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United States Department of Agriculture Food Safety and Inspection Service September 1999 HACCP-14 Generic HACCP Model for Pork Slaughter Additional copies of the Guidebook for the Preparation of.

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The main goal of applying HACCP plans in abattoirs is to ensure that animals are slaughtered and dressed under conditions that mean the meat will carry minimal public health risk.

The USDA now recommends cooking pork chops, steaks, ham, and roasts to at least 145°F (63°C), which allows the meat to maintain its moisture and flavor without drying it out (7). Organ meats, ground pork, and mixtures made using ground pork, such as sausage, should still be cooked to at least 160°F (71°C) (7).

The CCP in these plans is usually a step(s) at which the product reaches its warmest temperature. Examples include stuffing or packaging for sausage products, cooling for hot-boned pork, cutting for chicken parts.

The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science based process control system for food safety. This concept forms the basic structure of a preventative system for the safe production of meat products.

Heat in a 375ºF oven for approximately 10-12 minutes or until product reaches an internal temperature of 145ºF (HACCP Critical Control Point - 145ºF for 15 seconds). Once product has reached internal temperature, place on serving line or hold hot (HACCP Critical Control Point - 145ºF or higher) until ready to use.

Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels. Examples of CCPs may include: thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants.

Participants identified 10 critical control points (CCP's) for pork slaughter, including: receiving/holding, scalding, dehairing, trimming, neck breaker/head dropping/brisket opening, splitting, trim rail/final rail inspection for trimming, cooler, operational sanitation, and pre-op sanitation.

ing to the 2001 FDA Food Code, for example, the critical limit when cooking pork chops is 145-degrees Fahrenheit for 15 seconds.

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© Copyright 1997-2025
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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232