Change Evisceration from a CCP to a PC in Meat Processing
To all the meat processing folks out there, particularly those in Canada, can anyone give me some feedback
We run evisceration as a critical control point, and are traditional inspection, is there any reason that this could not be changed to a process control??????
Im in the UK but worked in a poultry site which had a kill. Evisceration is usually a CCP as its important to get all internal organs etc out of the animal before the next process. Do you have many complaints of cuts of meat having any reside from consumers or any data that would suggest not having it as a CCP or when you go down the CCP decision tree do you find yourself saying it isnt a CCP. From my understanding, it is the last step to ensuring everything is removed?
Agree with above from @Irishlass105. Unless you can show other points after ......
Not my area at all but if the specific hazard is micro (?) it sounds like a spin-off from the FSIS "Pathogen Final Rule".
HI all, to be clear, the evisceration standards are solely checking for GT tract contents and bowel spillage from the actual evisceration of the bird. There is an inspector on the line and then the viscera is removed by hand, someone else removes the trach/crop then the interior of the bird is vacuumed and then the final inside/outside wash is performed. There is a CCP as a final carcass exam and that is the last step until the packaging room. CFIA also performs a presentation standard to ensure that the birds have been eviscerated correctly.
Charles, no, CFIA's rules are similar BUT not exactly the same, and depending on species (we are not turkey or chicken) the micro rules vary
HI all, to be clear, the evisceration standards are solely checking for GT tract contents and bowel spillage from the actual evisceration of the bird. There is an inspector on the line and then the viscera is removed by hand, someone else removes the trach/crop then the interior of the bird is vacuumed and then the final inside/outside wash is performed. There is a CCP as a final carcass exam and that is the last step until the packaging room. CFIA also performs a presentation standard to ensure that the birds have been eviscerated correctly.
Charles, no, CFIA's rules are similar BUT not exactly the same, and depending on species (we are not turkey or chicken) the micro rules vary
Hi scampi,
Thks for the info. Always helps to know the basic process. I assume the finished product is raw meat, not cooked.
I deduce there are 2 CCPs - the evisceration point and the final carcass check
From a haccp/CCP POV the basic CCP datum is always - "What is the (Safety) Hazard" ? (haccp for Canada is not related to quality criteria afaik ?)
I anticipate that the evisceration step, from a haccp POV, minimises the risk of pathogens being carried forward ?
And similarly the carcass examination.
Unless the EV step is a Regulatory CCP, this could imply that the carcass exam. is the "true" CCP but I daresay this will be a matter of opinion, some people will say "Both".
PS - In the Raw Fish business, neither would be CCPs since the finished product will be cooked.