Establishment NameDate
Establishment AddressEstablishment Number
Establishment City, State, Zip Code
SOP
Standard Operating Procedures
For Receiving Fully Cooked Meat
For Production of Ham Salad, Sandwich Spread, Precooked Ham, Beef, Pork Balls
Frequency:Every delivery
Person Responsible:HACCP Coordinator,Production Manager, orPlant Designee
Procedure:
- Temperature of incoming meat delivery trucks will be monitored with each delivery on the log sheet.
- All boxes and/or packages will be inspected for evidence of contamination or damage that may allow contamination. All contaminated or damaged product will be rejected. A visible inspection for the presence of foreign material will be conducted and incidences will be reported to management and documented. Affected product will be identified, controlled, reprocessed, rejected, or disposed of properly.
- During receiving, product temperature must be checked and logged. Product temperature will be taken by putting meat thermometer between two pieces of packaged meat.
- Product Target temperature = 41°-45°F.
- Product Action temperature = 45°F.
- If the action temperature is met or exceeded, steps will be taken to determinethe cause. If product temperature is 45°F or higher, product will be put aside and assessed by the owner and production manager.
- Returned Products: Product will be denatured and then disposed of properly.
- Denaturing of returned product will be conducted according to 9CFR § 325.13.
Log:
- Meat Receiving Log
References:
- Product temperature
- Process Control for Refrigerated Storage and Processing of Raw Meat and Poultry Products. Author: William R. Henning, Ph.D. Penn State University.
- Short-Time Holding of Single-Portion Cured Pork Chops, Turkey Slices,and Ham Slices (intended for re-cooking) at Warm Temperatures. Authors: Steven C. Ingham, Ph.D. and Dennis R. Buege, Ph.D. University of Wisconsin-Madison.
- Denaturing procedures
- Chapter 9 of Code of Federal Regulations § 325.13.
Date: ______Approved by: ______