Appendix to Pathogen Reduction: Hazard Analysis Critical Control Point (HACCP)Systems. Generic HACCP for Raw Beef. Docket No. 73-016P (Proposed Rule)

摘要

The following generic Hazard Analysis Critical Control Point (HACCP) plan forbeef slaughter and processing focuses on the slaughter and processing portions of the total 'farm to consumption' scope of a complete GACCP program. An overview of key attributes of live animal management that significantly impact introduction or control of foodborne pathogens in relation to the ultimate microbiological safety of raw beef products is included in Section V.A. The generic HACCP plan reviews the processing steps of slaugher operations. The goal of HACCP for slaughter operations is to prevent, eliminate, or reduce both the incidence and levels of microorganisms pathogenic for humans.