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HACCP IN POULTRY SLAUGHTER HOUSE by Group 3, DVM 4 download (1. Conduct…
HACCP IN POULTRY SLAUGHTER HOUSE
by Group 3, DVM 4
6. Establish Record keeping system
List of HACCP team members and their responsibilities.
Appropriate product packaging information and expected product shelf-life.
List of all critical limits and preventive measures.
Monitoring and verification plans.
Course of action when a critical limit deviation occurs, and person(s) responsible for corrective actions.
Procedures for product handling when deviation from critical limit occurs.
HACCP check off sheets for each shift that must be signed upon completion of a step.
HACCP plan reviews, date of reviews, and reviewer’s initials.
Records of all deviations.
Date all records. Identify all products and their intended use.
HACCP flow diagrams with all CCP’s.
1.
Conduct Hazard Analysis
Receiving or holding live poultry
Biological-None
Chemical-None
Physical-None
Receiving- Packaging Materials
Biological-None
Chemical- Not acceptable for intended use
Physical- Foreign bodies
Storage
Biological- None
Chemical- None
Physical- None
Unloading/Hanging/Stunning/Killing/Bleeding
Physical- None
Biological-None
Chemical-None
Scalding/Picking/Head Removal/Singeing/Washing/Hock Cutter/Transfer/ Rehang/Pinning
Biological- None
Chemical- None
Physical- None
Oil gland removal/ Neck Breaking/Venting/Opening
Biological- None
Chemical- None
Physical- None
Evisceration/Presentation
Biological-
Salmonella sp.
Chemical- None
Physical- Fecal contamination from gut breakage
Lung/Crop removal/Neck Removal/Harvest
Biological- None
Chemical- None
Physical- None
House Inspection/Trim
Biological-None
Chemical- None
Physical- None
Reprocessing
Biological-
Salmonella sp.
and generic
E.coli
Chemical-None
Physical- None
Salvage
Biological- Sep/ Tox
Chemical- None
Physical- None
Final wash
Biological- None
Chemical- None
Physical-None
Liver/Heart Harvest/Gizzard harvest/Peel
Biological- None
Chemical- None
Physical- None
Chilling (Carcass/Giblets/Necks)
Biological- Cross Contamination
Salmonella sp.
Chemical-None
Physical- None
Packaging/Labelling
Biological- None
Chemical-None
Physical- None
Finished Product Storage
Biological- Pathogens
Chemical-None
Physical- None
Shipping
Biological-None
Chemical-None
Physical-None
2. Determine Critical Control Points
Salvage Chill
Prevent pathogen growth
Control bird temperature
Critical limit:
Immerse in ice to achieve < 40 degrees F internally in four hours or less
Chlorination of water
Critical limit:
Minimum 20 ppm and maximum of up to 50 ppm in chill water
Use approved antimicrobial intervention
Critical limit:
Chlorine dioxide from 1 to 3 ppm in the chill water
Reprocessing
Vacuuming
Critical limit:
>20 ppm and <50 ppm chlorine or acceptable compound
Proper Trimming
Critical limit:
Zero visible fecal contamination after processing
Chilling
Control bird temperature
Neck/ Giblet Chill
Prevent pathogen growth
Proper chilling temperature
Critical limit:
Product temperature <40 degrees F within 4 hours
Chlorination of water
Critical limit:
Use approved anti-microbial interventions. Add a minimum of 20 ppm and a maximum of up to 50 ppm in make-up water
Use approved antimicrobial intervention
Critical limit:
Chlorine dioxide from 1 to 3 ppm in the chill water; other future compounds as approved for use
4. Establish corrective actions
Reprocessing
Reprocess or condemn
Adjust and recheck chlorinator
Cease operations
Reprocess product back to last acceptable monitoring
Salvage chill
If not iced correctly, take out product and re-ice
Temperature failure
Condemn product
Evaluate product safety and utilize proper disposition
Immediately adjust
Recheck within 15 minutes
Chilling
Exiting the chilling system
More than 40℉
Iced or otherwise refrigerate product, recheck temperature after a total 4 hours chilling has elapsed
Not below 40℉
Condemn product
Evaluate safety and utilize proper product disposition
Adjust chiller or water temperature
Neck/Giblet chill
Iced product does not exit at 40℉ or below
Recheck at 4 hours
If not 40℉ or below
Condemn product
Immediately adjust, recheck within 15 minutes
3. Establish a Monitoring system
All CCP's must be monitored to ensure that the process remains within critical limits
Monitoring methods should be appropriate for online use and should provide a simple but rapid assessment
Common aspects used to monitor poultry processing CCP's
Visual observation
Aroma
Measurement of Temperature
pH
Moisture
Fat
Microbiologically testing
In advent of new rapid methods, microbiological testing could provide valuable information within minutes.
Traditionally, microbiological testing has not been used to monitor CCP's because:
procedures are time consuming
5. Establish verification procedures
Routine check of all HACCP plans and records
Documented periodic revalidation, independent of quality audits or other verification procedures, that must be performed to ensure the accuracy of the HACCP plan.
Review records daily prior to shipping by designated plant employee
Routine check of monitoring procedures and equipment
For example, verify the chilling of product by checking the Chilling Log once per shift.
Calibrate thermometer (daily)
Random mocrobiological sampling of all product contact surfaces, as well as a portion of the product.
Chemical test - titration completed once per shift.
Official evaluation of product.
Review of all critical limit deviations and product handling.
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