poultry slaughter - international haccp alliance

GENERIC HACCP MODELFOR

POULTRY SLAUGHTER

Developed:June 18-20, 1996

Kansas City, Missouri

Submitted to

USDA, Food Safety and Inspection Service

by the

International Meat and Poultry HACCP Alliance

on

September 9, 1996

Poultry Slaughter Model

TABLE OF CONTENTS

SECTION PAGE

Introduction ............................................................................. 2

Seven Principles of HACCP.......................................................... 3

Specifics About this Generic Model ................................................. 4

Using this Generic Model to Develop and Implement a HACCP Program ..... 6

Process Category Description......................................................... 9

Product Categories and Ingredients..................................................10

Flow Chart .............................................................................11

Hazard Analysis Worksheet ..........................................................17

HACCP Worksheet ....................................................................23

Examples of Record-Keeping Forms ................................................32

Appendix 1 (21 CFR Part 110).......................................................39

Appendix 2 (Process Categories).....................................................49

Appendix 3 (Overview of Hazards) ..................................................51

Appendix 4 (NACMCF Decision Tree) ............................................. 53

Appendix 5 (References) .............................................................. 55


GENERIC HACCP MODELFOR

POULTRY SLAUGHTER

Introduction:

Hazard Analysis Critical Control Point (HACCP) is a systematic, scientific approach to processcontrol. It is designed to prevent the occurrence of problems by ensuring that controls are applied atany point in a food production system where hazardous or critical situations could occur. Hazards caninclude biological (pathological and microbiological for beef slaughter), chemical or physicalcontamination of food products.

The United States Department of Agriculture (USDA) published a final rule in July 1996 mandatingthat HACCP be implemented as the system of process control in all USDA inspected meat and poultryplants. As part of its effort to assist establishments in the preparation of plant-specific HACCP plans,FSIS determined that a generic model for each process defined in the regulation will be made availablefor use by the industry.

In May 1996, the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS)awarded Contract Number 53-3A94-6-04 to the International Meat and Poultry HACCP Alliance forthe development of ten generic HACCP models. The ten models developed were:

1. Not Heat Treated, Shelf-Stable (dried products, those controlled by water activity, pH, freezedried, dehydrated, etc.)

2. Heat Treated, Shelf-Stable (rendered products, lard, etc.)3. Heat Treated Not Fully Cooked, Not Shelf-Stable (ready to cook poultry, cold smoked and

products smoked for trichinae, partially cooked battered, breaded, char-marked, batter set, andlow temperature rendered products, etc.)

4. Products with Secondary Inhibitors, Not Shelf-Stable (products that are fermented, dried,salted, brine treated, etc., but are not shelf-stable)

5. Irradiation (includes all forms of approved irradiation procedures for poultry and pork)6. Fully Cooked, Not Shelf Stable (products which have received a lethal kill step through a

heating process, but must be kept refrigerated. This includes products such as fully cookedhams, cooked beef, roast beef, etc.).

7. Beef Slaughter8. Pork Slaughter9. Poultry Slaughter10. Raw Products - not ground (all raw products which are not ground in their final form. This

includes beef trimmings, tenderized cuts, steaks, roasts, chops, poultry parts, etc.)

USDA developed three additional models:

1. Raw, Ground2. Thermally Processed/Commercially Sterile3. Mechanically Separated Species/Deboned Poultry

This document contains the generic HACCP model for the process category titled: Poultry Slaughter

In order to develop this model, a literature review and an epidemiological assessment of the productsselected were performed to present an overview of the microbiological characteristics and profile of the


product. This information then was reviewed by a team of industry, academic, public health officials,and consumer representatives. The team met in a workshop in Kansas City, Missouri on June 18-20,1996. Subsequent to the workshop, this generic HACCP model was reviewed by small businessestablishments for clarity and usability, and it was submitted to an expert peer review panel fortechnical review.

Generic HACCP plans serve as useful guidelines; however, it is impossible for a generic model to bedeveloped without it being too general. Therefore, it is incumbent on each plant’s HACCP Team totailor this model to fit products in each plant, based on the knowledge about the process. Severalpoints should be considered when using this model to develop specific HACCP plans.

All plants shall have Sanitation Standard Operating Procedures (SSOPs). Good ManufacturingPractices (GMPs) (FDA, 21 CFR 110; Appendix 1) and Standard Operating Procedures (SOPs) maybe in place as the foundation of the HACCP program. Good Manufacturing Practices are minimumsanitary and processing requirements applicable to all companies processing food. Standard OperatingProcedures (SOPs) are step-by-step directions for completing important plant procedures. SOPsshould specifically describe the method for conducting and controlling the procedure. SOPs should beevaluated regularly (i.e., daily) to confirm proper and consistent application, and modified asnecessary to ensure control.

Each generic model can be used as a starting point for the development of your plant-specific planreflecting your plant environment and the specific processes conducted. The generic model is notintended to be used “as is” for your plant-specific HACCP plans.

The generic models designed for use in developing a plant-specific HACCP plan are defined accordingto process category. In order to select the model or models that will be most useful for the activitiesperformed in your plant, the following steps should be taken.

If a model for a slaughter operation is required, select the model for the appropriate species. If a modelfor a processed product or products is required, make a list of all products produced in the plant.Examine the list and group all like products according to common processing steps and equipmentused. Compare these to the list of Process Models in Appendix 2. After reviewing and grouping theproducts produced, you will know the number of models that are needed to assist in developing yourplant-specific plans.

If an establishment is a combination plant, i.e. conducting both slaughter and processing activities, thetwo models can be merged into a plant-specific plan. In this case, over-lapping critical control points(CCPs) can be combined as long as all significant hazards are addressed.

Seven Principles of HACCP:

The following seven principles of HACCP were adopted by the National Advisory Committee onMicrobiological Criteria of Foods (NACMCF, 1992):

1. Conduct a hazard analysis. Prepare a list of steps in the process where significant hazardsoccur and describe the preventive measures.

Three types of hazards: Biological (B)— primarily concerned with pathogenic bacteria, such as Salmonella,

Staphylococcus aureus, Campylobacter jejuni, Clostridium perfringens,Clostridium botulinum, Listeria monocytogenes, and Escherichia coli O157:H7;also should consider Trichinella sprialis, and other parasites, as well as potentialpathological concerns.


Chemical (C)— toxic substances or compounds that may be unsafe for consumption;i.e., cleaners, sanitizers, pesticides, insecticides, rodenticides, paint, lubricants,etc.

Physical (P)— foreign objects which may injure the consumer; i.e., rocks, stones,wood, metal, glass, nuts, bolts, screws, plastic, knife blades, etc.

2. Identify the critical control points (CCPs) in the process. A critical control point is definedas a point, step or procedure at which control can be applied and a food safety hazard canbe prevented, eliminated or reduced to an acceptable level.

3. Establish critical limits for preventive measures associated with each identified CCP. Acritical limit is defined as a criterion that must be met for each preventive measureassociated with a CCP. Each CCP will have one or more preventive measures that must beproperly controlled to assure prevention, elimination, or reduction of hazards to acceptablelevels. Each preventive measure has associated with it critical limits that serve asboundaries of safety for each CCP.

4. Establish CCP monitoring requirements. Establish procedures for using the results ofmonitoring to adjust the process and maintain control.

5. Establish corrective action(s) to be taken when monitoring indicates that there is a deviationfrom an established critical limit.

6. Establish effective record-keeping procedures that document the HACCP system.

7. Establish procedures for verification that the HACCP system is working correctly.

Specifics about this Generic Model:

1. Products Included In This Model. This model deals only with poultry slaughter. The productsamples include broilers and turkeys.

2. Items Addressed. This model does not address certain aspects of product safety, such as SanitationStandard Operating Procedures (SSOPs). Good Manufacturing Practices (GMPs) and StandardOperating Procedures (SOPs) may be in place as the foundation of HACCP.

3. Critical Control Points. The Critical Control Points in this model were established by the teammembers of the workshop. Some products or processes may require fewer or more CCPs dependingon the individual operation.

4. Product Flow. In the product flow, the general processes were included; however, order of flowvaries. The product flow of every HACCP plan should be specific and accurately reflect the processesinvolved at each plant.

5. Safety vs. Quality. Several parameters have been discussed to ensure a safe product. Onlyparameters relating to product safety were discussed. Quality issues were not addressed in this model.

6. Critical Limits. Critical limits selected must be based on the best information available to provide asafe product and yet be realistic and attainable. Processors must keep in mind that any product whichdoes not meet a critical limit must have a Corrective Action taken on the product before being releasedfrom the plant.


7. Process Authority. Reference may have been made about a “Process Authority” in this model. AProcess Authority may be an in-plant employee who has had specialized training, an outsideconsultant, or other professional.

8. Record-keeping. Record-keeping is an important part of the HACCP plan. Lack of accurate,current records may be cause for withholding or suspending inspection from a plant.

9. Chain of Custody. Chain of custody refers to the point at which a plant gains control of the meat.This is particularly important to know the history of incoming meat products. Requiring a HACCPplan from the supplier will in effect, extend the chain of custody to the supplier.

10. Sampling Procedures. Each plant must establish a sampling plan to verify critical control points(biological, chemical and physical) in the operation. The procedures will be based on prior knowledgeabout the problem areas and not necessarily on random testing. A Process Authority may helpestablish these sampling procedures which are most likely to identify a problem if it exists.


USING THIS GENERIC MODEL TO DEVELOP AND IMPLEMENT A HACCP PROGRAM

Getting Started: The plant should establish a HACCP team which includes at least one HACCP trainedindividual, and then develop a flow chart for each product (or process category). In addition, atraining program should be completed for all employees. It is important for all employees to haveownership in the HACCP plan and to participate in its development as appropriate. It also is importantthat the employees be given the authority to stop production if the process becomes out of control.This empowerment is critical to make the HACCP program a successful one. Once HACCP isestablished, it must be continually evaluated, upgraded, and modified. Experience in working aHACCP plan will be helpful in continual improvement in the plan. In effect, the HACCP program is along-term commitment to improving the safety of the product by controlling the process.

The NACMCF has 12 steps (five preliminary steps listed below and the seven principles previouslylisted) in developing a HACCP plan.

PRELIMINARY STEPS:

1) Assemble the HACCP team.2) Describe the food and its method of distribution.3) Identify the intended use and consumers of the food.4) Develop a flow diagram which describes the process.5) Verify the flow diagram.

Then apply the seven principles beginning with conducting a hazard analysis.

The following steps should be considered when developing an effective HACCP system.

Before developing the HACCP system it is important to ensure that an adequate sanitation system(sanitation standard operating procedures - SSOPs) is in place for compliance with FSIS regulation.GMPs and SOPs are also important because they establish basic operational parameters for theproduction of safe food.

Assembling the HACCP Team: An important step in developing a plan is to gain managementcommitment and assemble a HACCP team. Top management must be fully committed to productsafety through HACCP to make the program effective. After commitment is obtained, the HACCPteam should be assembled. The team should consist of individual(s) from all aspects of productionand should include at least one HACCP trained individual.

Product Description. The description should include the products within the process, theirdistribution, intended use, and potential consumers. This step will help ensure that all areas of concernare addressed. If a particular area on the example form is not applicable to your process, then eliminateit from your description. The description for the Poultry Slaughter is included in this model.

Flow Diagram. The HACCP team should develop and verify a flow diagram for production of theproduct(s). A simple flow diagram which includes every step of production is necessary. The flowdiagram should be verified for accuracy and completeness by physically walking through each step inthe diagram on the plant floor. The purpose of the flow diagram is to provide a clear, simpledescription of the steps in the process which are directly under the control of the facility. This modelcontains a generic flow diagram for Poultry Slaughter .

Hazard Analysis. A hazard has been defined as any biological (B), chemical (C) or physical (P)property that may cause a food to be unsafe for human consumption. The hazard analysis is one of themost critical steps in the development of a HACCP plan. The HACCP team must conduct a hazard


analysis and identify steps in the process where significant hazards can occur. The significant hazardsmust be “of such a nature that their prevention, elimination, reduction or control to acceptable levels isessential to the production of safe food.” (NACMCF, 1992) The team should focus on risk andseverity as criteria for determining whether a hazard is significant or not. Risk, as defined by theNational Advisory Committee, is “likelihood of occurrence.” “The estimate of risk is usually based ona combination of experience, epidemiological data, and information in the technical literature.”(NACMCF, 1992). Severity is the potential magnitude of the consequences to the consumer if thehazard is not adequately controlled. Hazards that are not significant or not likely to occur will notrequire further consideration in the HACCP plan.

Appendix 3 provides a list of example food safety hazards as identified in the Pathogen Reduction;Hazard Analysis Critical Control Point (HACCP) Systems regulation (USDA, 1996).

The hazard analysis and identification of associated preventive measures accomplishes the following:Identifies hazards of significance and associated preventive measures.The analysis can be used to modify a process or product to further assure or improve food safety.The analysis provides a basis for determining CCPs, principle 2.

Critical Control Point (CCP): A CCP is any point, step, or procedure at which control can be appliedso that a food safety hazard can be prevented, eliminated, reduced, or controlled to acceptable levels.Information developed during the hazard analysis should enable the HACCP team to identify whichsteps in the process are CCPs. A decision tree, such as the NACMCF Decision Tree (Appendix 4)may be useful in determining if a particular step is a CCP for an identified hazard.

The CCPs discussed in this generic model should be considered as examples. Different facilitiespreparing the same product can differ in the risk of hazards and the points, steps, or procedures whichare considered CCPs. This can be due to differences in each facility layout, equipment, selection ofingredients, or the production process that is being used. Plant-specific HACCP plans may includeadditional or fewer CCPs than this model based on their individual process.

Critical Limit: A critical limit is a criterion that must be met for each preventive measure associatedwith a CCP. Therefore, there is a direct relationship between the CCP and its critical limits that serveas boundaries of safety. Critical limits may be derived from sources such as regulatory standards andguidelines, scientific literature, experimental studies, and advice from experts. The HACCPworksheet provided in this model summarizes the critical limits for each CCP. Critical limits must bebased on the best information available at the time to provide a safe product and yet must be realisticand attainable. Establishments must keep in mind that any product which does not meet the criticallimit must have a Corrective Action taken. Corrective actions may be as simple as re-processing or re-packaging or may require destroying the product.

Monitoring: Monitoring is a planned sequence of observations or measurements to assess whether aCCP is under control and produces an accurate record for future use in verification. Monitoring servesthree purposes:

1) Monitoring is essential to food safety management in that it tracks the systems operation.2) Monitoring is used to determine when there is a loss of control and a deviation occurs at a

CCP, exceeding the critical limit. Corrective action must then be taken.3) Monitoring provides written documentation for use in verifying the HACCP plan.

Because of the potential serious consequences of a critical defect, monitoring procedures must beeffective. Continuous monitoring is possible with many types of equipment, and it should be usedwhen possible.


Individuals monitoring CCPs must:1) Be trained in the technique used to monitor each preventive measure;2) Fully understand the purpose and importance of monitoring;3) Have ready access to the monitoring activity;4) Be unbiased in monitoring and reporting; and5) Accurately report the monitoring activity.

All records associated with monitoring must be signed or initialed, dated, and the time recorded by theperson conducting the monitoring activity.

Corrective Actions: Corrective actions are procedures to be followed when a deviation occurs.Because of variations in CCPs for different products and the diversity of possible deviations, specificcorrective action plans must be developed for each CCP. The actions must demonstrate that the CCPhas been brought under control and that the product is handled appropriately.

Record-Keeping: Record keeping is a critical aspect of the HACCP system. Records must be accurateand reflect the process, the deviations, the corrective actions, etc. Lack of accurate, current recordsmay be cause for withholding or suspension of inspection from the plant.

It is also important that all HACCP records dealing with CCPs and corrective actions taken, bereviewed on a daily basis by an individual who did not produce the records and who has completed acourse in HACCP, or the responsible establishment official who must sign or initial, date and recordthe time all records are reviewed. The HACCP plan and associated records must be on file at the meatand/or poultry establishment.

Example forms have been included in this model. It may be beneficial to combine forms as possible toreduce the amount of paperwork.

Verification: Verification consists of the use of methods, procedures or tests in addition to those usedin monitoring to determine that the HACCP system is in compliance with the HACCP plan andwhether the HACCP plan needs modification. There are three processes involved.

1) The scientific or technical process to verify that critical limits at CCPs are satisfactory —review of critical limits to verify that the limits are adequate to control hazards that are likelyto occur.2) Process verification to ensure that the facility’s HACCP plan is functioning effectively.3) Documented periodic reassessment, independent of quality audits or other verificationprocedures, that must be performed to ensure the accuracy of the HACCP plan.

Sanitation SOPs: According to USDA’s Pathogen Reduction/HACCP regulation (USDA, 1996),effective establishment sanitation is essential for food safety and to successfully implement HACCP.There are direct and substantial links between inadequate sanitation and the contamination of meat andpoultry products by pathogenic bacteria. Sanitation SOPs are necessary because they clearly defineeach establishment’s responsibility to consistently follow effective sanitation procedures andsubstantially minimize the risk of direct product contamination and adulteration.

Microbial testing for indicator organisms can be used to validate CCP effectiveness, and to establishin-plant trend analysis. Microbial testing should be part of a sanitation program in order to validateeffectiveness. Microbial testing does not indicate that the product is safe, but it is used to verify thatthe process was in control.


PROCESS CATEGORY DESCRIPTION

POULTRY SLAUGHTER — READY TO COOK WHOLE POULTRY

WORKSHOP LOCATION: Kansas City, MO

COMMON NAME: Ready to cook whole poultry with necks and giblets

HOW IS IT TO BE USED: Cooked by consumer

TYPE OF PACKAGE? Individually bagged birds

LENGTH OF SHELF-LIFE, ATWHAT TEMPERATURE: Length of shelf-life varies with method of

packaging and storage temperature. Freshchicken has a shelf-life of 3-4 days to a weekand chicken may be stored frozen for severalmonths to a year.

WHERE WILL IT BE SOLD: Retail

LABELING INSTRUCTIONS: Safe Food Handling LabelKeep Refrigerated or Keep FrozenCooking instructions (i.e., cook thoroughly to 170°F).

IS SPECIAL DISTRIBUTION CONTROLNEEDED: Maintain distribution temperatures in

accordance with manufacturer’s instructions.Keep refrigerated at or below 40°F for fresh or 0°F for frozen.Maintain lot numbers for traceability.


PROCESS CATEGORY AND INGREDIENTS

Ready to Cook Poultry(Chickens or Turkeys)

MEAT AND MEATBYPRODUCTS

NONMEAT FOODINGREDIENTS

BINDERS/EXTENDERS

BrothTurkeyChicken

SaltWaterOilMargarineButter

SPICES/FLAVORINGS RESTRICTEDINGREDIENTS

PRESERVATIVES/ACIDIFIERS

Spices (i.e., pepper) Phosphate; 0.5% finishedproduct weight

OTHER

Live Bird Receiving

Live Bird Holding

Chicken Processing

Unloading

Hanging

Stunning

Killing

Bleeding

Scalding/Washing

Picking


Washing

Head Removal

Hock Cutter

Transfer/Rehang

Oil Gland Removal

Neck Breaking

Venting

Chicken Processing Cont.

Opening

Evisceration

Presentation

Inspection

Trimming

Liver/Heart Harvest

Visceral Removal


Gizzard Harvest

Lung Removal

Liver/Heart Chill

Reprocessing

Salvage

Salvage Chill

To Storage orShipping

Cut Neck

Vacuum

Wash

Inspect-QA/USDA

Chill

Giblet Pack

Gizzard Peel

Gizzard Chill

Giblet Pack

Crop Removal

Neck Removal/Harvest

Chicken Processing Cont.

House Inspector/Trim

Final Wash-Inside/Outside

Chilling

Rehanging/Drip

Sort/Grade

Neck/Giblet Stuff

Package


Label/Code

Chill/Freeze

Boxing

Storage

Ship

Neck Chill

Neck/GibletPack

Live Bird Receiving

Live Bird Holding

Turkey Processing

Unloading

Hanging

Stunning

Killing

Bleeding

Scalding/Washing

Picking


Washing

Hock Cutter

Head Hang

Oil Gland Removal

Transfer/Rehang

3 Point Hang

Venting

Turkey Processing Cont.

Opening

Evisceration

Presentation

Inspection

Trimming

Liver/Heart Harvest

Visceral Removal


Gizzard Harvest

Liver/Heart Chill

Reprocessing

Salvage

Salvage Chill

To Storage orShipping

Cut Neck

Vacuum

Wash

Inspect-QA/USDA

Chill

Giblet Pack

Gizzard Peel

Gizzard Chill

Giblet Pack

Lung Removal

Neck Removal/Harvest

Turkey Processing Cont.

House Inspector/Trim

Head Removal

Final Wash

Tail Cut

Chilling

Rehanging/Drip

Neck/Giblet Stuff


Grade

Basting

Pop-up Timer Insertion

Package

Label/Code

Neck Chill

Neck/GibletPack

Lung Removal

Truss

Storage

Ship

Chill/Freeze

Boxing


Hazard Analysis Worksheet:

The Hazard Analysis Worksheet format used in this model is an example format. Alternative formscan be used for the hazard analysis.

This worksheet should be used in two steps.

The first step, is to review each process step listed in the Process Flow Diagram and identify allpotential hazards that can be introduced or enhanced at this step. Chemical, physical, and biologicalhazards should all be addressed. It is recommended that you list all potential hazards for each processstep before moving to column two.

The second step, is to determine if the potential hazard is significant . The significant hazards must be“of such a nature that their prevention, elimination, reduction, or control to acceptable levels isessential to the production of safe food.” (NACMCF, 1992) The team should focus on risk andseverity as criteria for determining whether a hazard is significant or not. Risk, as defined by theNational Advisory Committee, is “likelihood of occurrence.” “The estimate of risk is usually based ona combination of experience, epidemiological data, and information in the technical literature.”(NACMCF, 1992). Severity is the potential magnitude of the consequences to the consumer if thehazard is not adequately controlled. Hazards that are not significant or not likely to occur will notrequire further consideration in the HACCP plan.

It is important that you justify your decision for determining if a hazard is or is not significant. Thiswill help you document your rationale for making decisions and is a useful tool when you reassess orrevise your HACCP plan.

The fifth column, addresses preventive measures. For each significant hazard, identify preventivemeasures, if they exist. A preventive measure is a physical, chemical, or other means which can beused to control an identified food safety hazard.

It is recommended that you complete columns 1 through 5, before starting on column 6. Column sixasks, “Is this step a critical control point (CCP)?” A CCP is any point, step, or procedure at whichcontrol can be applied so that a food safety hazard can be prevented, eliminated, reduced, or controlledto acceptable levels. Information developed during the hazard analysis should enable the HACCP teamto identify which steps in the process are CCPs. A decision tree, such as the NACMCF Decision Tree(Appendix 4) may be useful in determining if a particular step is a CCP for an identified hazard. Thehazards identified during the development of this model were subjected to a decision tree by the teammembers. CCPs must be carefully developed and documented and must be for product safety only.Different facilities preparing the same product can differ in the risk of hazards and the points, steps, orprocedures which are CCPs.

The CCPs identified in this model are for illustrative purposes only. Individual plant process willdetermine the CCPs identified for plant-specific plans. Remember that Sanitation Standard OperatingProcedures are essential prerequisites to HACCP.


HAZARD ANALYSIS WORKSHEET -- GENERIC HACCP MODEL -- READY-TO-COOK WHOLE POULTRY

Ingredient/Process Step

PotentialHazard

Introduced orEnhanced at

this Step

Is thepotential

food safetyhazard

significant?

Justification for Decision What controlmeasures canbe applied toPrevent thesignificant

hazards.

Is this step acritical

control point(CCP)?

Live Receiving/Live Holding

C: PesticideResidue(Potential)

B: Pathogenson ExteriorSurface; FullGuts

P: ForeignObjects (Rock,Glass Metal inGI Tracts)

C: No

B: Yes

P: No

C: Data from testing programs indicatesnegligible incidence of a problem; priorscreening for residues as part of residueavoidance program if applicable.

B: Literature indicates many birdscontain pathogens

P: No literature to indicate that there isa significant problem

None at this step(ongoing researchin this area)Check to see ifproduction GMPswere followed[proper feed andwater withdrawal]

No

Unloading None identified No

Hanging None identified No

Stunning None identified No

Killing None identified No

Bleeding None identified No




PotentialHazard

Introduced orEnhanced at

this Step

Is thepotential

food safetyhazard

significant?


hazards.

Is this step acritical controlpoint (CCP)?

Scalding C: Noneidentified

B: Cross-ContaminationPathogens

P: Noneidentified

B: Yes Scalding can result in cross-contamination and possible pathogenproliferation.

Counter-flowscalder;temperaturecontrol; properagitation. Whilehelpful, thesefactors havelimited impacton the finalproduct.Subsequent stepsare moreimportant.

No

Washing None identified No

Picking C: Noneidentified

B: Cross-Contamination

P: Noneidentified

B: Yes Potential for cross-contamination at thisstep in the process; subsequent chillingwill help reduce the risk of potentialgrowth. Sanitation SOPs will helpreduce risk of contamination fromemployees and equipment.

None withcurrent/existingtechnology

No

Washing None identified No

Head Removal None identified No

Shank Removal None identified No




Potential HazardIntroduced or

Enhanced at thisStep

Is thepotential foodsafety hazardsignificant?

Justification for Decision What controlmeasures can be

applied to Preventthe significant

hazards.

Is this stepa criticalcontrolpoint

(CCP)?

Oil GlandRemoval

None identified No

Neck Break None identified NoVentingOpeningEvisceration

C: None identified

B: Cross-ContaminationPathogens (Gut Breakage)

P: None identified

B: No First point at which likelihood ofsignificant contamination of interiorsurfaces can occur and leakage of fecalmaterial into body cavity can causecontamination (documented in literature andthrough experience).

Proper equipmentadjustment Chlorinationof equipment (chicken)Proper training andexecution by employees(turkeys) as part ofplant’s written operatingprocedures.

No: CPRecommendthat ControlPoints (CCPs)be incorporatedas part of theoperationalsanitationSOPs.

Presentation C: None identified

B: Pathogens

P: None identified

B: No Unlikely to occur. Sanitation SOPsshould address equipment and employeepractices to prevent contamination.

No

Inspection C: None identified


P: None identified

B: No Sanitation SOPs should address practices toprevent contamination by emloyees.

No

Reprocessing C: None identified

B: PathogensFecal/IngestaP: None identified

B: Yes Fecal matter/ingesta may containpathogens

Chlorinated waterVacuumingProper trimming

Yes

CCP 1-B






Is thepotential

food safetyhazard

significant?


applied toPrevent thesignificant

hazards.


(CCP)?

Salvage Chill C: None identified

B: Cross-ContaminationPathogenGrowth

P: None identified

B: Yes No evidence of visible fecalcontamination. It is a warmproduct and needs to be quicklychilled to prevent outgrowth ofpathogens.

Place in iceimmediately toachieve equal to orless than 40°F intwo hours or less(four hours forturkeys)

YesCCP 2-B

Condemnation None identified No

Trimming (forquality)

C: None identified


P: None identified

No No evidence of visible fecalcontamination

Wash tools andhands as part of theSanitation SOPprogram.

No

Liver/HeartHarvest

C: None identified


P: None identified

No No evidence to indicate thatliver/heart are a source ofsignificant cross-contamination.

No

Viscera/LungRemoval

C: None identified


P: None identified

B: No B: Bird to bird contaminationwith equipment. This step is nota significant source ofcontamination and should beaddress by SSOPs.

Wash equipmentbetween each bird aspart of SanitationSOP program.

No






Is thepotential

food safetyhazard

significant?


applied to Preventthe significant

hazards.

Is thisstep a

criticalcontrolpoint

(CCP)?

Gizzard Harvestand Peel

C: None identified


P: Rocks, Glass,Metal, Wood

B: No

P: No

B: Limited prevalence based onhistory.

P: Limited prevalence based onhistory.

No

Crop Removal C: None identified


P: None identified

B: No B: Limited prevalence based onhistroy.

No

Neck Removal None identified NoHouse Inspection C: None identified


P: None identified

B: No B: USDA Passed birds receiveinfrequent handling because the defectlevel is very low at this final stageprior to washing and chilling.

No

Final Wash C: None identified

B: Pathogens

P: None identified

B: No B: Reduces microbiologicalcontamination from previous steps.

Be sure that watercoverage -- both insideand outside the bird;proper chlorination;pressure as part of theplant’s writtenoperational procedures.

No: CP






Is thepotential

food safetyhazard

significant?


hazards.

Is thisstep a


(CCP)?

Chilling C: None identified

B: Pathogens

P: None identified

B: Yes B: Bird to bird contact. Literatureindicates that improperly controlledchilling systems can result in higherprevalence of pathogens in the finalproduct, and in some systems can causereduced levels of enterics. Properchilling system retards subsequentmicrobial growth; minimizes cross-contamination of product

Bird temperature;Make-up water;chlorination; otherapprovedantimicrobialinterventions(e.g., chlorinedioxide)

YesCCP 3-B

Neck/Giblet/Chill C: None identified


P: None identified

B: Yes B: Proper chilling system retardssubsequent microbial growth;minimizes cross-contamination ofproduct, and in some systems can causereduced levels of enterics. Literatureindicates that improperly controlledchilling systems can result in higherprevalence of pathogens in the finalproduct.

Producttemperature;chlorination andother approvedmicrobialinterventions asavailable.

YesCCP 4-B

Sorting/Grading/Drip

None identified No






Is the potentialfood safety

hazardsignificant?



hazards.


(CCP)?

Packaging P: Foreign Objects,Clips -- Metal orPlastic

B: None identified

C: None identified

P: No P: Not a significant problem. Lowrisk; low incidence of occurrence.Operational procedures should includevisual inspection of product duringpackaging or other process steps toremove foreign objects as part ofplants standard operating proceduresduring processing. (If not covered aspart of plant’s operating proceduresyou may want to consider a CCP foraddressing foreign material at thisstep.)

No

Label/Code None identified NoRechill None identified NoBoxing C: None identified

B: None identified

P: Pallets, Staples(Wood or Metal)

P: No P: Not a significant risk. Coveredunder packaging GMPs.

No

Storage C: None identified

B: None identified

P: Pallets

P: No P: Not a significant risk. Coveredunder packaging GMPs.

No

Ship None identified No





Is thepotential

food safetyhazard

significant?

Justification for Decision Whatcontrol

measurescan be


hazards.

Is thisstep a


(CCP)?

Turkey: 3 PointHang

C: None identified


P: None identified

No B: No significant risk; low incidence No

Turkey:Trussing

C: None identified

B: None identified

P: Wires, Metal

No P: No significant risk; low incidence. Operationalprocedures for visual inspection of product during trussing toremove foreign objects as part of plants standard operatingprocedures during processing. (If not covered as part ofplant’s operating procedures you may want to consider aCCP for addressing foreign material at this or a later step.)

No

Turkey: Timer C: None identified

B: Incorrect Placement

P: None identified

No B: Not food safety related. Timers are an indicator oftemperature; however, actual temperature should be takenwith a thermometer.

No

Turkey: Basting C: Improper ingredientsin Solution: couldPotentially introduceallergens (i.e. proteins)


P: Needle Breakage

C: Yes

B: No

P: No

C: Low incidence, control measures in place but potentialfor high severity

B: Not significant risk, low incidence. Operationalprocedures for visual inspection of product during basting toremove foreign objects as part of plants standard operatingprocedures during processing. (If not covered as part ofplant’s operating procedures you may want to consider aCCP for addressing foreign material at this or a later step.)

P: Low incidence

Verified labelto basicformula

YesCCP 5-C

Turkey: GibletStuffing

C: None identified

B: Spoiled Giblet

P: None identified

B: No B: Low incidence; no evidence of atypical contamination No


HACCP Worksheet:

The HACCP Worksheet format used in this model is an example format. Alternative forms can be usedfor the HACCP plan.

The first three columns of the form, identify the process step associated with the CCP, allows for CCPidentification (number and type of hazard), and provides a description of the CCP. Columns fourthrough eight are used to indicate the establishment’s critical limits, monitoring procedures, correctiveactions, recordkeeping methods, and verification procedures for each CCP.

A critical limit is a criterion that must be met for each preventive measure associated with a CCP.Critical limits may be derived from sources such as regulatory standards and guidelines, scientificliterature, experimental studies, and advice from experts. Critical limits must be based on the bestinformation available at the time to provide a safe product and yet must be realistic and attainable.Establishments must keep in mind that any product which does not meet the critical limit must have aCorrective Action taken. Corrective actions may be as simple as re-processing or re-packaging or mayrequire destroying the product.

Monitoring procedures should include a planned sequence of observations or measurements to assesswhether a CCP is under control and produce an accurate record for future use in verification.Monitoring serves three purposes:

1) Monitoring is essential to food safety management by tracking the systems operation.2) Monitoring is used to determine when there is a loss of control and a deviation occurs at a

CCP, exceeding the critical limit. Corrective action must then be taken.3) Monitoring provides written documentation for use in verifying the HACCP plan.

All records associated with monitoring must be signed or initialed, dated, and the time recorded by theperson conducting the monitoring activity.

Corrective actions are procedures to be followed when a deviation occurs. Because of variations inCCPs for different products and the diversity of possible deviations, specific corrective action plansmust be developed for each CCP. The actions must demonstrate that the CCP has been brought undercontrol and that the product is handled appropriately. Corrective action records must be signed, dated,and the time of action recorded by the individual responsible for taking the action.

Record keeping is a critical aspect of the HACCP system. Records must be accurate and reflect theprocess, the deviations, the corrective actions, etc. Lack of accurate, current records may be cause forwithholding or suspension of inspection from the plant. It is also important that all HACCP recordsdealing with CCPs and corrective actions taken, be reviewed on a daily basis by an individual, whodid not produce the records and who has completed a course in HACCP, or the responsibleestablishment official who must sign or initial, date, and record the time all records are reviewed. TheHACCP plan and associated records must be on file at the meat and/or poultry establishment.

Example recordkeeping forms have been included in this model. It may be beneficial to combineforms as practical to reduce the amount of paperwork.

Verification consists of the use of methods, procedures, or tests in addition to those used in monitoringto determine that the HACCP system is in compliance with the HACCP plan and whether the HACCPplan needs modification. Verification involves:

1) The scientific or technical process to verify that critical limits at CCPs are satisfactory —review of critical limits to verify that the limits are adequate to control the hazards and thatare likely to occur.2) Process verification to ensure that the facility’s HACCP plan is functioning effectively.3) Documented periodic revalidation, independent of quality audits or other verificationprocedures, that must be performed to ensure the accuracy of the HACCP plan.


HACCP WORKSHEET -- GENERIC HACCP MODEL -- POULTRY SLAUGHTER

Process Step CCPNumber

CCPDescription

Critical Limits Establishment MonitoringWhat/How Frequency By Whom

Corrective Action HACCP Records HACCPSystem

Verification

Reprocessing CCP 1BPathogens/fecal,ingesta,washing

VacuumingPropertrimming

Zero visible fecalcontaminationafter processing

> 20 ppm and < 50 ppmchlorine oracceptablecompound

Each lot (not to exceed one hour)using documented randomsampling procedures evaluated byline supervisor or trained designee

Check chlorine before start-up andevery two hours using documentedrandom sampling procedures.Done by line supervisor or plantdesignated employee. Number oftest strips per lot will be based onestablished sampling procedure.Actual chlorine test results shouldbe recorded on the appropriateform.

Reprocess orcondemn

Adjust and recheckchlorinator; ceaseoperations; reprocessproduct back to lastacceptablemonitoring.

Plant FinishedProduct StandardForm

Deviation/Corrective ActionLog

All records shouldinclude date, timeof observation,initials of operatorconductingmonitoring.

Check productrecords daily orper shift; priorto shippingproduct (by anindividual whodid not generatethe results).

Chemical test -titrationcompleted onceper shift.


ProcessStep

CCPNumber

CCPDescription

Critical Limits EstablishmentMonitoring What/HowFrequency By Whom

Corrective Action HACCP Records HACCPSystem

Verification

SalvageChill

CCP 2 BChill

PreventPathogengrowth

Control Birdtemperature.Chlorination;other approvedantimicrobialinterventions(i.e., chlorinedioxide).

Immerse in ice to achieve<40°F internally in fourhours or less.

Bird temperature <40°F at 4hours (broilers) {turkey — 8hours} OR properlydocumented and verifiedtemperature reduction. Useapproved antimicrobialintervention. Chlorinationadd minimum of 20 ppmand a maximum of up to 50ppm in chill water.Chlorine dioxide from 1 to 3ppm in the chill water.Other future compounds asapproved for use.

Note: Insufficient scientificdata exist regarding thegrowth of pathogens duringchilling. However, thechilling parameters providedabove will control qualityand limit the growth rates ofeven psychotrophic spoilageorganisms. Therefore, theseparameters are more thansufficient to prevent growthof mesophilic entericbacterial pathogens.

Monitor icingprocedures visually;monitor producttemperature — checkboth every two hoursusing documentedrandom samplingprocedures. Done bysupervisor or designatedemployees.

Chlorine monitored byQC or chiller operatordepending on plant eachtwo hour time periodusing documentedrandom samplingprocedures. Test stripsare acceptable. Actualchlorine test resultsshould be recorded onthe appropriate form.

If not iced correctly, takeout product and re-ice.

Temperature failure—condemn product ORevaluate product safety andutilize proper disposition(i.e., re-chill, cook, etc).Hold product duringevaluation.

Immediately adjust;recheck with 15 minutes.

Salvage HACCPForm containstime of day,temperaturerecorded.

Record action ifnot incompliance.

HACCP chillinglog. (Recordshould includeexactmeasurement forbird and/or chillertemperature.)

Hold log.

Deviation/CorrectiveAction log.

Calibration log

All recordsshould includedate, time ofobservation,initials ofoperatorconductingmonitoring.

Reviewrecords dailyor prior toshipping bydesignatedplantemployee(by anindividualwho did notgenerate theresults).

Calibratethermometer(daily)

Checktemperatureonce a shift

QC ifmeasurementdone bychilleroperator;supervisor ifmeasurementdone by QC.


ProcessStep

CCPNumber

CCPDescription


Corrective Action HACCPRecords

HACCPSystem

Verification

SalvageChill

CCP 2 BChill

PreventPathogengrowth

Birdtemperature.Chlorination;other approvedantimicrobialinterventions(i.e., chlorinedioxide).

Immerse in ice to achieve<40°F internally in fourhours or less.

Temperature <40°F at 4hours (broilers) {turkey —8 hours} OR properlydocumented and verifiedtemperature reduction. Useapproved anti-microbialintervention. chlorinationadd minimum of 20 ppmand a maximum of up to50 ppm in chill water.Chlorine dioxide from 1 to3 ppm in the chill water.Other future compounds asapproved for use.

Note: Insufficient scientificdata exist regarding thegrowth of pathogens duringchilling. However, thechilling parametersprovided above will controlquality and limit thegrowth rates of evenpsychotrophic spoilageorganisms. Therefore,these parameters are morethan sufficient to preventgrowth of mesophilicenteric bacterial pathogens.

Monitor icing procedures visually;monitor product temperature —check both every two hours usingdocumented random samplingprocedures. Done by supervisor ordesignated employees.

Chlorine monitored by QC orchiller operator depending on planteach two hour time period usingdocumented random samplingprocedures. Test strips areacceptable. Actual chlorine testresults should be recorded on theappropriate form.

If not iced correctly,take out product andre-ice.

Temperature failure—condemn product ORevaluate product safetyand utilize properdisposition (i.e., re-chill, cook, etc).

Immediately adjust;recheck within 15minutes.

SalvageHACCPFormcontains timeof day,temperaturerecorded.

Record actionif not incompliance.

HACCPchilling log.

Hold log.


Calibrationlog

All recordsshould includedate, time ofobservation,initials ofoperatorconductingmonitoring.

Reviewrecords dailyor prior toshipping (byan individualwho did notgenerate theresults).

Calibratethermometer(daily)

Checktemperatureonce a shift

QC ifmeasurementdone bychilleroperator;supervisor ifmeasurementdone by QC.


Process Step CCPNumber

CCPDescription



HACCP SystemVerification

Chilling(includingcontinuouschilling,icing orotherrefrigeration)

CCP 3 B Bird internaltemperature

Bird temperature <40°Fat 4 hours (broilers)[turkey - 8 hours] ORproperly documentedand verified temperaturereduction over time.

Note: Insufficientscientific data existregarding the growth ofpathogens duringchilling. However, thechilling parametersprovided above willcontrol quality and limitthe growth rates of evenpsychotrophic spoilageorganisms. Therefore,these parameters aremore than sufficient toprevent growth ofmesophilic entericbacterial pathogens.

Check every hour usingdocumented random samplingprocedures at exit end ofchiller/tank or blast/glycol chill ofpackaged turkeys.10 bird sample per chiller forbroilers and turkeys.Done by line supervisor ordesignated employee.

Make up water = to a half gallonper bird on broilers; gallon perbird on turkeys. Recommend:continuous recorder for water tochiller; bird count for birds, whichshould be checked periodically(i.e., hourly) by designated plantemployee.

If exiting the chillingsystem, the birdtemperature is >40°F,ice or otherwiserefrigerate product,recheck temperatureafter a total of 4 hours(8 hours turkey)chilling has elapsed, ifnot below 40°F,condemn product ORevaluate product safetyand utilize properproduct disposition(i.e., chill, cook,condemn).Adjust chiller watertemperature.

HACCPchilling log

HACCPchilling log.

Hold log.


Calibrationlog

Continuousrecorder onwater:birdcount.

All recordsshouldinclude date,time ofobservation,initials ofoperatorconductingmonitoring.

Review recordsdaily prior toshipping bydesignated plantemployee (by anindividual whodid not generatethe results).

Check gallonsagainst birdseach shift.

Calibratethermometers(i.e., daily)


ProcessStep

CCPNumber

CCPDescription



HACCPSystem

Verification

Neck/Giblet Chill

CCP 4 B Proper chillingsystem retardssubsequentgrowth rate;prevents cross -contaminationof product.

Product temperature < 40°F within 4 hours.

chlorination: Useapproved anti-microbialinterventions.Chlorination: add aminimum of 20 ppmand a maximum of upto 50 ppm in make-upwater. Chlorinedioxide from 1 to 3ppm in the chill water;Other futurecompounds asapproved for use

Note: Insufficientscientific data existregarding the growth ofpathogens duringchilling. However, thechilling parametersprovided above willcontrol quality andlimit the growth ratesof even psychotrophicspoilage organisms.Therefore, theseparameters are morethan sufficient toprevent growth ofmesophilic entericbacterial pathogens.

Check temperature at least once perhour block using documentedrandom sampling procedures at exitend of chiller/tank 10 productsample per chiller for broilers andturkeys. Done by line supervisoror designated employee. Monitoredby QC or chiller operatordepending on plant. Test strips areacceptable.

Ice product if it doesnot exit at 40°F orbelow; recheck at 4hours, if not 40°F orbelow, condemnproduct.

Immediately adjust,recheck within 15minutes.

HACCPchilling log

HACCPchilling log.

Hold log.


Calibrationlog

All recordsshouldinclude date,time ofobservation,initials ofoperatorconductingmonitoring.

QC ifmeasurementdone bechilleroperator;supervisor ifmeasurementdone by QC.

Reviewrecords on adaily basisprior toshippingproduct bydesignatedplantemployee(by anindividualwho did notgenerate theresults).

Poultry Slaughter

Example Records


ROAST ROOM BRINE PREPARATION

DATE ____________ Does the formula match label? Y or N

PRODUCT CODE: __________ Verified by QC Initials __________

WEIGHT OPERATORINITIALS

QCINITIALS

BATCH #1 535.00 Water 53.50 Phos106.90 Salt

Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


Phos. Start ____

Salt Start ____

Stop _____

Stop _____


BASTE/INJECT SOLUTION PREPARATION

DATE ____________ Does the formula match label? Y or N

PRODUCT CODE: __________ Verified by QC Initials __________

WEIGHT OPERATORINITIALS

QC INITIALS

BATCH #1 867.6033.0026.902.50

WaterPhosphateSpice Blend GT 9665Broth

BATCH #2 867.6033.0026.902.50


BATCH #3 867.6033.0026.902.50


BATCH #4 867.6033.0026.902.50


BATCH #5 867.6033.0026.902.50



HACCP LAB LOG

LAB TECH’S INITIALS: Month:______________

Reviewer’s Initials:____

Date CCP Source CFU’s ML or SQ Inch CL2 PPM Other

TPC Coliforms


HACCP LOG - NECK AND GIBLET CHILLINGLimits - 40°F at exit of chillet

Chlorine 20-50 ppm

Verified By:_______________________________

Date:_____________________________________ Month/Year:_____________________

Dept. Check M M

Time 8:00a.m.

9:55 a.m.

Initials

Neck Water Temp (F) 34°F 33°F

Neck Temp @ ChillerExit

38°F 39°F

Neck Chiller ChlorineLevel

25 25

Dept. Check M M

Time 8:10 a.m.

10:00a.m.

Initials

Giblet Water Temp (F) 33°F 33°F

Giblet Temp @ ChillerExit

39°F 38°F

Giblet Chiller CL2Level

30 25

Dept. Check - M = Monitor QA = Quality Assurance S = Supervisor

CORRECTIVE ACTION:


HACCP SALVAGE LOG

Verified By:_____________________________

Date:___________________________________

Dept. Check M

Time 9:50a.m.

InitialsProductTemperature After4 hours #1

39°F

#2 37°F

#3 36°F

#4 35°F

#5 38°F

Type of Product Wings

Product Iced[Check Box(s)]Bottom Layer1/4 Layer1/2 Layer3/4 LayerCapped OffBin Identification 0600Average CarcassTemperature

37°F

M = MonitorQA = Quality AssuranceS = Supervisor

Corrective Action:


THERMOMETER CALIBRATION LOG

Criteria Within ± 1°F of Control Thermometer

Date Departmentor Area

Thermom-eter #

ControlThermom-eterReading

PersonalThermom-eterReading

AdjustmentRequired

(Yes/No)

Initials Comments

6/15/96 Chiller 2 32°F 32°F No

*If a thermometer is broken or taken out of service, document this in the comments column

37


APPENDIX 1


This is not an FSIS requirement. The following Good Manufacturing Practices (21 CFRPart 110) codified by the Food and Drug Administration are being provided for referencematerial to help assist you in developing your plant’s manufacturing procedures. Thedocument provides information which may also be useful as part of your SanitationStandard Operating Procedures.


FOOD AND DRUGADMINISTRATION,DEPARTMENT OF HEALTHAND HUMAN SERVICES

21 CFR PART 110 - CURRENTGOOD MANUFACTURINGPRACTICE INMANUFACTURING,PACKING, OR HOLDINGHUMAN FOOD

Subpart A - General ProvisionsSec. 110.3 Definitions.Sec. 110.5 Current good manufacturing

practice.Sec. 110.10 Personnel.Sec. 110.19 Exclusions.

Subpart B - Buildings andFacil i t iesSec. 110.20 Plant and grounds.Sec. 110.35 Sanitary operations.Sec. 110.37 Sanitary facilities and

controls.

Subpart C - EquipmentSec. 110.40 Equipment and utensils.

Subpart D - [Reserved]

Subpart E - Production andProcess ControlsSec. 110.80 Processes and controls.Sec. 110.93 Warehousing and

distribution.

Subpart F - [Reserved]

Subpart G - Defect ActionLevelsSec. 110.110 Natural or unavoidable

defects in food for human use that present no health hazard.

SUBPART A - GENERALPROVISIONS

110.3 Definitions.

The definitions and interpretationsof terms in section 201 of theFederal Food, Drug, and CosmeticAct (the act) are applicable to suchterms when used in this part. Thefollowing definitions shall alsoapply:

(a) “Acid foods or acidifiedfoods” means foods that have anequilibrium pH of 4.6 or below. (b) “Adequate” means thatwhich is needed to accomplish theintended purpose in keeping withgood public health practice. (c) “Batter” means a semifluidsubstance, usually composed offlour and other ingredients, intowhich principal components offood are dipped or with which theyare coated, or which may be useddirectly to form bakery foods. (d) “Blanching,” except for treenuts and peanuts, means aprepackaging heat treatment offoodstuffs for a sufficient time andat a sufficient temperature topartially or completely inactivatethe naturally occurring enzymesand to effect other physical orbiochemical changes in the food. (e) “Critical control point”means a point in a food processwhere there is a high probabilitythat improper control may cause,allow, or contribute to a hazard orto filth in the final food ordecomposition of the final food. (f) “Food” means food asdefined in section 201(f) of the actand includes raw materials andingredients. (g) “Food-contact surfaces” arethose surfaces that contact humanfood and those surfaces fromwhich drainage onto the food oronto surfaces that contact the foodordinarily occurs during thenormal course of operations.'Food-contact surfaces' includesutensils and food-contact surfacesof equipment. (h) “Lot” means the foodproduced during a period of timeindicated by a specific code. (i) “Microorganisms” meansyeasts, molds, bacteria, and virusesand includes, but is not limited to,species having public healthsignificance. The term'undesirable microorganisms'includes those microorganisms thatare of public health significance,that subject food to decomposition,that indicate that food iscontaminated with filth, or thatotherwise may cause food to beadulterated within the meaning ofthe act. Occasionally in theseregulations, FDA used the adjective

'microbial' instead of using anadjectival phrase containing theword microorganism. (j) “Pest” refers to anyobjectionable animals or insectsincluding, but not limited to, birds,rodents, flies, and larvae. (k) “Plant” means the buildingor facility or parts thereof, used foror in connection with themanufacturing, packaging,labeling, or holding of humanfood. (l) “Quality control operation”means a planned and systematicprocedure for taking all actionsnecessary to prevent food frombeing adulterated within themeaning of the act. (m) “Rework” means clean,unadulterated food that has beenremoved from processing forreasons other than insanitaryconditions or that has beensuccessfully reconditioned byreprocessing and that is suitablefor use as food. (n) “Safe-moisture level” is alevel of moisture low enough toprevent the growth of undesirablemicroorganisms in the finishedproduct under the intendedconditions of manufacturing,storage, and distribution. Themaximum safe moisture level for afood is based on its water activity(a (INFERIOR w)). An a(INFERIOR w) will be consideredsafe for a food if adequate data areavailable that demonstrate that thefood at or below the given a(INFERIOR w) will not support thegrowth of undesirablemicroorganisms. (o) “Sanitize” means toadequately treat food-contactsurfaces by a process that iseffective in destroying vegetativecells of microorganisms of publichealth significance, and insubstantially reducing numbers ofother undesirable microorganisms,but without adversely affecting theproduct or its safety for theconsumer. (p) “Shall” is used to statemandatory requirements. (q) “Should” is used to staterecommended or advisoryprocedures or identifyrecommended equipment.


(r) “Water activity” (a(INFERIOR w)) is a measure of thefree moisture in a food and is thequotient of the water vaporpressure of the substance dividedby the vapor pressure of purewater at the same temperature.

110.5 Current goodmanufacturing practice.

(a) The criteria and definitions inthis part shall apply in determiningwhether a food is adulterated (1)within the meaning of section402(a)(3) of the act in that thefood has been manufactured undersuch conditions that it is unfit forfood; or (2) within the meaning ofsection 402(a)(4) of the act in thatthe food has been prepared,packed, or held under insanitaryconditions whereby it may havebecome contaminated with filth, orwhereby it may have beenrendered injurious to health. Thecriteria and definitions in this partalso apply in determining whethera food is in violation of section361 of the Public Health ServiceAct (42 U.S.C. 264). (b) Food covered by specificcurrent good manufacturingpractice regulations also is subjectto the requirements of thoseregulations.

110.10 Personnel.

The plant management shall takeall reasonable measures andprecautions to ensure thefollowing: (a) Disease control. Any personwho, by medical examination or supervisory observation, is shownto have, or appears to have, anillness, open lesion, including boils,sores, or infected wounds, or anyother abnormal source ofmicrobial contamination by whichthere is a reasonable possibility offood, food-contact surfaces, orfood-packaging materialsbecoming contaminated, shall be excluded from any operationswhich may be expected to result insuch contamination until thecondition is corrected. Personnelshall be instructed to report suchhealth conditions to theirsupervisors.

(b) Cleanliness. All personsworking in direct contact withfood, food-contact surfaces, andfood-packaging materials shallconform to hygienic practiceswhile on duty to the extentnecessary to protect againstcontamination of food. Themethods for maintainingcleanliness include, but are notlimited to: (1) Wearing outer garmentssuitable to the operation in amanner that protects against thecontamination of food, food-contact surfaces, or food-packaging materials. (2) Maintaining adequatepersonal cleanliness. (3) Washing hands thoroughly(and sanitizing if necessary toprotect against contamination withundesirable microorganisms) in anadequate hand-washing facilitybefore starting work, after eachabsence from the work station, andat any other time when the handsmay have become soiled orcontaminated. (4) Removing all unsecuredjewelry and other objects thatmight fall into food, equipment, orcontainers, and removing handjewelry that cannot be adequatelysanitized during periods in whichfood is manipulated by hand. Ifsuch hand jewelry cannot beremoved, it may be covered bymaterial which can be maintainedin an intact, clean, and sanitarycondition and which effectivelyprotects against the contaminationby these objects of the food, food-contact surfaces, or food-packaging materials. (5) Maintaining gloves, if theyare used in food handling, in anintact, clean, and sanitarycondition. The gloves should beof an impermeable material. (6) Wearing, where appropriate,in an effective manner, hair nets,headbands, caps, beard covers, orother effective hair restraints. (7) Storing clothing or otherpersonal belongings in areas otherthan where food is exposed orwhere equipment or utensils arewashed. (8) Confining the following toareas other than where food maybe exposed or where equipment or

utensils are washed: eating food,chewing gum, drinking beverages,or using tobacco. (9) Taking any other necessaryprecautions to protect againstcontamination of food, food-contact surfaces, or food-packaging materials withmicroorganisms or foreignsubstances including, but notlimited to, perspiration, hair,cosmetics, tobacco, chemicals, andmedicines applied to the skin. (c) Education and training.Personnel responsible foridentifying sanitation failures orfood contamination should have abackground of education orexperience, or a combinationthereof, to provide a level ofcompetency necessary forproduction of clean and safe food.Food handlers and supervisorsshould receive appropriate trainingin proper food handlingtechniques and food-protectionprinciples and should be informedof the danger of poor personalhygiene and insanitary practices. (d) Supervision. Responsibilityfor assuring compliance by allpersonnel with all requirements ofthis part shall be clearly assignedto competent supervisorypersonnel.

110.19 Exclusions.

(a) The following operations arenot subject to this part:Establishments engaged solely inthe harvesting, storage, ordistribution of one or more 'rawagricultural commodities,' asdefined in section 201(r) of theact, which are ordinarily cleaned,prepared, treated, or otherwiseprocessed before being marketedto the consuming public. (b) FDA, however, will issuespecial regulations if it is necessaryto cover these excluded operations.

SUBPART B - BUILDING ANDFACILITIES

110.20 Plant and grounds.

(a) Grounds. The grounds abouta food plant under the control ofthe operator shall be kept in a


condition that will protect againstthe contamination of food. Themethods for adequate maintenanceof grounds include, but are notlimited to: (1) Properly storing equipment,removing litter and waste, andcutting weeds or grass within theimmediate vicinity of the plantbuildings or structures that mayconstitute an attractant, breedingplace, or harborage for pests. (2) Maintaining roads, yards, andparking lots so that they do notconstitute a source ofcontamination in areas where foodis exposed. (3) Adequately draining areasthat may contribute contaminationto food by seepage, foot-bornefilth, or providing a breeding placefor pests. (4) Operating systems for wastetreatment and disposal in anadequate manner so that they donot constitute a source ofcontamination in areas where foodis exposed. If the plant grounds arebordered by grounds not underthe operator's control and notmaintained in the mannerdescribed in paragraph (a) (1)through (3) of this section, careshall be exercised in the plant byinspection, extermination, or othermeans to exclude pests, dirt, andfilth that may be a source of foodcontamination. (b) Plant construction anddesign. Plant buildings andstructures shall be suitable in size,construction, and design tofacilitate maintenance and sanitaryoperations for food-manufacturing purposes.The plant and facilities shall: (1) Provide sufficient space forsuch placement of equipment andstorage of materials as is necessaryfor the maintenance of sanitaryoperations and the production ofsafe food. (2) Permit the taking of properprecautions to reduce the potentialfor contamination of food, food-contact surfaces, or food-packaging materials withmicroorganisms, chemicals, filth,or other extraneous material. Thepotential for contamination maybe reduced by adequate food

safety controls and operatingpractices or effective design,including the separation ofoperations in which contaminationis likely to occur, by one or moreof the following means: location,time, partition, air flow, enclosedsystems, or other effective means. (3) Permit the taking of properprecautions to protect food inoutdoor bulk fermentation vesselsby any effective means, including: (i) Using protective coverings. (ii) Controlling areas over andaround the vessels to eliminateharborages for pests. (iii) Checking on a regular basisfor pests and pest infestation. (iv) Skimming the fermentationvessels, as necessary. (4) Be constructed in such amanner that floors, walls, andceilings may be adequatelycleaned and kept clean and kept ingood repair; that drip orcondensate from fixtures, ductsand pipes does not contaminatefood, food-contact surfaces, orfood-packaging materials; and thataisles or working spaces areprovided between equipment andwalls and are adequatelyunobstructed and of adequatewidth to permit employees toperform their duties and to protectagainst contaminating food orfood-contact surfaces with clothingor personal contact. (5) Provide adequate lighting inhand-washing areas, dressing andlocker rooms, and toilet rooms andin all areas where food isexamined, processed, or stored andwhere equipment or utensils arecleaned; and provide safety-typelight bulbs, fixtures, skylights, orother glass suspended overexposed food in any step ofpreparation or otherwise protectagainst food contamination in caseof glass breakage. (6) Provide adequate ventilationor control equipment to minimizeodors and vapors (including steamand noxious fumes) in areas wherethey may contaminate food; andlocate and operate fans and otherair-blowing equipment in amanner that minimizes thepotential for contaminating food,food-packaging materials, andfood-contact surfaces.

(7) Provide, where necessary,adequate screening or otherprotection against pests.

110.35 Sanitary operations.

(a) General maintenance.Buildings, fixtures, and otherphysical facilities of the plant shallbe maintained in a sanitarycondition and shall be kept inrepair sufficient to prevent foodfrom becoming adulterated withinthe meaning of the act. Cleaningand sanitizing of utensils andequipment shall be conducted in amanner that protects againstcontamination of food, food-contact surfaces, or food-packaging materials. (b) Substances used in cleaningand sanitizing; storage of toxicmaterials. (1) Cleaningcompounds and sanitizing agentsused in cleaning and sanitizingprocedures shall be free fromundesirable microorganisms andshall be safe and adequate underthe conditions of use. Compliancewith this requirement may beverified by any effective meansincluding purchase of thesesubstances under a supplier'sguarantee or certification, orexamination of these substancesfor contamination. Only thefollowing toxic materials may beused or stored in a plant wherefood is processed or exposed: (i) Those required to maintainclean and sanitary conditions; (ii) Those necessary for use inlaboratory testing procedures; (iii) Those necessary for plantand equipment maintenance andoperation; and (iv) Those necessary for use inthe plant's operations. (2) Toxic cleaning compounds,sanitizing agents, and pesticidechemicals shall be identified, held,and stored in a manner thatprotects against contamination offood, food-contact surfaces, orfood-packaging materials. Allrelevant regulations promulgatedby other Federal, State, and localgovernment agencies for theapplication, use, or holding ofthese products should be followed. (c) Pest control. No pests shallbe allowed in any area of a food


plant. Guard or guide dogs maybe allowed in some areas of a plantif the presence of the dogs isunlikely to result in contaminationof food, food-contact surfaces, orfood-packaging materials.Effective measures shall be takento exclude pests from theprocessing areas and to protectagainst the contamination of foodon the premises by pests. The useof insecticides or rodenticides ispermitted only under precautionsand restrictions that will protectagainst the contamination of food,food-contact surfaces, and food-packaging materials. (d) Sanitation of food-contactsurfaces. All food-contactsurfaces, including utensils andfood-contact surfaces ofequipment, shall be cleaned asfrequently as necessary to protectagainst contamination of food. (1) Food-contact surfaces usedfor manufacturing or holding low-moisture food shall be in a dry,sanitary condition at the time ofuse. When the surfaces are wet-cleaned, they shall, when necessary,be sanitized and thoroughly driedbefore subsequent use. (2) In wet processing, whencleaning is necessary to protectagainst the introduction ofmicroorganisms into food, allfood-contact surfaces shall becleaned and sanitized before useand after any interruption duringwhich the food-contact surfacesmay have become contaminated.Where equipment and utensils areused in a continuous productionoperation, the utensils and food-contact surfaces of the equipmentshall be cleaned and sanitized asnecessary. (3) Non-food-contact surfaces ofequipment used in the operation offood plants should be cleaned asfrequently as necessary to protectagainst contamination of food. (4) Single-service articles (suchas utensils intended for one-timeuse, paper cups, and paper towels)should be stored in appropriatecontainers and shall be handled,dispensed, used, and disposed of ina manner that protects againstcontamination of food or food-contact surfaces.

(5) Sanitizing agents shall beadequate and safe underconditions of use. Any facility,procedure, or machine isacceptable for cleaning andsanitizing equipment and utensilsif it is established that the facility,procedure, or machine willroutinely render equipment andutensils clean and provideadequate cleaning and sanitizingtreatment. (e) Storage and handling ofcleaned portable equipment andutensils. Cleaned and sanitizedportable equipment with food-contact surfaces and utensilsshould be stored in a location andmanner that protects food-contactsurfaces from contamination.

110.37 Sanitary facilities andcontrols.

Each plant shall be equipped withadequate sanitary facilities andaccommodations including, butnot limited to: (a) Water supply. The watersupply shall be sufficient for theoperations intended and shall bederived from an adequate source.Any water that contacts food orfood-contact surfaces shall be safeand of adequate sanitary quality.Running water at a suitabletemperature, and under pressure asneeded, shall be provided in allareas where required for theprocessing of food, for thecleaning of equipment, utensils,and food-packaging materials, orfor employee sanitary facilities. (b) Plumbing. Plumbing shall beof adequate size and design andadequately installed andmaintained to: (1) Carry sufficient quantities ofwater to required locationsthroughout the plant. (2) Properly convey sewage andliquid disposable waste from theplant. (3) Avoid constituting a sourceof contamination to food, watersupplies, equipment, or utensils orcreating an unsanitary condition. (4) Provide adequate floordrainage in all areas where floorsare subject to flooding-typecleaning or where normaloperations release or discharge

water or other liquid waste on thefloor. (5) Provide that there is notbackflow from, or cross-connection between, pipingsystems that discharge waste wateror sewage and piping systems thatcarry water for food or foodmanufacturing. (c) Sewage disposal. Sewagedisposal shall be made into anadequate sewerage system ordisposed of through otheradequate means. (d) Toilet facilities. Each plantshall provide its employees withadequate, readily accessible toiletfacilities. Compliance with thisrequirement may be accomplishedby: (1) Maintaining the facilities in asanitary condition. (2) Keeping the facilities in goodrepair at all times. (3) Providing self-closing doors. (4) Providing doors that do notopen into areas where food isexposed to airbornecontamination, except wherealternate means have been taken toprotect against such contamination(such as double doors or positiveair-flow systems). (e) Hand-washing facilities.Hand-washing facilities shall beadequate and convenient and befurnished with running water at asuitable temperature. Compliancewith this requirement may beaccomplished by providing: (1) Hand-washing and, whereappropriate, hand-sanitizingfacilities at each location in theplant where good sanitary practicesrequire employees to wash and/orsanitize their hands. (2) Effective hand-cleaning andsanitizing preparations. (3) Sanitary towel service orsuitable drying devices. (4) Devices or fixtures, such aswater control valves, so designedand constructed to protect againstrecontamination of clean, sanitizedhands. (5) Readily understandable signsdirecting employees handlingunprotected food, unprotectedfood-packaging materials, of food-contact surfaces to wash and, whereappropriate, sanitize their handsbefore they start work, after each


absence from post of duty, andwhen their hands may havebecome soiled or contaminated.These signs may be posted in theprocessing room(s) and in all otherareas where employees may handlesuch food, materials, or surfaces. (6) Refuse receptacles that areconstructed and maintained in amanner that protects againstcontamination of food. (f) Rubbish and offal disposal.Rubbish and any offal shall be soconveyed, stored, and disposed ofas to minimize the development ofodor, minimize the potential forthe waste becoming an attractantand harborage or breeding placefor pests, and protect againstcontamination of food, food-contact surfaces, water supplies,and ground surfaces.

SUBPART C - EQUIPMENT

110.40 Equipment and utensils.

(a) All plant equipment andutensils shall be so designed and ofsuch material and workmanship asto be adequately cleanable, andshall be properly maintained. Thedesign, construction, and use ofequipment and utensils shallpreclude the adulteration of foodwith lubricants, fuel, metalfragments, contaminated water, orany other contaminants. Allequipment should be so installedand maintained as to facilitate thecleaning of the equipment and ofall adjacent spaces. Food-contactsurfaces shall be corrosion-resistant when in contact with food.They shall be made of nontoxicmaterials and designed towithstand the environment of theirintended use and the action offood, and, if applicable, cleaningcompounds and sanitizing agents.Food-contact surfaces shall bemaintained to protect food frombeing contaminated by any source,including unlawful indirect foodadditives. (b) Seams on food-contactsurfaces shall be smoothly bondedor maintained so as to minimizeaccumulation of food particles,dirt, and organic matter and thus

minimize the opportunity forgrowth of microorganisms. (c) Equipment that is in themanufacturing or food-handlingarea and that does not come intocontact with food shall be soconstructed that it can be kept in aclean condition. (d) Holding, conveying, andmanufacturing systems, includinggravimetric, pneumatic, closed, andautomated systems, shall be of adesign and construction thatenables them to be maintained inan appropriate sanitary condition. (e) Each freezer and cold storagecompartment used to store andhold food capable of supportinggrowth of microorganisms shall befitted with an indicatingthermometer, temperature-measuring device, or temperature-recording device so installed as toshow the temperature accuratelywithin the compartment, andshould be fitted with an automaticcontrol for regulating temperatureor with an automatic alarm systemto indicate a significanttemperature change in a manualoperation. (f) Instruments and controls usedfor measuring, regulating, orrecording temperatures, pH,acidity, water activity, or otherconditions that control or preventthe growth of undesirablemicroorganisms in food shall beaccurate and adequatelymaintained, and adequate innumber for their designated uses. (g) Compressed air or othergases mechanically introduced intofood or used to clean food-contactsurfaces or equipment shall betreated in such a way that food isnot contaminated with unlawfulindirect food additives.

SUBPART D - [RESERVED]

SUBPART E - PRODUCTIONAND PROCESS CONTROLS

110.80 Processes and controls.

All operations in the receiving,inspecting, transporting,segregating, preparing,manufacturing, packaging, and

storing of food shall be conductedin accordance with adequatesanitation principles. Appropriatequality control operations shall beemployed to ensure that food issuitable for human consumptionand that food-packaging materialsare safe and suitable. Overallsanitation of the plant shall beunder the supervision of one ormore competent individualsassigned responsibility for thisfunction. All reasonableprecautions shall be taken toensure that production proceduresdo not contribute contaminationfrom any source. Chemical,microbial, or extraneous-materialtesting procedures shall be usedwhere necessary to identifysanitation failures or possible foodcontamination. All food that hasbecome contaminated to the extentthat it is adulterated within themeaning of the act shall berejected, or if permissible, treatedor processed to eliminate thecontamination. (a) Raw materials and otheringredients. (1) Raw materials andother ingredients shall be inspectedand segregated or otherwisehandled as necessary to ascertainthat they are clean and suitable forprocessing into food and shall bestored under conditions that willprotect against contamination andminimize deterioration. Rawmaterials shall be washed orcleaned as necessary to remove soilor other contamination. Waterused for washing, rinsing, orconveying food shall be safe andof adequate sanitary quality.Water may be reused for washing,rinsing, or conveying food if itdoes not increase the level ofcontamination of the food.Containers and carriers of rawmaterials should be inspected onreceipt to ensure that theircondition has not contributed tothe contamination or deteriorationof food. (2) Raw materials and otheringredients shall either not containlevels of microorganisms that mayproduce food poisoning or otherdisease in humans, or they shall bepasteurized or otherwise treatedduring manufacturing operationsso that they no longer contain


levels that would cause the productto be adulterated within themeaning of the act. Compliancewith this requirement may beverified by any effective means,including purchasing raw materialsand other ingredients under asupplier's guarantee orcertification. (3) Raw materials and otheringredients susceptible tocontamination with aflatoxin orother natural toxins shall complywith current Food and DrugAdministration regulations,guidelines, and action levels forpoisonous or deleterioussubstances before these materialsor ingredients are incorporatedinto finished food. Compliancewith this requirement may beaccomplished by purchasing rawmaterials and other ingredientsunder a supplier's guarantee orcertification, or may be verified byanalyzing these materials andingredients for aflatoxins andother natural toxins. (4) Raw materials, otheringredients, and rework susceptibleto contamination with pests,undesirable microorganisms, orextraneous material shall complywith applicable Food and DrugAdministration regulations,guidelines, and defect action levelsfor natural or unavoidable defectsif a manufacturer wishes to use thematerials in manufacturing food.Compliance with this requirementmay be verified by any effectivemeans, including purchasing thematerials under a supplier'sguarantee or certification, orexamination of these materials forcontamination. (5) Raw materials, otheringredients, and rework shall beheld in bulk, or in containersdesigned and constructed so as toprotect against contamination andshall be held at such temperatureand relative humidity and in such amanner as to prevent the foodfrom becoming adulterated withinthe meaning of the act. Materialscheduled for rework shall beidentified as such. (6) Frozen raw materials andother ingredients shall be keptfrozen. If thawing is requiredprior to use, it shall be done in a

manner that prevents the rawmaterials and other ingredientsfrom becoming adulterated withinthe meaning of the act. (7) Liquid or dry raw materialsand other ingredients received andstored in bulk form shall be heldin a manner that protects againstcontamination. (b) Manufacturing operations.(1) Equipment and utensils andfinished food containers shall bemaintained in an acceptablecondition through appropriatecleaning and sanitizing, asnecessary. Insofar as necessary,equipment shall be taken apart forthorough cleaning. (2) All food manufacturing,including packaging and storage,shall be conducted under suchconditions and controls as arenecessary to minimize the potentialfor the growth of microorganisms,or for the contamination of food.One way to comply with thisrequirement is careful monitoringof physical factors such as time,temperature, humidity, a(INFERIOR w), pH, pressure, flowrate, and manufacturing operationssuch as freezing,dehydration, heat processing,acidification, and refrigeration toensure that mechanicalbreakdowns, time delays,temperature fluctuations, and otherfactors do not contribute to thedecomposition or contaminationof food. (3) Food that can support therapid growth of undesirablemicroorganisms, particularly thoseof public health significance, shallbe held in a manner that preventsthe food from becomingadulterated within the meaning ofthe act. Compliance with thisrequirement may be accomplishedby any effective means, including: (i) Maintaining refrigeratedfoods at 45 (degree)F (7.2(degree)C) or below as appropriatefor the particular food involved. (ii) Maintaining frozen foods ina frozen state. (iii) Maintaining hot foods at140 (degree)F (60 (degree)C) orabove. (iv) Heat treating acid oracidified foods to destroymesophilic microorganisms when

those foods are to be held inhermetically sealed containers atambient temperatures. (4) Measures such as sterilizing,irradiating, pasteurizing, freezing,refrigerating, controlling pH orcontrolling a (INFERIOR w) thatare taken to destroy or prevent thegrowth of undesirablemicroorganisms, particularly thoseof public health significance, shallbe adequate under the conditionsof manufacture, handling, anddistribution to prevent food frombeing adulterated within themeaning of the act. (5) Work-in-process shall behandled in a manner that protectsagainst contamination. (6) Effective measures shall betaken to protect finished foodfrom contamination by rawmaterials, other ingredients, orrefuse. When raw materials, otheringredients, or refuse areunprotected, they shall not behandled simultaneously in areceiving, loading, or shipping areaif that handling could result incontaminated food. Foodtransported by conveyor shall beprotected against contamination asnecessary. (7) Equipment, containers, andutensils used to convey, hold, orstore raw materials, work-in-process, rework, or food shall beconstructed, handled, andmaintained during manufacturingor storage in a manner thatprotects against contamination. (8) Effective measures shall betaken to protect against theinclusion of metal or otherextraneous material in food.Compliance with this requirementmay be accomplished by usingsieves, traps, magnets, electronicmetal detectors, or other suitableeffective means. (9) Food, raw materials, andother ingredients that areadulterated within the meaning ofthe act shall be disposed of in amanner that protects against thecontamination of other food. Ifthe adulterated food is capable ofbeing reconditioned, it shall bereconditioned using a method thathas been proven to be effective orit shall be reexamined and foundnot to be adulterated within the


meaning of the act before beingincorporated into other food. (10) Mechanical manufacturingsteps such as washing, peeling,trimming, cutting, sorting andinspecting, mashing, dewatering,cooling, shredding, extruding,drying, whipping, defatting, andforming shall be performed so asto protect food againstcontamination. Compliance withthis requirement may beaccomplished by providingadequate physical protection offood from contaminants that maydrip, drain, or be drawn into thefood. Protection may be providedby adequate cleaning andsanitizing of all food-contactsurfaces, and by using time andtemperature controls at andbetween each manufacturing step. (11) Heat blanching, whenrequired in the preparation offood, should be effected byheating the food to the requiredtemperature, holding it at thistemperature for the required time,and then either rapidly cooling thefood or passing it to subsequentmanufacturing without delay.Thermophilic growth andcontamination in blanchers shouldbe minimized by the use ofadequate operating temperaturesand by periodic cleaning. Wherethe blanched food is washed priorto filling, water used shall be safeand of adequatesanitary quality. (12) Batters, breading, sauces,gravies, dressings, and other similarpreparations shall be treated ormaintained in such a manner thatthey are protected againstcontamination. Compliance withthis requirement may beaccomplished by any effectivemeans, including one or more ofthe following: (i) Using ingredients free ofcontamination. (ii) Employing adequate heatprocesses where applicable. (iii) Using adequate time andtemperature controls. (iv) Providing adequate physicalprotection of components fromcontaminants that may drip, drain,or be drawn into them.

(v) Cooling to an adequatetemperature duringmanufacturing. (vi) Disposing of batters atappropriate intervals to protectagainst the growth ofmicroorganisms. (13) Filling, assembling,packaging, and other operationsshall be performed in such a waythat the food is protected againstcontamination. Compliance withthis requirement may beaccomplished by any effectivemeans, including: (i) Use of a quality controloperation in which the criticalcontrol points are identified andcontrolled during manufacturing. (ii) Adequate cleaning andsanitizing of all food-contactsurfaces and food containers. (iii) Using materials for foodcontainers and food- packagingmaterials that are safe and suitable,as defined in Sec. 130.3(d) of thischapter. (iv) Providing physicalprotection from contamination,particularly airbornecontamination. (v) Using sanitary handlingprocedures. (14) Food such as, but notlimited to, dry mixes, nuts,intermediate moisture food, anddehydrated food, that relies on thecontrol of a (INFERIOR w) forpreventing the growth ofundesirable microorganisms shallbe processed to and maintained ata safe moisture level. Compliancewith this requirement may beaccomplished by any effectivemeans, including employment ofone or more of the followingpractices: (i) Monitoring the a (INFERIORw) of food. (ii) Controlling the solublesolids-water ratio in finished food. (iii) Protecting finished foodfrom moisture pickup, by use of amoisture barrier or by othermeans, so that the a (INFERIOR w)of the food does not increase to anunsafe level. (15) Food such as, but notlimited to, acid and acidified food,that relies principally on thecontrol of pH for preventing thegrowth of undesirable

microorganisms shall bemonitored and maintained at a pHof 4.6 or below. Compliance withthis requirement may beaccomplished by any effectivemeans, including employment ofone or more of the followingpractices: (i) Monitoring the pH of rawmaterials, food in process, andfinished food. (ii) Controlling the amount ofacid or acidified food added tolow-acid food. (16) When ice is used in contactwith food, it shall be made fromwater that is safe and of adequatesanitary quality, and shall be usedonly if it has been manufactured inaccordance with current goodmanufacturing practice as outlinedin this part. (17) Food-manufacturing areasand equipment used formanufacturing human food shouldnot be used to manufacturenonhuman food-grade animal feedor inedible products, unless there isno reasonable possibility for thecontamination of the human food.

110.93 Warehousing anddistribution.

Storage and transportation offinished food shall be underconditions that will protect foodagainst physical, chemical, andmicrobial contamination as well asagainst deterioration of the foodand the container.

SUBPART F - [RESERVED]

SUBPART G - DEFECTACTION LEVELS

110.110 Natural or unavoidabledefects in food for human use thatpresent no health hazard.

(a) Some foods, even whenproduced under current goodmanufacturing practice, containnatural or unavoidable defects thatat low levels are not hazardous tohealth. The Food and DrugAdministration establishesmaximum levels for these defectsin foods produced under current


good manufacturing practice anduses these levels in decidingwhether to recommend regulatoryaction. (b) Defect action levels areestablished for foods whenever it isnecessary and feasible to do so.These levels are subject to changeupon the development of newtechnology or the availability ofnew information. (c) Compliance with defectaction levels does not excuseviolation of the requirement insection 402(a)(4) of the act thatfood not be prepared, packed, orheld under unsanitary conditionsor the requirements in this part thatfood manufacturers, distributors,and holders shall observe currentgood manufacturing practice.Evidence indicating that such aviolation exists causes the food tobe adulterated within the meaningof the act, even though theamounts of natural or unavoidabledefects are lower than the currentlyestablished defect action levels.The manufacturer, distributor, andholder of food shall at all timesutilize quality control operationsthat reduce natural or unavoidabledefects to the lowest level currentlyfeasible. (d) The mixing of a foodcontaining defects above thecurrent defect action level withanother lot of food is notpermitted and renders the finalfood adulterated within themeaning of the act, regardless ofthe defect level of the final food. (e) A compilation of the currentdefect action levels for natural orunavoidable defects in food forhuman use that present no healthhazard may be obtained uponrequest from the IndustryPrograms Branch (HFF-326),Center for Food Safety andApplied Nutrition, Food and DrugAdministration, 200 C St. SW.,Washington, DC 20204.


APPENDIX 2


PROCESS CATEGORIES(Pathogen Reduction/HACCP Regulation, 1996)

1. Not Heat Treated, Shelf-Stable (dried products, those controlled by water activity,pH, freeze dried, dehydrated, etc.)

2. Heat Treated, Shelf-Stable (rendered products, lard, etc.)

3. Heat Treated Not Fully Cooked, Not Shelf-Stable (ready to cook poultry, coldsmoked and products smoked for trichinae, partially cooked battered, breaded,char-marked, batter set, and low temperature rendered products, etc.)

4. Products with Secondary Inhibitors, Not Shelf-Stable (products that are fermented,dried, salted, brine treated, etc., but are not shelf-stable)

5. Irradiation (includes all forms of approved irradiation procedures for poultry andpork)

6. Fully Cooked, Not Shelf Stable (products which have received a lethal kill stepthrough a heating process, but must be kept refrigerated. This includes productssuch as fully cooked hams, cooked beef, roast beef, etc.).

7. Beef Slaughter

8. Pork Slaughter

9. Poultry Slaughter

10. Raw Products - not ground (all raw products which are not ground in their finalform. This includes beef trimmings, tenderized cuts, steaks, roasts, chops, poultryparts, etc.)

11. Raw, Ground

12. Thermally Processed/Commercially Sterile

13. Mechanically Separated Species


APPENDIX 3


Overview of Biological, Chemical and Physical Hazards(Pathogen Reduction/HACCP Regulation, USDA, 1996)

(Hazards are not limited to the following information.)

Biological Hazards : The following biological hazards should be considered:

Pathogenic microorganisms:Bacillus cereusCampylobacter jejuniClostridium botulinumClostridum perfringensEscherichia coli O157:H7Listeria monocytogenesSalmonella sppStaphylococcus aureusYersinia enterocolitica

Zoonotic agents:Trichinella spiralisTaenia saginataTaenia soliumToxoplasma gondiiBalantidium coliCryptosporidium spp.

Chemical Hazards : The following sources were identified.1) Agriculture chemicals: pesticides, herbicides, animal drugs, fertilizers, etc.2) Plant chemicals: cleaners, sanitizers, oils, lubricants, paints, pesticides, etc.3) Naturally-occurring toxicants: products of plant, animal or microbial metabolismsuch as aflatoxins, etc.4) Food chemcals: preservatives, acids, food additives, sulfiting agents, processingaids, etc.5) Environmental contaminants: lead, cadmium, mercury, arsenic, PCBs.

Physical Hazards :Glass, metal, stones, plastics, bone, bullet/BB shots/needles, jewelry, etc.


APPENDIX 4

The NACMCF (1992) CCP Decision Tree(Apply at each point where an identified hazard can be controlled.)

Q1. Do preventive measure(s)exist for the identified hazard?

Q2. Does this step eliminate orreduce the likely occurrence ofa hazard to an acceptable level?

Q3. Could contamination withidentified hazard(s) occur inexcess of acceptable level(s) orcould these increase tounacceptable level(s)?

Q4. Will a subsequent step, prior toconsuming the food, eliminatethe identified hazard(s) orreduce the likely occurrence toan acceptable level?

Modify step, process or product

YES NO

Is control at this stepnecessary for safety?

NO Not a CCP

YES

STOP*

NO

YES

YES NO Not a CCP STOP*

YES

NO

Not a CCP STOP*

This is a CRITICALCONTROL POINT

*Proceed to the next step in the selected process



APPENDIX 5


Below are listed the references used in the development of the USDA Model HACCP Plans.The first category includes generic HACCP references that were used as a basis for all tenmodel plans. The remaining references are divided by product category.

References for all HACCP Model Teams

1. Pearson and Dutson, editors, 1995. HACCP in Meat, Poultry, and Fish Processing. BlakieAcademic & Professional, Glasgow.

Useful sections in particular are:Chapter 4 - meat and poultry slaughter, pp. 58 -71Chapter 5 - processed meats, pp. 72 - 107Chapter 7 - risk analysis, pp. 134 - 154Chapter 13 - predictive modeling, pp. 330 - 354

2. Stevenson and Bernard, editors, 1995. HACCP Establishing Hazard Analysis CriticalControl Point Programs, A Workshop Manual. The Food Processors Institute, Washington,D.C.

Useful sections in particular are:Chapter 11 - forms for hazard analysis, CCP, limits, HACCP master sheet,example HACCP for breaded chicken

3. Baker, D. A., 1995. Application of modeling in HACCP plan development. Int. J. FoodMicrobiol. 25: 251 - 261.

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

Useful sections in particular are:Chapter 3 - microbiological hazards, pp. 15 - 26Chapter 4 - chemical hazards, pp. 27 - 32Chapter 5 - physical hazards, pp. 33 - 35Appendix A - NACMCF HACCPAppendix C - Model HACCP plans (beef slaughter, roast beef, ham, chickenslaughter, etc.)

5. Easter, M. C., et al. 1994. The role of HACCP in the management of food safety andquality. J. Soc. Dairy Technol. 47: 42 - 43.

6. Notermans, S., et al. 1994. The HACCP concept: Identification of potentially hazardousmicro-organisms. Food Microbiol. 11: 203 - 214.

7. ICMFS, 1988. HACCP in Microbiological Safety and Quality. Blackwell ScientificPublications, Oxford.

Useful sections in particular are:Chapter 10 - raw meat and poultry, pp. 176 - 193Chapter 11 - roast beef, pp. 234 - 238Chapter 11 - canned ham, pp. 238 - 242

8. National Research Council, 1985. An Evaluation of the Role of Microbiological Criteriafor Foods and Food Ingredients. National Academy Press, Washington, D.C.

Useful sections in particular are:Chapter 4 - microbiological hazards, pp. 72 - 103Chapter 9 - raw meat, pp. 193 - 199Chapter 9 - processed meats, pp. 199 - 216


References for Shelf-stable, Not-heat Treated (Salami & Pepperoni)

1. Hinkens, J. C., et al. 1996. Validation of Pepperoni Processes for Control of Escherichiacoli O157:H7. J. Food Prot. In Press.

2. Nickelson, R., et al. 1996. Dry fermented sausage and E. coli O157:H7. NationalCattlemen’s Beef Association, Research Report No. 11-316, Chicago, IL.

3. AMI, 1995. Interim Good Manufacturing Practices for Fermented Dry and Semi-DrySausage Products. American Meat Institute, Washington, D.C.

4. Papa, F., et al. 1995. Production of Milano style salami of good quality and safety. FoodMicrobiol. 12: 9 - 12.

5. Campanini, M., et al. 1993. Behavior of Listeria monocytogenes during the maturationof naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures.Inter. J. Food Microbiol. 20: 169 - 175.

6. Raccach, M. 1992. Some aspects of meat fermentation. Food Microbiol. 9: 55 - 65.

7. Leistner, F., 1992. The essentials of producing stable and safe raw fermented sausages.In: New Technologies for Meat and Meat Products. ECCEAMST, Utrecht. pp. 1 - 17.

8. Glass, K. A. and M. P. Doyle. 1989. Fate and thermal inactivation of Listeriamonocytogenes in beaker sausage and pepperoni. J. Food Prot. 52: 226 - 231.

9. Smith, H. J., et al. 1989. Destruction of Trichinella spiralis during the preparation of‘dry cured’ pork products procuitto, procuittini and Genoa salami. Can. J. Vet. Res. 53: 80- 83.

10. Johnson, J. L., et al. 1988. Fate of Listeria monocytogenes in tissues of experimentallyinfected cattle and in hard salami. Appl. Environ. Microbiol. 54: 497 - 501.

11. Martinez, E. J., et al. 1986. Combined effect of water activity, pH and additives ongrowth of Staphylococcus aureus in model salami systems. Food Microbiol. 3: 321 -329.

12. Collins-Thompson, D. L., et al. 1984. The Effect of Nitrite on the Growth of Pathogensduring Manufacture of Dry and Semi-dry Sausage. Can. Inst. Food Sci. Technol. J. 17: 102- 106.

References for Shelf-Stable, Heat Treated Product (Snack Sticks & Jerky)

1. AMSA, 1995. Flow Chart for Beef Jerky. American Meat Science Association.

2. CDC, 1995. Outbreak of Salmonellosis Associated with Beef Jerky - New Mexico, 1995.Morbidity and Mortality Weekly Report. 44: 785 - 787.

3. Bunic, Sava, et al. 1991. The Fate of Listeria monocytogenes in Fermented Sausages andin Vacuum-Packaged Frankfurters. J. Food Prot. 54: 413 - 417.

4. Dykes, Gary A., et al. 1991. Quantification of microbial populations associated with themanufacture of vacuum-packaged, smoked Vienna sausages. Int. J. Food Microbiol. 13:239 - 248.

References for Not Shelf Stable, Heat Treated, Not Fully Cooked Product (Chicken Patties &Smoked Sausage)


1. FPI, 1995. Process Flow Description for Battered and Breaded Chicken Pieces. Chapter11 - 14. In HACCP, Establishing Hazard Analysis Critical Control Point Programs. FoodProcessors Institute, Washington D.C.

2. AMSA, 1995. Flow Chard for Uncooked, Cured Summer Sausage. American MeatScience Association. Chicago, IL.

3. Yen, Lynn C., et al. Effect of Meat Curing Ingredients on Thermal Destruction of Listeriamonocytogenes in Ground Pork. J. Food Prot. 54: 408 - 412.

4. Marcy, J. A., et al. 1988. Effect of Acid and Neutral Pyrophosphates on the NaturalBacterial Flora of a Cooked Meat System. J. Food Science. 53: 28 - 30.

5. Yi, Y. H., et al. 1987. Yields, Color, Moisture and Microbial Contents of Chicken Pattiesas Affected by Frying and Internal Temperatures. J. Food Sci. 52: 1183 - 1185.

6. Bushway, Alfred A., et al. 1984. Residual Nitrite Concentration and Total Plate Counts inWhite and Dark Chicken Patties. J. Food Prot. 47: 119 - 21.

References for Not Shelf Stable with Secondary Inhibitors (Country Hams & Semi-dryFermented Sausage)

1. Houtsma, P. C., et al. 1996. Model for the combined effects of temperature, pH, andsodium lactate on growth rates of Listeria innocua in broth and bologna-type sausages.Appl. Environ. Microbiol. 62: 1616 - 1622.

2. Flores, L. M., et al. 1996. Evaluation of a phosphate to control pathogen growth in freshand processed meat products. J. Food Prot. 59: 356 - 359.

3. Gonzalez-Hevia, M. Angeles, et al. 1996. Diagnosis by a Combination of TypingMethods of Salmonella thyphimurium Outbreak Associated with Cured Ham. J. Food Prot.59: 426 - 428.

4. AMI. 1995. Interim Good Manufacturing Practices for Fermented Dry and Semi-DrySausage Product. American Meat Institute. Washington, D.C.

5. AMI, 1994. HACCP Plan for Ham. Appendix C, p. 99 - 101. In HACCP: The HazardAnalysis and Critical Control Point System in the Meat and Poultry Industry. American MeatInstitute. Washington, D.C.

6. Bunic, Sava, et al. 1991. The fate of Listeria monocytogenes in Fermented Sausages andin Vacuum-Packaged Frankfurters. J. Food Prot. 54: 413 - 417.

7. Dykes, Gary A., et al. 1991. Quantification of microbial populations associated with themanufacture of vacuum-packaged, smoked Vienna sausages. Int. J. Food Microbiol. 13:239 - 248.

8. Ockerman, H. W., et al. 1984. Effect of Tumbling and Tumbling Temperature onSurface and Subsurface Contamination of Lactobacillus Plantarum and Residual Nitrite inCured Pork Shoulder. J. Food Science. 49: 1634 - 1635.

9. Collins-Thompson, D. L., et al. 1984. The Effect of Nitrite on the Growth of Pathogensduring Manufacture of Dry and Semi-dry Sausage. Can. Inst. Food Sci. Technol. J. 17: 102- 106.


10. Christian, J. A., 1982. Curing and Aging Country Hams. Reciprocal Meat ConferenceProceedings. 35: 47 - 48.

11. Draughon, D. A., et al. 1981. Microbial Profiles of Country-Cured Hams Aged inStockinettes, Barrier Bags, and Paraffin Wax. Appl. Environ. Microbial. April 1981: 1078 -1080.

12. Bartholomew, D. T., et al. 1980. Inhibition of Staphylococcus by lactic acid bacteria inCountry-style Hams. J. Food Sci. 45: 420 - 425.

13. Cornish, D. G., et al. 1974. Accelerated Pork Processing: A Quantitative Study ofBacterial Flora of Cured and Smoked Hams. J. Food Science. 39: 605 - 606.

References for Irradiation (Ground Pork & Poultry Parts)

1. Tarte R. R., et al. 1996. Survival and injury of Listeria monocytogenes, Listeria innocuaand Listeria ivanovii in ground pork following electron beam irradiation. J. Food Prot. 59:596 - 600.

2. Renwick, Stephen P., et al. 1996. The RF Linear Accelerator in In-Lear E-BeamProcessing of Beef and Poultry. Dairy Food Environ. Sanit. 16: 214 - 221.

3. Hashim, I. B., et al. 1996. Consumer Attitudes Toward Irradiated Poultry. Food Technol.March 1996: 77 - 80.

4. Robeck, Mark R., 1996. Product Liability Issues Related to Food Irradiation. FoodTechnol. February 1996: 78 - 82.

5. Murano, Elsa A., 1995. Irradiation of Fresh Meats. Food Technol. December 1995: 52- 54.

6. Thayer, D. W., 1995. Use of Irradiation to Kill Pathogens on Meat and Poultry. J. FoodScience. 15: 181 - 192.

7. AMI, 1995. Palatability, Color, and shelf Life of Low-Dose Irradiated Beef. AmericanMeat Institute. Washington, D.C.

8. Murano, E. A., editor, 1995. Irradiation Processing (Chapter 1). In Food Irradiation ASourcebook. Iowa State University Press. Ames, IA.

9. Monk, J. David, et al. 1994. Irradiation Inactivation of Listeria monocytogenes andStaphylococcus aureus in Low- and High-fat, Frozen and Refrigerated Ground Beef. J.Food Prot. 57: 969 - 974.

10. Clavero, M. Rocelle S., et al. 1994. Inactivation of Escherichia coli O157:H7,Salmonellae, and Campylobacter jejuni in Raw Ground Beef by Gamma Irradiation. App.Environ. Microbiol. June 1994: 2069 - 2075.

11. Radomyski, Tomasz, et al. 1994. Elimination of Pathogens of Significance in Food byLow-dose Irradiation: A Review. J. Food Prot. 57: 73 - 86.

12. FDA, 1994. Irradiation in the Production, Processing and Handling Of Food (Part 179).In Code of Federal Regulations. National Archives and Records Administration. Washington,D.C. 21: 385 - 390.

13. Thayer, D. W., et al. 1993. Extending Shelf Life of Poultry and Red Meat by IrradiationProcessing. J. Food Prot. 56: 831 - 833.


14. Rodriguez, H. Ricardo, et al. 1993. Low-dose Gamma Irradiation and Refrigeration toExtend Shelf Life of Aerobically Packed Fresh Beef Round. J. Food Prot. 56: 505 - 509.

15. Thayer, D. W., et al. 1993. Elimination of Escherichia coli O157:H7 in Meats byGamma Irradiation. Appl. Eviron. Microbiol. April 1993: 1030 - 1034.

16. USDA, 1992. Irradiation of Poultry Products (Part 381). In Federal Register/Rules andRegulation. U.S. Department of Agriculture. Washington, D.C. 57: 43588 - 43600.

17. FDA, 1990. Irradiation in the Production, Processing and Handling of Food. In FederalRegister/Rules and Regulations. Food and Drug Administration. Washington, D.C. 55:18538 - 18544.

18. ASTM, 1989. Standard Guide for Selection and Application of Dosimetry Systems forRadiation Processing of Food. In Annual Book of ASTM Standards. American Society forTests and Measures. Washington, D.C. 12.02: 785 - 788.

19. Patterson, Margaret, 1988. Sensitivity of bacteria to irradiation of poultry meat undervarious atmospheres. Letters in Appl. Microbiol. 7: 55 - 58.

20. FSIS, USDA, 1986. Irradiation of Pork for Control of Trichinella spiralis (Part 318). InFederal Register/Rules and Regulations. U.S. Department of Agriculture. Washington, D.C.51: 1769 - 1771.

21. Codex, 1984. Codex General Standard for Irradiated Foods (Annex 2) (and othersections regarding irradiation). In Codex Alimentarius, Vol. XV. 1984.

References for Fully Cooked, Not Shelf Stable (Fully Cooked Hams & Roast Beef)

1. Carlier, V., et al. 1996. Heat resistance of Listeria monocytogenes (Phagovar2389/2425/3274/2671/47/108/340): D- and Z- values in ham. J. Food Prot. 59: 588 - 591.

2. Carlier, V., et al. 1996. Destruction of Listeria monocytogenes during a ham cookingprocess. J. Food Prot. 59: 592 - 595.

3. AMSA, 1995. Flowchart for Boneless Ham. American Meat Science Association.Chicago, IL.

4. AMSA, 1995. Flowchart for Restructured Roast Beef. American Meat ScienceAssociation. Chicago, IL.

5. AMSA, 1995. Flowchart for Cooked Sausage. American Meat Science Association.Chicago, IL.

6. USDA, FSIS, 1994. Generic HACCP Model for Cooked Sausage. U.S. Department ofAgriculture, Food Safety and Inspection Service. Washington, D.C.

7. Hudson, J. Andrew, et al. 1994. Growth of Listeria monocytogenes, Aeromonashydrophila, and Yersinia enterocolitica on Vacuum and Saturated Carbon DioxideControlled Atmosphere-Packaged Sliced Roast Beef. J. Food Prot. 57: 204 - 208.

8. Cannon, J. E., et al. 1993. Acceptability and Shelf-life of Marinated Fresh and PrecookedPork. J. Food Sci. 58: 1249 - 1253.

9. Papadopoulos, L. S., et al. 1991. Effect of Sodium Lactate on Microbial and ChemicalComposition of Cooked Beef during Storage. J. Food Sci. 56: 341 - 347.


10. Kapperud, Georg, 1991. Yersinia enterocolitica in food hygiene. Int. J. FoodMicrobiol. 12: 53 - 66.

11. Michel, M. E., et al. 1991. Pathogen Survival in Precooked Beef Products andDetermination of Critical Control Points in Processing. J. Food Prot. 54: 767 - 772.

12. Makela, Pia M. et al. 1990. Raw Materials of Cooked Ring Sausages as a Source ofSpoilage Lactic Acid Bacteria. J. Food Prot. 53: 965 - 968.

13. ICMSF, 1988. Cooking - roast beef (Section 11.5). In HACCP in MicrobiologicalSafety and Quality. International Commission on Microbiological Specifications for Food ofthe International Union of Microbiological Societies. Blackwell Scientific Publications.Oxford, England. p. 234 - 238.

14. ICMSF, 1988. Curing - perishable canned ham for slicing (Section 11.6). In HACCP inMicrobiological Safety and Quality. International Commission on MicrobiologicalSpecifications for Food of the International Union of Microbiological Societies. BlackwellScientific Publications. Oxford, England. p. 238 - 242.

15. Cordray, Joseph C., et al. 1986. Restructured Pork from Hot Processed Sow Meat:Effect of Mechanical Tenderization and Liquid Smoke. J. Food Prot. 49: 639 - 642.

16. McDaniel, M. C., et al. 1984. Effect of Different Packaging Treatments onMicrobiological and Sensory Evaluation of Precooked Beef Roasts. J. Food Prot. 47: 23 -26.

References for Beef Slaughter (Steer/Heifer Carcass & Cow Carcass)

1. Dickson, J. S., 1996. Susceptibility of Preevisceration washed beef carcasses tocontamination by Escherichia coli O157:H7 and salmonellae. J. Food Prot. 58: 1065 -1068.

2. Gill, C. O., 1996. HACCP & Beef Carcass Dressing. Meat & Poultry. May 1996: 21 -47.

3. Smith, G. C., et al. 1996. Fecal-material Removal and Bacterial-count Reduction byTrimming and/or Spray-washing of Beef External-fat Surfaces. In press.

4. Hardin, M. D., et al. 1995. Comparison of Methods for Decontamination from BeefCarcass Surfaces. J. Food Prot. 58: 368 - 374.

5. Meat Marketing & Technology, 1995. Early Results Positive on Steam Vacuuming. MeatMarketing & Technology. August 1995: 108.

6. Cutter, C. N., et al. 1995. Application of Chlorine to Reduce Populations of Escherichiacoli on Beef. J. Food Safety. 15: 67 - 75.

7. Gill, C. O., 1995. Current and Emerging Approaches to Assuring the Hygienic Conditionof Red Meats. Can. J. Anim. Sci. 75: 1 - 13.

8. Meat Marketing & Technology, 1994. Faster, More Sanitary Hide Removal ProcedureKey to Successful Operation. Meat Marketing & Technology. August 1994: 52.

9. Barkate, M. L., et al. 1993. Hot Water Decontamination of Beef Carcasses for Reductionof Initial Bacteria Numbers. Meat Sci. 35: 397 - 401.

10. NACMCF, 1993. Generic HACCP for Raw Beef. Food Microbiol. 10: 449 - 488.


11. Gustavsson, Patrick, et al. 1993. Contamination of beef carcasses by psychrotrophicPseudomonas and Enterobacteriaceae at different stages along the processing line. Int. J.Food Microbiol. 20: 67 - 83.

12. Jericho, Klaus W. F., et al. 1993. Visual Demerit and Microbiological Evaluation ofBeef Carcasses: Methodology. J. Food Prot. 56: 114 - 119.13. Hogue, Allan T., et al. 1993. Bacteria on Beef Briskets and Ground Beef: Correlationwith Slaughter Volume and Antemortem Condemnation. J. Food Prot. 56: 110 - 113, 119.

14. Meat Marketing & Technology, 1993. Futuristic Slaughtering System to BeginOperation in Australia. Meat Marketing & Technology. August 1993: 48 - 50.

15. Clayton, R. Paul, 1992. Carcass Sanitizing Systems. Proceedings: Meat IndustryResearch Conference, October 7, 1992. 2: 8 - 24.

16. Smith, M. G., 1992. Destruction of Bacteria on Fresh Meat by Hot Water. Epidemiol.Infect. 109: 491 - 496.

17. Gill, C. O., 1991. Use of a temperature function integration technique to assess thehygienic adequacy of beef carcass cooling process. Food Microbiol. 8: 83 - 94.

18. Charlebois, R., et al. 1991. Surface Contamination of Beef Carcasses by FecalColiforms. J. Food Prot. 54: 950 - 956.

References for Pork Slaughter (Market Hog Carcass & Sow Carcass)

1. Pensabene, J. W., and W. Fiddler, 1996. Indole and skatole in fresh pork as possiblemarkers of fecal contamination. J. Food Prot. 59: 663 - 665.

2. Van Netten, P., et al. 1995. Lactic acid decontamination of fresh pork carcasses: a pilotplant study. Int. J. Food Microbiol. 25: 1 - 9.

3. Gill, C. O., et al. 1995. Decontamination of commercial, polished pig carcasses with hotwater. Food Microbiol. 12: 143 - 149.

4. Coates, K. J., et al. 1995. The contribution of carcass contamination and the boningprocess to microbial spoilage of aerobically stored pork. Food Microbiol. 12: 49 - 54.5. Gill, C. O., et al. 1995. The presence of Aeromonas, Listeria and Yersinia in carcassprocessing equipment at two pig slaughtering plants. Food Microbiol. 12: 135 - 141.

6. Greer, G. Gordon, et al. 1995. Lactic acid inhibition of the growth of spoilage bacteriaand cold tolerant pathogens on pork. Int. J. Food Microbiol. 25: 141 - 151.

7. Fu, A. H., et al. 1994. Microbial and Quality Characteristics of Pork Cuts from CarcassesTreated with Sanitizing Sprays. J. Food Sci. 59: 306 - 309.

8. Knudtson, Linda M., et al. 1993. Enterococci in Pork Processing. J. Food Prot. 56: 6 -9.

9. Van Laack, Riette L. J. M., et al. 1993. Survival of Pathogenic Bacteria on Pork Loins asInfluenced by Hot Processing and Packaging. J. Food Prot. 56: 847 - 851, 873.

10. Gill, C. O., et al. 1993. The presence of Escherichia coli, Salmonella andCampylobacter in pig carcass dehairing equipment. Food Microbiol. 10: 337 - 344.


11. Gill, C. O., et al. 1992. Assessment of the hygienic efficiencies of two commercialprocesses for cooling pig carcass. Food Microbiol. 9: 335 - 343.

12. Gill, C. O., et al. 1992. The contamination of pork with spoilage bacteria duringcommercial dressing, chilling and cutting of pig carcasses. Int. J. Food Microbiol. 16: 51 -62.

13. Mafu, Akier A., et al. 1989. The Incidence of Salmonella, Campylobacter, and Yersiniaenterocolitica in Swine Carcasses and the Slaughterhouse Environment. J. Food Prot. 52:642 - 645.

14. Mendonca, A. F., et al. 1989. Microbiological, Chemical, and Physical Changes inFresh, Vacuum-Packaged Pork Treated with Organic Acids and Salts. J. Food Sci. 54: 18 -21.

15. Kotula, A. W., et al. 1988. Airborne Microorganisms in a Pork ProcessingEstablishment. J. Food Prot. 51: 935 - 937.

16. Weakley, David F., et al. 1986. Effects of Packaging and Processing Procedures on theQuality and Shelf Life of Fresh Pork Loins. J. Food Sci. 51: 281 - 283.

17.Oosterom, J., et al. 1983. Survival of Campylobacter jujuni during Poultry Processingand Pig Slaughtering. J. Food Prot. 46: 702 - 706.

18. Cacciarelli, M. A., et al. 1983. Effects of Washing and Sanitizing on the Bacterial Floraof Vacuum-Packaged Pork Loins. J. Food Prot. 46: 231 - 234.

References for Poultry Slaughter (Broiler Carcass & Turkey Carcass)

1. Russell, S. M., et al. 1996. Spoilage Bacteria of Fresh Broiler Chicken Carcasses. PoultrySci. 75: 2041 - 2047.

2. Russell, S. M., 1996. The Effect of Refrigerated and Frozen Storage on Populations ofMesophilic and Coliform Bacteria on Fresh Broiler Chicken Carcasses. Poultry Sci. 75:2057 - 2060.

3. Raj, Mohan, 1995. Poultry Slaughter. Meat Focus International. Marck 1995: 113 -118.

4. Lawrence, Lorna M., et al. 1995. Characterization of Listeria monocytogenes Isolatedfrom Poultry Products and from the Poultry-Processing Environment by Randomamplification of Polymorphic DNA and Multilocus Enzyme Electrophoresis. Appl. Environ.Microbiol. June 1995: 2139 - 2144.

5. Franco, C. M., et al. 1995. Determination of the Principal Sources of Listeria spp.Contamination in Poultry Meat and Poultry Processing Plant. J. Food Prot. 58: 1320 -1325.

6. Kotula, Kathryn L., et al. 1995. Bacterial Contamination of Broiler Chickens beforeScalding. J. Food Prot. 58: 1386 - 1388.7. Li, Yanbin, et al. 1995. Electrical Treatment of Poultry Chiller Water to DestroyCampylobacter jejuni. J. Food Prot. 58: 1330 - 1334.

8. Blank, Greg, et al. 1995. Microbiological and Hydraulic Evaluation of ImmersionChilling for Poultry. J. Food Prot. 58: 1386 - 1388.


9. Clouser, C. S., et al. 1995. The Role of Defeathering in the Contamination of TurkeySkin by Salmonella species and Listeria monocytogenes. Poult. Sci. 74: 723 - 731.

10. Clouser, C. S., et al. 1995. Effect of Type of Defeathering System on SalmonellaCross-Contamination During Commercial Processing. Poult. Sci. 74: 732 - 741.

11. Mead, G. C., et al. 1994. Use of a marker organism in poultry processing to identifysites of cross-contamination and evaluate possible control measures. Br. Poult. Sci. 35: 354- 354.

12. Lawrence, Lorna M., et al. 1994. Incidence of Listeria spp. and Listeria monocytogenesin a Poultry Processing Environment and in Poultry Products and Their Rapid Confirmationby Multiplex PCR. Appl. Environ. Microbiol. December 1994: 4600 - 4604.

13. Kim, Jeong - Weon, et al. 1993. Attachment of Salmonella typhimurium to Skins ofTurkey that had been Defeathered through Three Different Systems: Scanning ElectronMicroscopic Examination. J. Food Prot. 56: 395 - 400.

14. Bailey, J. Stan, 1993. Control of Salmonella and Campylobacter in Poultry Production.A Summary of Work at Russell Research Center. Poult. Sci. 72: 1169 - 1173.

15. Mead, G. C., et al. 1993. Microbiological Survey of Five Poultry Processing Plants inthe UK Brit. Poult. Sci. 34: 497 - 503.

16. Waldroup, A. L., 1993. Summary of Work to Control Pathogens in Poultry Processing.Poult. Sci. 72: 1177 - 1179.

17. Thayer, Stephan G., et al. 1993. Evaluation of Cross-Contamination on AutomaticViscera Removal Equipment. Poult. Sci. 72: 741 - 746.

18. James, William O., et al. 1993. Cost-Effective Techniques to Control HumanEnteropathogens on Fresh Poultry. Poult. Sci. 72: 1174 - 1176.

19. Dickens, J. A., et al. 1992. The Effect of Air-Scrubbing on Moisture Pickup, AerobicPlate Counts, Enterobacteriaceae, and the Incidence of Salmonellae on Artificially InoculatedBroiler Carcasses. Poult. Sci. 71: 560 - 564.

20. Renwick, Shane A., et al. 1993. Variability an Determinants of Carcass Bacterial Load ata Poultry Abattoir. J. Food Prot. 56: 694 - 699.

21. James, William O., et al. 1992. Profile of selected bacterial counts and Salmonellaprevalence on raw poultry in a poultry slaughter establishment. J. Am. Vet. Med. Assoc.200: 57 - 59.

22. Moye, C. J., et al. 1991. Poultry Processing, An innovative technology for salmonellacontrol and shelf life extension. Food Aust. 43: 246 - 249.23. Benedict, R. C., et al. 1991. Attachment and Removal of Salmonella spp. on Meat andPoultry Tissues. J. Food Safety. 11: 135 - 148.

24. Tokumaru, Masakazu, et al. 1990. Rates of detection of Salmonella andCampylobacter in meats in response to the sample size and the infection level of eachspecies. Int. J. Food Microbiol. 13: 41 - 46.

25. Villarreal, Mario E., et al. 1990. The Incidence of Salmonella on Poultry CarcassesFollowing the Use of Slow Release Chlorine Dioxide (Alcide). J. Food Prot. 53: 465 - 467.


26. Lillard, H. S., 1989. Incidence and Recovery of Salmonellae and Other Bacteria fromCommercially Processed Poultry Carcasses at Selected Pre- and Post-Evisceration Steps. J.Food Prot. 52: 88 - 91.

27. Genigeorgis, Constantin A., et al. 1989. Prevalence of Listeria spp. in Poultry Meat atthe Supermarket and Slaughterhouse Level. J. Food Prot. 52: 618 - 624.

28. Carpenter, Sandra L., et al. 1989. Survival of Listeria monocytogenes on ProcessedPoultry. J. Food Sci. 54: 556 - 557.

29. Lillard, H. S., 1989. Factors Affecting the Persistence of Salmonella During theProcessing of Poultry. J. Food Prot. 52: 829 - 832.

30. Cherrington, Christina A., et al. 1988. Persistence of Escherichia coli in a poultryprocessing plant. Letters Appl. Microbiol. 7: 141 - 143.

31. Izat, A. L., et al. 1988. Incidence and Level of Campylobacter jejuni in BroilerProcessing. Poult. Sci. 67: 1568 - 1572.

References for Raw Other (Beef Trimmings & Tenderized Cuts)

1. Gill, C. O., et al. 1996. Hygienic effects of trimming and washing operations in beef-carcass-dressing process. J. Food Prot. 59: 666 - 669.

2. AMSA, 1995. Flowchart for Fresh Meat. American Meat Science Association. Chicago,IL.

3. Miller, M. F., et al. 1995. Microbiology of Hot-Fat-Trimmed Beef. J. Anim. Sci. 1368- 1371.

4. Coates, K. J., et al. 1995. The contribution of carcass contamination and the boningprocess to microbial spoilage of aerobically stored pork. Food Microbiol. 12: 49 - 54.

5. Kotula, Kathryn L., et al. 1994. Microbiological and Sensory Attributes of Retail Cuts ofBeef Treated with Acetic and Lactic Acid Solutions. J. Food Prot. 57: 665 - 670.

6. Blair, I. S., et al. 1994. Microbiological Examination of Pre-Storage and Post-StorageIntervention Beef. Meat Sci. 38: 155 - 161.

7. Gill, C. O., et al. 1993. Changes in the microflora on commercial beef trimmings duringtheir collection, distribution and preparation for retail sale as ground beef. Int. J. FoodMicrobiol. 18: 321 - 332.

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