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Sample flow chart and hazard analysis for cooked meatballs

Started by , Jan 29 2021 02:25 PM
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Hi all, can anyone point me in the direction of a sample flow chart and hazard analysis for cooked product, specifically meatballs? My plant is small and we currently do not do any cooking. We have only raw meat products. Just looking for a starting point. Thanks

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Hi all,

Can anyone point me in the direction of a sample flow chart and hazard analysis for cooked product, specifically meatballs? My plant is small and we currently do not do any cooking. We have only raw meat products. Just looking for a starting point. Thanks

My company doesn't do meatballs but we produced fully cooked sausages, raw chorizo/longaniza, fully cooked chorizo, and heat treated pork/turkey parts. I can send you our HACCP flow chart but don't know how well that would help.  

Hi all,

Can anyone point me in the direction of a sample flow chart and hazard analysis for cooked product, specifically meatballs? My plant is small and we currently do not do any cooking. We have only raw meat products. Just looking for a starting point. Thanks

 

Hi kevin,

 

Can have a lok at this website -

 

https://meathaccp.wisc.edu/

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