We are KOSHER meat smallgoods manufacturing facility. Recently, our auditors required from us to get an "approved arrangement" from the government food safety authority for our koshering process to prove that water soaking at 10 degrees for one hour at temperature controlled environment of no greater than 10 degrees, salting for 30 minutes and water rinsing of meat cuts under potable water(all 3 steps collectively known as "koshering of meat") do not jeopardise food safety of the final products.
As one of our critical limits is outside of the requirements of Australian Food Standard (Meat carcass temperature should be no greater than 7 degrees on any of its surface) we have to create a CCP for this process.
I think that the processing parameters are to be considered when deciding on critical limits for HACCP are: Temperature of meat before soaking, after soaking and by end of the koshering process. I might be wrong.
Has anyone had any experience with CCP points designed specifically for koshering process?
Your help would be much appreciated,