Pork, Sheep, Goat Slaughter Model
Pork, Sheep, Goat Slaughter ModelHACCP Plan – Pork, Sheep, and Goat SlaughterProduct DescriptionCOMMON NAME:pork, sheep, goat carcass halves orquarters; whole heads; head and cheekmeat; variety meats (heart, liver, tongue)HOW IS IT TO BE USED?Further processing or sold wholesaleTYPE OF PACKAGE?No packaging is used for carcass halvesand quarters; butcher paper, freezerwrap, or cryovac bag for whole head,head and cheek meat; butcher paper orfreezer wrap for heart, liver, and tongueLENGTH OF SHELF LIFE,AT WHAT TEMPERATURE?Carcass halves and quarters: 7 daysunder refrigeration ( 41 F).Whole head, head and cheek meat: 7days under refrigeration, 6 monthsfrozen.Heart, liver, tongue: 7 days underrefrigerationWHERE WILL IT BE SOLD?Further processed in our plant, soldretail and sold wholesaleLABELING INSTRUCTIONS:Carcass halves have ID tag and stateinspection legend; carcass quarters andwhole heads have state inspectionlegend.Head and cheek meats are labeled withappropriate product label including safehandling instructions.Heart, liver, tongue (if not subdivided)have state inspection legend; ifsubdivided, these products would havean appropriate product label includingsafe handling instructions.IS SPECIAL DISTRIBUTIONCONTROL NEEDED?Lot code based on production dateapplied along with appropriate productlabel.01/26/2006 Version; Supersedes all other versions
Pork, Sheep, Goat Slaughter ModelDirections for Use of the Process Flow Diagram1. Cross out, white out, or delete all steps that are NOT part of yourprocess. Re-number steps as necessary.2. Add any processing steps not already shown and make sure that eachnew step is assigned a number.3. Note that if the “mechanical; gunshot” method is used for slaughter,then only the following portions of the head are to be considerededible and under this HACCP plan:a. Pork – tongueb. Sheep – tonguec. Goat - tongue01/26/2006 Version; Supersedes all other versions
Pork, Sheep, Goat Slaughter ModelProcess Flow DiagramProcess Category: SlaughterProduct: Pork, sheep, goats1. Receiving Live Animals2. Stunning / BleedingOR Shooting/Bleeding4. Head Processing(optional)3. Head Removal(optional)6. Scalding / Dehairing5. Skinning10. Trim ZeroTolerance(Performedconcurrentlywith step 4)7. Evisceration8. Variety MeatsProcessing (optional)CCP 1B9. Splitting (optional)CCP 1B10. TrimZero Tolerance11. Final Wash12. Chilling01/26/2006 Version; Supersedes all other versions10. Trim ZeroTolerance(Performedconcurrently withstep 8)CCP 1B
Pork, Sheep, Goat Slaughter ModelDirections for Use of the Hazard Analysis Form1. Make sure that every step shown on the Process Flow Diagram isentered in the Hazard Analysis Form. Make sure that each step hasthe same name and number in both the Process Flow Diagram and theHazard Analysis Form.2. Check the three categories of hazard (Biological, Chemical, Physical)shown for each step.a. If you think a listed hazard is not reasonably likely to occur,leave it in column 2 (Food Safety Hazard) and enter “No” incolumn 3 (Reasonably likely to occur?). Then provide a reason inthe column 4.b. If you think there are no relevant hazards for a particularcategory, delete the listed hazard and write “none” in column 2,write “No” in column 3, and cross out any information in columns4 – 6.c. If you think that a relevant hazard should be added at a step,describe the hazard in column 2 (Food Safety Hazard). Thendetermine whether the hazard is reasonably likely to occur andput the answer in column 3. Then provide, in column 4, a reasonfor deciding whether or not the hazard is reasonably likely tooccur.i. For example, following an SSOP, SOP, or approvedformulation may make a hazard unlikely to occur, or asupplier may provide a letter of guarantee stating thatthe hazard should not be present.ii. On the other hand, a history of outbreaks orcontamination related to a hazard would mean that thehazard IS reasonably likely to occur.Columns 5 and 6 can be left blank if a hazard is NOTreasonably likely to occur.IF the hazard IS reasonably likely to occur: fill in columns 5and 6.iii. In column 5, list measures that could be applied toprevent, eliminate, or reduce the hazard to an acceptablelevel. NOTE: at least one of these measures must be01/26/2006 Version; Supersedes all other versions
Pork, Sheep, Goat Slaughter Modeleither a Critical Control Point (CCP) at the present step,or a CCP at a later step.iv. Finally, if the hazard is controlled by a CCP at thepresent step, enter the CCP number in column 6. Theaccepted numbering system is to number the CCP’s inorder, followed by either B, C, or P to indicate what typeof hazard is being controlled. For example, if the 2nd CCPin a process controlled a physical hazard, it would beentered as CCP -2P.d. I f you agree that a listed hazard is relevant, no changes arenecessary.01/26/2006 Version; Supersedes all other versions
Pork, Sheep, Goat Slaughter ModelHAZARD ANALYSIS – PORK, SHEEP, GOAT SLAUGHTER –Carcass halves and quarters, whole head, head meat, heart, liver, tongue1. Process Step1. Receiving liveanimals2. Food SafetyHazardBiological – Pathogens(Salmonella) carried onhide and in intestinaltract3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurYes(Pathogens)Chemical – DrugresiduesNoPhysical – Buckshot,needles, bulletsNo01/26/2006 Version; Supersedes all other versionsLivestock are aknown source ofSalmonellaLow risk accordingto USDA ResidueMonitoring ProgramNo reportedincidences at thisfacility (must besupported with5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?Trim Zero Tolerance step (CCPlater in the process) controlspathogens.6. CriticalControl Point
Pork, Sheep, Goat Slaughter Model1. Process Step2. Stunning/Bleeding ORShooting/Bleeding2. Food SafetyHazardBiological- Pathogens(see list above)introduced intoanimal’s circulatorysystem by the stickingknife3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurYes(Pathogens)Chemical – NonePhysical – Bulletfragments01/26/2006 Version; Supersedes all other versionsNoNoevidence); visualobservation forforeign materialsduring processing,inspection ofequipment duringcleaning make hazardunlikely.Sticking knife will beheat-sanitized priorto sticking.Operational SSOPwill be followed.However, pathogentransfer may stilloccur.If frangible (easilybroken) bullets areused, the head willbe discarded.Otherwise, onlytongue will be5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?Trim Zero Tolerance step (CCPlater in the process) controlspathogens. Stick wound istrimmed on every animal.6. CriticalControl Point
Pork, Sheep, Goat Slaughter Model1. Process Step3. Head Removal(optional)4. Head processing(optional)2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurBiological –Pathogens(see list above)introduced by knifeYesChemical – NoneNoPhysical – NoneBiological: Presence orgrowth of pathogens(see list above)NoYes(Presence)No01/26/2006 Version; Supersedes all other versions5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?deemed edible.Hide opening andremoval of head mayintroduce pathogensonto the carcass.Trim Zero Tolerance step (CCPlater in the process) controlspathogens.Raw meat is a knownsource of pathogens.Head skinning andTrim Zero Tolerance step (CCPlater in the process) controlspathogens.6. CriticalControl Point
Pork, Sheep, Goat Slaughter Model1. Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccur(Growth)5. Skinning6. Scalding /DehairingChemical – NonePhysical – NoneBiological – Presence orgrowth of pathogens(see list above)NoNoYes(Presence)No(Growth)Chemical – NonePhysical - NoneBiological –Contamination bypathogens when tissueis exposed duringprocessNoNoNo01/26/2006 Version; Supersedes all other versions5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?removal are donerapidly enough toprevent pathogengrowth.The hide is a knownsource of pathogens.Skinned carcass ismoved rapidlyenough to next stepto prevent pathogengrowth during thisstep.Exposedsubcutaneous tissueis trimmed using asanitized knife.Trim Zero Tolerance step (CCPlater in the process) controlspathogens.6. CriticalControl Point
Pork, Sheep, Goat Slaughter Model1. Process Step7. Evisceration8. Variety MeatsProcessing (optional)2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurChemical - NonePhysical - NoneBiological – Presenceor growth of pathogens(see list above)NoNoYes(Presence)No(Growth)Chemical – NonePhysical – NoneBiological - Presence orgrowth of pathogens(see list above)NoNoYes(Presence)No(Growth)01/26/2006 Version; Supersedes all other versions5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?The intestinal tractof animals is a knownsource of pathogens.Eviscerated carcassis moved rapidlyenough to next stepto prevent pathogengrowth during thisstep.Trim Zero Tolerance step (CCPlater in the process) controlspathogens.Livestock are aknown source ofpathogens. Heart,liver, tongue may becontaminated viatools, employees,hides andgastrointestinalTrim Zero Tolerance step (CCPlater in the process) controlspathogens.6. CriticalControl Point
Pork, Sheep, Goat Slaughter Model1. Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccur5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?tract, althoughOperational SSOPreduces this risk.Variety meats aremoved rapidlyenough to next stepto prevent pathogengrowth during thisstep.9. Splitting (optional)Chemical –NonePhysical – NoneBiological – Presence orgrowth of pathogens(see list above)NoNoYes(Presence)No(Growth)01/26/2006 Version; Supersedes all other versionsPathogens are knownto be present onlivestock carcasses;splitting saw maytransfer pathogensfrom carcass tocarcass or fromlocation to locationon one carcass.Carcass halves aremoved rapidlyTrim Zero Tolerance step (CCPlater in the process) controlspathogens.6. CriticalControl Point
Pork, Sheep, Goat Slaughter Model1. Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccur5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?6. CriticalControl PointAll visible fecal material, milk,ingesta is trimmed off carcasshalves and quarters, whole heads,head meat, and variety meats.Stick wound is trimmed on every1Benough to next stepto prevent pathogengrowth during thisstep.Chemical –NonePhysical – Metal orbone fragments10. Trim ZeroTolerance (may bedone concurrentlywith step 4 or step 8for head meat andBiological – Presence orgrowth of pathogens(see list above)NoNoYes(Presence)No(Growth)01/26/2006 Version; Supersedes all other versionsNo history ofproblem (mustprovide evidence).Visual observationfor foreign materialsduring processing,inspection ofequipment duringcleaning make hazardunlikely.Pathogens are knownto be present onlivestock carcasses,and are alsoreasonably likely to
Pork, Sheep, Goat Slaughter Model1. Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurvariety meats,respectively)11. Final Washbe present on headmeat and varietymeats. Carcasshalves, whole head,head meat, andvariety meats aremoved rapidlyenough to next stepto prevent pathogengrowth during thisstep.Chemical – NonePhysical – NoneBiological – Presence orgrowth of pathogens(see list above)NoNoNo(Presence)No(Growth)01/26/2006 Version; Supersedes all other versionsPrior step (TrimZero Tolerance)reduced likelihood ofhazard occurring toan acceptable level.Carcass halves,whole head, headmeat, and varietymeats are moved5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?animal.6. CriticalControl Point
Pork, Sheep, Goat Slaughter Model1. Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurrapidly enough tonext step to preventpathogen growthduring this step.12. ChillingChemical – NonePhysical - None.Biological – Biological –Presence or growth ofpathogens (see listabove)NoNoNo(Presence)No(Growth)Chemical – NonePhysical - None01/26/2006 Version; Supersedes all other versionsNoNoPathogensadequatelycontrolled atpreceding CCP, SOPfor final productstorage makesgrowth of pathogens(if present) unlikely.5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?6. CriticalControl Point
Pork, Sheep, Goat Slaughter ModelDirections for Using the HACCP Plan Form1. Examine your Hazard Analysis form to determine which steps are CCP’s andwhat type of hazard (Biological, Chemical, or Physical) each CCP controls.2. Check to see whether each CCP is already listed on the HACCP Plan Form. If aCCP is not already listed, enter the CCP number and step in the column labeled“CCP # and Location”.3. For CCP’s already listed on the model form, examine the Critical Limits listed. Inthe HACCP Plan Form for some HACCP categories there will be several optionsfor Critical Limits. If this is the case, choose the Critical Limits that will workbest in your plant and cross out, white out, or delete the other Critical Limits andthe Monitoring Procedures that go with them. It may be helpful to check the“Monitoring Procedures and Frequency” column during your decision-making.For CCP’s already on the model form, supporting scientific documentation isalready included in your manual.4. If you are adding a new CCP, you will need to determine the scientifically validCritical Limits to be used with the CCP. You must also obtain scientificinformation supporting your choice of Critical Limits. Consult your inspector oruniversity extension specialists for help.5. Examine the “Monitoring Procedures and Frequency” column for each CCP. Ifyou wish to change the procedure and/or the frequency, check with your inspectoror a university extension specialist for help. If a change is OK, you will need towrite down your reasoning for making the change and include this reasoning inyour HACCP manual.6. Examine the “HACCP Records” column. If you are using different forms forrecord-keeping in this HACCP Plan, please put the correct form title(s) in the“HACCP Records” column.7. The verification activities listed in the “Verification Procedures and Frequency”column are required by the regulation. However, you may choose to doadditional activities; for example, for verification, carcass samples may be takenand sent to a laboratory for generic E. coli or Salmonella testing. If you do anyadditional verification activities, enter them in the “Verification Procedures andFrequency” column. If you choose to use a frequency for the required verificationactivities that is different than the frequency shown, you must provide writtenjustification for the different frequency. Consult your inspector or universityextension specialists for help.8. We suggest that you make no changes in the “Corrective Actions” column. Besure to have a form for documenting corrective actions that you take. Acorrective action form is included in this model.01/26/2006 Version; Supersedes all other versions
HACCP PLANPork, Sheep,Goat SlaughterModel Goat SlaughterPROCESSCATEGORY:Pork, Sheep,Product example: pork, sheep, or goat carcass halves or quarters; whole heads; head and cheek meat; variety meats(heart, liver, tongue)CCP# andLocation1B – TrimZeroToleranceCritical LimitsZero visible fecalmaterial, ingesta, ormilk present.Monitoring Procedures andFrequencyThe carcass trimmer ordesignee will carefullyperform a visual inspectionof each carcass half orquarter, head, head orcheek meat, or varietymeat. Formal recordkeeping of monitoring canbe done after a specifiednumber of carcasses,carcass halves, wholeheads, removed head andcheek meats, livers, hearts,or tongues rather thanafter every one.HACCPRecordsSlaughter LogCorrectiveAction LogVerification Procedures andFrequencyEstablishment owner or designeewill review the Slaughter Log andCorrective Action Log once perweek.Establishment owner or designeewill observe monitoring of trimzero tolerance at least once permonth.Corrective ActionsIf a deviation from acritical limit occurs, theestablishment owner ordesignee is responsiblefor corrective actionprotocol as stated in 9CFR 417.31.2.3.The cause of thedeviation will beidentified andeliminated.The CCP will be undercontrol after thecorrective action istaken.Measures to preventrecurrence areestablished.4. No product that isinjurious to health orotherwise adulteratedas a result of thedeviation will bepermitted to entercommerce.Sign and date at initial acceptance, modification, and annual gnature01/26/2006 Version; Supersedes all other versionsDateDate
Pork, Sheep, Goat Slaughter ModelCorrective Action LogProduct:Date / Time:Deviation:Lot ID:Responsible Person:Cause of Deviation:Cause of DeviationEliminated By:CCP Under ControlAfter CorrectiveActions Taken:Preventative Measures:Product Disposition:Verification (Records Review) by and Date:01/26/2006 Version; Supersedes all other versions
Pork, Sheep, Goat Slaughter ModelPlantNumber:Owner Name,Tag ID No. & SpeciesP Pork, S Sheep, G Goat, Bis BisonDate:WtSlaughter LogMonitoringContamination with feces, ingesta, milk?(yes/no, time, initials)CarcassPre-Use/Shipment Review:(Signature)(date)01/26/2006 Version; Supersedes all other versionsWhole HeatHead MeatVerificationAction: OM Observe Monitoring,RR Records ReviewResult: 9 Acceptable, - UnacceptableAdd comments if result is unacceptableVariety MeatsActionResultDate/Initials
Pork, Sheep, Goat Slaughter ModelSOP for Finished Product Storage Once meat/poultry items are packaged and labeled, they will bemaster-packed (if appropriate), and immediately moved into either drystorage (jerky and other shelf-stable products), refrigerated storage,or frozen storage. All coolers will be maintained to hold a temperature of 41ºF or lower,with daily monitoring and documentation. All freezers will be maintained to hold a temperature of 0ºF or lower,with daily monitoring and documentation. Finished raw products will be stored separately from finished ReadyTo-Eat (RTE) products, either in separate coolers/freezers/rooms, oron physically separate racks/shelves. Finished RTE products will NEVER be stored below finished orunfinished raw products. No products (finished or unfinished) will be stored on the floor.01/26/2006 Version; Supersedes all other versions
Pork, Sheep, Goat Slaughter Model either a Critical Control Point (CCP) at the present step, or a CCP at a later step. iv. Finally, if the hazard is controlled by a CCP at the present step, enter the CCP number in column 6. The accepted numbering system is to number the CCP’s in order, followed by either B, C, or P to indicate what type
PORK BELLY BONE IN RIND ON Average weight: 5kg. 23 24 PORK BELLY 021 022 PORK BELLY BONELESS RIND ON Average weight: 3kg PORK BELLY BONELESS RINDLESS Average weight: 3.2kg. 25 26 . NECK/V FAT Average weight: 0.2kg CUTTING FAT (RINDLESS) Average weight: 0.17kg. 33 34 PORK OFFALS 031 032 PORK LIVER Average weight: 1.7kg PORK HEARTS Average .
pellets, which contain all the minerals and vitamins a rabbit needs to lead an active, healthy life. Pipkin - a balanced feed for hamsters . Pork rind 25 Pork roll 5” 20x3 Pork roll 10” 30 Pork roll 10” 10x3 Pork roll 10” 6x10 Pork roll extra large 20x1 Pork crunch 15x200g
Pork belly primal cut Pork belly, bone in, rind on Product code: FI 1567, SE 505532 Pork belly boneless, rind on Pork belly, boneless, sheet ribbed, rind on. Rectangular cut. . Trimmed to approx. 1 mm fat. Approx. 88% C.L. (4D-shoulder) Product code: FI 3299 Pork fore-end For specification, please contact our sales team. Pork loin ribs .
Non-Market Goat Senior Showmanship (14-18) Non-Market Goat Intermediate Showmanship (11-13) Non-Market Goat Junior Showmanship (8-10) Non-Market Goat Showmanship winners will compete in the Small Animal Round Robin. Non-Market Goat classes include Dairy, Pygmy, Fiber and Utility classes. Market/Market Breeding Goat Senior Showmanship (14-18)
Genetics of a goat plays an important role in determining performance that is growth rate, feed conversion efficiency, carcass quality and yield. 3.1.1 Matabele Goat The Matabele goat is found in the South and Western part of Zimbabwe. The breed is large as compared to the Small East African goat. The Matabele goat is white, black, brown
Jun 23, 2021 · Beef Production, Beef Ring 5:00 pm Sheep Production, Sheep Ring Swine Production, Swine Ring 6:00 pm Meat Goat Production, Large Goat Ring Friday, July 30 7:30 am Livestock Exhibitors Meeting, Sheep Ring 9:00 am FFA State Livestock Judging Contest 10:00 am Dairy Goat Production, Lar
Brand Earmark Brand No. Location Applicant Range/County End Date NONE 19525 Cattle: RR Horse: RH Sheep: NO Goat: NO LOPEZ, ELISCO P OR RICARDO F OR RICARDO P OR ALMA L AMADO / SANTA CRUZ 05/27/2022 NONE 19527 Cattle: NO Horse: RT Sheep: NO Goat: NO MCCLEVE, MAKENA GILBERT / MARICOPA 05/27/2022 NONE 19528 Cattle: LH Horse: NO Sheep: NO Goat: NO
Quantum Field Theories: An introduction The string theory is a special case of a quantum field theory (QFT). Any QFT deals with smooth maps of Riemannian manifolds, the dimension of is the dimension of the theory. We also have an action function defined on the set Map of smooth maps. A QFT studies integrals Map ! #" % '&)( * &-, (1.1) Here ( * &-, stands for some measure on the space of .
