Hazard Analysis - RTE Meat
Is there a website or document that would list out the potential Chemical, Biological, Physical hazards that might be applicable to a RTE meat product. We purchase the product fulled cooked, we just further process it and repackage it.
Biological - Pathogens such as Clostridium Perfringens, Listeria Monocytogenes, Staphylococcus Aureas
Physical - Foreign Materials such as metal, wood, plastic
Chemical - Chemical Contamination such as excessive sanitizer, excessive restricted ingredients
Try This
Dear RedRockFoods,
The previous post is probably a decent source for hazard content of all kinds of inputs.
Well, if properly cooked and haccp "guaranteed", the risks should presumably be nil :smile: (other than perhaps where theoretically outside the evaluation capabilities of the cooking processor, eg chemical environmental contaminants). I f you wish to see an example of what risks might have been accounted for, can see links below. But the final risks may relate to your added "processing".?
http://www.fsis.usda...ic-haccp-models
Above content is getting a bit old in places. This site is perhaps more current in a technical sense -
http://www.meathaccp...el_Haccp_Plans/
(I tried one dwl and it seemed to answer yr query [I only checked micro] for the received goods).
You may need to elaborate yr OP a little to get more relevant input ?.
Rgds / Charles.C
If it is already RTE and purchased from an approved supplier, then your only CCP should be temperature control at the point in your process in which is is most likely to be temperature abused (during further processing/handling by employees).
P/C should be "no" at receipt, as you SHOULD be purchasing from an approved supplier operating under a HACCP plan and who has supplied you with a continuing letter of guarantee.
You should have receiving and storage prerequisites in place to ensure it remains at proper temperature during receipt and storage. Again, no P/C because the product is stored in its original sealed packaging.
At processing, you would need to determine if there are any potential physical contamination risks - I would guess none due to GMPs and employee training. Chemical? None due to SSOPs and employee training.
I assume that, since you already produce RTE product (or do you?) you already have a Listeria monitoring program. If not, you'll need to develop that as well for your RTE processing room(s).
Just my $0.02