HACCP for meat plants
1.The Hazard Analysis and Critical Control Point system is an approach for ensuring production of
good quality meat. It is also known commonly as HACCP.

2.HACCP is in fact a tool for quality to achieve minimal microbiological infestation and chemical or
physical contamination to meats.

3.Effective control can be achieved through several critical control points. The critical control points are
points from the point of production of raw material through processing to distribution which are critical for
maintaining the quality and also for compliance of the laws and regulations.

4.Three steps are necessary to achieve adequate control -

• Identification of hazards
• Elimination of those hazards that are totally correctable
• Control the hazardous points that remain.

5. it requires control of points with written protocols all along the line, from the slaughter of animal and
instruments and materials entering the plant up to the point of sale.

6. Once the HACCP program is in operation spot checks are necessary to verify that no mistakes have
occurred due to automatic or monotonous repetition.

7.To implement the HACCP there are certain necessary initial steps -
i)Assemble the HACCP team
ii)Describe the food and its distribution
iii)Identify the intended use and consumers of the food
iv) Develop flow diagram
v)Verify flow diagram
vi) Conduct hazard analysis by -

• Identify and list steps in the process where the hazards of potential significance occur
• List all identified hazards associated with each step
• List preventive measure to control hazards.

vii) HACCP has principles on which it runs they are -

• Conduct a hazard analysis. Prepare a list of steps in process where significant hazards occur and
  describe the preventive measure.
• Identify the critical control points in the process
• Establish critical limits for preventative measures associated with each identified critical control point.
• Establish critical control point monitoring requirements , establish procedures for using the results of
  monitoring to adjust the process and maintain control.
• Establish corrective action to be taken when monitoring indicates that there is a deviation from an
  established critical limit.
• Establish effective record keeping procedures to document the HACCP system
• Establish procedures to verify that the HACCP system is working correctly.

viii) To arrive at a decision while selecting critical control points (CCP) there is CCP decision tree which
leads to appropriate decision.

viii) There is significant amount of documentation involved in HACCP application for example -

• Pre – OP sanitation Report
• Instructions: Use check mark to indicate acceptable Date conditions or "N" needs. Record the number of
  the area and the deficiency. Describe the corrective action taken and initial it.

General Area Condition Deficiency Corrective action Initial

• Processing room
• Wash room
• Equipment room
• Cutting room
• Carcass coolers
• Kill floor
• Hall coolers
• Smokehouse
• Dry storage areas
• Rodent/insect control
• Hand washing sinks AUXILIARY AREAS
• Animal pens
• Loading area
• Inedible cooler
• Hallways
• Restrooms
• Freezers

Operational Sanitation Report
Instructions: Record the date, the deficiency noted including the location in the plant , and the corrective
action taken. Initial the item when it is recorded. Give form to management at the end of operations.
Date Deficiency Corrective Action Initial
1.
2.
3
4. . . . .