HACCP Plan Pork, Sheep, Goat Slaughter 04/11/2003 Version 1
HACCP Plan Pork, Sheep, Goat Slaughter 04/11/2003 Version 1
HACCP Plan Pork, Sheep, Goat Slaughter 04/11/2003 Version 1
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<strong>HACCP</strong> <strong>Plan</strong> <strong>Pork</strong>, <strong>Sheep</strong>, <strong>Goat</strong> <strong>Slaughter</strong><br />
Product Description<br />
COMMON NAME:<br />
HOW IS IT TO BE<br />
USED?<br />
TYPE OF<br />
PACKAGE?<br />
LENGTH OF SHELF<br />
LIFE?<br />
AT WHAT<br />
TEMPERATURE?<br />
pork, sheep, goat, lamb carcass halves or quarters; whole heads; head and cheek meat; (species) variety meats<br />
(heart, liver, tongue)<br />
Further processing<br />
No packaging is used for carcass wholes and halves; butcher paper, freezer wrap, or cryovac bag for head and<br />
cheek meat; butcher paper or cryovac for heart, liver, and tongue<br />
Carcass halves and quarters: 14 days<br />
under refrigeration (< 41°F) Head and cheek meat: 7 days under refrigeration, 6 months frozen. Heart, liver,<br />
tongue: 7 days under refrigeration, 6 months frozen.<br />
WHERE WILL IT BE<br />
SOLD?<br />
LABELING<br />
INSTRUCTIONS:<br />
IS SPECIAL<br />
DISTRIBUTION<br />
CONTROL<br />
NEEDED?<br />
Further processed in our plant<br />
Carcasses have ID tag and inspection legend; carcass quarters have inspection legend.Head and cheek meat are<br />
labeled with appropriate product label including safe handling instructions. Heart, liver, tongue (if not subdivided)<br />
have inspection legend; if subdivided, these products would have an appropriate product label including safe<br />
handling instructions.<br />
Lot code based on production date applied along with appropriate product label.<br />
<strong>04</strong>/<strong>11</strong>/<strong>2003</strong> <strong>Version</strong> 2
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