Deboning/cutting Raw Chicken HACCP Plan example
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!
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.
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.
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
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
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).
CFIA chicken slaugher (you can skip over slaughter portion) HACCP plan, last modified in 2015
This may also help
http://www.inspectio...9/1384900941583
CFIA_ACIA - #6387046 - v1 - HACCP Generic Model - Chicken .DOCX 282.56KB 94 downloads