HACCP Common Hazards & Scientific Documentation

I am looking to see if you all might be able to share some online resources for the following:

• Common Hazards within the Meat & Poultry sector (not slaughter, further processing raw and fully cooked)
• Common Controls for the Hazards
• Scientific Supporting Documentation

Thanks for any help and suggestions you can provide, it just might save me from pulling out the rest of my hair!  :yikes:  :crying:

I understand and sympathize with your desire to find some common hazards, but your facility and your process is unique (everyone's is) and you need to do the Hazard Analysis with a team from your facility.

Those being said, organize it into physical, chemical and biological hazards.

What physical hazards are in your loading dock area, your processing area, your packaging area. Could a screw fall out? Where, what are you doing about it?

What chemical hazards do you have? (if any)

What biological hazards? Is it food that it temperature sensitive? Who or what monitors that temp?

Good Luck!

http://www.fsis.usda...nd/keyhaccp.htm

Thanks Setanta, I do understand the categories of the hazards but I know there are resources out there that people reference for common hazards at certain processing step knowing that they may or may not apply to your facility. Canada has a great online place where you can search for common hazards at a specific process step. USDA also has a guide out there to reference but is not near as comprehensive as the one Canada has online. Biological is probably the one I most want to reference as much material as I can to ensure that I am not overlooking a hazard.

Dr. Bruce Tompkin (with others) has done a lot of work in the area of meat and poultry:  

 

"Control of Listeria monocytogenes in the Food-Processing Environment" Journal of Food Protection, Vol. 65, No. 4, 2002

 

 

 

 

"Guildelines to Prevent Post-Processing Contamination from Listeria Monocytogenes" Dairy, Food and Environmental Sanitation, Vol. 19, No. 8

Hello RRF,

 Please visit the website-http://www.meathaccp....edu/index.html

Interesting, iv been showen our factories hazard analysis process and we are very soon sitting down with the newly employed haccp team and re assessing the whole factory. A lot of the procedures for our CCPs are not properly in place, for example we test ph which involves calibrating the ph meter and using it to test ph....I know how our factory does this but I need to set the procedure and train employees.
I am concerned that I need to do this properly so how do I find out the correct sop for testing ph to make sure it is 100 percent correct so I can then train others.

Dear RRF,

 

I presume you are seeking additional information to that discussed / accumulated in this earlier thread -

 

http://www.ifsqn.com...uct/#entry69484

 

Or perhaps a different context ?

 

The difficulty  with yr current OP is that the queries are potentially of Book Scope for substantial answers. I (and no doubt others) can suggest a few meat haccp books if this helps?

 

On the other hand, you may  get more relevant info. by narrowing yr OP.

 

Just trying to help minimise loss of hair. :smile:

 

Rgds / Charles.C

 

PS @Marrok, it may depend on the situation but usually pH measurement/calibration is relatively straightforward, ie black box level. However to  "train" others, it is advantageous if the trainer knows more than the trainees. :smile:  If really "challenged", you will need to do some quick learning, eg another textbook, or the net. I can guarantee that otherwise some smart*** will find a trick question.

 

added - Just noticed yr semi-parallel post -

http://www.ifsqn.com...-to/#entry72844

best to try to avoid multiplication, causes confusion.

Meat and Poultry Products Hazards and Control Guide USDA April 1997.pdf   361.7KB   19 downloads

 

This should help. Originally published in 1997 so you should check for any updates.

Meat and Poultry Products Hazards and Control Guide USDA April 1997.pdf

 

This should help. Originally published in 1997 so you should check for any updates.

 

Dear haccpmanager,

 

Unfortunately, as discussed (I think) in the thread cross-linked in post #7,  this document is simply (USDA) obsolete as far as various of its haccp conclusions are concerned.

 

The 1997 treatment was innovative at the time and i still find a lot of its textual haccp logic  / analysis of intrinsic product hazards very useful but time has overtaken its implementation by USDA/FSIS. I'm not in USA but USDA now seem to rely on a lot of outsourcing to "deputized" organisations for their scientific requirements in meat haccp.

 

In fact FSIS have recently (2014) issued another, relatively innovative, meat haccp volume. Stated, from memory, to focus on validation but actually has a quite wide scope. Quite valuable IMO. Has been posted in various places on this forum.

 

Rgds / Charles.C