Validated Monitoring Procedure for Frozen Meat Products.
Hello all,
I'm searching for supporting documentation for a validated temperature monitoring procedures of frozen meat products (frozen chicken parts, breaded patties or nuggets, etc) to meet HACCP requirements. Specifically, placing a calibrated thermometer between between two frozen patties or parts, or between two bags/packages. We are a small repack operation and will not be set up to drill into frozen product. I have searched and have been unsuccessful. Thanks.
Do you need to know the actual temperature OR just show that it's below freezing?
Your proposal is sound
Hello all,
I'm searching for supporting documentation for a validated temperature monitoring procedures of frozen meat products (frozen chicken parts, breaded patties or nuggets, etc) to meet HACCP requirements. Specifically, placing a calibrated thermometer between between two frozen patties or parts, or between two bags/packages. We are a small repack operation and will not be set up to drill into frozen product. I have searched and have been unsuccessful. Thanks.
Who is asking that you have supporting documentation of your procedure. What you describe you are doing - that's an industry standard.
Who is asking that you have supporting documentation of your procedure. What you describe you are doing - that's an industry standard.
We have applied for Grant of Inspection with USDA and have submitted HACCP plans and prerequisite programs. The USDA official has asked for supporting documentation for this decision that we will monitor a temperature CCP by placing a calibrated thermometer between two bags of frozen product.
We have applied for Grant of Inspection with USDA and have submitted HACCP plans and prerequisite programs. The USDA official has asked for supporting documentation for this decision that we will monitor a temperature CCP by placing a calibrated thermometer between two bags of frozen product.
Here are the sources I use for making a HACCP plan:
https://meatsci.osu....ation-materials
https://foodsafety.w...edu/meat-haccp/
https://www.fsis.usd...-plant-guidance