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2 edition of Generic HACCP model for heat treated, shelf stable meat and poultry products found in the catalog.

Generic HACCP model for heat treated, shelf stable meat and poultry products

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  • 34 Currently reading

Published by U.S. Dept. of Agriculture, Food Safety and Inspection Service in [Washington, D.C.] .
Written in English

    Subjects:
  • Meat industry and trade -- United States -- Quality control,
  • Meat industry and trade -- United States -- Safety measures,
  • Poultry industry -- United States -- Quality control,
  • Poultry industry -- United States -- Safety measures,
  • Foodborne diseases -- United States -- Prevention

  • Edition Notes

    SeriesHACCP -- 10
    ContributionsUnited States. Food Safety and Inspection Service
    The Physical Object
    Pagination43 p. ;
    Number of Pages43
    ID Numbers
    Open LibraryOL15462803M

    different aspects of a meat or poultry establishment’s hazard analyses and support for the hazard establishment’s HACCP system. The statement “no common hazard” is based on the available Heat Treated Shelf-Stable Secondary Inhibitors: Thermally Processed, Commercially Stable: Receiving meat/poultry raw. (v) Not heat treated--shelf stable. (vi) Heat treated--shelf stable. (vii) Fully cooked--not shelf stable. (viii) Heat treated but not fully cooked--not shelf stable. (ix) Product with secondary inhibitors--not shelf stable. This generic model is designed for use with the first process category: Size: KB.

    shelf-stable meat and poultry products you must first be familiar with the microbiology of meat and poultry, as well as some basics of processed food microbiology in general. In this section you will learn about microorganisms of significance in thermally processed commercially sterile and shelf-stable products, the sources of these. the development of ten generic HACCP models. The ten models developed were: 1. Not Heat Treated, Shelf-Stable (dried products, those controlled by water activity, pH, freeze dried, dehydrated, etc.) 2. Heat Treated, Shelf-Stable (rendered products, lard, etc.) 3. Heat Treated Not Fully Cooked, Not Shelf-Stable (ready to cook poultry, cold.

    Meat Product Labeling SOP. Recalling a Product. How to Develop a Meat & Poultry Product Recall Plan (USDA) Compliance Guidelines. Salmonella Compliance - Appendix A. Compliance for Stabilization - Appendix B. Prevention and Control of Trichinella (Pork) Minimizing Risk of STEC Beef Processing. Meat and Poultry Jerky. Sampling Beef Trim for STEC.   Generic HACCP model for heat treated, shelf-stable meat and poultry products by United States. Food Safety and Inspection Service, Pages:


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Generic HACCP model for heat treated, shelf stable meat and poultry products Download PDF EPUB FB2

Heat Treated, Shelf Stable Model 3 GENERIC HACCP MODEL FOR HEAT TREATED, SHELF STABLE MEAT AND POULTRY PRODUCTS Introduction The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control. It is designed to prevent the occurrence of problems by assuring that controls areFile Size: KB.

Heat Treated, Shelf-stable Model GENERIC HACCP MODEL FOR Heat Treated, Shelf-Stable Introduction: Hazard Analysis Critical Control Point (HACCP) is a systematic, scientific approach to process control.

It is designed to prevent the occurrence of problems by ensuring that controls are applied atFile Size: KB. Heat Treated Not Fully Cooked, Not Shelf-Stable. GENERIC HACCP MODEL FOR Heat Treated Not Fully Cooked, Not Shelf-Stable Introduction: Hazard Analysis Critical Control Point (HACCP) is a systematic, scientific approach to process Size: KB.

Part (c) and (d) are the regulatory requirements: 9 Heat Treated, Shelf Stable Model (c) The contents of the HACCP plan.

The HACCP plan shall, at a minimum: (1) List the food safety hazards identified in accordance with paragraph (a) of. Products with Secondary Inhibitors, Not Shelf-Stable (products that are fermented, dried, salted, brine treated, etc., but are not shelf-stable) 5.

Irradiation (includes all forms of approved irradiation procedures for poultry and pork) 6. 2 B Heat Treatment (Jerky except Poultry) 2B Heat Treatment (poultry jerky) Application of one of the processing schedules below: 1.

Set oven dry-bulb temperature to reach °F within 30 minutes, and then apply one of the following wet-bulb temperature spikes. °F for 60 min. °F for 60 min.

°F for 30 min. °F for 10 min. products, which would fall under either the heat-treated shelf-stable, or not heat treated shelf-stable processing categories.

Example products may include meat or poultry jerky, Lebanon bologna, pepperoni, and hard salami. HACCP-5 Generic HACCP Model for Poultry Slaughter. Not heat treated--shelf stable. (vi) Heat treated--shelf stable. (vii) Fully cooked--not shelf stable. Deciding on a generic model and which products can be covered by a single plan is an important achievement.

If the team does it well, it can save a lot of unnecessary effort and File Size: KB. Process Category: Heat Treated, Shelf Stable Products: Snack Sticks, Summer Sausage, Jerky 2.

Receiving1. Raw Meat/Poultry, natural casings, starter culture 4. Storage (Frozen/Refrigerated) Raw Meat/Poultry, natural 5. Tempering casings, starter culture Frozen Meat/Poultry 7.

Weighing Raw Meat/Poultry 9. Combining Ingredients and Forming File Size: KB. Generic HACCP Model for Raw, Ground Meat and Poultry Products.

Generic HACCP Model for Thermally Processed Commercially Sterile Meat and Poultry Products. Generic HACCP Model for Beef Slaughter. Generic HACCP Model for Pork Slaughter.

Generic HACCP Model for Poultry Slaughter. awarded Contract Number A to the International Meat and Poultry HACCP Alliance for the development of ten generic HACCP models. The ten models developed were: 1. Not Heat Treated, Shelf-Stable (dried products, those controlled by water activity, pH, freeze dried, dehydrated, etc.) 2.

Heat Treated, Shelf-Stable (rendered products File Size: KB. Generic HACCP model for heat treated, shelf stable meat and poultry products by United States.

Food Safety and Inspection ServicePages: GENERIC HACCP MODEL FOR RAW, GROUND MEAT AND POULTRY PRODUCTS Introduction The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process Not heat treated--shelf stable.

(vi) Heat treated--shelf stable. (vii) Fully cooked--not shelf Size: KB. Generic HACCP model for heat treated, shelf-stable meat and poultry products Generic HACCP model for heat treated, shelf-stable meat and poultry products by United States.

Food Safety and Inspection Service. Publication date TopicsPages: I I Reserve aTSG47 United States Department of Agriculture Food Safety and Inspection Service April submit Generic HACCP Model for Fully Cooked, Not Shelf-Stable Meat and Poultry Products HACCP-1 2 Fully Cooked.

This generic model is designed to be used by establishments that produce heat treated, shelf stable product(s), the sixth process category listed above. The model can be used for all heat treated, shelf stable products: either meat or poultry.

Heat Treated, But Not Fully Cooked - not Shelf-Stable: cured whole muscle, e.g. Bacon 7 9/27/07 version; supersedes all previous versions 1. Process Step 2. Food Safety Hazard 3. Reasonably likely to occur 4.

Basis of Reasonably likely to occur 5. If Yes in Column 3, What Measures Could be Applied to Prevent, Eliminate, or Reduce theFile Size: KB. Fully Cooked, Not Shelf Stable Model GENERIC HACCP MODEL FOR FULLY COOKED, NOT SHELF STABLE MEAT AND POULTRY PRODUCTS Introduction The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control.

It is designed to prevent the occurrence of problems by assuring that controls areFile Size: KB. HACCP Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable.

Currently unavailable. HACCP Generic HACCP Model for Heat-Treated, Shelf-Stable Meat and Poultry Products. Currently unavailable. Questions. Barbara Ingham Food Safety Specialist. Phone: Email: [email protected]

4. Products with Secondary Inhibitors, Not Shelf-Stable (products that are fermented, dried, salted, brine treated, etc., but are not shelf-stable) 5. Irradiation (includes all forms of approved irradiation procedures for poultry and pork) 6. Fully Cooked, Not Shelf Stable (products which have received a lethal kill step through aFile Size: KB.HACCP Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable Currently unavailable HACCP Generic HACCP Model for Heat-Treated, Shelf-Stable Meat and Poultry Products.(v) Not heat treated--shelf stable.

(vi) Heat treated--shelf stable. (vii) Fully cooked--not shelf stable. (viii) Heat treated but not fully cooked--not shelf stable. (ix) Product with secondary inhibitors--not shelf stable. This generic model is designed for use with the fourth process category: Thermally processed --commercially Size: KB.