HACCP Plan Pork, Sheep, Goat Slaughter 04/11/2003 Version 1

HACCP Plan ­ Pork, Sheep, Goat Slaughter
Monitoring
CCP Hazard Critical Limit What How Frequency Who
1B ­
Carcasses,
heads, and
variety meats.
Trim ­ Zero
Tolerance
Pathogens
No visible milk,
feces, or
ingesta.
Each carcass,
head, and
variety meat for
visible
contaminants
visual
observation
Each carcass,
head, and
variety meat
Carcass
trimmer or
skinner
Corrective
Action Verification Records
1. Identify and
eliminate
cause of
deviation
2. Trimming
visible
contaminants
will bring CCP
within
allowable limits
3. Prevent
recurrence
4. No harmful
or adulterated
product will
enter
commerce
Direct
observation of
person
conducting
trimming by
plant manager
once a week.
For each
slaughter day,
records will be
reviewed by
plant manager
or designee.
Slaughter Log
Corrective
Action Log
04/11/2003 Version 1

HACCP Plan ­ Pork, Sheep, Goat Slaughter
Product Description
COMMON NAME:
HOW IS IT TO BE
USED?
TYPE OF
PACKAGE?
LENGTH OF SHELF
LIFE?
AT WHAT
TEMPERATURE?
pork, sheep, goat, lamb carcass halves or quarters; whole heads; head and cheek meat; (species) variety meats
(heart, liver, tongue)
Further processing
No packaging is used for carcass wholes and halves; butcher paper, freezer wrap, or cryovac bag for head and
cheek meat; butcher paper or cryovac for heart, liver, and tongue
Carcass halves and quarters: 14 days
under refrigeration (< 41°F) Head and cheek meat: 7 days under refrigeration, 6 months frozen. Heart, liver,
tongue: 7 days under refrigeration, 6 months frozen.
WHERE WILL IT BE
SOLD?
LABELING
INSTRUCTIONS:
IS SPECIAL
DISTRIBUTION
CONTROL
NEEDED?
Further processed in our plant
Carcasses have ID tag and inspection legend; carcass quarters have inspection legend.Head and cheek meat are
labeled with appropriate product label including safe handling instructions. Heart, liver, tongue (if not subdivided)
have inspection legend; if subdivided, these products would have an appropriate product label including safe
handling instructions.
Lot code based on production date applied along with appropriate product label.
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HACCP Plan ­ Pork, Sheep, Goat Slaughter
04/11/2003 Version 3

HACCP Plan ­ Pork, Sheep, Goat Slaughter
1. Process Step 2. Food Safety Hazard 3. Reasonably likely to
occur
1. Receiving live animals Biological – Pathogens
(Salmonella) carried on
hide and in intestinal
tract
HAZARD ANALYSIS – PORK, SHEEP, GOAT SLAUGHTER –
Carcass halves and quarters, whole head, head meat, heart, liver, tongue
Yes (Pathogens)
4. Basis of Reasonably
likely to occur
Livestock are a known
source of Salmonella
5. If Yes in Column 3,
What Measures Could
be Applied to Prevent,
Eliminate, or Reduce
the Hazard to an
Acceptable Level?
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens.
6. Critical Control
Point
Chemical – Drug
residues
No
Low risk according to
USDA Residue
Monitoring Program
Physical – Buckshot,
needles, bullets
No
SSOPs make hazard
unlikely.
2. Stunning/Bleeding OR
Shooting/Bleeding
Biological­ Pathogens
(see list above)
introduced into animal’s
circulatory system by
the sticking knife
Yes
(Pathogens)
Sticking knife will be
heat­sanitized prior to
sticking. Operational
SSOP will be followed.
However, pathogen
transfer may still occur.
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens. Stick wound
is trimmed on every
animal.
Chemical – None
No
3. Head Removal
(optional)
Physical fragments– Bullet
No If broken) frangible bullets (easily are used,
the head will be
discarded.
Biological –Pathogens
(see list above)
introduced by knife
Yes
Hide opening and
removal of head may
introduce pathogens
onto the carcass.
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens.
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HACCP Plan ­ Pork, Sheep, Goat Slaughter
Chemical – None
No
Physical – None
No
4. Head processing
(optional)
Biological: Presence or
growth of pathogens (see
list above)
Yes
(Presence)
No
(Growth)
Raw meat is a known
source of pathogens.
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens.
Chemical – None
No
Physical – None
No
5. Skinning Biological – Presence or
growth of pathogens (see
list above)
Chemical – None
Yes (Presence)
No
(Growth)
No
The hide is a known
source of pathogens.
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens.
Physical ­ None
No
6. Scalding / Dehairing Biological –
Contamination by
pathogens when tissue
is exposed during
process
No
Exposed subcutaneous
tissue is trimmed using
a sanitized knife.
Chemical ­ None
Physical ­ None
No
No
7. Evisceration Biological – Presence or
growth of pathogens (see
list above)
Yes
(Presence)
No
(Growth)
The intestinal tract of
animals is a known
source of pathogens.
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens.
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HACCP Plan ­ Pork, Sheep, Goat Slaughter
Chemical – None
No
Physical – None
No
8. Variety Meats
Processing (optional)
Biological ­ Presence or
growth of pathogens (see
list above)
Chemical –None
Yes
(Presence)
No
(Growth)
No
Livestock are a known
source of pathogens.
Heart, liver, tongue may
be contaminated via
tools, employees, hides
and gastrointestinal
tract, although
Operational SSOP
reduces this risk.
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens.
Physical – None
No
9. Splitting (optional) Biological – Presence or
growth of pathogens (see
list above)
Yes (Presence)
No
(Growth)
Pathogens are known to
be present on livestock
carcasses; splitting saw
may transfer pathogens
from carcass to carcass
or from location to
location on one carcass.
Trim Zero Tolerance step
(CCP later in the
process) controls
pathogens.
Chemical –None
No
Physical – Metal or bone
fragments
No
Visual observation for
foreign materials during
processing, inspection of
equipment during
cleaning make hazard
unlikely.
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HACCP Plan ­ Pork, Sheep, Goat Slaughter
10. Trim Zero Tolerance
(may be done
concurrently with step 4
or step 8 for head meat
and variety meats,
respectively)
Biological – Presence or
growth of pathogens (see
list above)
Chemical – None
Yes (Presence)
No
(Growth)
No
Pathogens are known to
be present on livestock
carcasses, and are also
reasonably likely to be
present on head meat
and variety meats.
All visible fecal material,
milk, ingesta is trimmed
off carcass halves and
quarters, whole heads,
head meat, and variety
meats. Stick wound is
trimmed on every animal.
1B
Physical – None
No
11. Final Wash Biological – Presence or
growth of pathogens (see
list above)
Chemical – None
No (Presence)
No
(Growth)
No
Prior step (Trim Zero
Tolerance) reduced
likelihood of hazard
occurring to an
acceptable level.
Physical ­ None.
No
12. Chilling Biological – Biological
–Presence or growth of
pathogens (see list
above)
Chemical – None
No (Presence)
No
(Growth)
No
Pathogens adequately
controlled at preceding
CCP, SOP for final
product storage makes
growth of pathogens (if
present) unlikely 2­Tompkin .
Physical ­ None
No
04/11/2003 Version 7