Jump to content

  • Quick Navigation
Photo

Deboning/cutting Raw Chicken HACCP Plan example

Share this

  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic

dzandberg

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 0 thanks
0
Neutral

  • United States
    United States

Posted 24 April 2017 - 11:07 PM

Would anyone have an example of a HACCP plan for deboning process of raw chicken.  Company is bringing in whole raw chicken carcass and deboning/cutting up into pieces, packaging into bulk for foodservice customers.  I am looking for a starting point to develop a HACCP plan and what possible physical, chemical and biological hazards I need to look at and possible CCP's pertaining to raw chicken process (not slaughter).  I realize it is company dependent on the hazard analysis but it would help to learn more specific hazards to a raw chicken deboning/cutting process.

thank you!



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 25 April 2017 - 12:13 AM

Would anyone have an example of a HACCP plan for deboning process of raw chicken.  Company is bringing in whole raw chicken carcass and deboning/cutting up into pieces, packaging into bulk for foodservice customers.  I am looking for a starting point to develop a HACCP plan and what possible physical, chemical and biological hazards I need to look at and possible CCP's pertaining to raw chicken process (not slaughter).  I realize it is company dependent on the hazard analysis but it would help to learn more specific hazards to a raw chicken deboning/cutting process.

thank you!

 

Hi dzandberg,

 

I suggest you start by producing a Product Specification. This is a necessity for a haccp plan in respect to the safety-related elements.

 

Just for openers, maybe have a look here  -

 

http://www.ifsqn.com...der-haccp-plan/

 

It is likely the haccp details are regulated by USDA/FSIS.


Kind Regards,

 

Charles.C


hailstate

    Grade - Active

  • IFSQN Associate
  • 3 posts
  • 0 thanks
0
Neutral

  • Earth
    Earth

Posted 26 April 2017 - 08:50 PM

FSIS has excellent resources

 

https://www.fsis.usd...plans-guidebook



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 26 April 2017 - 08:54 PM

FSIS has excellent resources

 

https://www.fsis.usd...plans-guidebook

 

Hi hailstate,

 

Unfortunately, afaik, most of the listed haccp plans are (long) obsolete.

 

I think the meathaccp website is more often referenced these days.

 

But thanks anyway for the input.


Kind Regards,

 

Charles.C


Derf

    Grade - Active

  • IFSQN Active
  • 13 posts
  • 5 thanks
3
Neutral

  • Australia
    Australia

Posted 28 April 2017 - 03:37 AM

Hi - A quick google (or search engine of choice) will give you many generic HACCP plans which will give you a good start.

 

eg. www.foodsafety.govt.nz/elibrary/industry/haccp_v2ap-ix-4-broilers.pdf

  1.  
  2.  


Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 28 April 2017 - 05:50 AM

 

Hi - A quick google (or search engine of choice) will give you many generic HACCP plans which will give you a good start.

 

eg. www.foodsafety.govt.nz/elibrary/industry/haccp_v2ap-ix-4-broilers.pdf

  1.  
  2.  

 

 

Hi Derf,

 

Thks for the input but do note it is last amended ca 2000. (the giant US meat pathogen rules are of similar vintage but have since been variously added to).

 

This is one occasional limitation with Google. It is brilliant but non-discriminatory.

 

There is a mention of metal detection but no metal detector.

 

MAFF have indeed produced many excellent haccp plans but I believe that many have now been "obsoleted" due to changed opinions over the Performance Target Criterion then much in vogue ?. (Similar problem but different rationale to Post 3 ).

 

MAFF's detailed discussion of the hazards involved was always a hallmark of their haccp  approach.  A majority of the micro. content is still valid and useful but needs to be "handled with care".

(I previously fell into a possibly equivalent trap over googling USDA's set of haccp plans for the US meat industry).


Kind Regards,

 

Charles.C


Scampi

    Fellow

  • IFSQN Fellow
  • 5,444 posts
  • 1507 thanks
1,524
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 01 May 2017 - 01:55 PM

CFIA chicken slaugher (you can skip over slaughter portion) HACCP plan, last modified in 2015

 

 

This may also help

http://www.inspectio...9/1384900941583

 

Attached File  CFIA_ACIA - #6387046 - v1 - HACCP Generic Model - Chicken .DOCX   282.56KB   93 downloads


Please stop referring to me as Sir/sirs


Thanked by 1 Member:


Share this


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users