In July 1996, the United States Department of Agriculture (USDA) released the Pathogen Reduction\/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule. It mandated that all USDA inspected poultry and meat establishments employ a HACCP system. HACCP is a science-based process that follows systematic guidelines for the production of safe food products. HACCP\u2019s regulations require poultry and meat establishments to create and utilize a system of controls that improve food safety. The models designed by HCAAP focus on product safety, rather than product quality.<\/p>\n
The Seven Principles of HACCP<\/strong><\/p>\n Seven principles form the foundation of the HCAAP system. According to Dickson Data<\/a>, an HCAAP plan that follows these principles ensures food safety. They are as follows:<\/p>\n Conduct a Hazard Analysis<\/strong><\/p>\n Food safety<\/a> hazards are defined as any biological, chemical, or physical property that can spoil food making it unsafe to consume. A hazard analysis requires identifying any food safety hazards and the preventative measures that can be implemented to reduce these risks.<\/p>\n Identify Critical Control Points<\/strong><\/p>\n A critical control point is any point in a food processing system where a control is used to prevent, reduce, or eliminate a food safety hazard. This step requires any of these points to be identified for future consideration.<\/p>\n Establish Limits for The Critical Control Points<\/strong><\/p>\n Once the critical control points have been identified, the maximum and minimum levels of control needed to keep food safety<\/a> hazard at bay must be determined.<\/p>\n Establish Monitoring Requirements<\/strong><\/p>\n This step requires the creation of a monitoring system to track the process of control being utilized at each critical control point.<\/p>\n Establish Corrective Actions<\/strong><\/p>\n Should monitoring activities reveal a deviation from the set limits, a plan to rectify the situation must be developed and ready when required.<\/p>\n Establish Procedures to Verify the HACCP System Is Working Correctly<\/p>\n This is a system of verification that shows the food processing plants that have implemented the HACCP system are producing safe food.<\/p>\n Establish A Method of Record Keeping<\/p>\n This step requires all necessary documentation to be taken, updated, stored, and available for inspection.<\/p>\n The Use of Generic Models<\/strong><\/p>\n To assist food establishments in creating HACCP plans, the Food Safety and Inspection Service (FSIS) has created a guidebook. It shows how to prepare a HACCP plan and contains generic models for each food processing category defined in the regulations. The information is updated to reflect the changes made by the USDA. These generic models provide tools to help companies meet USDA requirements by providing a framework for individual food processors to create their own HACCP system unique to their needs.<\/p>\n The Beef Slaughter Generic Model<\/strong><\/p>\n The slaughter processing category has a HACCP generic model. It is specifically for beef slaughter but can be used in the development of a slaughter model for other types of livestock. Here is a breakdown of the steps contained in the slaughter model, with critical control points identified, without the complete flow outline:<\/p>\n Step 1 – Cattle receiving and holding<\/p>\n Step 2 – Stunning<\/p>\n Step 3 – Sticking\/Bleeding<\/p>\n Step 4 – Hide Removal<\/p>\n Step 5 – Evisceration<\/p>\n Step 6 – Carcass Splitting<\/p>\n Step 7 – Zero Tolerance Examination (carcass and hearts) CCP 1<\/p>\n Step 8 – Carcass and Heart Rinse<\/p>\n Step 9 – Harvest Tongue, Liver, Kidneys, and Intestine<\/p>\n Step 9A – Harvest Hearts<\/p>\n Step 10 – Package Tongue, Liver, Kidneys, and Intestine<\/p>\n Step 11 – Organic Acid Application CCP 2<\/p>\n Step 12 – Chilling CCP 3<\/p>\n Step 13 – Cold Storage<\/p>\n Step 14 – Hanging Carcasses and Parts Transferred to In-Hose HACCP Process<\/p>\n Step 15 – Product Shipping<\/p>\n Step 16 – Returned Product<\/p>\n Each step of the slaughter generic model is further broken down with a hazard analysis that examines the following:<\/p>\n Column 1 – Ingredient\/Process Step<\/p>\n Column 2 – Potential Hazards (introduced or controlled) at this step<\/p>\n Column 3 – Is the Potential Food Safety Hazard reasonably likely to occur? Yes or No<\/p>\n Column 4 – Justification\/Basis for Decision<\/p>\n Column 5 – If Yes to Column 3, what control measures can be applied to prevent, eliminate, or reduce the hazard to acceptable levels?<\/p>\n Column 6 – Is this step a Critical Control Point?<\/p>\n Considerations of the Generic Beef Slaughter Model<\/strong><\/p>\n The food safety<\/a> hazards that are inherent with live animal slaughtering is why the slaughter process is so significant. The carcasses produced by slaughter processing plants are a raw intact finished product and the food safety hazards identified in the generic model are commonly found in the Raw Intact and Raw Non-Intact processing categories. Plus, the Critical Control Points (CCPs) identified in the generic slaughter model are not specific to any slaughter operation, because a processing plant may need fewer or additional CCPs, depending on the operation. The HCAAP generic model is most successful in the slaughter category because it can be easily modified to suit a specific operation.<\/p>\n Final Thoughts<\/strong><\/p>\n The risk of contracting a disease from a foodborne pathogen is greatly reduced and sometimes eliminated when food is handled and stored properly. The USDA\u2019s FSIS was formed to establish food safety practices that became mandatory following several outbreaks in the 1990s that resulted in deaths and hospitalization of people who contracted foodborne illnesses. When food processing plants do not follow safety protocols, public trust is lost in not just where the food came from, but in the guidelines being used as well. When companies follow food safety practices in the processing of all foods, we can rest easy knowing that the processing systems in place are using guidelines that are intended to protect consumers and produce high-quality food that is safe for all to eat. One such guideline is for beef slaughter and details the steps necessary for safe handling of all beef products.<\/p>\n In July 1996, the United States Department of Agriculture (USDA) released the Pathogen Reduction\/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule. It mandated that all USDA inspected poultry and meat establishments employ a HACCP system. HACCP is a science-based process that follows systematic guidelines for the production of safe food products. HACCP’s regulations require […] Continue Reading
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