Meat and Poultry Products HACCP
Meat and Poultry Products HACCP
Meat and Poultry Products HACCP
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-1
Section II - Controls and Critical Limits for Biological, Chemical, and Physical Hazards . . . . D-9
Table 4 - Examples of Preventive Measures for Biological Hazards . . . . . . . . . . . . . D-10
Table 5 - Examples of Preventive Measures for Chemical Hazards . . . . . . . . . . . . . . D-11
Table 6 - Examples of Preventive Measures for Physical Hazards . . . . . . . . . . . . . . . D-12
Table 7 - Some Examples of Regulatory Limits . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-13
Section III - Red Meat (Beef) Slaughter Hazards and Controls . . . . . . . . . . . . . . . . . . . . . . D-14
Table 8 - Red Meat Slaughter: Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-15
i
PREFACE
This Guide is designed to help a plant’s HACCP team conduct a hazard analysis (HACCP
Principle 1) by providing both general and detailed information on hazards associated with meat
and poultry products and by listing some of the controls that can be used to prevent or manage
those hazards. When using this Guide, it is very important to remember that it is not all-inclusive:
there may be other hazards associated with ingredients or processes and there may be other
control measures. The examples assembled here are to help plant HACCP teams think through all
the hazards that could affect their product and know about various controls that can be used.
Section I describes some of the biological (including microbiological), chemical, and physical
hazards generally recognized and associated with meat and poultry products. This section can
serve as a resource when the HACCP team begins the hazard analysis. It is probably useful to
read through this general information early in the process of developing the HACCP plan. This
will help the team form an idea of what is meant by a given hazard.
Section II provides information on generally recognized preventive measures used in the meat and
poultry industry to control biological, chemical, and physical hazards. This section also has
examples of regulatory critical limits associated with some preventive measures.
Sections III, IV, and V list processing steps, hazards, and controls for beef, swine, and poultry
slaughter. This section should be used with the process flow diagram developed by the HACCP
team.
Section VI presents hazards and controls organized according to ingredients, including both meat
and poultry ingredients and other ingredients used in meat and poultry production. This section
should be used with the list of ingredients developed by the HACCP team.
Section VII contains a set of tables identifying potential hazards at various processing steps used
to produce meat and poultry products. This section should be used with the process flow diagram
developed by the plant’s HACCP team.
Section VIII contains a list of valuable references that will help the plant’s HACCP team further
develop the HACCP plan.
D-1
SECTION I
In a HACCP system, a hazard is defined as a biological, chemical, or physical property that may
cause a food to be unsafe for human consumption. This guide is a reference for plant HACCP
teams to use in their hazard identification and analysis. It is not intended to be totally inclusive;
the team may have other information or may rely on additional references.
BIOLOGICAL HAZARDS
Biological hazards, mainly bacterial, can cause either foodborne infections or intoxications. A
foodborne infection is caused by a person ingesting a number of pathogenic microorganisms
sufficient to cause infection as a result of their multiplication, e.g., salmonellosis. A foodborne
intoxication is caused by the ingestion of preformed toxins produced by some bacteria when they
multiply and release toxin into the food product, e.g., staphylococcal enterotoxin.
Nine pathogenic bacteria are frequently implicated in foodborne illness and should be considered
in assessing hazards to human health from the consumption of meat and poultry products. The
following identifies and discusses the nine pathogenic microorganisms of concern.
Bacillus cereus
B. cereus causes foodborne illness. There are two types of toxins - diarrheal and emetic
(vomiting).
Foods associated with illness include: boiled and fried rice, custards, cereal products, meats,
vegetables, and fish; food mixtures such as sauces, puddings, soups, casseroles, pastries, and
salads.
Campylobacter jejuni
Food associated with illness include: raw and undercooked chicken, and raw milk.
Clostridium botulinum
Foodborne botulism (as distinct from wound botulism and infant botulism) is a severe foodborne
disease caused by the ingestion of foods containing the potent neurotoxin formed during growth
of the organism. Botulism has a high mortality rate if not treated immediately and properly.
D-2
Foods associated with disease include: meat products, such as sausages, seafood products,
improperly canned foods, and vegetable products.
Clostridium perfringens
Perfringens foodborne illness is the term used to describe the common foodborne disease caused
by the release of enterotoxin during sporulation of C. perfringens in the gut.
Foods associated with illness include: meat and poultry products and gravy.
Hemorrhagic colitis is the name of the acute disease caused by E. coli O157:H7.
Foods associated with illness include: undercooked or raw hamburger (ground beef); in sporadic
cases, other meat products and raw milk.
Listeria monocytogenes
Foods associated with illness include: cole slaw, cooked poultry, cooked meat, and raw milk,
supposedly pasteurized fluid milk, and cheeses (particularly soft-ripened varieties). Its ability to
grow at temperatures as low as 3oC permits multiplication in refrigerated foods.
Salmonella spp.
S. typhi and the paratyphoid bacteria are normally septicemic and produce typhoid or typhoid-like
fever in humans and are predominantly human bacteria. Other forms of salmonellosis generally
produce milder symptoms. Salmonella spp. are found in the intestinal tracts of warm blood
animals.
Foods associated with illness include: raw and cooked meats, poultry, eggs (and exterior of egg
shells), raw milk and dairy products, fish, shrimp, frog legs, yeast, sauces and salad dressing, etc.
Staphylococcus aureus
D-3
Foods associated with illness include: meat and meat products; poultry and egg products; egg,
tuna, ham, chicken, potato, and macaroni salads; sandwich fillings; milk and dairy products; etc.
Yersinia enterocolitica
Yersiniosis is the name of the disease caused by pathogenic species in the genus Yersinia. The
disease is a gastroenteritis with diarrhea and/or vomiting, fever, and abdominal pain.
Foods associated with illness include: meats, oysters, fish, milk, and chitterlings.
TABLE 1
Characteristics of Growth
for Nine Pathogens Associated with Meat and Poultry Products
D-4
Zoonotic agents are biological hazards that cause disease in animals and can be transmitted and
cause disease in humans. The following lists some zoonotic hazards:
Trichinella spiralis is a nematode parasite whose larval form encysts primarily in the striated
muscle of pigs, horses, rats, bears, and other mammals. Infection in humans results in “flu-like
symptoms” (diarrhea, fever, stiffness, muscle pain, respiratory distress, etc.). Heavy infection may
lead to death.
Foods associated with illness include: raw and undercooked pork, bear, and equine meat.
Taenia saginata is a human tapeworm whose larval form (Cysticercus bovis) encysts in the tissues
of cattle.
Taenia solium is a human tapeworm whose larval form (Cysticercus cellulosae) encysts in the
tissues of pigs, dogs, and humans. Cysts in humans are most common in the subcutaneous
tissues, eye, and brain.
Toxoplasma gondii is a protozoan parasite that encysts in the tissues of a variety of mammalian
hosts including pigs. Human infection may result in “flu like” symptoms in adults, late term
abortions in pregnant women, or serious congenial infections in children.
Balantidium coli is a protozoal organism found primarily in swine and less commonly in other
animals. Human illness in debilitated patients may cause bloody dysentery, severe dehydration
and, rarely, death.
Foods associated with illness include: raw or undercooked pork (fecal contamination).
Cryptosporidium spp. is a protozoan parasite which infects epithelial cells of man and large
mammals (particularly cattle and sheep). Human illness has been described as a diarrheal,
cholera-like illness prolonged and often severe in immunodeficient humans.
Foods associated with the illness include: raw milk and fecally contaminated product.
D-5
CHEMICAL HAZARDS
While biological hazards are of great concern because contaminated foods can cause widespread
illness outbreaks, chemical hazards may also cause foodborne illnesses, although generally
affecting fewer people.
For many years the Food Safety and Inspection Service has conducted a National Residue
Program to monitor the occurrence of residues from hazardous chemicals in meat and poultry
products. Under a HACCP regime, frontline responsibility for control of residues from animal
drugs or environmental contaminants will move from the government to the industry, although the
agency will continue to verify that these controls and preventive measures are effective.
Companies that slaughter livestock and poultry will probably find the FSIS National Residue
Program Plan to be a useful document. The plan contains lists of compounds that might leave
residues in the tissues of animals or birds, and provides some information on their relative risk
through the rankings in the Compound Evaluation System. It provides information on which
compounds FSIS has included in its annual testing program. It also provides information on the
methods that are used to test for the compounds. Another FSIS document, the Domestic Residue
Data Book, presents the results of FSIS testing. These data can help a HACCP team understand
the overall hazards presented by various residues, although each company should gather
information about the residue control performance of its own suppliers.
Another useful reference about hazardous chemicals is the FSIS List of Proprietary Substances
and Nonfood Compounds. This publication lists substances used in the preparation of product
and nonfood compounds used in the plant environment that have been authorized by FSIS.
D-6
Table 2 identifies some additional sources of chemical hazards. References listed in Section VIII
can be used by the HACCP team in evaluating the potential chemical hazards associated with their
product or process.
TABLE 2
Types of Chemical Hazards
Location Hazard
D-7
PHYSICAL HAZARDS
Physical hazards in finished products can arise from several sources, such as contaminated raw
materials, poorly designed or maintained facilities and equipment, faulty procedures during
processing, and improper employee training and practices. Table 3 identifies some common
physical hazards and their causes or sources.
TABLE 3
Types of Physical Hazards
D-8
SECTION II
When all significant biological, chemical, and physical hazards are identified along with their
points of occurrence, the next task is to identify measures to prevent the hazards from
compromising the safety of the finished product.
Preventive measures or controls can be defined as physical, chemical, or other factors that can be
used to remove or limit an identified hazard. When considering preventive measures or controls,
a limit must be established - this is the criterion that must be met to ensure safety. For example,
proper heat treatment will control some pathogenic bacteria, and it is thus crucial to know what
time/temperature combinations constitute proper heat treatment for various products. These
time/temperature combinations are the critical limits. Another example of a preventive measure
for a biological hazard is the chlorination of poultry chiller water to prevent cross-contamination
of carcasses with Salmonella.
Chemical hazards associated with raw materials may be controlled through the use of detailed
product specifications set for suppliers, letters of guarantee, or purchase specifications. With
identified physical hazards, the most common preventive measures may be visual examinations of
product or the use of a metal detector.
D-9
Tables 4, 5, and 6 identify preventive measures that may be considered by the HACCP team.
Table 7 gives some examples of regulatory limits.
TABLE 4
Examples of Preventive Measures for Biological Hazards
D-10
TABLE 5
Examples of Preventive Measures for Chemical Hazards
Hazard Preventive Measure
Naturally-Occurring Chemical Supplier warranty or guarantee;
Substances verification program to test each supplier’s
compliance with the warranty or guarantee *
Intentionally Added Detailed specifications for each raw material
Chemicals and ingredient; warranty or letter of guarantee
from the supplier; visiting suppliers; requirement
that supplier operates with a HACCP plan; testing
program to verify that carcasses do not have
residues *
Unintentionally Added Chemicals Identify and list all direct and indirect food
additives and color additives; check that each
chemical is approved; check that each chemical is
properly used; record the use of any restricted
ingredients *
* These may often be considered a prerequisite to HACCP and included in a plant’s GMPs or
general SOPs and should be verified by the plant.
D-11
Table 6
Examples of Preventive Measures for Physical Hazards
Hazard Preventive Measure
Foreign objects in raw materials Supplier’s HACCP plan; use of specifications, letters of
guarantee; vendor inspections and certification;* in-line
magnets; screens, traps, and filters; in-house inspections of
raw materials
Foreign objects in packaging Supplier’s HACCP plan; use of specifications, letters of
materials, cleaning compounds, guarantee; vendor inspections and certification;* in-house
etc. inspections of materials
Foreign objects introduced by In-line metal detectors; visual product examinations; proper
processing operations or maintenance of equipment; frequent equipment inspections
employee practices
* These may often be considered a prerequisite to HACCP and included in a plant’s GMPs or
general SOPs, though these activities should still be verified by the plant.
D-12
Table 7
Some Examples of Regulatory Limits
D-13
SECTION III
TABLE 8
RED MEAT (Beef) SLAUGHTER HAZARDS AND CONTROLS
USE OF INFORMATION
This section contains examples of common process steps in beef slaughter. With each processing
step, shown in the first column, you will find an “X” in the next three columns to tell you if there
is a Biological hazard in column 2, a Chemical hazard in column 3, or a Physical hazard in
column 4. Column 5 describes the hazard(s), and the last column lists some relevant controls or
preventive measures. This table should be used in conjunction with the process flow diagram
developed by your HACCP team for your plant’s beef slaughter process.
D-14
TABLE 8: RED MEAT SLAUGHTER: BEEF
D-15
RED MEAT SLAUGHTER- B C P DESCRIPTION OF CONTROLS OR
BEEF: BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL
PROCESSING STEPS HAZARDS FOR THE
PROCESS STEPS
possible
-Carcasses spaced a
minimum of 1 inch
apart
Packaging of Primals X -contamination from -Letters of guarantee
deleterious chemicals on file for all
present in the packaging packaging
materials materials/non-meat
supplies used by the
establishment
-Vendor certification
-Use of approved
materials
Storage-Non-Beef Supplies X -contamination of stored -Examine to ensure no
packing visible foreign material
materials/supplies from on/in non-meat
foreign material supplies or packaging
materials
D-16
SECTION IV
TABLE 9
RED MEAT (Swine) SLAUGHTER
HAZARDS AND CONTROLS
USE OF INFORMATION
This section contains examples of common process steps in swine slaughter. With each
processing step, shown in the first column, you will find an “X” in the next three columns to tell
you if there is a Biological hazard in column 2, a Chemical hazard in column 3, or a Physical
hazard in column 4. Column 5 describes the hazard(s) and the last column lists some relevant
controls or preventive measures. This table should be used in conjunction with the process flow
diagram developed by your HACCP team for your plant’s swine slaughter process.
D-17
TABLE 9 RED MEAT SLAUGHTER: SWINE
D-18
PROCESSING STEPS FOR THE PROCESS
STEPS
SECTION V
TABLE 10
POULTRY SLAUGHTER HAZARDS AND CONTROLS
USE OF INFORMATION
This section contains examples of common process steps in poultry slaughter. With each
processing step, shown in the first column, you will find an “X” in the next three columns to tell
you if there is a Biological hazard in column 2, a Chemical hazard in column 3, or a Physical
hazard in column 4. Column 5 describes the hazard(s) and the last column lists some relevant
controls or preventive measures. This table should be used in conjunction with the process flow
D-19
diagram developed by your HACCP team for your plant’s poultry slaughter process.
D-20
TABLE 10 POULTRY SLAUGHTER
D-21
POULTRY SLAUGHTER: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
EXAMPLES OF CHEMICAL, OR MEASURES
PROCESSING STEPS PHYSICAL
HAZARDS FOR
THE PROCESS
STEPS
D-22
Final Wash X -growth of pathogens -A final water wash
with appropriate
levels of chlorinated
water (e.g. 20-50
ppm residual
chlorine in the
water)
-Sufficient water
volume and
pressure for
equipment
operation and
sufficient dwell time
in the final washer
to remove visible
contamination on
internal and
external surfaces of
the carcass
D-23
POULTRY SLAUGHTER: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
EXAMPLES OF CHEMICAL, OR MEASURES
PROCESSING STEPS PHYSICAL
HAZARDS FOR
THE PROCESS
STEPS
Chilling-Carcass X -growth of pathogens -Deep breast
-cross contamination muscle temperature
of carcass <40°F
within the specified
time from slaughter
for the class of
poultry
-maintain an
adequate chlorine
level in the
overflow water of
in-line immersion
chillers (e.g., 20-50
ppm residual
chlorine in the
incoming water)
-Maintain proper
water flow rates
(input/overflow) for
continuous chillers
per USDA
requirements (not
less than ½ gallon
of fresh water per
frying chicken with
continuous
overflow)
-No visible fecal
contamination
-Approved
antimicrobial
interventions
D-24
POULTRY SLAUGHTER: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
EXAMPLES OF CHEMICAL, OR MEASURES
PROCESSING STEPS PHYSICAL
HAZARDS FOR
THE PROCESS
STEPS
Chilling-Carcass (continued) X -contamination from -Product entering
foreign material (prechill) and
exiting (postchill)
the chiller system
meets the criteria
for public health-
related
contamination per
USDA
requirements (e.g.
the limits are not
exceeded for the
number and size of
extraneous
materials found
during the postchill
examination -
9 CFR 381.76
D-25
POULTRY SLAUGHTER: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
EXAMPLES OF CHEMICAL, OR MEASURES
PROCESSING STEPS PHYSICAL
HAZARDS FOR
THE PROCESS
STEPS
Chilling-Giblet/Neck X -growth of pathogens -Temperature and
-cross contamination fresh water input
sufficient to meet
USDA
requirements for
giblets and necks
-Chlorination of
giblet chiller water
at appropriate
levels for giblets
and necks (e.g.,
giblets must be
chilled to 40°F
within 2 hours
from removal from
other viscera/fresh
water intake not
less than 1 gallon
per 40 frying
chickens processed
- 9 CFR
381.66(c)(5)
-Other approved
antimicrobial
interventions
D-26
POULTRY SLAUGHTER: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
EXAMPLES OF CHEMICAL, OR MEASURES
PROCESSING STEPS PHYSICAL
HAZARDS FOR
THE PROCESS
STEPS
Chilling-Giblet/Neck X -contamination from -Visually free of
(cont.) foreign material hazardous foreign
material
-Public health
related defects on
poultry giblet and
necks meet USDA
requirements (e.g.,
each carcass must
be observed for
conformance
against pre and post
chill criteria,
including
unidentified foreign
materials - 9 CFR
381.76
D-27
POULTRY SLAUGHTER: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
EXAMPLES OF CHEMICAL, OR MEASURES
PROCESSING STEPS PHYSICAL
HAZARDS FOR
THE PROCESS
STEPS
Cut-Up/Boning/Packaging/ X -growth of pathogens -Temperature of
Labeling product does not
exceed 55° F during
further or second
processing
-Movement of
product through
these areas and into
the cooler is timely
and efficient
-A mid-shift
cleanup of the
area(s) is performed
if the room
temperature is not
maintained at or
below 50°F
-Packaging/labeling
materials that come
into direct contact
with product are
intact
Receiving-Packaging Materials X -contamination from -Letters of
and Non-Poultry Supplies deleterious chemicals guarantee are on
present in the file for all
packaging materials packaging
materials/non-
poultry supplies
used by the
establishment
Storage-Non-Poultry Supplies X -contamination by -Proper use and
chemicals stored or rinsing of chemicals
being used of product -Employee training
or product contact -Control with GMP
surface
D-28
SECTION VI
TABLE 11
INGREDIENT AND INGREDIENT-RELATED HAZARDS
USE OF INFORMATION
This section contains an alphabetical list of ingredients commonly used in making meat and
poultry products. For each entry, you will find the name of the ingredient in the first column, and
an “X” in the next three columns to tell you if there is a Biological hazard in column 2,
Chemical hazard in column 3, or Physical hazard in column 4. Column 5 describes the
hazard(s) and the last column lists some relevant controls or preventive measures. This table
should be used in conjunction with the list of ingredients developed by your HACCP team for the
products produced in the process under consideration.
The HACCP team may find that a particular ingredient does not present the hazard identified in
these tables. This can be based on a number of factors. The presence or absence of a hazard can
be influenced by the ingredient source and/or supplier. Also, Ingredient Specifications, provided
by the supplier to the establishment, may give details on the material/ingredient being sold,
including statements that the materials/ingredients are food grade and are free of harmful
components. For example, the ingredient specifications for dried legumes might state that there
will be fewer than 5 small rocks or stones per 10 pound bag and that no harmful pesticides were
used in the growing process.
The determination as to whether a hazard will exist that is significant and/or likely to occur will
also be based on the amount and type of ingredient, chemical, and/or packaging material used and
the conditions that they are used under. The following tables are examples, and are not meant to
imply the specific amount or condition that will result in a significant hazard in a particular
product, process, or operation. The toxicological results referred to as hazards, if limits are
exceeded, should be part of the determination performed during the hazard analysis. This will aid
in selecting appropriate hazards and neither under nor over estimate the significance of the hazard.
D-29
TABLE 11 INGREDIENTS AND INGREDIENT-RELATED
D-30
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-31
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-32
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-33
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-34
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-35
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-36
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-37
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-38
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-39
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-40
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-41
EXAMPLES OF B C P DESCRIPTION OF CONTROLS OR
INGREDIENTS BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL HAZARD
FOR THE
INGREDIENT
D-42
SECTION VII
TABLE 12
PROCESSING HAZARDS AND CONTROLS
USE OF INFORMATION
This section contains a list of processing hazards and controls commonly used in making meat and
poultry products. They are listed in alphabetical order. For each processing step, shown in the 1st
column, you will find an “X” in the next three columns to tell you if there is a Biological hazard in
column 2, Chemical hazard in column 3, or Physical hazard in column 4. Column 5 describes the
hazard(s) and the last column lists some relevant controls or preventive measures. This table should be
used in conjunction with the process flow diagram developed for your plant processes and considered
when conducting a hazard analysis.
D-43
TABLE 12 PROCESSING
D-44
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
EXAMPLES OF CHEMICAL, OR MEASURES
PROCESSING PHYSICAL HAZARDS
STEPS FOR THE PROCESS
STEPS
D-45
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL
PROCESSING HAZARDS
STEPS FOR THE PROCESS
STEPS
D-46
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-47
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-48
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-49
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-50
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-51
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-52
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-53
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
EXAMPLES OF PHYSICAL HAZARDS
PROCESSING FOR THE PROCESS
STEPS STEPS
D-54
PROCESSING: B C P DESCRIPTION OF CONTROLS OR
BIOLOGICAL, PREVENTIVE
CHEMICAL, OR MEASURES
PHYSICAL
EXAMPLES OF HAZARDS FOR
PROCESSING THE PROCESS
STEPS STEPS
D-55
SECTION VIII
REFERENCES
Agriculture Canada. 19--. Food Safety Enhancement Program - Implementation Manual. Nepean,
Ontario, Canada.
HACCP: The Hazard Analysis and Critical Control Point System in the Meat and Poultry Industry. 1994.
American Meat Institute Foundation. Washington, D.C.
National Advisory Committee on Microbiological Criteria for Foods NACMCF). June 1993 - Report on
Generic HACCP for Raw Beef. Food Micr. 10: 449-488.
Pierson, M.D. and Corlett, D A., Jr. ed. 1992. “HACCP/Principles and Applications.” Van Nostrand
Reinhold.
Stevenson, K.E. ed. 1993. “HACCP-Establishing Hazard Analysis Critical Control Point Programs.” A
Workshop Manual. The Food Processors Institute. Washington, D.C.
Tompkin, R.B. 1990. The Use of HACCP in the Production of Meat and Poultry Products. J. of Food
Protect. 53(9): 795-803.
Tompkin, R.B. 1995. The use of HACCP for producing and distributing processed meat and poultry
products. In Advances in Meat Research. Volume 10. Hazard Analysis Critical Control Point (HACCP)
in Meat, Poultry and Seafoods. Chapman & Hall (In Press).
D-56
FOODBORNE ILLNESSES
Bean, N.H. and Griffin, P.M. 1990. Foodborne disease outbreaks in the United States, 1973-1987:
Pathogens, vehicles, and trends. J. Food Protect. 53: 804-817.
Bean, N.H. and Griffin, P.M. 1990. Foodborne disease outbreaks, 5-year summary, 1983- 1987. J.
Food Protect. 53: 711.
Council for Agricultural Science and Technology. February, 1993. “Risks Associated with Foodborne
Pathogens.”.
Oblinger, J.L., ed. 1988. Bacteria Associated with Foodborne Illnesses, A Scientific Status Summary by
the Institute of Food Technologists Expert Panel on Food Safety and Nutrition. Food Technol. 42(4).
Padhye, N.V.; Doyle, M.P. 1992. E. Coli O157:H7 Epidemiology, pathogenesis, and methods for
detection in food. J. Food Prot. 55:55-565.
Schuchat, A., Swaminathan, B. and Broome, C.V. 1991. Epidemiology of human listeriosis. Clin.
Microbiol. Rev. 4: 169-183.
Tauxe, R.V., “Epidemiology of Campylobacter jejuni infections in the United States and other
Industrialized Nations,” In Nachamkin, Blaser, Tompkins, ed. Campylobacter jejuni: Current Status and
Future Trends, 1994, chapter 2, pages 9-19.
Tauxe, R.V., Hargett-Bean, N., Patton, C.M. and Wachsmuth, I.K. 1988. Campylobacter isolates in
the United States, 1982-1986. In, CDC Surveilance Summaries, June 1988. MMWR 37 (No. SS-2) : 1-
13.
Todd, E. 1990. Epidemiology of Foodborne Illness: North America. The Lancet 336:788.
Corlett, D.A., Jr. and R.F. Steir. 1991. Risk assessment within the HACCP system. Food Control 2:71-
72.
Enviromental Protection Agency. Tolerances for Pesticides in Foods. Title 40, Code of Federal
Regulations, Part 185. U.S. Government Printing Office, Washington, DC.
FDA. 1989. The Food Defect Action Levels. FDA/CFSAN. Washington, DC.
D-57
FDA. 1994. Fish and Fishery Products Hazards and Control Guide - Get Hooked on Seafood Safety.
Office of Seafood, Washington, DC.
HACCP: The Hazard Analysis and Critical Control Point System in the Meat and Poultry Industry. 1994.
American Meat Institute Foundation. Washington, D.C.
Pierson, M.D. and Corlett, D A., Jr. ed. 1992. “HACCP/ Principles and Applications.” Van Nostrand
Reinhold.
Stevenson, K.E. ed. 1993. “HACCP-Establishing Hazard Analysis Critical Control Point Programs.” A
Workshop Manual. The Food Processors Institute. Washington, D.C.
USDA, Miscellaneous Publication #1419: "List of Propriety Substances and Nonfood Compounds
Authorized for Use under USDA Inspection and Grading Programs". USDA, FSIS, Washington, D.C.
Agriculture Canada/http://aceis.agr.ca
HACCP95/http://www.cvm.uiuc.edu/announcements/haccp95/
haccp95.html
D-58