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

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