Form A
Ingredient/ Process Step |
Potential hazards introduced, controlled or enhanced at this step. |
Is this hazard likely to occur? (yes/no) |
Justification for decision made in previous column) |
Preventive Measures |
CCP? |
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1. Receive & hold hogs |
P1- metal, needles B-none identified C1-antibiotics, residues |
P: No
C: No |
Not likely to occur, based upon plant history.
Not likely to occur, based upon plant history, and USDA National Residue Testing Results, 2001. |
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2. Stun |
P-none identified B-none identified C-none identified |
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3. Hoist/Stick |
P-none identified B1-cross contamination C-none identified |
B: No |
Not likely to occur, based upon SSOP records |
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4. Scald |
P-none identified B2- pathogen contamination C2-scalding agents |
B: No C: No |
Not likely to occur, based upon singe temperature Not likely to occur, based upon plant history. |
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5. Scrape/ dehair |
P-none identified B3-pathogen contamination C-none identified |
B: No |
Not likely to occur, based upon singe temperature |
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6. Insert gambrel & hang |
P-none identified B-none identified C-none identified |
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7. Singe |
P-none identified B-none identified C-none identified |
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8. Wash |
P-none identified B-none identified C-none identified |
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9. Remove Head |
P-none identified B-none identified C-none identified |
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10. Split breast bone |
P2-bone chips
B4- cross contamination from equipment C3-grease,oil |
P: No
B: no
C: No |
Not likely to occur, based upon plant history. Not likely to occur, based upon SSOP records. Not likely to occur, based upon plant history. |
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11. Drop bung |
P-none identified B5-fecal contamination C-none identified |
B: Yes |
Fecal contamination is likely to occur. |
Trim visible feces, ingesta |
Refer to CCP-1 below |
12. Split aitch bone |
P3-bone chips
B6-cross contamination from equipment C4-grease, oil |
P: No
B: No
C: No |
Not likely to occur, based upon plant history. Not likely to occur, based upon SSOP records. Not likely to occur, based upon plant history. |
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13. Eviscerate |
P-none identified B7- pathogen contamination C-none identified |
B: Yes
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Fecal contamination is likely to occur. |
Trim visible feces, milk, and ingesta |
Refer to CCP-1 below |
14. Split carcass |
P4-bone fragments B8- cross contamination from equipment C5-grease,oil |
P: No B: No
C: No |
Not likely to occur, based upon plant history. Not likely to occur, based upon SSOP records. Not likely to occur, based upon plant history. |
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15. Final trim & rinse |
P5-bone chips
B9- fecal contamination C-none identified |
P: No
B: Yes
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Not likely to occur, based upon plant history. Observance of fecal contamination is possible at this step. |
Trimming of all visible feces, milk, and ingesta, |
CCP-1 |
16. Chill
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P-none identified B10-pathogen growth
C6-cleaning solutions |
B: No
C: No |
Not likely to occur, based upon chill cooler temperature records, and carcass chillling rate records. Not likely to occur, based upon plant history. |
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Pork Slaughter Example
Form B
Process Step/ CCP |
Critical Limits |
Monitoring Procedures |
Corrective Actions |
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What |
How |
Frequency |
Who |
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CCP-1 Final rinse/trim |
Zero tolerance for visible fecal contamination |
Visible fecal contamination |
Visual observation |
Every carcass |
Person at final trim/wash station or slaughter supervisor |
Action will be taken to ensure: 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. |
Pork Slaughter Example
Form C
Process Step/CCP |
Verification Activities |
Recordkeeping Activities |
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CCP-1 Final rinse/trim |
Daily verification of monitoring & corrective action records. Check the checker weekly. Pre-shipment review - each lot. Reassess plan - annually. Product sampling - monthly. |
Monitoring & Verification (meat temperatures) records - Form 101 Corrective action records - Form 101 Pre-shipment review records - Form 102 Microbial sampling records - Form 104 |