HAZARD ANALYSIS CRITICAL CONTROL POINT(HACCP) \ SYSTEM FOR PROCESSED MEAT MANUFACTURING PROCESS

Abstract

In modem food processing industry it is necessary to use some preventive measure to control the all types of hazards. With this requirement the food safety system named Hazard Analysis Critical Control Point (HACCP) was used. To assure safety in chicken based meat products, chicken sausage, chicken meat balls and chicken rolls, in particular food manufacturing industry, The development of HACCP plan was started with setting up the HACCP team. All hazards with the ingredients and the process steps were identified with their preventive measures. Critical Control Points(CCP) were identified with the aid of decision tree. According to identified hazards critical limits were established using control chart as a tool. Monitoring procedure were established for each critical limit. Verification procedures were identified and finally documentation was established. No any critical control points were found for ingredients intended for chicken sausage, meat ball and chicken rolls. Supplier Quality Assurance (SQA) and air separation were the main element of controlling hazards, which are associated with raw materials. Maximum of 125ppm and minimum of 100ppm No3' (Nitrate) level, (72°C-75.91 °C) oven cooking temperature, -18°C for 3 hours blast freeze temperature, -15°C for cold storage and transport temperature were identified as critical limits of the manufacturing process, and monitoring procedure were established in order to minimize deviation occurrence.