORRECTION;DOCUMENT ACTION.

NOTIFY APPROPRIATEPERSONNEL,EVALUATE/ADJUSTPROCESS AND/ORPRODUCT ASNEEDED.APPROPRIATEINFORMATIONRECORDED ANDSIGNED.

DOCUMENTTRAINING.

MAINTAIN DAILYRECORDS OFCHEMICALTESTING USAGEINCLUDINGDEVIATIONS ANDCORRECTIONS.

PLANT DESIGNATEDHACCPCOORDINATOR TOVERIFY RECORDS ANDPROCEDURES.VERIFICATIONPROCEDURES TO BEDETERMINED BYPLANT.

MAINTAIN DAILYRECORDS OFCHEMICAL TESTINGUSAGE INCLUDINGDEVIATIONS ANDCORRECTIONS.

PHYSICAL - NONEBIOLOGICAL -MICROBIOLOGICALCONTAMINATION

TIME/TEMPERATURE

CCP2B

TIME/TEMPERATURE,PLANT SPECIFIC,TO PREVENTOVERSCALDING.

THERMOMETER/THERMOCOUPLER;CONTINUOS TIME/TEMP-RECORDING(CALIBRATED); KILLFLOOR MANAGER;CHART OR GRAPHSDOCUMENTED.

REMOVEOVERSCALDED AREAOF HOGS. EVALUATESYSTEM. MAKENECESSARYADJUSTMENTS.DOCUMENT ACTIONS.

THERMOMETER/THERMOCOUPLERCHARTS ON FILESHOWINGDEVIATIONS/CORRECTIONSFOR SCALDOPERATION.

PLANT DESIGNATEDHACCPCOORDINATOR TOVERIFY RECORDS ANDPROCEDURES.VERIFICATIONPROCEDURES TO BEDETERMINED BYPLANT.

DEHAIRING CHEMICAL-NONEPHYSICAL-NONE

NOTE: THIS IS A DOCUMENT DEVELOPED AT THE INDUSTRY HACCP WORKSHOP FOR PORK SLAUGHTER (MARKET HOGS). IT DEMONSTRATES THE METHODOLOGY USEDTO DEVELOP THE GENERIC INDUSTRY HACCP MODEL. MARCH 31 - APRIL 2, 1992

HAZARD ANALYSIS/PREVENTIVE MEASURESPRODUCT CATEGORY : PORK SLAUGHTER MARKET HOGSWORKSHOP LOCATION : MINNEAPOLIS, MNProcess Step Chemical

PhysicalBiologicalHazards

PreventiveMeasures

CCP Critical Limits forPreventive Measures

Monitoring Procedures/Frequency/PersonResponsible

Corrective/ PreventiveAction/PersonResponsible

HACCP Records VerificationProcedure/PersonResponsible

BIOLOGICAL -MICROBIOLOGICALCONTAMINATION

TIMETEMPERATURE

PROPERMAINTENANCE

CCP3B

CCP3B

TIME/TEMPERATURE DETERMINEDBY PLANT SPECIFICTESTING RESULTSTO REMOVEVISIBLE HAIR TO ANACCEPTABLELEVEL WITHOUTBREAKING SKIN

DEHAIRERMAINTAINED AT ANACCEPTABLELEVELCONSISTENT WITHREMOVAL OFVISIBLE HAIRWITHOUTBREAKING SKIN

PLANT SPECIFICMONITORING BY ATRAINED AND QUALIFIEDPLANT INDIVIDUAL.RECORDOBSERVATIONS ONTIME/TEMPERATURE ONCHART OR HACCP LOG

PLANT SPECIFICMONITORING BY ATRAINED AND QUALIFIEDPLANT INDIVIDUAL.RECORDOBSERVATIONS ONTIME/TEMPERATURE ONCHART OR HACCP LOG

EVALUATE THECAUSE AND/ORSIGNIFICANCE OFTHE DEVIATION.QUALIFIED/TRAINEDPLANT INDIVIDUALWILL TAKENECESSARY ACTIONTO CORRECT ORPREVENTUNACCEPTABLECONDITIONS. HOLDUNACCEPTABLECARCASSES FORCORRECTIVE ACTION.CORRECTIVE ACTIONRECORDED ONHACCP DEVIATIONLOG.

EVALUATE THECAUSE AND/ORSIGNIFICANCE OFTHE DEVIATION.QUALIFIED/TRAINEDPLANT INDIVIDUALWILL TAKENECESSARY ACTIONTO CORRECT ORPREVENTUNACCEPTABLECONDITIONS. HOLDUNACCEPTABLECARCASSES FORCORRECTIVE ACTION.CORRECTIVE ACTIONRECORDED ONHACCP DEVIATIONLOG.

TIME/TEMPERATURERECORDING CHARTOR LOG;HACCP/DEVIATIONLOG; HOLD TAG;RECORDS ON FILEAND AVAILABLE FORREVIEW.

TIME/TEMPERATURERECORDING CHARTOR LOG;HACCP/DEVIATIONLOG; HOLD TAG;RECORDS ON FILEAND AVAILABLE FORREVIEW.

SLAUGHTER FLOORSUPERVISOR ORDESIGNEE WILLVERIFY DAILY.QC/PLANTSUPERVISOR WILLAUDIT HACCPRECORDS ATFREQUENCYDETERMINED BYPLANT SPECIFICPLANVERIFICATIONSRECORDED ONAUDIT RECORD.

MAINTENANCESUPERVISOR ORDESIGNEE WILLVERIFY AS NEEDED.QC/PLANTSUPERVISOR WILLAUDIT HACCPRECORDS ATFREQUENCYDETERMINED BYPLANT SPECIFICPLANVERIFICATIONSRECORDED ONAUDIT RECORD.

GAMBRELLING CHEMICAL - NONEPHYSICAL - NONEBIOLOGICAL - NONE

SINGEING/POLISHING/WASH

CHEMICAL - NONE

PHYSICAL - NONE





MonitoringProcedures/Frequency/ PersonResponsible

Corrective/ PreventiveAction/ PersonResponsible

HACCP RecordsVerification Procedure/Person Responsible

Process Step BIOLOGICAL - NONESHAVING CHEMICAL - NONE

PHYSICAL - NONEBIOLOGICAL - NONE

PRE-EVISCERATION

CHEMICAL - NONE

WASH PHYSICAL - NONEBIOLOGICAL - NONE

TRIMMING CHEMICAL - NONEPHYSICAL - EAR TAGS& NOSE RINGS

REMOVAL CCP 4P TOTAL REMOVALOF ALL EAR TAGSAND NOSE RINGS

MONITORINGWITHSUFFICIENTFREQUENCY BYDESIGNATEDPLANTEMPLOYEE.RECORDOBSERVATIONSON HACCP LOG.

EVALUATE CAUSE ANDENSURE COMPLETEREMOVAL. HOLD ANDRETRIM PRODUCT.RETRAIN EMPLOYEE.CORRECTIVE ACTIONRECORDED ONHACCP DEVIATIONLOG.

HACCP/DEVIATION LOG; HOLDTAG; RECORDSON FILE ANDAVAILABLE FORREVIEW.

SLAUGHTER FLOORSUPERVISOR ORDESIGNEE WILL VERIFYDAILY. QC/PLANTSUPERVISOR WILLAUDIT HACCPRECORDS ATFREQUENCYDETERMINED BY PLANTSPECIFIC PLAN.VERIFICATIONSRECORDED ON AUDITRECORD.


REMOVALOF STICKWOUND

CCP 4B NO VISIBLE STICKWOUNDRELATEDDEFECTS

MONITORINGWITHSUFFICIENTFREQUENCY BYDESIGNATEDPLANTEMPLOYEE.RECORDOBSERVATIONSON HACCP LOG.

EVALUATE CAUSE ANDENSURE COMPLETEREMOVAL. HOLD ANDRETRIM PRODUCT.RETRAIN EMPLOYEE.CORRECTIVE ACTIONRECORDED ONHACCP DEVIATIONLOG.

HACCP/DEVIATION LOG; HOLDTAG; RECORDSON FILE ANDAVAILABLE FORREVIEW.

SLAUGHTER FLOORSUPERVISOR FORDESIGNEE WILL VERIFYDAILY. QC/PLANTSUPERVISOR WILLAUDIT HACCPRECORDS ATFREQUENCYDETERMINED BY PLANTSPECIFIC PLAN.VERIFICATIONSRECORDED ON AUDITRECORD.

NECK BREAKER/HEADDROPPING/BRISKETOPENING

CHEMICAL - NONE

PHYSICAL - NONE



ProcessStep



Critical Limitsfor PreventiveMeasures

Monitoring Procedures/Frequency/ PersonResponsible

Corrective/Preventive Action/PersonResponsible

HACCP RecordsVerification Procedure/Person Responsible


SANITIZINGEQUIPMENTBETWEEN EACHCARCASS

CCP5B

SANITIZINGEQUIPMENTBETWEENEACHCARCASS;180oF.MINIMUM H20OR OTHERAPPROVEDMETHOD OFSANITIZING

PLANT SPECIFICPROGRAM TO MEETCRITICAL LIMITS (A)OPERATOROBSERVATION (B)TEMPERATURE ORCHEMICAL CHECK

FREQUENCY ANDRESPONSIBLE PERSONTO BE DETERMINED BYPLANT. RESPONSIBLEPERSON TO RECORDOBSERVATIONS ANDINITIAL RECORD.

IMMEDIATECORRECTIVEACTION TOINSURECRITICAL LIMITSARE MET TOINCLUDE: (A)INSTRUCTINGEMPLOYEE (B)TEMPERATUREAND/ORCHEMICALREQUIREMENTIS MET.

CCP LOG. LOGTO BEMAINTAINEDFOR TIMEPERIODSPECIFIED BYPLANT.

PLANT MANAGEMENT TOREVIEW RECORDS ANDVERIFY HACCPPROCEDURES/ACCURACY OFINSTRUMENTS;FREQUENCY TO BEDETERMINED BY PLANT

OPENINGCARCASS/ SPLITAITCH BONE/BUNG DROPPING

CHEMICAL - NONE


OPERATIONALSANITATION

REMOVE BLADDER& REPRODUCTIVEORGANS

CHEMICAL - NONE



EVISCERATION CHEMICAL - NONEPHYSICAL - NONEBIOLOGICAL -MICROBIOLOGICALCONTAMINATION




ProcessStep


Preventive MeasuresCCP

Critical Limits forPreventive Measures

MonitoringProcedures/Frequency? PersonResponsible

Corrective/Preventive Action/Person Responsible

HACCP Records


SPLITTING CHEMICAL - NONEPHYSICAL - NONEBIOLOGICAL -MICROBIOLOGICALCONTAMINATION

SANITIZING AFTEREACH CARCASS OROPERATIONALSANITATION

CCP6B

WATERTEMPERATUREMAINTAINED > 180°F. OR OTHERAPPROVEDMETHODS.

IF SPLIT PRIOR TOVISCERAINSPECTION;SANITIZE AFTEREACH CARCASS.

IF SPLIT AFTERVISCERAINSPECTION:SANITIZE EACHOCCURRENCE OFCONTAMINATION

PLANT SPECIFICPROGRAM TOMEET CRITICALLIMITS (A)OPERATOROBSERVATION (B)TEMPERATUREOR CHEMICALCHECK

FREQUENCY ANDRESPONSIBLEPERSON TO BEDETERMINED BYPLANT.RESPONSIBLEPERSON TORECORDOBSERVATIONSAND INITIALRECORD.

NOTIFYAPPROPRIATEPLANTMANAGEMENT ANDTAKEAPPROPRIATECORRECTIVEACTION; EMPLOYEETRAINING BYDESIGNATEDPLANTMANAGEMENT.EQUIPMENTCALIBRATION.

DAILYDOCUMENTATIONLOG MAINTAINEDAND SIGNED BYDESIGNATED PLANTEMPLOYEE;LOCATION OF LOG ISPLANT SPECIFIC

PERIODIC AUDIT BYDESIGNATEDHACCP TEAMPERSONNEL FORACCURACY ANDCOMPLETENESS OFDOCUMENTATION.

TRIMRAIL/RETAINRAIL/FINALRAIL

CHEMICAL - NONE

PHYSICAL -DEADLOCKS

REMOVAL CCP7P

ZERO TOLERANCE MONITORINGWITH SUFFICIENTFREQUENCY BYDESIGNATEDPLANT EMPLOYEE.RECORDOBSERVATIONSON HACCP LOG.

NOTIFYAPPROPRIATEPERSONNEL ANDTAKEAPPROPRIATECORRECTIVEACTION; EMPLOYEETRAINING;DESIGNATEDPLANTMANAGEMENT




TRIMMING;OPERATIONALSANITATION

CCP7B

NO VISIBLECONTAMINANTS

MONITORINGWITH SUFFICIENTFREQUENCY BYDESIGNATEDPLANT EMPLOYEE.RECORDOBSERVATIONSON HACCP LOG.

NOTIFYAPPROPRIATEPERSONNEL ANDTAKE IMMEDIATEACTIN; EMPLOYEETRAINING;DESIGNATEDPLANTMANAGEMENT

AND SIGNED BYDESIGNATED PLANTEMPLOYEE;LOCATION OF LOG ISPLANT SPECIFIC




Process Step


Preventive MeasuresCCP


MonitoringProcedures/Frequency/person responsible

Corrective/ PreventiveAction/ PersonResponsible

HACCP Records


PATHOLOGICAL RETAIN FORVMO/USDADISPOSITION/TRIMAND REMOVAL

CCP7B

HANDLE ASDIRECTED BYUSDA

MONITORING WITHSUFFICIENTFREQUENCY BYDESIGNATEDPLANT EMPLOYEE.RECORDOBSERVATIONS ONHACCP LOG.

NOTIFYAPPROPRIATEPERSONNEL ANDTAKE IMMEDIATEACTION; EMPLOYEETRAINING;DESIGNATED PLANTMANAGEMENT


PERIODIC AUDIT BEDESIGNATED HACCPTEAM PERSONNELFOR ACCURACYANDCOMPLETENESS OFDOCUMENTATION.

HEADREMOVAL

CHEMICAL - NONE



KIDNEY &LEAF FATREMOVAL

CHEMICAL - NONE

PHYSICAL - NONEBIOLOGICAL - NONE

BRANDING CHEMICAL - NONEPHYSICAL - NONEBIOLOGICAL - NONE

FINAL WASH CHEMICAL - NONEPHYSICAL - NONEBIOLOGICAL - NONE

COOLER CHEMICAL - NONEPHYSICAL - NONE




Preventive Measures CCP Critical Limits forPreventiveMeasures

MonitoringProcedures/Frequency/Person Responsible

Corrective/PreventiveAction/PersonResponsible



TIME/TEMPERATURE;PLANT SPECIFICPROCEDURES

CCP8B

PLANT SPECIFICTIME/TEMPERATURE TOCONTROLMICROBIALGROWTH

PLANT SPECIFICTEMPERATURECHECKS (CARCASS ORAIR) BY DESIGNATEDEMPLOYEES.

FREQUENCYDETERMINED BYPLANT.

APPROPRIATEINFORMATIONRECORDED ANDSIGNED.

NOTIFY APPROPRIATEPERSONNEL,EVALUATE/ADJUSTPROCESS AND/ORPRODUCT ASNEEDED.APPROPRIATEINFORMATIONRECORDED ANDSIGNED.

PLANT SPECIFICMONITORING ANDCORRECTIVEACTIONS.RECORD ON FILEFOR PREDETERMINEDTIME.

REGULAR AUDITS BEDESIGNATEDPERSONNEL TOASSURE COMPLIANCEWITH PROCEDURES,EQUIPMENT,CALIBRATION, ANDRECORDKEEPING.


CHEMICAL - NONE


EMPLOYEETRAINING;PERSONALHYGIENE; SANITARYDRESSINGPROCEDURES;PERSONALCONCERNS.

CCP9B

TRAININGPROGRAM WILLBE PROVIDEDFOR ALLEMPLOYEESWHICH SHOULDINCLUDEPERSONALHYGIENE,PRODUCTHANDLINGPROCEDURESAND SANITARYDRESSINGPROCEDURES

DOCUMENTATION OFEMPLOYEE TRAININGFOLLOWED BYPERIODICOBSERVATION OFEMPLOYEE PRACTICES.RESPONSIBLEPERSONS/FREQUENCY TO BEDETERMINED BY EACHPLANT. RESPONSIBLEPERSON WILL RECORDAND INITIAL.

DOCUMENTATIONOF TRAINING FORINDIVIDUALEMPLOYEESRECORD. CCPLOG TO BEMAINTAINED FORPERIOD SPECIFIEDBE PLANT.

PLANT MANAGEMENTTO REVIEW RECORDSAND VERIFY HACCPPROCEDURES.FREQUENCY TO BEDETERMINED BYEACH PROCESSOR.




Preventive Measures CCP Critical Limits forPreventive Measures

Monitoring Procedures/Frequency/PersonResponsible

Corrective/ PreventiveAction/PersonResponsible


ENVIRONMENTALCONCERNS

CCP9B

PLANT SPECIFICGMP'S TOMINIMIZECARCASSCONTAMINATION

PERIODIC OBSERVATIONOF FACILITY.

RESPONSIBLEPERSONS/FREQUENCYTO BE DETERMINED BYEACH PLANT.RESPONSIBLE PERSONWILL RECORD ANDINITIAL.

IMMEDIATECORRECTIVE ACTIONTO INSURE CRITICALLIMITS ARE MET TOINCLUDE:

A. INSTRUCTINGEMPLOYEEB. PREVENT CARCASSCONTAMINATION

CCP LOG TO BEMAINTAINED FORPERIOD SPECIFIED

PLANTMANAGEMENT TOREVIEW RECORDSAND VERIFY HACCPPROCEDURES.

PRE-OPERATIONALSANITATION

CHEMICAL -CHEMICALRESIDUE;EXCESSIVESANITIZERCONCENTRATION

EMPLOYEETRAINING; MIXINGAND USE; CHECKINGOF CORRECTCONCENTRATIONS;CORRECT PRE-RINSE

CCP10C

PROPER TRAININGAND PROPER USEOF USDAAPPROVEDSANITATIONCHEMICALS

DAILY VISUAL/SENSORYINSPECTION BEDESIGNATED EMPLOYEE.

CHEMICAL TRAININGPROGRAM IN PLACEROUTINELY MONITOREDBY DESIGNATEDEMPLOYEE.

APPROPRIATEINFORMATIONRECORDED AND SIGNED

DEVIATIONS NOTED,APPROPRIATEPERSONNELNOTIFIED,CORRECTIVE ACTIONIMPLEMENTED ANDAPPROPRIATEINFORMATIONRECORDED ANDSIGNED.

PLANT SPECIFICMONITORING ANDCORRECTIVEACTIONS. RECORDON FILE FORPREDETERMINEDTIME.

REGULAR AUDITSAND/OR CHEMICALTESTING BYDESIGNATEDPERSONNEL TOASSURECOMPLIANCE WITHPROCEDURES ANDRECORDKEEPING.


VISIBLE CLEAN CCP10B

PLANT EQUIPMENTANDENVIRONMENTMEETINGSANITARYSTANDARDS

DAILY VISUAL PRE-OPINSPECTION BYDESIGNATED EMPLOYEE.APPROPRIATEINFORMATIONRECORDED ANDSIGNED.

DEVIATIONS NOTED,APPROPRIATEPERSONNELNOTIFIED,CORRECTIVE ACTIONIMPLEMENTED ANDAPPROPRIATEINFORMATIONRECORDED ANDSIGNED.

PLANT SPECIFICMONITORING ANDCORRECTIVEACTIONS. RECORDON FILE FORPREDETERMINEDTIME.

REGULAR AUDITSAND/OR MICROTESTING BYDESIGNATEDPERSONNEL TOASSURECOMPLIANCE WITHPROCEDURES ANDRECORDKEEPING.


HACCP STEERING COMMITTEE(SWINE SLAUGHTER (MARKET HOGS)

CHAIRPERSONKATIE HANIGANMANAGER, ANALYTICAL SERVICESFARMLAND FOODSINDUSTRIAL DRIVEDENISON, IA 51442

(712) 263-7383

CO-CHAIRPERSON ELLEN L. GRABERQUALITY CONTROL MANAGERTHORN APLE VALLEY1487 FARNSWORTHDETROIT, MI 48211

(313) 832-6080PAUL T. CONNERDIRECTOR, PRODUCT CONTROLPORK DIVISIONIBP P.O. BOX 515, HWY. 35DAKOTA CITY, NE 68731

(402) 241-3105

KIRK JONESDIRECTOR, PRODUCT INTEGRITY ANDFOOD SAFETY, PORK DIVISIONMONFORT, INC.P.O. BOX GGREELEY, CO 80632

(303) 353-2311BOB NEUBAUERPLANT COORDINATORJOHNSONVILLE FOODS104 DIVISION STREETWATERTOWN, WI 53094

(414) 261-1870

Documents

Generic HACCP* Model for Swine Slaughterhaccpalliance.org/alliance/SWINE.pdf · directed USDA’s Food Safety and Inspection Service (FSIS) to provide him with a plan for implementing