Raw, Ground Model

HAZARD ANALYSIS – RAW, GROUND – Ground Beef, Pork Sausage, Fresh Bratwurst, Italian Sausage

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 the Hazard to an Acceptable Level? / 6. Critical Control Point /
1. Receiving – Packaging Materials / Biological – Contamination with meat, other biological material / No / SOP for receiving makes hazards unlikely to occur.
Chemical – Non-food grade materials / No / Letter of guarantee for packaging materials makes hazards unlikely to occur.
Physical – None / No / SOP for receiving makes hazards unlikely to occur.
2. Receiving – Raw Meat / Poultry / Biological- Pathogens:
Salmonella; if beef, E. coli 0157:H7, non-O157 Shiga-toxigenic E. coli (STEC), and BSE prions in SRMs; if poultry, Campylobacter jejuni/coli / Yes
(pathogens)
No
(prions) / Raw meat/poultry is a known source of pathogens. Elder et al data (supplied by FSIS) states that E. coli O157:H7 is reasonably likely to occur in beef; USDA regards certain non-O157 STEC and O157:H7 STEC as adulterants in non-intact beef. SRM’s may be found in incoming product from animals over 30 months of age. / Hazard will be controlled by a later CCP that limits cumulative exposure of pathogens (if present) to temperatures allowing growth. Product is labeled to instruct consumers to fully cook product (and thereby kill pathogens). Letter of guarantee is on file for each supplier of ground or tenderized beef documenting the application of at least one intervention step against E. coli O157:H7. Certificate from suppliers that product supplied is from animals under 30 months of age or animals that have had the SRM’s removed prior to fabrication of the raw product.
Chemical – None / No / SOP for receiving makes hazards unlikely to occur.
Physical – None / No / SOP for receiving makes hazards unlikely to occur.
3. Receiving and Storage – Restricted and Unrestricted Non-meat/Non-poultry, Food Ingredients / Biological - None / No / SOP for receiving and storage makes hazards unlikely to occur.
Chemical – Chemical contaminants / No / SOP for storage makes contamination unlikely. Letters of guarantee are received from all suppliers of food ingredients.
Physical – None / No / SOP for receiving and storage makes hazards unlikely to occur.
4. Storage (Cold – Frozen/Refrigerated) – Raw Meat/Poultry / Biological: Presence or growth of pathogens (see list above) / Yes
(Presence)
No
(Growth) / Raw meat/poultry is a known source of pathogens. Pathogens are not likely to grow if the product is held according to the SOP for storage. / Hazard will be controlled by a later CCP that limits cumulative exposure of pathogens (if present) to temperatures allowing growth. Product is labeled to instruct consumers to fully cook product (and thereby kill pathogens). SOP for receiving and storage.
Chemical – None / No / SOP for storage makes hazards unlikely to occur.
Physical – None / No / SOP for storage makes hazards unlikely to occur.
5. Tempering Frozen Meat/Poultry / Biological – Presence or growth of pathogens (see list above) / Yes (Presence)
No
(Growth) / Raw meat/poultry is a known source of pathogens. Tempering done according to SOP for Tempering/Thawing of Frozen Materials. / Hazard will be controlled by a later CCP that limits cumulative exposure of pathogens (if present) to temperatures allowing growth. Product is labeled to instruct consumers to fully cook product (and thereby kill pathogens).
Chemical – None / No / SSOP makes hazard unlikely to occur.
Physical - None / No / SSOP makes hazard unlikely to occur.
6. Weighing Raw Meat/Poultry / Biological – Presence or growth of pathogens (see list above) / Yes
(Presence)
No
(Growth) / Raw meat/poultry is known source of pathogens. Weighing is done quickly enough to prevent pathogen growth. SSOP makes contamination via equipment and workers unlikely to occur. / Hazard will be controlled by a later CCP that limits exposure of pathogens (if present) to temperatures allowing growth. Product is labeled to instruct consumers to fully cook product (and thereby kill pathogens).
Chemical – None / No / SSOP makes hazard unlikely to occur.
Physical – None / No / SSOP makes hazard unlikely to occur.
7. Weighing Restricted and Unrestricted Non-meat/Non-poultry Food Ingredients / Biological - None / No / SSOP makes hazard unlikely to occur.
Chemical – Addition of allergenic ingredient; ingredients not being added or used as intended. Cleaning/sanitizing chemical residues. / No / Approved formulation is followed to prevent improper level of use. Operational SSOP prevents cross contamination of allergenic agents. Application of correct label prevents inadvertent consumption of allergens by consumer. Pre-operational SSOP makes chemical residue hazard unlikely.
Physical – Foreign materials / No / Visual observation for foreign materials during processing, inspection of equipment during cleaning make hazard unlikely.
8. Grinding / Biological –
Presence or growth of pathogens (see list above)
Prions present in meat / Yes (Presence)
No
(Growth)
No
(Prions) / Raw meat/poultry is known source of pathogens. SSOP makes contamination via equipment and workers unlikely to occur. Grinding is done quickly enough to prevent pathogen growth.
Meat received from our slaughter operation will be processed in accordance with our SOP for Minimizing BSE Risks Associated with Specified Risk Materials (SRMs) in our slaughter HACCP manual. Meat received from an outside source will be accompanied by a certificate that product is from animals under 30 months of age or animals that have had the SRMs removed prior to fabrication of the raw product. / Hazard will be controlled by a later CCP that limits cumulative exposure of pathogens (if present) to temperatures allowing growth. Product is labeled to instruct consumers to fully cook product (and thereby kill pathogens).
Chemical –cleaning/sanitizing chemical residues. / No / Pre-operational SSOP makes chemical residue hazard unlikely to occur.
Physical - Metal / No / Visual observation for foreign materials during processing, inspection of equipment during cleaning make hazard unlikely.
9. Combining Ingredients/ Processing (Includes one or more of the following; mixing, stuffing, portioning, patty-forming) / Biological – Presence or growth of pathogens (see list above) / Yes (Presence)
Yes
(Growth) / Raw meat/poultry is known source of pathogens. Growth may occur if product temperature warms up excessively from grinding or if product is exposed for an excessive time to a temperature that allows pathogen growth. SSOP makes contamination via equipment and workers unlikely to occur. / Hazard will be controlled by a later CCP that limits cumulative exposure of pathogens (if present) to temperatures allowing growth. Product is labeled to instruct consumers to fully cook product (and thereby kill pathogens).
Chemical – Allergens; cleaning/sanitizing chemical residues / No / Application of correct label prevents inadvertent consumption of allergens by consumer. Operational SSOP prevents cross contamination of allergenic agents. Pre-operational SSOP makes presence of chemical residues unlikely to occur.
Physical – Metal, other foreign materials. / No / Visual observation for foreign materials during processing, inspection of equipment during cleaning make hazard unlikely.
10 Sausage Stuffing / Biological – Presence or growth of pathogens (see list above) / Yes (Presence)
Yes
(Growth) / Raw meat/poultry is known source of pathogens. Growth may occur if product exposed for an excessive time to a temperature that allows pathogen growth. SSOP makes contamination via equipment and workers unlikely to occur. / Hazard will be controlled by a later CCP that limits exposure of pathogens (if present) to temperatures allowing growth. Product is labeled (CCP) to instruct consumers to fully cook product (and thereby kill pathogens).
Chemical – cleaning/sanitizing chemical residues / No / Pre-operational SSOP makes presence of chemical residues unlikely to occur.
Physical - Metal, other foreign materials. / No / No history of problem. Visual observation for foreign materials during processing, inspection of equipment during cleaning make hazard unlikely.
11. Moving to cooler before further steps / Biological –Presence or growth of pathogens (see list above) / Yes (Presence)
Yes
(Growth) / Raw meat/poultry is known source of pathogens. Growth may occur if product exposed for an excessive time to a temperature that allows pathogen growth. / Potential pathogen growth during this step, and any of steps 5,6,8,9, or 10 done before it, is controlled by monitoring time, product temperature, and, in some situations, room temperature. / 1B
Chemical – None / No / SOP for storage makes hazards unlikely to occur.
Physical - None / No / SOP for storage makes hazards unlikely to occur.
12. Packaging and Labeling / Biological – Biological –Presence or growth of pathogens (see list above) / Yes (Presence)
Yes
(Growth) / Raw meat/poultry is known source of pathogens. Growth may occur if product exposed for an excessive time to a temperature that allows pathogen growth. / Potential pathogen growth during this step, and any of steps 5,6,8,9, or 10 done before it, is controlled by monitoring time, product temperature, and, in some situations, room temperature. / 2B
Chemical – improperly labeled allergens / No / Labeling SOP and SSOP make hazard unlikely to occur.
Physical - None / No / SSOP makes hazard unlikely to occur.
13. Storage of Packaging Materials / Biological – contamination from meat products / No / SOP for receiving and storage makes hazard unlikely
Chemical - None / No / SOP for receiving and storage makes hazard unlikely
Physical - None / No / SOP for receiving and storage makes hazard unlikely
14. Finished Product Storage / Biological - None / No / Product is handled according to SOP for Finished Product Storage
Chemical - None / No / Product is handled according to SOP for Finished Product Storage
Physical - None / No / Product is handled according to SOP for Finished Product Storage
15. Shipping or Retail / Biological - None / No / Product is handled according to SOP for Finished Product Storage
Chemical - None / No / Product is handled according to SOP for Finished Product Storage
Physical - None / No / Product is handled according to SOP for Finished Product Storage

05/04/12 Version; Supersedes all other versions