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Pork Slaughter HACCP Plan

Rosenthal Meat Science and Technology CenterDepartment of Animal Science

Texas A&M UniversityCollege Station, Texas

January 6, 2000

Signature Page

Pork Slaughter HACCP Plan

Signature:_______________________________________________ _______________

Jeff W. Savell, HACCP Coordinator DateDepartment of Animal ScienceTexas A&M UniversityCollege Station, Texas 77843-2471Telephone: 409-845-3935E-mail: [email protected] Site: http://meat.tamu.edu/

Member Telephone Number

Dr. Gary Acuff, Professor 409-845-4425

Ivan Brigman, Graduate Student 409-845-3957

Darrell Demel, Meat Lab Foreman 409-845-5651

Mike De La Zerda, Graduate Student 409-845-3957

Dr. Davey Griffin, Associate Professor 409-845-0435

Dr. Dan Hale, Professor 409-845-0435

Dr. Kerri B. Harris 409-862-3643

Dr. Jimmy Keeton, Professor 409-845-3936

Lisa Lucia, Research Assistant 409-845-4449

Rob Maddock, Graduate Student 409-845-3957

Misty Pfeiffer, Communication Specialist 409-862-2036

Ray Riley, RMSTC Manager 409-845-5651

Dr. Jeff Savell, Professor 409-845-3935

Pork Slaughter

January 6, 2000 Version

HACCP Plan SummaryPork Slaughter

Monitoring

CCP HazardCriticalLimits What How Frequency Who Corrective Actions1 Verification2 Records

CCP 1BCarcasses,Heads andVarietyMeatsTrim –ZeroTolerance

Pathogens No visiblefeces, milk oringesta.

Thecarcassesheads andvariety meatsfor visiblefeces, milkor ingesta

Visualobservation

Each carcass,head andvariety meats

Carcasstrimmer

1. Identify and eliminate cause of deviation.

2. Trimming of visible contamination will bringCCP under control after corrective action istaken.

3. Measures to prevent recurrence are established,such as retraining employees and/or adjustingequipment, as needed.

4. No product that is injurious to health oradulterated enters commerce.

Visual observation of 10% ofcarcasses per kill by the plantmanager or designee.

On days that pork slaughteroccurs, records will bereviewed daily by the plantmanager or designee.

Pork SlaughterLog

Deviation /CorrectiveAction Log

CCP 2BOrganicAcidSpray

Pathogens Spray allcarcasses,heads andvariety meatswith at least a2% organicacid solution.

Organic acidsolution

Applicationof organicacid tocarcasses,heads andvariety meats

Properformulation

Visualobservation

Every batch

Everycarcass, headand varietymeats

Organicacidformulator

Carcasswasher


2. Re-spraying the carcass with organic acid couldbring CCP under control after corrective actionis taken.

3. Measures to prevent recurrence are established,such as retraining employees.

4. No product that is injurious to health oradulterated enters commerce. All products willbe sprayed.

Visual observation of:(1) Employee mixing organic

acid spray, and(2) Employee applying the

organic acid spray.Observation will be performedone time during the day ofslaughter by plant manager ordesignee.

On days that pork slaughteroccurs, records will bereviewed daily by the plantmanager or designee.

Pork SlaughterLog

Deviation /CorrectiveAction Log

CCP 3BChillingCarcasses,Heads andVarietyMeats

Pathogens <50°F internaltemperature,for carcasses,heads andvariety meatsbeforefabrication/shipping

Internaltemperatureof carcasses(ham), headsand varietymeats.

TemperatureMonitoringDevice

25% of thekill;minimum of1 carcass,head andvariety meatsper kill.

Cooleroperator


2. Bring CCP under control after corrective actionis taken.

3. Measures to prevent recurrence are established.


Weekly calibration and/orverification of temperaturemonitoring device by the plantmanager or designee.

On pork slaughter days,records will be reviewed by theplant manager or designee.

Pork SlaughterLog

Deviation/CorrectiveAction Log

TemperatureMonitoringDeviceCalibrationand/orVerification Log

1 Plant manager or designee is responsible for performing corrective actions to ensure appropriate corrective actions are taken.2 Direct observation of corrective action by plant manager or designee will be conducted when a deviation is found during the pre-shipment record review.


PRODUCT DESCRIPTION

COMPANY NAME:Rosenthal Meat Science and Technology Center

PRODUCT NAME:Pork Carcasses, Heads, Variety Meats (Liver, Kidney, and Heart)

PRODUCT DESCRIPTION:Pork carcasses and by-products

INTENDED USE OF PRODUCT?Retail sale for general public consumption. Periodically, some products are used for teaching,research and extension activities.

TYPE OF PACKAGE?If shipped, carcasses are poly-bagged.Heads and variety meats are poly-bagged and boxed.

WHERE WILL IT BE SOLD?Retail sales area of the Rosenthal Meat Science and Technology CenterWholesaleSamples for teaching, research and extension programs

LABELING INSTRUCTIONS:Safe handling labelKeep refrigeratedKeep frozen

DISTRIBUTION METHOD?If shipped, by refrigerated truck or insulated container.


PRODUCTS/INGREDIENTS USED TO PRODUCE PRODUCT:

MEAT/POULTRY ANDBYPRODUCTS

NONMEAT FOODINGREDIENTS

BINDERS/EXTENDERS

Live swine

SPICES/FLAVORINGS RESTRICTEDINGREDIENTS

PRESERVATIVES/ACIDIFIERS

Organic acid spray

OTHER

Potable waterPoly bag

Rosenthal Meat Science and Technology CenterPork Slaughter Flow Chart

Hog Receiving andHolding

Weighing

Stunning

Bleeding

Scalding

Hair Removal

Pre-eviscerationWash

Head Processing

Organic AcidSpray

Evisceration

Splitting

Trim - ZeroTolerance

Final WashChilling

Chilling

Variety MeatsProcessing

Note: Ante-mortem inspection occursafter receiving swine and prior toweighing, and post-mortem inspectionoccurs throughout the process.

Heading/SplittingSternum

SKIN ON SKIN OFF

OrganicAcid Spray

Weighing

Chilling

Skin Removal

ReceivingOrganic Acid

Dry Storage

(CCP 1B)

(CCP 2B)

(CCP 3B)

(CCP 3B)(CCP 2B)


Mix OrganicAcid Spray

Organic AcidSpray

(CCP 2B)

Trim - ZeroTolerance (CCP 1B)

(CCP 2B)

(CCP 3B)

Trim - ZeroTolerance(CCP 1B)


Procedures for Slaughtering and Dressing Swine1. Weighing, Stunning, Shackling and Sticking

a. Balance the livestock scale (to zero) and gently drive the hog onto the platform. Allow thescale beam or needle to come to rest or, for digital scales, allow the digital readout toequilibrate and record the live animal weight.

b. Gently drive the hog into the stunning chute and close the door. Stunning can beaccomplished by administering electrical current to both temples or to the center of theforehead or by applying a sharp blow to the forehead with a mechanical stunning device.After proper stunning, tilt the stunning chute to release the hog into the dry landing area.

c. The shackle is placed around one hind leg between the dewclaws and the hock. When the hogis suspended, steady it by placing the flat of the hand on the shoulder (do not grasp the leg)and insert the knife midway between the tip of the sternum and the throatlatch. With the tippointed directly toward the tail and squarely in the middle of the ventral aspect, give an upwardthrust to the hilt of the blade, dip the knife until it contacts the backbone and withdraw theknife through the entry slit making sure that the slit is as small as possible. Allow the hog toremain suspended over the bleeding pit for about 9 minutes before scalding. Sterilize knifeprior to sticking the next animal.

2. Scalding and Dehairing

a. Lower the hog into the scalding vat and, with the use of a pole, push and rotate the hogallowing each area of the body some opportunity to “air” during scalding. After about 3minutes, begin to test for hair slippage over the back and sides by pulling a small tuft of hairout with the fingers. The last hair to slip is that in the region of the rear flanks. The flank is anexcellent location for testing hair slippage.

b. When the hair slips in the flank area, remove the hog from the vat and place it in the dehairingmachine. Allow the hog to remain only so long as hair is being removed, then quickly removethe hog from the vat and move it to the scraping table and continue the hair removal process.

3. Cleaning the Head and Feet and Gambreling

a. The legs, ears, face and jowls are regions where it is difficult to remove hair. Thus, great effortand perseverance must be used to remove hair in these areas. Upon removal of the hog fromthe dehairing machine, hair may be removed effectively from the hog’s legs with a twisting andpulling motion with the hands. When the hair no longer yields to hand pressure, the knife maybe used to remove the remaining hair and scurf. Special attention must be given to the areas ofskin folds, beneath the shackle crease, on the lower feet, and around the snout and lips.

b. The feet are cleaned by removing the toenails, cutting away the soles of the feet and cuttingaround and between the toes. The toenails and dewclaws are pulled by inserting a hook intothe tip of the nail and pulling the nail away from the foot.

c. Expose the gambrel tendons by cutting two parallel incisions through the skin on the backs ofeach hind leg from dewclaws to hock. With the incision made squarely in the center, thetendons will be exposed and the gambrel inserted for subsequent suspension on the rail.

4. Singeing and Shaving

a. The carcass is singed by applying a gas-fired flame directly to the entire skin surface.Singeing removes most of the hair and visualizes the hair that was previously invisible. It isimportant to keep the flame moving to avoid burning the skin.

b. Shave the remaining hair from the carcass with a knife.

c. Wash the animal to remove foreign material on the outside surface before evisceration.

5. Head Removal


a. Insert the knife in the stick opening with the cutting edge up, grasp it with both hands and pullupward, splitting the sternum. The sternum becomes thinner toward the rear edge; exercisecaution when nearing the ventral point to avoid cutting the stomach or intestines.

b. Remove the head by cutting between the atlas vertebra and the occipital condyles. The headshould be removed by cutting just behind the ears, down around the jawbone crease andaround to the chin. The jowls should be left on the carcass. Twist the head in a circularfashion to sever the connections around the occipito-atlantal space or cut through with a knife.

6. Evisceration

a. Loosen the bung by pointing the tip of the knife downward and around the anus (and vulva ingilts). Pull the rectum forward (out), cutting its attachments to the pelvic cavity, tie with astring, and push in downward into the abdominal cavity.

b. Facing the ventral aspect of the hog, score the belly between the hams to the point of the chin.Do not penetrate into the abdominal cavity.

c. If the hog is a barrow, the pizzle (penis) and sheath should be dissected free, but left attached atthe base between the hams.

d. Make a short incision in the upper belly wall, grasp the knife with the thumb on the back of theblade and insert the fist into the body cavity with the blade pointed outward. Push downwardcutting through the belly wall. With the severence of the abdominal wall, the viscera will fallforward and out.

e. Divide the hams down the center of their medial juncture by following the cartilaginous seamto the pelvic symphysis. Split the aitch bone with the point of the knife.

f. Grasp the viscera with the free hand, supporting the intestines with the free forearm. Sever theblood vessel near the top of the liver on the right side to release the liver. Insert the free handbehind the stomach and roll it forward and out. Sever the gullet (esophagus) to release theviscera.

g. Cut around the juncture of the skirts and pillars of the diaphragm with the diaphragmmembrane. Lift the “hanging tender” (pillar) to expose the dorsal aorta, cut across and thenbehind the aorta next to the backbone. Pull downward on the pluck and make two cuts, one oneither side of the first ribs, to free the pluck.

h. Remove the leaf fat by inserting the fingers beneath the layer of fat adhering to the abdominalwall near its juncture with the skirt at the center edge of the belly. Pull the fat upward slowlyuntil the fist can be inserted, then fist the leaf fat to remove it from the belly pocket and hambase. The kidney is removed at the same time and is placed with the viscera for inspection.

7. Splitting and Preparation for Chilling

a. Split through the center of the vertebral column and down the midline with a hand or powersaw. Leave a section of skin attached over the shoulder to balance the carcass on the gambrel.

b. Visually check the carcass for traces of hair or other foreign matter and remove it. Wash thecarcass to remove traces of blood and bone dust from the split vertebrae.

c. Weigh the carcass remembering to use the proper tare for the trolley and gambrel. Record theweight on the sheet and on the tag for the carcass. Place the tag(s) on the carcass.

d. Spray the entire carcass with organic acid for approximately 8 seconds.

e. Move the carcass into the initial or blast chill cooler for overnight chilling.

8. Preparation for Inspection

a. The head is trimmed of any residual hair. Special attention is paid to the areas around the eyesand mouth. The inside portion of the ears and eye lids are removed. The head is washedbefore placing on the head rack.

b. The viscera and pluck are placed on a pan or table and are identified with their carcass.

c. The carcass, head, viscera, and pluck are presented to the inspector for final approval.

Pork Slaughter


Pork Slaughter Hazard AnalysisIngredient/ProcessStep

Potential hazardintroduced, controlled,enhanced or reduced at thisstep

Is the potentialfood safetyhazardsignificant?(Risk:Severity)

Justification for decision What control measurescan be applied toprevent the significanthazard(s)?

Is thisstep acriticalcontrolpoint(CCP)?

SwineReceivingandHolding

Physical:BuckshotMetal or plastic eartags

Chemical:Antibiotic residuesPesticidesGrowth promotants

Biological:Enteric pathogens (i.e.,Salmonella, Campylobacter,and verotoxigenic E. coli)and Listeria monocytogenesTrichinella spiralis

No

No

Yes

Unlikely to occur. No reported incidences ofthese hazards have been made at this facility Jan.1, 1998 to January 6, 2000.

Unlikely to occur. USDA Residue MonitoringProgram indicates that the great majority oflivestock are free of violative residues whenslaughtered in inspected facilities. Any animalsused for research involving chemical exposure willfollow protocol for proper use.

Live animals are potential reservoirs of pathogens.No control measures exist within this facility fortrichina.

Subsequent steps:

• Organic acidspraying will reducepotential pathogens.

• Proper chilling of thecarcass will reducepotential forpathogen growth.

No

Weighing

Physical:None identified at this time.

Chemical:None identified at this time.

Biological:None identified at this time.

No Unlikely to occur. Only USDA approvedinsecticides are used.

Pork Slaughter


Ingredient/ProcessStep





Stunning

Physical:Bone fragments



No Unlikely to occur. Mechanical stunningmechanism may fracture the skull, but as requiredby inspection, the brain cavity is flushed withwater. Electrical stunning may break the vertebraedue to contraction, but it is a rare occurrenceduring normal slaughter processing.

Bleeding



Biological:Pathogens

Yes Live animals may be a reservoir for pathogens.Hide opening and sticking may introducepathogens.

Subsequent steps:



No

Pork Slaughter







Scalding(Skin On)


Chemical:Hard Scald


No

Yes

Unlikely to occur. Approved chemicals used inscalding vat.

Potential for pathogen contamination from animalto animal in common scalding water.

Subsequent steps:



No

HairRemoval(Skin On)




No Unlikely to occur.

Pre-eviscerationWash(Skin On)




Pork Slaughter







SkinRemoval



Biological:Pathogens from the hide(i.e., Salmonella,Campylobacter, andverotoxigenic E. coli andListeria monocytogenes)

Yes Live animals are a potential reservoir forpathogens. Pathogens may be potentiallyintroduced during skin removal.

Subsequent steps:



No

Heading/SplittingSternum




Yes Pathogens may be found on the outside of theanimal and may be introduced to the inside.

Subsequent steps:



No

Pork Slaughter







Evisceration

Physical:Plastic bag and tying device


Biological:Pathogens from the gastro-intestinal tract (i.e.,Salmonella, Campylobacter,and verotoxigenic E. coli)and Listeria monocytogenes

No

Yes

Tying devices are used to secure bung duringevisceration. Viscera is removed and discarded atthis facility.

Visceral contents may contain pathogens.Pathogens may be introduced during evisceration.

Subsequent steps:



No

Splitting

Physical:Metal fragments from adamaged saw blade



No Unlikely to occur.

Pork Slaughter







Trim –ZeroTolerance



Biological:Visible feces, milk or ingestamay indicate potentialpathogen contamination.

Yes Removal of visible contamination is required by aFederal Register notice from USDA/FSIS entitled“Livestock Carcasses and Poultry CarcassesContaminated With Visible Fecal Material”published on Nov. 28, 1997.

Trim all visible feces,milk or ingesta.

Yes

Final Wash




OrganicAcid Spray


Chemical:Organic acid


No

Yes

Unlikely to occur. A food-grade organic acid isused in a recognized method of application.

The proper application of food-grade organicacids can reduce pathogens.

Organic acid spray Yes

Pork Slaughter







Weighing

Physical:Carcass tags and carcass tagfasteners



No Unlikely to occur. Carcass tags and fasteners areeasily removed before further processing. Noreported incidences of these hazards have beenmade at this facility Jan. 1, 1998 to January 6,2000.

Chilling




Yes Chilling can reduce pathogen growth. Temperature Yes

HeadProcessing

Physical:Bone fragments

Chemical:Sanitizer (BI QUAT)

Biological:Staphylococcus aureus

No

No

No

Unlikely to occur.

Unlikely to occur.

Unlikely to occur. Stunning mechanism mayfracture the skull, but as required by inspection,the brain cavity is flushed with water.

Pork Slaughter










Biological:Visible feces milk or ingestamay indicate potentialpathogen contamination.



Yes

OrganicAcid Spray




No

Yes

A food-grade organic acid is used in a recognizedmethod of application.

Food-grade organic acids can reduce entericpathogens (literature to be cited in appendix).


Chilling




Yes Chilling can reduce pathogen growth. Temperature Yes

Pork Slaughter







VarietyMeatsProcessing




Yes Raw variety meats are potentially contaminatedwith pathogens.

Subsequent step:• Proper chilling of

the variety meats willreduce potential forpathogen growth.

No




Biological:Visible feces milk or ingestamay indicate potentialpathogen contamination.



Yes

Pork Slaughter







OrganicAcid Spray




No

Yes

Unlikely to occur. A food-grade organic acid isused in a recognized method of application.

The proper application of food-grade organicacids can reduce pathogens.


Chilling



Biological:Pathogens Yes Proper chilling can reduce pathogen growth. Temperature Yes

ReceivingOrganicAcid




No Food-grade organic acid is used.

Pork Slaughter







ReceivingPackagingMaterial


Chemical:Residue


No Food-grade packaging materials are used.

DryStorage




MixOrganicAcid



Biological:Enteric pathogens

No

Yes

Food-grade organic acid is used.

Food-grade organic acids can reduce entericpathogens.


Pork Slaughter


CCP Description, Critical Limits, Monitoring Procedures, Corrective ActionsPRODUCT: Pork Slaughter

Process Step CCP Number CCP Description Critical Limits Establishment MonitoringProcedures:(What/How/Frequency/Responsible Person)

Corrective Actions1

Carcasses,Heads andVariety MeatsTrim – ZeroTolerance

CCP 1B No visiblecontamination.

No visible feces, milk oringesta.

What: Carcass, head and variety meats for visiblefeces, milk or ingestaHow: Visual observationFrequency: Every carcass, head and variety meatsResponsible Person: Carcass trimmer


2. Trimming of visible contamination will bringCCP under control after corrective action istaken.

3. Measures to prevent recurrence areestablished, such as retraining employeesand/or adjusting equipment, as needed.


Mixing andSprayingOrganic Acid

CCP 2B Organic Acid Spray 1. The concentration of theorganic acid solution mustbe at least 2%.

2. That each carcass, headand variety meats aresprayed with the organicacid solution.

What: Organic acid concentrationHow: Proper formulationFrequency: Every batchResponsible person: Organic acid formulator

What: Application to carcass, head and varietymeatsHow: VisualFrequency: Every carcass, head and variety meatsResponsible person: Carcass washer


2. Re-spraying the carcass with organic acidcould bring CCP under control aftercorrective action is taken.

3. Measures to prevent recurrence areestablished, such as retraining employees.

4. No product that is injurious to health oradulterated enters commerce. All productswill be sprayed.

Chillingcarcasses, headsand varietymeats

CCP 3B Chilling of carcasses,heads and varietymeats

< 50°F internal temperaturebefore fabrication/shipping.

What: Internal temperature of carcasses (ham),heads, and variety meatsHow: Temperature Monitoring DeviceFrequency: 25% of the kill; minimum of 1 carcass,head and variety meats per killResponsible person: Cooler operator


2. Bring CCP under control after correctiveaction is taken.

3. Measures to prevent recurrence areestablished.


Unforeseen Hazards

There are chances that unforeseen hazards may occur at the Rosenthal Meat Science and Technology Center. Therefore, if an unforeseen hazard occurs, this establishment will:1. Segregate and hold the affected product, at least until the requirements of (2) and (3) are met;2. Perform a review to determine the acceptability of the affected product for distribution;3. Take action, when necessary, with respect to the affected product to ensure that no product that is injurious to health or otherwise adulterated, as a result of the deviation,

enters commerce;4. Perform or obtain reassessment by an individual trained in accordance with section 417.7 of the USDA/FSIS Pathogen Reduction; Hazard Analysis and Critical Control Point

(HACCP) Systems; Final Rule, to determine whether the newly identified deviation or other unforeseen hazard should be incorporated into the HACCP plan.

1 Plant manager or designee is responsible for performing corrective actions to ensure appropriate corrective actions are taken.

Pork Slaughter


Pork Slaughter Verification and Recordkeeping

PROCESS STEP/CCP VERIFICATION1 RECORDS

CCP 1BCarcasses, Heads and

Variety MeatsTrim – Zero Tolerance

Visual inspection of 10% of carcasses, headsand variety meats per kill by the plant manageror designee.

On days that beef slaughter occurs, recordswill be reviewed daily by the plant manager ordesignee.

Pork Slaughter Log

Deviation/Corrective Action Log

CCP 2BMixing and Spraying

Organic Acid

Visual observation of:(1) Employee mixing organic acid spray, and(2) Employee applying the organic acid spray.Observation will be performed one time duringthe day of slaughter by plant manager ordesignee.

On days that pork slaughter occurs, recordswill be reviewed daily by the plant manager ordesignee.

Pork Slaughter Log


CCP 3BChilling Carcasses, Heads

and Variety Meats

Weekly calibration and/or verification oftemperature monitoring device by the plantmanager or designee.

Prior to fabrication/shipping, records will bereviewed daily by the plant manager ordesignee.

Pork Slaughter Log


Temperature Monitoring Device Calibration Log

1 Direct observation of corrective action by plant manager or designee will be conducted when a deviation is found during the pre-shipment record review.

Rosenthal Meat Science and Technology CenterTexas A&M University

Temperature Monitoring Device Calibration and/or Verification Log

Date Time TemperatureMonitoring Device

Identification

TemperatureReading at:

32°F 212°F

Action Taken Performed by

Date Time Location TemperatureMonitoring

Device Reading °F

CalibratedThermometer

MonitoringDevice Reading °F

Action Taken Performed by

Holding Cooler

Aging Cooler

Cooked Meat Cooler

Cured Meat Cooler

Freezer

Smokehouse Probe 1

Smokehouse Probe 2

Chill-Down Probe 1

Chill-Down Probe 2

Reviewed by:_____________________________________ Date:_____________________________

Pork Slaughter Carcass Log Processing Date:

SlaughterNumber

Critical LimitCCP 1 CCP 2

PerformedBy

Time

CCP 1 Trim – Zero Tolerance;Critical Limit: No visible feces,milk or ingesta.

CCP 2 Organic Acid Spray;Critical Limit: Spray allcarcasses, heads and varietymeats with at least a 2% organicacid solution.

Acceptable Statements:No Visible FMI;Carcass Sprayed;VM Sprayed;Head Sprayed

CCP

Verification

Organic Acid Concentration – CCP 2 Chilling – CCP 3Critical Limit: <50°F internal temperature (ham), varietymeats, and heads before fabrication/ shipping

Amount of Acid Amount of Water Performed By Time Carcass # Temp. °F Date/Time Initial

CCP 2 Verification

Signature_____________________________________ Date:__________________

Pre-shipmentReview Signature:_________________________________________

Approved Date:____________________ Time:_________________

CCP 3 Verification Record Review

Signature_____________________________________ Date:__________________

Pork Slaughter Heads and Variety Meats Log Processing Date:

SlaughterNumber

Critical LimitCCP 1 CCP 2

PerformedBy

Time

CCP 1 Trim – Zero Tolerance;Critical Limit: No visible feces,milk or ingesta.

CCP 2 Organic Acid Spray;Critical Limit: Spray allcarcasses, heads and varietymeats with at least a 2% organicacid solution.

Acceptable Statements:No Visible FMI;Carcass Sprayed;VM Sprayed;Head Sprayed

CCP

Verification

Chilling – CCP 3Critical Limit: <50°F internal temperature (ham), varietymeats, and heads before fabrication/ shipping

Carcass # Temp. °F Date/Time Initial

Pre-shipmentReview Signature:_________________________________________

Approved Date:___________________ Time:______________

CCP 3 Verification Record Review

Signature_____________________________________Date:__________________

Deviation/Corrective Action LogCCP 1

1. Identify & eliminate cause of deviation2. Trimming of visible contamination will bring CCP under

control after corrective action is taken3. Measures to prevent recurrence are established. Such as

retraining employees and/or adjusting equipment, asneeded.

4. No product that is injurious to health or adulterated enterscommerce.

CCP 21. Identify & eliminate cause of deviation2. Re-spraying the carcass with organic acid could bring

CCP under control after corrective action is taken3. Measures to prevent recurrence are established. Such as

retraining employees.4. No product that is injurious to health or adulterated enters

commerce.

CCP 31. Identify & eliminate cause of deviation2. Bring CCP under control after corrective action is taken3. Measures to prevent recurrence are established.4. No product that is injurious to health or adulterated enters

commerce.

CCP No. ProductI.D.

Deviation CorrectiveActionNo. 1

CorrectiveActionNo. 2



PerformedBy

Time

Pre-shipment Review Signature:________________________________________ Approved Date:____________________ Time:_________________

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