Konu: Önemli! Bütün et sektörleri için Haccp uygulama planları

Bütün et sektörünü içeren Haccp uygulama planları

Iowa State University Meat Laboratory
Est.2049/P2049
Ames, IA 50011
Version 1/25/00
Table of Contents HACCP Plan 1
Pork Slaughter

• Product Description
• List Product Ingredients
• Process Flow Diagram
• Hazard Assessment (Hazard Analysis and Identification of CCPs)
• Identifying Critical Limits, Monitoring and Corrective Actions
• Record-keeping and Verification Procedures
• HACCP Form 2 – Final Inspection Log
• Slaughter Training and Observation Log

SOPs
• SOP 1: Rodent/Insect Control
• SOP 2: Scalding Hogs
• SOP 3: Bunging Pork Carcasses
• SOP 4: Final Trimming of Pork Carcass
• SOP 5: Temperature Control of Coolers

SSOPs
• Pre-Operational SSOP 3: Kill Floor, Holding Pens and Loading Dock
• Operational SSOP 1: Kill Floor, Holding Pens and Loading Dock


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Dosya Türü: pdf
Şifre:www.forumfood.net

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