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Looking for a HACCP Plan of Pork Slaughter

Started by Edyta, Aug 08 2014 10:35 AM
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Edyta

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Posted 08 August 2014 - 10:35 AM

Hi, 

 

im looking for Your help

 

I need add into Hazard Analysis all pathogens - possible in every stage, like Salmonella, E. coli etc..

 

Im not a specialist in this topic... 

 

Thank you


Tony-C

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Posted 09 August 2014 - 03:56 AM

Hi, 

 

im looking for Your help

 

I need add into Hazard Analysis all pathogens - possible in every stage, like Salmonella, E. coli etc..

 

Im not a specialist in this topic... 

 

Thank you

 

Hi Edyta,

 

You might find this information useful from the University of Wisconsin:

 

http://www.meathaccp.../slaughter.html

 

Regards,

 

Tony


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fgjuadi

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Posted 11 August 2014 - 02:37 AM

That was probably useful - but

 

:off_topic: PSA -

 

HACCP plans are formal documents, not an invitation to your toddler's birthday party.  No comic sans, University of Wisconsin.  No.  Comic.  Sans. 


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Edyta

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Posted 11 August 2014 - 07:42 PM

i need any kind of help - im working as QM in fish factory, but have got as an extra work to do HACCP plan from our Vet...

 

thats why im looking for help - unfortunately i dont know a biological hazard so detailed ... :/ 

 

hopefully im believing here will get help from a specialist :) 


Mike Green

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Posted 11 August 2014 - 07:54 PM

Here's a quite nice one from the Canadian Food Inspection Agency 

 

Mike

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I may sound like a complete idiot...but actually there are a couple of bits missing
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