Summer Sausage Flow Chart
Summer Sausage
HACCP Form A
|
Process Step |
Potential Hazards |
Reasonably likely to occur? |
Justification for decision made in previous column |
Preventive Measures |
CCP? |
|---|---|---|---|---|---|
|
Receive meat |
B1-pathogen contamination P1- needles, shot C-none identified |
Yes No |
Pathogens are likely to be present on incoming meat. Not likely to occur, based upon company history and suppliers letter of guarntee. |
Fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF.
|
Refer to CCP-1 below |
|
Store fresh meat |
B2- pathogen growth C-none identified P-none identified |
No |
Cooler temperature records show hazard not likely to occur at cooler temperatures of 40ºF |
||
|
Store frozen meat |
B-none identified C-none identified P - none identified |
||||
|
Thaw frozen meat |
B3- pathogen growth C-none identified P-none identified |
Yes |
Product temperature increase into danger zone may occur during thawing process. |
Maximum water temperature of 70ºF while thawing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF. |
Refer to CCP-1 below |
|
Formulate& weigh meat |
B4-pathogen growth B5-pathogen contamination C1-sodium nitrite level P-none identified |
Yes No No |
Product temperature increase is likely to occur during weighing. Not likely to occur, based upon SSOP records Premixed nitrite not a hazard based upon AMI paper (Borchert & Cassens) |
Maintain raw meat temperature at 45ºF or below during weighing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF. |
Refer to CCP-1 below |
|
Grind meat |
B6-pathogen growth B7-pathogen contamination P2-metal shavings P3-bone chips C2-cleaners & sanitizers |
Yes No No No No |
Temperature rise during grinding may cause temperature rise in product Not likely to occur, based upon SSOP records. Not likely to occur, based upon plant history, maintence and re-inspection records Not likely to occur, based upon plant history and re-inspection records Not likely to occur, based upon SSOP records |
Maintain raw meat temperature at 45ºF or below during grinding, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF.
|
Refer to CCP-1 below |
|
Rework raw product |
B8-pathogen growth |
Yes No |
Additional handling is likely cause temperature rise in product Not likely to occur, based upon SSOP records |
Maintain reworked meat temperature at 45ºF, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF. |
Refer to CCP-1 below |
|
Mix product |
B10-pathogen growth B11-pathogen contamination C3-cleaners & sanitizers P-none identified |
Yes No No |
Temperature rise during grinding may cause temperature rise in product Not likely to occur, based upon SSOP records Not likely to occur, based upon SSOP records |
Maintain raw meat temperature at 45ºF or below during mixing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF. |
Refer to CCP-1 below |
|
Final grind sausage |
B12-pathogen growth B13-pathogen contamination P4-metal shavings P5-bone chips C4-cleaners & sanitizers |
Yes No No No No |
Grinding is likely to cause temperature rise in product Not likely to occur, based upon SSOP records Not likely to occur, based upon plant history, maintence and re-inspection records. Not likely to occur, based upon plant history and re-inspection records. Not likely to occur, based upon SSOP records. |
Maintain raw meat temperature at 45ºF or below during final grinding, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF. |
Refer to CCP-1 below |
|
Receive casings |
P6-foreign materials C-none identified B-none identified |
No |
Not likely to occur, based upon plant history, letters of guarantee |
||
|
Store casings |
P7-foreign materials B14-pathogen contamination B15-pathogen growth C-none identified |
No No No |
Not likely to occur, based upon SSOP records Not likely to occur, based upon plant history Not likely to occur, based upon plant history |
||
|
Stuff product |
B16-pathogen growth B17-pathogen contamination P8-foreign materials C5-cleaners & sanitizers |
Yes No No No |
Stuffing is likely to cause temperature rise in product Not likely to occur, based upon SSOP records Not likely to occur, based upon plant history Not likely to occur, based upon SSOP records |
Maintain raw meat temperature at 45ºF or below during stuffing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158ºF. |
Refer to CCP-1 below |
|
Ferment Sausage |
B18-pathogen growth C-none identified P-none identified |
Yes |
Fermentation to pH 5.3 in 12 hrs. |
CCP-1 |
|
|
Cook & smoke |
B19-pathogen survival C-none identified P-none identified |
Yes |
Cooking to minimum of 158�F (internal). |
CCP-2 |
|
|
Chill product |
B20-pathogen growth C-none identified P-none identified |
No |
Not likely to occur, based upon HPP chilling records |
||
|
Receive packaging materials |
P9-foreign materials C-none identified B-none identified |
No |
Not likely to occur, based upon plant history, and letters of guarantee |
||
|
Store packaging materials |
P10-foreign materials B21-pathogen contamination C-none identified |
No No |
Not likely to occur, based upon SSOP records Not likely to occur, based upon SSOP records |
||
|
Package product |
B22-pathogen contamination C-none identified P-none identified |
No |
Not likely to occur, based upon SSOP records |
||
|
Store pkg'd product |
B23-pathogen growth C-none identified P-none identified |
No |
Not likely to occur, based upon nature of product |
Literature Cited:
Borchert, L.L. and R.G. Cassens, 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper.www.ag.ohio-state.edu/meatsci/borca2.htm
ARS Pathogen Modeling Program (PMP)7.0 is accessible at http://www.arserrc.gov/mfs/PATHOGEN.HTM
Minimum, optimum and maximum growth temperatures of selected pathogens from ARS PMP 7.0 can be access at: www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc
Summer Sausage Example
HACCP Form B
|
Process Step/CCP |
Critical Limits |
Monitoring Procedures |
Corrective Action |
|||
|
What |
How |
Frequency |
Who |
|||
|
CCP-1 Ferment
|
pH 5.0 in 12 hrs. |
Product pH, time on house recording chart |
Chart recorder & portable pH meter |
After 10 hrs. fermentation |
Smoke-house operator, supervisor, trained designee or plant manager |
Action will be taken to ensure: 1. The cause of the deviation is identified and eliminated; 2. The CCP will be under control after the corrective action is taken; 3. Measures to prevent recurrence are established, and 4. No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce. |
|
CCP-2 Cook |
158�F final internal temperature |
House recording chart, product internal temperature |
Chart recorder & hand- held thermo-meter |
At end of cooking cycle for each batch |
Smoke-house operator, supervisor, trained designee or plant manager |
Action will be taken to ensure: 1. The cause of the deviation is identified and eliminated; 2. The CCP will be under control after the corrective action is taken; 3. Measures to prevent recurrence are established, and 4. No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce. |
Summer Sausage
HACCP Form C
|
Process Step/CCP |
Verification Activities |
Recordkeeping Activities |
|---|---|---|
|
CCP-1 Ferment |
Calibrate pH meter daily and house chart recorder - weekly by manager, supervisor, or trained designee Daily verification of monitoring & corrective action records by manager, supervisor or trained designee. Check the checker weekly by manager, supervisor, or trained designee. Reassess plan - annually by HACCP team. Pre-shipment review - each batch. |
Monitoring & Verification (meat temperatures) records - Form 101 Corrective action records - Form 101 Calibration records - Form 103 Pre-shipment review records - Form 102 |
|
CCP-2 Cooking |
Calibrate thermometers and house chart recorder - weekly Daily verification of monitoring & corrective action records. Check the checker weekly by manager, supervisor, or trained designee. Reassess plan - annually by HACCP team. Pre-shipment review - each batch. |
Monitoring & Verification (meat temperatures) records - Form 101 Corrective action records - Form 101 Calibration records -� Form 103 Pre-shipment review records - Form 102 |