: Guidelines for the Application of a Hazard Analysis Critical Control (HACCP) System in a Meat Plant
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A. Introduction...................................... .................................................. ...........................12
B. Sections or Processes in a Meat Plant............................................. ........................12
1. Meat Plant - Good Manufacturing Practices......................................... .................13
2. Receiving - Slaughter......................................... .................................................. ..19
3. Dressing – Cattle, Horses, Sheep Goats............................................. ....................21
4. Dressing - Hogs.............................................. .................................................. ......25
5. Dressing - Poultry........................................... .................................................. .....29
6. Processing........................................ .................................................. ....................32
7. Production of Ready-to-Eat Products.......................................... ..........................35
a) Cooked Beef and Cooked Corned Beef.............................................. .......35
b) Fermented Dry and Semi-Dry Sausage........................................... ...........39
c) Cured Meats - Cooked............................................ ...................................45
d) Cured Meats - Uncooked.......................................... .................................49
8. Production of Products Requiring Cooking........................................... ................53


There are a variety of potential hazards for most foods, including meat and meat products. Many of these hazards can occur during the processing stage. Because most meat plants are capable of processing high volumes of meat products, food-borne disease outbreaks can potentially affect large sectors of the population.
A hazard may be an unacceptable level of disease-causing microorganisms. Hazards can also be caused by chemicals that reach the food inadvertently through various environmental sources or during food processing, preparation or storage. Hazards can result from food additives being used in excess of functional or culinary needs. While the types of hazards can vary, the results are all the same - a food-borne disease outbreak.

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