Pork Slaughter Example

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?

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.

 

 

2. Stun

P-none identified

B-none identified

C-none identified

 

 

 

 

3. Hoist/Stick

P-none identified

B1-cross contamination

C-none identified

 

B: No

 

Not likely to occur, based upon SSOP records

 

 

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.

 

 

5. Scrape/ dehair

P-none identified

B3-pathogen contamination

C-none identified

 

B: No

 

Not likely to occur, based upon singe temperature

 

 

6. Insert gambrel & hang

P-none identified

B-none identified

C-none identified

 

 

 

 

7. Singe

P-none identified

B-none identified

C-none identified

 

 

 

 

8. Wash

P-none identified

B-none identified

C-none identified

 

 

 

 

9. Remove Head

P-none identified

B-none identified

C-none identified

 

 

 

 

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.

 

 

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.

 

 

13. Eviscerate

P-none identified

B7- pathogen contamination

C-none identified

 

B: Yes

 

 

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.

 

 

15. Final trim & rinse

P5-bone chips

 

B9- fecal contamination

C-none identified

P: No

 

B: Yes

 

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

 

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.

 

 

Pork Slaughter Example

Form B

Process Step/ CCP

Critical Limits

Monitoring Procedures

Corrective Actions

What

How

Frequency

Who

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:
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.

Pork Slaughter Example

Form C

Process

Step/CCP

Verification Activities

Recordkeeping Activities

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