HACCP for Dressed Chicken and Canned Chicken
Dear All,
Good Day!
Is anybody can share a sample format for the HACCP Manual for Dressed Chicken and Canned/Pouched Chicken.
Our company is planning to produce the two mentioned products\\Hoping to hear from all of you the soonest
Thanks,
Chastine
Hi Chastine,
Sounds like you will need more than one HACCP study.
Here is a sample for a canned meat product:
http://haccpalliance...els/thermal.pdf
For dressed chicken we would need to know more about the process and product.
Kind regards,
Tony
Hi Tony,
Thank you very much for the sample, this is really a big help for us.
For the dressed chicken, it will start from the receiving of live birds, (then killing, dressing, eviscerating, pre-chilling, final chilling, packaging and weighing of the finished products which is the dressed chicken), there will also be deboning and cut-up process aside from the dressed (whole) chicken, still the same process from the start. Hope for this one you can help me.
And yes you're correct more than one HACCP Study.
Thanks,
Chastine
One small caveat - the set of haccp plans issued by USDA ca, 1997 which contained that of Post 2 now afaik tends in USA to be regarded as obsolete.
The descriptive hazard / control material is valuable and probably largely still valid but the CCPs as presented are not typical of modern haccp.
A look at the end of the haccp plan illustrates this fact.
At the time of this document the use of Prerequisites was novel / haccp thinking somewhat "severe" which facilitated a boom of CCPs.
The US viewpoint on meat haccp plans, I believe, is currently typified by documents accessible on the "meathaccp" website. Whether any examples of canned product are therein I'm unaware.
PS - Just had a look at meathaccp website and don't see any canning examples.
Hi Charles,
Can you further explain
Thanks,
Chastine
https://www.food.gov...uidehygienemeatOne small caveat - the set of haccp plans issued by USDA ca, 1997 which contained that of Post 2 now afaik tends in USA to be regarded as obsolete.
The descriptive hazard / control material is valuable and probably largely still valid but the CCPs as presented are not typical of modern haccp.
A look at the end of the haccp plan illustrates this fact.
At the time of this document the use of Prerequisites was novel / haccp thinking somewhat "severe" which facilitated a boom of CCPs.
The US viewpoint on meat haccp plans, I believe, is currently typified by documents accessible on the "meathaccp" website. Whether any examples of canned product are therein I'm unaware.
PS - Just had a look at meathaccp website and don't see any canning examples.
I think there is plenty of valuable and valid information in there Charles.
Whilst I would agree that some of the controls may not be interpreted as CCPs, they are Preventive Controls and it is highly unlikely to be a big issue in the US let alone the Philippines.
For the dressed chicken you will find useful information on the FSA website here:
Hi Charles,
Can you further explain
Thanks,
Chastine
Hi Chastine,
Viewpoints on implementing haccp methodology have changed somewhat over the last 20 years.
One notable change is a significant reduction in the typical number of CCPs as shown in many older haccp plans. For a variety of reasons such as I mentioned previously.
It does not necessarily mean that older versions were incorrect, just that opinions on the preferred way to develop a haccp plan have changed.
ISO have introduced a further new concept, OPRP, into their own Procedure to implement haccp.
To understand the details requires some in-depth studying of haccp plans.
@Tony - I have previously tripped up on this Forum when i quoted CCP results from such plans. Hence my caution. But the Phillipines may not care of course.
Dear Tony and Charles,
Well noted on your inputs, well appreciated.
The links you provided will be of a great help.
Thanks,
Chastine