meat & poultry prudcts hazards and conrtol guide - international

TABLE OF CONTENTS

Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-1

Section I - Overview of Biological, Chemical, and Physical Hazards . . . . . . . . . . . . . . . . . . . D-2

Biological Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-2Table 1 - Characteristics of Growth for Nine

Pathogens Associated with Meat and Poultry Products . . . . . . . . . . . . . . . . D-4Chemical Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-6Table 2 - Types of Chemical Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-7Physical Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-8Table 3 - Types of Physical Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-8

Section II - Controls and Critical Limits for Biological, Chemical, and Physical Hazards . . . . D-9Table 4 - Examples of Preventive Measures for Biological Hazards . . . . . . . . . . . . . D-10Table 5 - Examples of Preventive Measures for Chemical Hazards . . . . . . . . . . . . . . D-11Table 6 - Examples of Preventive Measures for Physical Hazards . . . . . . . . . . . . . . . D-12Table 7 - Some Examples of Regulatory Limits . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-13

Section III - Red Meat (Beef) Slaughter Hazards and Controls . . . . . . . . . . . . . . . . . . . . . . D-14Table 8 - Red Meat Slaughter: Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-15

Section IV - Red Meat (Swine) Slaughter Hazards and Controls . . . . . . . . . . . . . . . . . . . . . D-17Table 9 - Red Meat Slaughter: Swine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-18

Section V - Poultry Slaughter Hazards and Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-20Table 10 - Poultry Slaughter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-21

Section VI - Ingredient Hazards and Ingredient - Related Hazards . . . . . . . . . . . . . . . . . . . . D-29Table 11 - Ingredient and Ingredient - Related . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-30

Section VII - Processing Hazards and Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-45Table 12 - Processing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-46

Section VIII - References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-58 Hazard Analysis Critical Control Point Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-58

Foodborne Illnesses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-59Biological, Chemical, and Physical Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-59Internet Home Pages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-60

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PREFACE

This Guide is designed to help a plant’s HACCP team conduct a hazard analysis (HACCPPrinciple 1) by providing both general and detailed information on hazards associated with meatand poultry products and by listing some of the controls that can be used to prevent or managethose hazards. When using this Guide, it is very important to remember that it is not all-inclusive:there may be other hazards associated with ingredients or processes and there may be othercontrol measures. The examples assembled here are to help plant HACCP teams think through allthe hazards that could affect their product and know about various controls that can be used.

Section I describes some of the biological (including microbiological), chemical, and physicalhazards generally recognized and associated with meat and poultry products. This section canserve as a resource when the HACCP team begins the hazard analysis. It is probably useful toread through this general information early in the process of developing the HACCP plan. Thiswill help the team form an idea of what is meant by a given hazard.

Section II provides information on generally recognized preventive measures used in the meat andpoultry industry to control biological, chemical, and physical hazards. This section also hasexamples of regulatory critical limits associated with some preventive measures.

Sections III, IV, and V list processing steps, hazards, and controls for beef, swine, and poultryslaughter. This section should be used with the process flow diagram developed by the HACCPteam.

Section VI presents hazards and controls organized according to ingredients, including both meatand poultry ingredients and other ingredients used in meat and poultry production. This sectionshould be used with the list of ingredients developed by the HACCP team.

Section VII contains a set of tables identifying potential hazards at various processing steps usedto produce meat and poultry products. This section should be used with the process flow diagramdeveloped by the plant’s HACCP team.

Section VIII contains a list of valuable references that will help the plant’s HACCP team furtherdevelop the HACCP plan.

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SECTION I

OVERVIEW OF BIOLOGICAL, CHEMICAL, AND PHYSICAL HAZARDS

In a HACCP system, a hazard is defined as a biological, chemical, or physical property that maycause a food to be unsafe for human consumption. This guide is a reference for plant HACCPteams to use in their hazard identification and analysis. It is not intended to be totally inclusive;the team may have other information or may rely on additional references.

BIOLOGICAL HAZARDS

Biological hazards, mainly bacterial, can cause either foodborne infections or intoxications. Afoodborne infection is caused by a person ingesting a number of pathogenic microorganismssufficient to cause infection as a result of their multiplication, e.g., salmonellosis. A foodborneintoxication is caused by the ingestion of preformed toxins produced by some bacteria when theymultiply and release toxin into the food product, e.g., staphylococcal enterotoxin.

Nine pathogenic bacteria are frequently implicated in foodborne illness and should be consideredin assessing hazards to human health from the consumption of meat and poultry products. Thefollowing identifies and discusses the nine pathogenic microorganisms of concern.

Bacillus cereus

B. cereus causes foodborne illness. There are two types of toxins - diarrheal and emetic(vomiting). Foods associated with illness include: boiled and fried rice, custards, cereal products, meats, vegetables, and fish; food mixtures such as sauces, puddings, soups, casseroles, pastries, andsalads.

Campylobacter jejuni

Campylobacteriosis is the illness caused by C. jejuni. It is also often known as campylobacterenteritis or gastroenteritis.

Food associated with illness include: raw and undercooked chicken, and raw milk.

Clostridium botulinum

Foodborne botulism (as distinct from wound botulism and infant botulism) is a severe foodbornedisease caused by the ingestion of foods containing the potent neurotoxin formed during growthof the organism. Botulism has a high mortality rate if not treated immediately and properly.

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Foods associated with disease include: meat products, such as sausages, seafood products,improperly canned foods, and vegetable products.

Clostridium perfringens Perfringens foodborne illness is the term used to describe the common foodborne disease causedby the release of enterotoxin during sporulation of C. perfringens in the gut.

Foods associated with illness include: meat and poultry products and gravy.

Escherichia coli O157:H7

Hemorrhagic colitis is the name of the acute disease caused by E. coli O157:H7.

Foods associated with illness include: undercooked or raw hamburger (ground beef); in sporadiccases, other meat products and raw milk.

Listeria monocytogenes

Listeriosis is the name of the general group of disorders caused by L. monocytogenes.

Foods associated with illness include: cole slaw, cooked poultry, cooked meat, and raw milk,supposedly pasteurized fluid milk, and cheeses (particularly soft-ripened varieties). Its ability togrow at temperatures as low as 3 C permits multiplication in refrigerated foods. o

Salmonella spp.

S. typhi and the paratyphoid bacteria are normally septicemic and produce typhoid or typhoid-likefever in humans and are predominantly human bacteria. Other forms of salmonellosis generallyproduce milder symptoms. Salmonella spp. are found in the intestinal tracts of warm bloodanimals.

Foods associated with illness include: raw and cooked meats, poultry, eggs (and exterior of eggshells), raw milk and dairy products, fish, shrimp, frog legs, yeast, sauces and salad dressing, etc.

Staphylococcus aureus

Staphylococcal food borne illness (staphylococcal enterotoxicosis; staphylococcal enterotoxemia)is the name of the condition caused by the enterotoxins that some strains of S. aureus produce andrelease into the food product.

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Foods associated with illness include: meat and meat products; poultry and egg products; egg,tuna, ham, chicken, potato, and macaroni salads; sandwich fillings; milk and dairy products; etc.

Yersinia enterocolitica

Yersiniosis is the name of the disease caused by pathogenic species in the genus Yersinia. Thedisease is a gastroenteritis with diarrhea and/or vomiting, fever, and abdominal pain.

Foods associated with illness include: meats, oysters, fish, milk, and chitterlings.

TABLE 1 Characteristics of Growth

for Nine Pathogens Associated with Meat and Poultry Products

Pathogens Temperature for pH Minimum Growth Aw

Bacillus cereus 10-48 4.9-9.3 0.95

Campylobacter jejuni 30-47 6.5-7.5 ---

Clostridium botulinum >4.6 0.94Group I (Toxin types A,B,F) 10-48

Group II (Toxin types B,E,F) 3.3-45

Clostridium perfringens 15-50 5.5-8.0 0.95

Escherichia coli O157:H7 10-42 4.5-9.0 ---

Listeria monocytogenes 2.5-44 5.2-9.6 ---

Salmonella 5-46

Staphylococcus aureus 6.5-46 5.2-9 0.86

Yersinia enterocolitica 2-45 4.6-9.6 ---

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Zoonotic agents are biological hazards that cause disease in animals and can be transmitted andcause disease in humans. The following lists some zoonotic hazards:

Trichinella spiralis is a nematode parasite whose larval form encysts primarily in the striatedmuscle of pigs, horses, rats, bears, and other mammals. Infection in humans results in “flu-likesymptoms” (diarrhea, fever, stiffness, muscle pain, respiratory distress, etc.). Heavy infection maylead to death.

Foods associated with illness include: raw and undercooked pork, bear, and equine meat.

Taenia saginata is a human tapeworm whose larval form (Cysticercus bovis) encysts in the tissuesof cattle.

Foods associated with illness include: raw or undercooked beef.

Taenia solium is a human tapeworm whose larval form (Cysticercus cellulosae) encysts in thetissues of pigs, dogs, and humans. Cysts in humans are most common in the subcutaneoustissues, eye, and brain.

Foods associated with illness include: raw or undercooked pork.

Toxoplasma gondii is a protozoan parasite that encysts in the tissues of a variety of mammalianhosts including pigs. Human infection may result in “flu like” symptoms in adults, late termabortions in pregnant women, or serious congenial infections in children.

Foods associated with illness include: raw or undercooked pork.

Balantidium coli is a protozoal organism found primarily in swine and less commonly in otheranimals. Human illness in debilitated patients may cause bloody dysentery, severe dehydrationand, rarely, death.

Foods associated with illness include: raw or undercooked pork (fecal contamination).

Cryptosporidium spp. is a protozoan parasite which infects epithelial cells of man and largemammals (particularly cattle and sheep). Human illness has been described as a diarrheal,cholera-like illness prolonged and often severe in immunodeficient humans.

Foods associated with the illness include: raw milk and fecally contaminated product.

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CHEMICAL HAZARDS

While biological hazards are of great concern because contaminated foods can cause widespreadillness outbreaks, chemical hazards may also cause foodborne illnesses, although generallyaffecting fewer people.

Chemical hazards can originate from four general sources:

1. Unintentionally added chemicals

a) Agriculture chemicals: pesticides, herbicides, animal drugs, fertilizers, etc.

b) Plant chemicals: cleaners, sanitizers, oils, lubricants, paints, pesticides, etc.

c) Environmental contaminants: lead, cadmium, mercury, arsenic, PCBs.

2. Naturally-occurring chemical hazards: products of plant, animal, or microbial metabolisms such as aflatoxins, etc.

3. Intentionally Added Chemicals: preservatives, acids, food additives, sulfiting agents, processing aids, etc.

For many years the Food Safety and Inspection Service has conducted a National ResidueProgram to monitor the occurrence of residues from hazardous chemicals in meat and poultryproducts. Under a HACCP regime, frontline responsibility for control of residues from animaldrugs or environmental contaminants will move from the government to the industry, although theagency will continue to verify that these controls and preventive measures are effective. Companies that slaughter livestock and poultry will probably find the FSIS National ResidueProgram Plan to be a useful document. The plan contains lists of compounds that might leaveresidues in the tissues of animals or birds, and provides some information on their relative riskthrough the rankings in the Compound Evaluation System. It provides information on whichcompounds FSIS has included in its annual testing program. It also provides information on themethods that are used to test for the compounds. Another FSIS document, the Domestic ResidueData Book, presents the results of FSIS testing. These data can help a HACCP team understandthe overall hazards presented by various residues, although each company should gatherinformation about the residue control performance of its own suppliers.

Another useful reference about hazardous chemicals is the FSIS List of Proprietary Substancesand Nonfood Compounds. This publication lists substances used in the preparation of productand nonfood compounds used in the plant environment that have been authorized by FSIS.

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Table 2 identifies some additional sources of chemical hazards. References listed in Section VIIIcan be used by the HACCP team in evaluating the potential chemical hazards associated with theirproduct or process.

TABLE 2 Types of Chemical Hazards

Location Hazard

Raw Materials Pesticides, antibiotics, hormones, toxins, fertilizers,fungicides, heavy metals, PCBs

Color additives, inks, indirect additives, packagingmaterials

Processing Direct food additives - preservatives (e.g.,nitrite), flavorenhancers, color additives

Indirect food additives - boiler water additives, peelingaids, defoaming agents

Building and Equipment Maintenance

Lubricants, paints, coatings

Sanitation Pesticides, cleaners, sanitizers

Storage and Shipping All types of chemicals, cross contamination

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PHYSICAL HAZARDS

Physical hazards include a variety of materials referred to as extraneous materials or foreignparticles or objects. A physical hazard can be defined as any physical material not normally foundin a food that can cause illness or injury to a person consuming the product.

Physical hazards in finished products can arise from several sources, such as contaminated rawmaterials, poorly designed or maintained facilities and equipment, faulty procedures duringprocessing, and improper employee training and practices. Table 3 identifies some commonphysical hazards and their causes or sources.

TABLE 3Types of Physical Hazards

Hazard Source or Cause

Glass Bottles, jars, light fixtures, utensils, gauge covers, thermometers

Metal Nuts, bolts, screws, steel wool, wire, meat hooks

Stones Raw materials

Plastics Packaging materials, raw materials

Bone Raw materials, improper plant processing

Bullet/BBShot/Needles

Animals shot in field, hypodermic needles used for injections

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SECTION II

CONTROLS AND CRITICAL LIMITS FOR BIOLOGICAL, CHEMICAL, ANDPHYSICAL HAZARDS

When all significant biological, chemical, and physical hazards are identified along with theirpoints of occurrence, the next task is to identify measures to prevent the hazards fromcompromising the safety of the finished product.

Preventive measures or controls can be defined as physical, chemical, or other factors that can beused to remove or limit an identified hazard. When considering preventive measures or controls,a limit must be established - this is the criterion that must be met to ensure safety. For example,proper heat treatment will control some pathogenic bacteria, and it is thus crucial to know whattime/temperature combinations constitute proper heat treatment for various products. Thesetime/temperature combinations are the critical limits. Another example of a preventive measurefor a biological hazard is the chlorination of poultry chiller water to prevent cross-contaminationof carcasses with Salmonella.

Chemical hazards associated with raw materials may be controlled through the use of detailedproduct specifications set for suppliers, letters of guarantee, or purchase specifications. Withidentified physical hazards, the most common preventive measures may be visual examinations ofproduct or the use of a metal detector.

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Tables 4, 5, and 6 identify preventive measures that may be considered by the HACCP team. Table 7 gives some examples of regulatory limits.

TABLE 4Examples of Preventive Measures for Biological Hazards

Pathogen Preventive Measure or Control

Bacillus cereus Proper holding and cooling temperatures of foods;thermal processing of shelf-stable canned food

Campylobacter jejuni Proper pasteurization or cooking; avoiding cross-contamination of utensils, equipment; freezing; atmospheric packaging

Clostridium botulinum Thermal processing of shelf-stable canned food;addition of nitrite and salt to cured processed meats;refrigeration of perishable vacuum packaged meats;acidification below pH 4.6; reduction of moisturebelow water activity of 0.93

Clostridium perfringens Proper holding and cooling temperatures of foods;proper cooking times and temperatures

Escherichia coli O157:H7 Proper holding and cooling temperatures of foods;proper cooking times and temperatures

Listeria monocytogenes Proper heat treatments; rigid environmental sanitationprogram; separation of raw and ready-to-eatproduction areas and/or product. This may beincluded in the Sanitation SOPs

Salmonella spp. Proper heat treatment; separation of raw and cookedproduct; fermentation controls; decreased wateractivity; withdrawing feed from animals beforeslaughter; avoiding exterior of hide from contactingcarcass during skinning; antimicrobial rinses; properscalding procedures; disinfecting knives

Staphylococcus aureus Proper fermentation and pH control; proper heattreatment and post-process product handlingpractices; reduced water activity

Yersinia enterocolitica Proper refrigeration; heat treatments; control of saltand acidity; prevention of cross-contamination

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TABLE 5Examples of Preventive Measures for Chemical Hazards

Hazard Preventive Measure

Naturally-Occurring ChemicalSubstances

Supplier warranty or guarantee;verification program to test each supplier’scompliance with the warranty or guarantee *

Intentionally AddedChemicals

Detailed specifications for each raw material and ingredient; warranty or letter of guaranteefrom the supplier; visiting suppliers; requirementthat supplier operates with a HACCP plan; testingprogram to verify that carcasses do not haveresidues *

Unintentionally Added Chemicals Identify and list all direct and indirect foodadditives and color additives; check that eachchemical is approved; check that each chemical isproperly used; record the use of any restrictedingredients *

* These may often be considered a prerequisite to HACCP and included in a plant’s GMPs orgeneral SOPs and should be verified by the plant.

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Table 6Examples of Preventive Measures for Physical Hazards

Hazard Preventive Measure

Foreign objects in raw materials Supplier’s HACCP plan; use of specifications, letters ofguarantee; vendor inspections and certification;* in-linemagnets; screens, traps, and filters; in-house inspections ofraw materials

Foreign objects in packagingmaterials, cleaning compounds,etc.

Supplier’s HACCP plan; use of specifications, letters ofguarantee; vendor inspections and certification;* in-houseinspections of materials

Foreign objects introduced byprocessing operations oremployee practices

In-line metal detectors; visual product examinations; propermaintenance of equipment; frequent equipment inspections

* These may often be considered a prerequisite to HACCP and included in a plant’s GMPs orgeneral SOPs, though these activities should still be verified by the plant.

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Table 7Some Examples of Regulatory Limits

Hazard Regulatory Limit RegulatoryCitation

Biological:Microbial growth due to temperature abuse-Poultry Chilling

All poultry must be chilled immediatelyafter processing to a temperature of 40or less.

9 CFR381.66

Chemical:Excess chemicals contact product

Chemicals used are approved for theintended use and at appropriate amounts

9 CFR318.7

Chemical:Chemical hazard from packaging materials

Edible products must be packaged incontainer that will not adulterate product orbe injurious to health;Packaging materials must be covered by aletter of guaranty

9 CFR317.24

Biological:Trichinae in pork

Products containing pork muscle tissuemust be effectively heated, refrigerated, orcured to destroy any possible live trichinae

9 CFR318.10

Biological:Pathogens in ready to eat products

For destruction of pathogens that maysurvive a dry heat process. one of the time/temperature combinationsfor cooked beef, roast beef, and cookedcorned beef; e.g., 143minimum temperature at minimum time of6 minutes

9 CFR 318.17

Physical:Metal contamination in meat/poultryproducts.

Metal contamination >1/32" must beremoved from product

FSISDirective7310.4Rev. 2

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SECTION III

TABLE 8RED MEAT (Beef) SLAUGHTER HAZARDS AND CONTROLS

USE OF INFORMATION

This section contains examples of common process steps in beef slaughter. With each processingstep, shown in the first column, you will find an “X” in the next three columns to tell you if thereis a Biological hazard in column 2, a Chemical hazard in column 3, or a Physical hazard incolumn 4. Column 5 describes the hazard(s), and the last column lists some relevant controls orpreventive measures. This table should be used in conjunction with the process flow diagramdeveloped by your HACCP team for your plant’s beef slaughter process.

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TABLE 8: RED MEAT SLAUGHTER: BEEF

RED MEAT SLAUGHTER-BEEF:

EXAMPLES OFPROCESSING STEPS

B C P DESCRIPTION OFBIOLOGICAL,CHEMICAL, ORPHYSICALHAZARDS FOR THEPROCESS STEPS

CONTROLS ORPREVENTIVEMEASURES

Receiving & Holding X -residues present inedible tissues abovetolerances

-Residue certificationpresented for liveanimal(s)

Skinning X -micro contamination ofcarcass surface due tocontaminated outsidehide surface -contamination ofcarcass from floor-cross-contamination byequipment/utensils-contamination byemployee handling

-Skinning proceduresare accomplishedwithout hair or visiblefecal contamination ofthe carcass-Careful employeepractices-Udder and pizzleremoval areaccomplished withoutcontamination ofedible product

Evisceration X -cross-contaminationfrom broken viscera

-Esophagus is tied toprevent escape ofstomach contents-Bung is dropped withsanitized knife andbagged to preventescape of feces-Viscera are removedintact

Cleaning SystemsImplemented Prior to CarcassWash

X potential for residualcontamination

-Cleaning Systemcontaminationremoved as soon aspossible afteroccurrence to controlmicrobial attachment

RED MEAT SLAUGHTER-BEEF:


B C P DESCRIPTION OFBIOLOGICAL,CHEMICAL, ORPHYSICALHAZARDS FOR THEPROCESS STEPS


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Final Wash X -growth of pathogensthrough insufficientwash

-Final wash:Temperature: 90 -1002070 kpa (50 - 300psi)-Steam Pasteurization: Temperature: 195or greater at surfaceDwell time: 5 - 15seconds in cabinet

Chilling X -growth of pathogens -Surface temperature

possible -Carcasses spaced aminimum of 1 inchapart

Packaging of Primals X -contamination fromdeleterious chemicalspresent in the packagingmaterials

-Letters of guaranteeon file for allpackagingmaterials/non-meatsupplies used by theestablishment -Vendor certification -Use of approvedmaterials

Storage-Non-Beef Supplies X -contamination of storedpackingmaterials/supplies fromforeign material

-Examine to ensure novisible foreign materialon/in non-meatsupplies or packagingmaterials

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SECTION IV

TABLE 9RED MEAT (Swine) SLAUGHTER

HAZARDS AND CONTROLS

USE OF INFORMATION

This section contains examples of common process steps in swine slaughter. With eachprocessing step, shown in the first column, you will find an “X” in the next three columns to tellyou if there is a Biological hazard in column 2, a Chemical hazard in column 3, or a Physicalhazard in column 4. Column 5 describes the hazard(s) and the last column lists some relevantcontrols or preventive measures. This table should be used in conjunction with the process flowdiagram developed by your HACCP team for your plant’s swine slaughter process.

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TABLE 9 RED MEAT SLAUGHTER: SWINE

RED MEATSLAUGHTER-SWINE:

EXAMPLES OF PROCESSING STEPS

B C P DESCRIPTION OFBIOLOGICAL,CHEMICAL, ORPHYSICAL HAZARDSFOR THE PROCESSSTEPS


Animal Receiving

X

XX

-pathogens-parasites;sanitation of receivingholding areas.-residues-antibiotics-foreign material-needles,buckshot, etc.

-This could be coveredas part of a plant'sGMPs

Scalding X X -contamination from scaldingmedium

-Plant time/temperaturelimits for scalding (e.g.,although it may varywith facilities, atemperature of 138 to140satisfactory) -Equipment design andproper adjustment

X -contamination with chemicals via stick wound

-USDA/FDA approvedchemical concentrationnot to exceedmanufacturer'srecommendations

Dehairing X -contamination and growthof microorganisms due tobreaking of the skin fromoverexposure to the dehairer

-Time/temperaturedetermined by plant-specific testing results toremove visible hair to anacceptable level withoutbreaking skin-Equipment design andproper adjustment

Pre-evisceration Wash andAntibacterial Intervention

X -high bacterial loads on thesurface of the carcass due todehairing & polishing

-Hot water and/ororganic rinse, steam, orother approvedantibacterial intervention

PROCESSING STEPS FOR THE PROCESSSTEPS

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Evisceration X -cross-contamination fromequipment/utensils-contamination fromstomach, intestines, and/orbladder contents-contamination fromemployee handling

-Remove all visceraintact-Contaminatedequipment will be cleanand sanitized beforebeing used again *-Training program for allemployees, to includepersonal hygiene,product handlingprocedures, and sanitarydressing procedures *

Trimming X -stick wound has not beenremoved

-Remove all visiblestick-wound relateddefects

Chilling X - growth of pathogens -Cool surfacetemperature to 40soon as possible

Receiving-PackagingMaterials and Non-SwineSupplies

X -contamination fromdeleterious chemicals presentin the packaging materials

-Letters of guarantee areon file for all packagingmaterials/non-poultrysupplies used by theestablishment

Storage-Non-Swine Supplies X -contamination of storedpacking materials/suppliesfrom foreign material

-Examine to ensure novisible foreign materialon/in non-poultrysupplies or packagingmaterials

* Some of these activities are more appropriately covered in the Sanitation SOPs or plant GMPs.

SECTION V

TABLE 10POULTRY SLAUGHTER HAZARDS AND CONTROLS

USE OF INFORMATION

This section contains examples of common process steps in poultry slaughter. With eachprocessing step, shown in the first column, you will find an “X” in the next three columns to tellyou if there is a Biological hazard in column 2, a Chemical hazard in column 3, or a Physicalhazard in column 4. Column 5 describes the hazard(s) and the last column lists some relevantcontrols or preventive measures. This table should be used in conjunction with the process flow

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diagram developed by your HACCP team for your plant’s poultry slaughter process.

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TABLE 10 POULTRY SLAUGHTER

POULTRY SLAUGHTER:


B C P DESCRIPTION OFBIOLOGICAL,CHEMICAL, ORPHYSICALHAZARDS FORTHE PROCESSSTEPS


Scalding X -contamination fromscalding medium -cross-contaminationfrom pathogens

-Fresh water inputto achieve aminimum of 1 quartper bird.-Temperature of thescald watermaintained atappropriate levels(e.g., > 126°F)-Maintaincounterflowscalding unitfunction-Post scald washhas sufficientpressure andvolume to covercarcass with fresh(potable) waterspray-Overflow volumesare at requiredamounts

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POULTRY SLAUGHTER:




Transfer/Rehang X -cross-contaminationfrom intestinalcontents/exudate-bird to birdcontamination

-Follow approvedoffline plantprocedures forhandlingairsacculitis salvageand reprocessingfor contamination(e.g., an air sacsalvage programthat transfers thecarcasses toanother stationwhere the thigh,drumstick, wing tip,and first wingsection are salvagedand washed withchlorinated water).Minimize productaccumulation

Venting/Opening/Evisceration X -pathogenic cross-contamination due togut breakage

-Proper equipmentadjustment. Propertraining andexecution byemployees (turkey)

POULTRY SLAUGHTER:




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Final Wash X -growth of pathogens -A final water washwith appropriatelevels of chlorinatedwater (e.g. 20-50ppm residualchlorine in thewater)-Sufficient watervolume andpressure forequipmentoperation andsufficient dwell timein the final washerto remove visiblecontamination oninternal andexternal surfaces ofthe carcass

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POULTRY SLAUGHTER:




Chilling-Carcass X -growth of pathogens-cross contamination

-Deep breastmuscle temperatureof carcass <40°Fwithin the specifiedtime from slaughterfor the class ofpoultry-maintain anadequate chlorinelevel in theoverflow water ofin-line immersionchillers (e.g., 20-50ppm residualchlorine in theincoming water)-Maintain properwater flow rates(input/overflow) forcontinuous chillersper USDArequirements (notless than ½ gallonof fresh water perfrying chicken withcontinuousoverflow)-No visible fecalcontamination-Approvedantimicrobialinterventions

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POULTRY SLAUGHTER:




Chilling-Carcass (continued) X -contamination fromforeign material

-Product entering(prechill) andexiting (postchill)the chiller systemmeets the criteriafor public health-relatedcontamination perUSDArequirements (e.g.the limits are notexceeded for thenumber and size ofextraneousmaterials foundduring the postchillexamination - 9 CFR 381.76

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POULTRY SLAUGHTER:




Chilling-Giblet/Neck X -growth of pathogens-cross contamination

-Temperature andfresh water inputsufficient to meetUSDArequirements forgiblets and necks -Chlorination ofgiblet chiller waterat appropriatelevels for gibletsand necks (e.g.,giblets must bechilled to 40°Fwithin 2 hoursfrom removal fromother viscera/freshwater intake notless than 1 gallonper 40 fryingchickens processed- 9 CFR381.66(c)(5)-Other approvedantimicrobialinterventions

D-27

POULTRY SLAUGHTER:




Chilling-Giblet/Neck(cont.)

X -contamination fromforeign material

-Visually free ofhazardous foreignmaterial-Public healthrelated defects onpoultry giblet andnecks meet USDArequirements (e.g.,each carcass mustbe observed forconformanceagainst pre and postchill criteria,includingunidentified foreignmaterials - 9 CFR381.76

D-28

POULTRY SLAUGHTER:




Cut-Up/Boning/Packaging/Labeling

X -growth of pathogens -Temperature ofproduct does notexceed 55° F duringfurther or secondprocessing-Movement ofproduct throughthese areas and intothe cooler is timelyand efficient-A mid-shiftcleanup of thearea(s) is performedif the roomtemperature is notmaintained at orbelow 50°F-Packaging/labelingmaterials that comeinto direct contactwith product areintact

Receiving-Packaging Materialsand Non-Poultry Supplies

X -contamination fromdeleterious chemicalspresent in thepackaging materials

-Letters ofguarantee are onfile for allpackagingmaterials/non-poultry suppliesused by theestablishment

Storage-Non-Poultry Supplies X -contamination bychemicals stored orbeing used of productor product contactsurface

-Proper use andrinsing of chemicals-Employee training-Control with GMP

D-29

SECTION VI

TABLE 11INGREDIENT AND INGREDIENT-RELATED HAZARDS

USE OF INFORMATION

This section contains an alphabetical list of ingredients commonly used in making meat andpoultry products. For each entry, you will find the name of the ingredient in the first column, andan “X” in the next three columns to tell you if there is a Biological hazard in column 2,Chemical hazard in column 3, or Physical hazard in column 4. Column 5 describes thehazard(s) and the last column lists some relevant controls or preventive measures. This tableshould be used in conjunction with the list of ingredients developed by your HACCP team for theproducts produced in the process under consideration.

The HACCP team may find that a particular ingredient does not present the hazard identified inthese tables. This can be based on a number of factors. The presence or absence of a hazard canbe influenced by the ingredient source and/or supplier. Also, Ingredient Specifications, providedby the supplier to the establishment, may give details on the material/ingredient being sold,including statements that the materials/ingredients are food grade and are free of harmfulcomponents. For example, the ingredient specifications for dried legumes might state that therewill be fewer than 5 small rocks or stones per 10 pound bag and that no harmful pesticides wereused in the growing process.

The determination as to whether a hazard will exist that is significant and/or likely to occur willalso be based on the amount and type of ingredient, chemical, and/or packaging material used andthe conditions that they are used under. The following tables are examples, and are not meant toimply the specific amount or condition that will result in a significant hazard in a particularproduct, process, or operation. The toxicological results referred to as hazards, if limits areexceeded, should be part of the determination performed during the hazard analysis. This will aidin selecting appropriate hazards and neither under nor over estimate the significance of the hazard.

D-30

TABLE 11 INGREDIENTS AND INGREDIENT-RELATED

EXAMPLES OFINGREDIENTS

B C P DESCRIPTION OFBIOLOGICAL,CHEMICAL, ORPHYSICAL HAZARDFOR THEINGREDIENT


Acidifiers X -toxicological effects iflimits are exceeded

-Ingredients purchasedunder a Letter ofGuarantee-Ingredients purchasedbased on producer/provider ingredientspecifications

Anticoagulants X -toxicological effect iflimits are exceeded


Antifoaming Agents X -toxicological effect iflimits are exceeded


Antioxidants X -toxicological effect iflimits are exceeded





D-31

Batter/Breading X X -growth of mold due toimproper storage andhandling-hazardous foreignmaterial

-Temperature controlsfor storage-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet-Where applicable,ingredients must bepathogen-free

Beef (fresh, frozen) X -growth of pathogens dueto improper storage,handling, and/or transport

-Product temperaturemust be sufficient topreclude excessmicrobial growth-Product must meetestablishment purchasespecifications. Thismay be included aspart of a plant's GMPs-Product must beproduced under aHACCP plan

Binders/Extenders X X -hazardous foreignmaterial

-Ingredients purchasedunder a Letter ofGuarantee. This maybe included as part ofa plant's GMPs-Ingredients purchasedbased on producer/provider ingredientspecifications. Thismay be included aspart of a plant's GMPs




D-32

Bleaching Agents X -toxicological effect iflimits exceeded

-Ingredients purchasedunder a Letter ofGuarantee. This maybe included as part ofa plant's GMPs-Ingredients purchasedbased on producer/provider ingredientspecifications

Blood X -growth of pathogensfrom improper handlingand storage, and/ortransport

-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet- Where applicable,ingredients must bepathogen-free-Meet appropriatetemp.




D-33

Boneless Beef X X -growth of pathogens dueto improper handling storage, and/or transport-foreign particlecontamination, e.g., metalfragments or bone

-Product temperaturemust be at a levelsufficient to precludeexcess bacterialgrowth at receiving-Product must meetestablishment purchasespecifications-Product must beproduced under aHACCP plan-Visual examination ofproduct for foreignmaterials

Cooked Beef X X -growth of pathogens dueto improper handling andstorage, and/or transport-foreign particlecontamination, e.g., metalfragments or boneparticles in boneless beef

-Frozen or refrigeratedreceiving temperatureof product must be ata level sufficient topreclude excessbacterial growth- Product must bereceived from anapproved supplier whoproduces the productunder a HACCP plan-Visual examination ofproduct for foreignmaterials




D-34

Cooked Poultry X X -growth of pathogens dueto improper handlingstorage, and/or transport-foreign particlecontamination, e.g., boneparticles in bonelesspoultry

-Frozen or refrigeratedreceiving temperatureof product must be ata level sufficient topreclude bacterialgrowth-Product must bereceived from anapproved supplier whoproduces the productunder a HACCP plan.-Visual examination ofproduct for hazardousforeign materials

Cooked Pork X X -growth of pathogens dueto improper handling andstorage, and/or transport-foreign particlecontamination, e.g., boneparticles in boneless pork

-Frozen or refrigeratedreceiving temperatureof product must be ata level sufficient topreclude bacterialgrowth-Product must bereceived from anapproved supplier whoproduces the productunder a HACCP plan

Coloring Agents (natural) X -toxicological effectpossible if limits exceeded

-Ingredients purchasedunder a Letter ofGuarantee-Ingredients purchasedbased on producer/provider ingredientspecifications. Thismay be included aspart of a plant's GMPs




D-35

Coloring Agents (artificial) X -toxicological effect iflimits exceeded


Curing Agents X -toxicological effect iflimits exceeded


Curing Accelerators X -toxicological effect iflimits are exceeded





D-36

Dairy Products X X -growth of pathogens dueto improper handling andstorage, and/or transport-hazardous foreignmaterial

-Temperature control-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet-Where applicable,ingredients must bepathogen-free

Eggs or Egg Products X X -growth of pathogens dueto improper handling andstorage, and/or transport-foreign particlecontamination, e.g., shellparticles in broken eggs

-Temperature control-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet- Where applicable,ingredients must bepasteurized or treatedin order to assurepathogen control

Emulsifying Agents X -toxicological effects iflimits exceeded





D-37

Flavoring Agents X -toxicological effects iflimits exceeded


Fruits X X -contamination fromagricultural chemicals-foreign material

-Ingredientspecification sheetidentifying therequired food safetyparameters theingredient must meet

Honey X X -contamination frominherent microorganisms -foreign particlecontamination, e.g., dirt,insect parts

-Ingredientspecification sheetidentifying therequired food safetyparameters theingredient must meet

Legumes (dry) X -foreign particlecontamination, e.g., rocks

-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet




D-38

Mechanically DebonedProduct

X X -growth of pathogens dueto improper handling andstorage-foreign particlecontamination, e.g., boneparticles

-Product temperaturemust be at a levelsufficient to precludeexcess microbialgrowth-Product must meetestablishment purchasespecifications-Product must beproduced under aHACCP plan

Mold Inhibitors X -toxicological effect ifimproper amounts used


Mushrooms X X X -contamination frominherent microorganisms-contamination fromagricultural chemicals-foreign material

-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet. This may beincluded as part of aplant's GMPs-Where applicable,ingredients must betreated to controlpathogens




D-39

Nuts X X X -contamination frominherent microorganisms -contamination fromagricultural chemicals-foreign particlecontamination, e.g.,broken shells

-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet. This may beincluded as part of anestablishment's GMPs

Packaging Materials X X -toxicological effects -Use only FDAapproved packagingmaterials-Each lot of packagingmaterial must beaccompanied by aLetter of Guarantee inwhich themanufacturer attests tocompliance with FDArequirements. Thismay be included aspart of anestablishment's GMPs

Phosphates X -toxicological effect iflimits are exceeded

-Ingredients purchasedunder a Letter ofGuarantee. This maybe included as part ofan establishment'sGMPs-Ingredients purchasedbased on producer/provider ingredientspecifications




D-40

Poultry (fresh, frozen) X -growth of pathogens dueto improper handling andstorage

-Product temperaturemust precludemicrobial growth-Product must meetestablishment purchasespecifications. Thismay be included aspart of anestablishment's GMPs-Product must beproduced under aHACCP plan

Pork (fresh, frozen) X -growth of pathogens dueto improper handling andstorage

- Product temperaturemust precludemicrobial growth-Product must meetestablishment purchasespecifications-Product must beproduced under aHACCP plan

Proteolytic enzymesAspergillus oryzaeAspergillus flavusoryzze groupBromelinFicinPapain

X -toxicological effectspossible if limits exceeded

-Ingredients purchasedunder a Letter ofGuarantee-Ingredients purchasedbased on producer/provider ingredientspecifications. Thismay be included in aplant's GMPs




D-41

Partially Defatted Products X X -growth of pathogens dueto improper handling andstorage-foreign particlecontamination, e.g., metal,plastic

-Product temperaturemust precludemicrobial growth-Product must meetestablishment purchasespecifications -Product must beproduced under aHACCP plan

Seafood (fresh, frozen) X X X -growth of pathogens dueto improper handling andstorage-environmentalcontamination

-Product temperaturemust precludemicrobial growth-Product must meetestablishment purchasespecifications. Thismay be included in aplant's GMPs-Product must beproduced under aHACCP plan

Spices/HerbsSterilizedUnsterilized

X X X -contamination frommicroorganisms inherentto the ingredient-contamination fromagricultural chemicals-foreign material


SweetenersSaccharinCitric acidMalic acidMonoisopropyl citratePhosphoric acidMonoglyceride citrate

X -toxicological effectspossible if limits exceeded





D-42

Tenderizing Agents X -toxicological effectspossible if limits exceeded

-Ingredients purchasedunder a Letter ofGuarantee. This maybe included as part ofa plant's GMPs-Ingredients purchasedbased on producer/provider ingredientspecifications. Thismay be included aspart of a plant's GMPs

Variety Meats X -growth of pathogens dueto improper handling,storage, or cleaning

-Product temperaturemust precludemicrobial growth-Product must meetestablishment purchasespecifications-Product must beproduced under aHACCP plan

Vegetables X X X -growth of pathogens dueto improper handling andstorage-contamination fromagricultural chemicals-foreign material

-Ingredientspecification sheetidentifying therequired parametersthe ingredient mustmeet-Control storagetemperatures topreclude microbialgrowth

D-43

SECTION VII

TABLE 12PROCESSING HAZARDS AND CONTROLS

USE OF INFORMATION

This section contains a list of processing hazards and controls commonly used in making meat andpoultry products. They are listed in alphabetical order. For each processing step, shown in the 1stcolumn, you will find an “X” in the next three columns to tell you if there is a Biological hazard incolumn 2, Chemical hazard in column 3, or Physical hazard in column 4. Column 5 describes thehazard(s) and the last column lists some relevant controls or preventive measures. This table should beused in conjunction with the process flow diagram developed for your plant processes and consideredwhen conducting a hazard analysis.

D-44

TABLE 12 PROCESSING

PROCESSING:

EXAMPLES OFPROCESSINGSTEPS



Acidifying (also see Pickling,Brining)

X -survival of pathogens due tofinal pH > 4.6

-Shelf-stable, non-heattreated acidified productmust obtain a pH of 4.6or lower

Aging (Meats) X -growth/survival of pathogensfrom inappropriate storagetemperatures and humidity(inadequate product wateractivity (a )) w

-growth of pathogens due torise in the pH due todevelopment of surface molds

-Temperature of theaging room mustpreclude growth ofpathogenicmicroorganisms-Product temperaturemust preclude microbialgrowth throughout theaging process-The aging process willnot exceed seven days

D-45

PROCESSING:


B C P DESCRIPTION OFBIOLOGICAL, CHEMICAL, ORPHYSICAL HAZARDS FOR THE PROCESSSTEPS


Boning X -contamination by pathogens inproduct accumulations (e.g.,cutting boards, conveyor belts,utensils and other equipment)-cross-contamination of productby equipment/utensilscontaminated with pathogenswhen cutting through a non-apparent lesion (e.g., abscesses)

-Careful employeepractices to make sure thatthere is no contaminationof the product *-Equipment and utensilsare washed and sanitizedimmediately, whencontaminated, and eachtime the employee leavesthe working station *-All hot water sanitizersare maintained at 180degrees Fahrenheit-Processing roomtemperature is maintainedat 50 degrees Fahrenheitor a midshift cleanup isperformed within fivehours after operationsbegin *

X -contamination from bones,cartilage/extraneous material

-A boneless beef re-inspection procedure established by the plant

* This may be included as part of a plant's SSOPs.

D-46

PROCESSING:


B C P DESCRIPTION OFBIOLOGICAL, CHEMICAL, ORPHYSICALHAZARDS FOR THE PROCESSSTEPS


Cooling X -growth of pathogensdue to impropertemperatures-germination of spore-forming pathogens dueto slow chilling (e.g., C.perfringens)

-Cooked product willbe cooled according toestablished proceduresby a processingauthority, scientificstudies, and/orregulatory requirements

Cooking X -survival of pathogensdue to improperprocedures

-Time/Temperaturecombinations are adequate to destroy thepathogens of concern

D-47

PROCESSING:


B C P DESCRIPTION OFBIOLOGICAL,CHEMICAL, OR PHYSICAL HAZARDSFOR THE PROCESSSTEPS


Drying (Meat) X -bacterial growth due toinadequate control over time,temperature and humidity

-A water activity will bespecified that inconjunction with otherbarriers will inhibitgrowth of pathogenicmicroorganisms e.g., forshelf stable sausage Aw

of 0.91 and a pH of 4.6

Filling X -recontamination by pathogensin product accumulations-growth of pathogens due totemperature abuse

-Product will beprotected fromcontamination duringthe filling process, andproduct temperature/time will be maintainedat or below themaximum determined toinhibit growth ofpathogenicmicroorganisms

X -contamination from lubricants -No lubricants or otherchemical contaminantswill be allowed in or onthe product *

* This may be included as part of a plant's GMPs.

D-48

PROCESSING:




Formulation X -contamination by employeehandling-incorrect formulation-contamination throughdamaged packages

-Careful employeepractices used at alltimes to make surethat there is nocontamination ofproduct. This maybe included as part ofa plant's SSOPs orGMPs -Ingredient packageswill be clean andintact-Ingredients will beadded to productaccording torequirementsoutlined 9 CFR318.7

X -excessive addition ofrestricted ingredients/additives could be toxic to theconsumer

-Restrictedingredients will beadded to productaccording torequirementsoutlined in the 9CFR 317.8

Freezing (Meats) X -survival of parasites due toimproper time/temperatureapplication-growth of pathogens due totemperature abuse

-Rapid cooling andfreezing

PROCESSING:




D-49

Grinding X -contamination by employeehandling-recontamination bypathogens in productaccumulations

-Careful employeepractices to makesure that there is nocontamination ofproduct. This may beincluded as part of aplant's SSOPs orGMPs-Product will not beallowed toaccumulate at theend of the grinder-The temperature ofthe grinding roomwill be maintained at50 degreesFahrenheit

Grinding X -contamination fromlubricants

-Food gradelubricants will beused on areas of themachinery where apotential for productcontamination exists. This may be includedas part of a plant'sGMPs

X -contamination fromextraneous material

-All boneless productwill be re-inspectedbefore being loadedinto the grinder

PROCESSING:




D-50

Handling and Inspecting ofEmpty Containers andPackaging Materials

X X X -recontamination throughdamaged or soiledcontainers/packaging material

-Packaging materialsand empty containerswill be protectedfrom contaminationduring their storageand handling-No materials orcontainers thatappear to becontaminated withforeign material willbe used

Mechanical Separating X -growth of pathogens -Product holding andcooling requirementsoutlined in 9 CFR318.18 will befollowed

X -contamination from bone,cartilage fragments-contamination fromextraneous material

-The finishedproduct will meet thestandards outlined in9 CFR 319.5 forbone particles

Packaging (also see ModifiedAtmospheric Packaging,Vacuum Packaging Seaming,Sealing)

X X -contamination frompackaging material-contamination throughdamaged containers

-Closure and/ormachinespecificationssufficient to ensureadequate barrierformation

PROCESSING:




D-51

Packaging cont. X -contamination from metalclips or other foreign materialresulting from the packagingprocess or equipmentoperation

-No detectableforeign material willbe allowed in or onthe product orimmediate productcontainers

D-52

PROCESSING:




Peeling X -contamination by pathogensin product accumulations-contamination fromemployee handling

-Careful employeepractices to make surethat there is nocontamination of product*-Product will not beallowed to accumulatein/on peeling equipment

X -contamination fromextraneous material

-Peeling equipment will bemaintained in a properoperating condition ** -No foreign material in thefinished product

* This may be included as part of a plant's SSOPs.

** This may be included as part of a plant's GMPs.

D-53

PROCESSING:




Receiving X -contamination throughdamaged containers-growth of pathogens due toinappropriate storageconditions (temperature,humidity)-growth of pathogens due totemperature abuse-contamination fromreceiving equipment (pumps,hoses)

-Product must be receivedin sound containers and attemperatures appropriatefor the type of product

X -cross-contamination fromnon-food chemicals

-Product must be receivedin sound containers and beaccompanied by a letter ofguarantee from the supplierif such letter is not on file. This may be included in theplant's GMPs

X -contamination fromextraneous material (wood,nails from pallets, plasticpieces)

-Product must be receivedin sound containers. Thismay be included in theplant's GMPs

Retorting X -inadequate application ofscheduled process

-A thermal process specificto the product, containertype and size, and retortingsystem must be in use. Theinitial product temperatureand any critical factorsspecified for the thermalprocess must also becontrolled. Specified retortcome up procedures will befollowed

PROCESSING:




D-54

Reworking X -contamination by employeehandling-contamination frompathogen accumulations inproduct improperly stored,rework product, or emulsion

-Careful employeepractices to make sure thatthere is no contaminationof product *-Temperature of storagecoolers will precludemicrobial growth in and/oron product

X -contamination from foreignmaterial

-Careful employeepractices to make sure thatthere is no contaminationof product *

* This may be included in a plant's SSOPs.

D-55

PROCESSING:




Shipping X -growth due toshipping temperaturesinadequate to preventexcess microbialgrowth

-Product will not beshipped unless it is at atemperature that precludesmicrobial growth-Product will not be loadedinto transport vehicles ifthe vehicles' temperaturedoes not preclude microbialgrowth

X -contamination fromextraneous materialintroduced throughdamaged packages

-All product packages willbe intact before shipping-All transport vehicles willbe cleaned after each useand before loading ofproduct

Thawing X -growth of pathogensdue to impropertemperatures

-Thawing Roomtemperature will not exceed50 degrees Fahrenheit

D-56

SECTION VIII

REFERENCES

HAZARD ANALYSIS CRITICAL CONTROL POINT SYSTEMS

Agriculture Canada. 19--. Food Safety Enhancement Program - Implementation Manual. Nepean,Ontario, Canada.

HACCP: The Hazard Analysis and Critical Control Point System in the Meat and Poultry Industry. 1994.American Meat Institute Foundation. Washington, D.C.

International Commission on Microbiological Specification for Foods. 1989. “Microorganisms in Foods4. Application of hazard analysis and critical control point (HACCP) system to ensure microbiologicalsafety and quality.” Blackwell Scientific Publications, Boston.

National Advisory Committee on Microbiological Criteria for Foods (NACMCF). March 20, 1992 - Hazard Analysis and Critical Control Point System. Int. J. Food Micr. 16: 1-23. National Advisory Committee on Microbiological Criteria for Foods NACMCF). June 1993 - Report onGeneric HACCP for Raw Beef. Food Micr. 10: 449-488.

Pierson, M.D. and Corlett, D A., Jr. ed. 1992. “HACCP/Principles and Applications.” Van NostrandReinhold.

Stevenson, K.E. ed. 1993. “HACCP-Establishing Hazard Analysis Critical Control Point Programs.” AWorkshop Manual. The Food Processors Institute. Washington, D.C.

Tompkin, R.B. 1990. The Use of HACCP in the Production of Meat and Poultry Products. J. of FoodProtect. 53(9): 795-803.

Tompkin, R.B. 1995. The use of HACCP for producing and distributing processed meat and poultryproducts. In Advances in Meat Research. Volume 10. Hazard Analysis Critical Control Point (HACCP)in Meat, Poultry and Seafoods. Chapman & Hall (In Press).

D-57

FOODBORNE ILLNESSES

Bean, N.H. and Griffin, P.M. 1990. Foodborne disease outbreaks in the United States, 1973-1987:Pathogens, vehicles, and trends. J. Food Protect. 53: 804-817.

Bean, N.H. and Griffin, P.M. 1990. Foodborne disease outbreaks, 5-year summary, 1983- 1987. J.Food Protect. 53: 711.

Council for Agricultural Science and Technology. February, 1993. “Risks Associated with FoodbornePathogens.”.

Oblinger, J.L., ed. 1988. Bacteria Associated with Foodborne Illnesses, A Scientific Status Summary bythe Institute of Food Technologists Expert Panel on Food Safety and Nutrition. Food Technol. 42(4).

Padhye, N.V.; Doyle, M.P. 1992. E. Coli O157:H7 Epidemiology, pathogenesis, and methods fordetection in food. J. Food Prot. 55:55-565.

Schuchat, A., Swaminathan, B. and Broome, C.V. 1991. Epidemiology of human listeriosis. Clin.Microbiol. Rev. 4: 169-183.

Tauxe, R.V., “Epidemiology of Campylobacter jejuni infections in the United States and otherIndustrialized Nations,” In Nachamkin, Blaser, Tompkins, ed. Campylobacter jejuni: Current Status andFuture Trends, 1994, chapter 2, pages 9-19.

Tauxe, R.V., Hargett-Bean, N., Patton, C.M. and Wachsmuth, I.K. 1988. Campylobacter isolates inthe United States, 1982-1986. In, CDC Surveilance Summaries, June 1988. MMWR 37 (No. SS-2) : 1-13.

Todd, E. 1990. Epidemiology of Foodborne Illness: North America. The Lancet 336:788.

BIOLOGICAL, CHEMICAL, AND PHYSICAL HAZARDS

Corlett, D.A., Jr. and R.F. Steir. 1991. Risk assessment within the HACCP system. Food Control 2:71-72.

Enviromental Protection Agency. Tolerances for Pesticides in Foods. Title 40, Code of FederalRegulations, Part 185. U.S. Government Printing Office, Washington, DC.

FDA. 1989. The Food Defect Action Levels. FDA/CFSAN. Washington, DC.

D-58

FDA. 1994. Fish and Fishery Products Hazards and Control Guide - Get Hooked on Seafood Safety. Office of Seafood, Washington, DC.

HACCP: The Hazard Analysis and Critical Control Point System in the Meat and Poultry Industry. 1994.American Meat Institute Foundation. Washington, D.C.

International Commission on Microbiological Specification for Foods. 1989. “Microorganisms in Foods4. Application of hazard analysis and critical control point (HACCP) system to ensure microbiologicalsafety and quality.” Blackwell Scientific Publications, Boston.

Pierson, M.D. and Corlett, D A., Jr. ed. 1992. “HACCP/ Principles and Applications.” Van NostrandReinhold.

Stevenson, K.E. ed. 1993. “HACCP-Establishing Hazard Analysis Critical Control Point Programs.” AWorkshop Manual. The Food Processors Institute. Washington, D.C.

USDA, Domestic Residue Data Book. USDA, FSIS, Washington, D.C.

USDA, Miscellaneous Publication #1419: "List of Propriety Substances and Nonfood CompoundsAuthorized for Use under USDA Inspection and Grading Programs". USDA, FSIS, Washington, D.C.

USDA, National Residue Program Plan. USDA, FSIS, Washington, D.C.

INTERNET HOME PAGES

Agriculture Canada/http://aceis.agr.ca

Food Law Sites/http://www.fsci.umn.edu/FoodLaw/foodlaw.html

HACCP95/http://www.cvm.uiuc.edu/announcements/haccp95/haccp95.html

Center for Disease Control/http://fftp.cdc.gov/pub/mmwr/MMWRweekly

Material Safety Data Sheets/http://listeria.nwfsc.noaa.gov/msds.html

U.S. Food and Drug Administration/http://vm.cfsan.fda.gov/list.htmlBad Bug Book

U.S. Department of Agriculture/http://www.usda.gov

meat & poultry prudcts hazards and conrtol guide - international

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