Last edited by Fenrigore
Wednesday, July 8, 2020 | History

4 edition of Generic HACCP model for thermally processed, commercially sterile meat and poultry products found in the catalog.

Generic HACCP model for thermally processed, commercially sterile meat and poultry products

Generic HACCP model for thermally processed, commercially sterile meat and poultry products

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  • 12 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 -- Sanitation -- United States,
  • Meat inspection -- United States,
  • Poultry plants -- United States -- Quality control,
  • Poultry -- Inspection -- United States

  • Edition Notes

    SeriesHACCP -- 7
    ContributionsUnited States. Food Safety and Inspection Service
    The Physical Object
    FormatMicroform
    Pagination2, 45 p.
    Number of Pages45
    ID Numbers
    Open LibraryOL14504806M
    OCLC/WorldCa43903725

    College of Food, Agricultural, and Environmental Sciences Meat Science Extension Parker Food Science Fyffe Court Columbus, Ohio Phone: guidance documents entitled “Meat and Poultry Hazards and Controls Guide” (FSIS, ) and FSIS Compliance Guideline HACCP Systems Validation(FSIS, ), provided by the Food.

      HACCP system, the production of meat and poultry products was monitored at every stage by Government employees rather than by in-plant production managers. The HACCP program reversed this arrangement by allowing a plant to monitor itself. It gave industry, not Government, the primary responsibility for ensuring the safety of meat and poultry. Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products. From the United States Department of Agriculture Food Safety and Inspection Service. September The Hazard Analysis Critical Control Point (HACCP) system is .

    Generic HACCP model for thermally processed, commercially sterile meat and poultry products [microform]. [] [Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, []. "HACCP Regulation for Fish and Fishery Products: Questions and Answers" is intended only to be guidance to facilitate compliance with the new regulation.


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Generic HACCP model for thermally processed, commercially sterile meat and poultry products Download PDF EPUB FB2

Generic HACCP Model for Mechanically Separated (Species)/ Mechanically Deboned Poultry. 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.

aTXG46 Pt.7 USDA United States Department of Agriculture Food Safety and Inspection Service April HACCP-7 Generic HACCP Model for Thermally Processed Commercially Sterile Meat and Poultry Products >\ United States Department of Agriculture National Agricultural Library Table of Contents Introduction 1 Principles of HACCP 1 Principle.

HACCP Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products: Currently unavailable: HACCP Generic HACCP Model for Irradiation: Currently unavailable: HACCP Generic HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-Stable: Currently unavailable.

To understand the microbiology of thermally processed commercially sterile and 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. Thermally Processed, Commercially Sterile GENERIC HACCP MODEL FOR THERMALLY PROCESSED, COMMERCIALLY STERILE 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 are. Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products - Free download as PDF File .pdf), Text File .txt) or view presentation slides online.

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 control. It is designed to prevent the occurrence of problems by assuring that controls are Thermally processed--commercially sterile.

(v) Not heat treated--shelf stable. 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.

The generic model is not suitable for products that fall into any of the other process categories. Thermally Processed/Commercially Sterile 3. Mechanically Separated Species/Deboned Poultry This document contains the generic HACCP model for the process category titled: Products with Secondary Inhibitors, Not Shelf-Stable In order to develop this model, a literature review and an epidemiological assessment of the products.

Poultry Slaughter Model GENERIC HACCP MODEL FOR POULTRY SLAUGHTER 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 are Thermally processed--commercially sterile.

(v) Not heat treated--shelf stable. The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, scientific approa ch to process control. The Food Safety and Inspection Service (FSIS) views HACCP as a means of preve nting the occurrence of health and safety hazards in plants producing meat and poultry and their products.

The voluntary use of these, and other model plans is a good first step for plants to meet USDA/FSIS and state meat inspection expectations. All plans consist of a Full Report and interactive forms to aid in development to your plant/process.

Hazard Analysis Critical Control Point (HACCP) information related to guidelines and models for specific categories of meat and poultry products which include raw, grounded, mechanically separated, thermally processed, irradiated, and shelf-stable.

Poultry Slaughter Model 5 reveal how many and which of the generic models might be useful. 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 paperwork.

Selecting an inappropriate generic model reduces its potential. Thermally processed-commercially sterile Examples: canned products such as vienna sausage, meals ready to eat, canned lard, low acid canned foods, hermetically sealed products such as dinners or entrees to provide a uniform program to assure safer meat and poultry products.

It is housed within the Department of Animal Science at Texas. Generic HACCP model for thermally processed commercially sterile meat and poultry products [computer file] Inspection Service views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry products Mode of access: WWW browser; files require PDF reader.

Get this from a library. Generic HACCP model for thermally processed, commercially sterile meat and poultry products. [United States. Food Safety and Inspection Service.;]. Generic HACCP Model for Mechanically Separated (Species)/ Mechanically Deboned Poultry (September ) Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products (September ) Generic HACCP Model for Irradiated, Raw Meat and Poultry Products (May ) Generic HACCP Model for Meat and Poultry Products.

The HACCP plans contained within the AAMP website have been developed for meat and poultry processors to utilize as a guide. It is extremely crucial that each establishment develop their own HACCP plans that accurately outline the unique processing activities that take place in their own establishment.

Thermally Processed/Commercially Sterile 3. Mechanically Separated Species/Deboned Poultry This document contains the generic HACCP model for the process category titled: Poultry Slaughter In order to develop this model, a literature review and an epidemiological assessment of the products.

The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science based process control system for food safety. This concept forms the basic structure of a preventative system for the safe production of meat products.

Note that the key to this system is that it is a preventative approach to producing the safest possible meat products for human .Cooked Product – Generic HACCP Model for Cooked Meat A large portion of the further processed meat products in the marketplace are sold as fully cooked products.

Examples include luncheon meats (e.g., bologna, mortadella), whole muscle meats (e.g., oven roasted chicken/turkey, ham) and fermented products (e.g., pepperoni, summer sausage).

(iv) Thermally processed--commercially sterile: canned beef stew, Pasta with meat (v) Not heat treated--shelf stable: summer sausage, dry salami (vi) Heat treated--shelf stable: meat and poultry jerky, snack sticks (vii) Fully cooked--not shelf stable: hot dogs, wieners, roast beef, ham.