Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products

摘要

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 applied at any point in a food production system where hazardous or critical situations could occur. Hazards include biological, chemical, or physical contamination of food products. There are two basic kinds of bacteriological hazards: (1) infectious bacteria (e.g. Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Clostridium perfringens) that must be inactivated by an effective lethal treatment and prevented from contaminating the treated product, and (2) toxigenic bacteria (e.g. Clostridium botulinum and enterotoxigenic staphylococci) that must be inhibited from growing and producing their toxin during processing and in the finished product. For heat treated, shelf stable products, the control of infectious bacteria is ordinarily a validated heat treatment but in some cases a combination of curing, heat, and drying has been validated. The toxigenic bacteria and mold can pose a hazard if the drying process is too slow or insufficient. The hazard from these microorganisms is controlled by controlling the time and temperature of drying or curing, water activity, and packaging of the final product. The Food Safety and Inspection Service (FSIS) published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all inspected meat and poultry plants. As part of its efforts to assist establishments in the preparation of plant-specific HACCP plans, FSIS determined that a generic model for each process defined in the regulation would be made available for use on a voluntary basis by inspected establishments. The generic models have been revised since their initial publication and distribution as DRAFTS. The most important change in the revised versions is to make certain that these models are fully consistent with the features of the final regulation. Also, other technical and editorial improvements have been made.