Supporting documentation materials for HACCP decisions / Documento de apoyo para la toma de decisiones referentes al HACCP / preparado para el Servicio de Inocuidad e Inspeccio?n de los Alimentos (Food Safety and Inspection Service) Departamento de Agricu

268 Pages·2000·6.6 MB·English

by  Folk, Mary Kay

Historie, Archive Document
Do not assume content reflects current
scientific knowledge, policies, or practices.

Supporting Documentation Materials
HACCP
for Decisions
Prepared for the Food Safety and Inspection Service
U.S. Department of Agriculture
By Mary Kay Folk
and Lynn Knipe, Ph. D.
Department of Animal Sciences
and Food Science and Technology
The Ohio State University

Table of Contents
Introduction
Glossary
Bacteria and Parasite
Physical Hazards
Beefand Pork Slaughter Process
Poultry Slaughter
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cz CO Raw, Not-Ground Process
cataloging cr> b
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Raw, Ground Process
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Fully Cooked, Not ShelfStable Process
PRFP r-
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Heat Treated, Not Fully Cooked
Not Heat Treated, ShelfStable Process

Heat Treated, ShelfStable Process 102
Secondary Inhibitors, Not ShelfStable Process 116
Irradiation 118
Thermally Processed, Commercially Sterile 125
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Introduction
This material has been developed to aid you, the meat and poultry processor, in the scientific documentation ofthe
HACCP decisions during hazard analysis, validation ofplans, and corrective actions by giving examples ofprocessing
HACCP
steps from scientifrc publications and regulatory documents. Organized by process category, this material will
assist you after your specific hazards and critical control points ofyour process(es) have been identified. The table of
contents on the previous page will direct you to the location ofeach process category. Be advised that not all possible
hazards are covered in this manual, and many steps that are included in this information may not necessarily be hazards
in your process.
This manual includes published scientific research. The research that has been done does not necessarily comply with
current regulations, nor are all ofthe parameters normal processing conditions. Some ofthe treatments discussed are
not within the legal limits; other treatments may not be approved at any level. Some ofthe research in this manual
shows that certain conditions are not effective in reducing or eliminating risk; other conditions may create a probable
risk. This information is here not only to validate existing processes, but also to demonstrate the effectiveness, or lack
thereof, ofprocess steps that may be added to your process in the future.
Much ofthe information included here focuses on biological hazards. Physical and chemical hazards are addressed,
but only briefly. One topic ofmajor interest in the food industry as a whole is allergens. Allergens are not a defined
class ofsubstances, but there are 8 categories offoods that have been scientifically recognized and accepted by the
United Nations Joint Food and Agriculture Organization (FAO) and the World Health Organization (WHO) Food
Standards Programme in 1995. These categories are: Cereals containing Gluten; Crustacea; Eggs and egg products;
Fish and Fishproducts; Peanuts; Milk and Milk products; Tree nuts; and Soybeans. Foods in these main categories
affect people in two main ways. Food intolerances are a reaction to the chemical composition ofthe food itself Food
sensitivities are immune responses the body has to proteins in the food. Either manner that a person reacts to an
allergen is highly individualistic, varying in degree, onset time, location ofreaction and the amount ofthe food needed
to trigger the response. Because ofthis concern, it is important that processors think “up front” about allergens and the
possibility ofcross-contact between products that may have allergens labeled and those that do not. It is also ofutmost
importance that all ingredients are correctly labeled on products, especially those ingredients that contain protein such
as those listed in the 8 categories above.
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