Beef Slaughter HACCP Plan

Rosenthal Meat Science and Technology Center

Department of Animal Science
Texas A&M University
College Station, Texas
April 7, 2003 Version
Signature Page
Beef Slaughter HACCP Plan
Signature:
_______________________________________________________________
Jeff W. Savell, HACCP Coordinator Date
Department of Animal Science
Texas A&M University
2471 TAMU
College Station, Texas 77843-2471
Telephone: 979-845-3935
E-mail: j-savell@tamu.edu
Web Site: http://meat.tamu.edu/
Member Telephone Number
Dr. Gary Acuff, Professor 979-845-4425
Carrie Adams, Student 979-845-3935
Dr. Davey Griffin, Associate Professor 979-845-0435
Dr. Kerri B. Harris 979-862-3643
Dr. Jimmy Keeton, Professor 979-845-3936
Andy King, Graduate Student 979-845-3957
Lisa Lucia, Research Assistant 979-845-4449
Dave McKenna, Graduate Student 979-845-3957
Pat Mies, Graduate Student 979-845-3957
Stacy Mueller, Student 979-845-3957
Kyle Pfeiffer, Student 979-845-3957
Kenneth Ray, Lead Meat Cutter 979-845-5651
Ray Riley, RMSTC Manager 979-845-5651
Dr. Jeff Savell, Professor 979-845-3935
Celeste Schuehle, Student 979-845-3957
Misty Pfeiffer Skaggs, Communication Specialist 979-862-3643
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version
HACCP Plan Summary
Beef Slaughter
Monitoring
CCP Hazard Critical Limits
What How Frequency Who Corrective Action
1
Verification
2
Records
CCP 1B
Carcasses,
Heads and
Variety
Meats
Trim
Zero
Tolerance
Pathogens No visible
feces, milk or
ingesta
Each carcass,
head and
variety meat
for visible
feces, milk or
ingesta
Visual
observation
Each carcass,
head and
variety meat
Carcass
trimmer or
designee
1. Identify and eliminate cause of
deviation.
2. Trimming of visible
contamination will bring CCP
under control after corrective
action is taken.
3. Measures to prevent recurrence
are established.
4. No product that is injurious to
health or adulterated enters
commerce.
Direct observation of employee
conducting zero tolerance
monitoring on one carcass and
one head or variety meat per
tree per kill by the plant
manager or designee.
For each beef slaughter,
records will be reviewed by the
plant manager or designee.
Beef Slaughter Carcass
Log
Beef Slaughter Heads
and Variety Meats Log
Deviation / Corrective
Action Log
CCP 2B
Organic
Acid
Spray
Pathogens (1) The
concentration of
the organic acid
solution must be
at least 2%.
(2) Each carcass,
head and variety
meat is sprayed
with the organic
acid solution.
Organic acid
concentration
Application to
carcasses, and
heads and
variety meats
on trees
Titration test
kit
Visual
observation
At beginning
and end of
production
Each carcass,
head and
variety meat
on trees
Organic acid
person or
designee
Carcass
washer or
designee
1. Identify and eliminate cause of
deviation.
2. Bring CCP under control after
corrective action is taken.
3. Measures to prevent recurrence
are established.
4. No product that is injurious to
health or adulterated enters
commerce.
Visual observation of:
(1) Titration test kit use, and
(2) Employee applying the
organic acid spray.
Direct observation of employee
conducting organic acid spray
will be performed one time
during the day of slaughter by
plant manager or designee.
For each beef slaughter,
records will be reviewed by the
plant manager or designee.
Beef Slaughter Carcass
Log
Beef Slaughter Heads
and Variety Meats Log
Deviation / Corrective
Action Log
CCP 3B
Chilling
Carcasses,
Heads and
Variety
Meats
Pathogens <40F surface
temperature for
carcasses, heads
and variety
meats within 24
hours of
slaughter.
Surface
temperature of
carcasses
(chuck for
forequarter
and round for
hindquarter),
heads, and
variety meats.
Temperature
Monitoring
Device
Carcasses -
25% of the
kill
minimum of
1 carcass;
Heads 1
head per
tree; and
Variety
Meats 1
variety meat
per tree.
Cooler
operator or
designee
1. Identify and eliminate cause of
deviation.
2. Bring CCP under control after
corrective action is taken.
3. Measures to prevent recurrence
are established.
4. No product that is injurious to
health or adulterated enters
commerce.
Weekly calibration and/or
verification of temperature
monitoring device by plant
manager or designee.
Direct observation of employee
taking temperatures for chilling
will be performed one time
during the day of slaughter by
plant manager or designee.
For each beef slaughter,
records will be reviewed by the
plant manager or designee.
Beef Slaughter Carcass
Log
Beef Slaughter Heads
and Variety Meats Log
Deviation/ Corrective
Action Log
Temperature
Monitoring Device
Calibration and/or
Verification Log

1
Plant manager or designee is responsible for performing corrective actions to ensure appropriate corrective actions are taken.
2
Direct observation of corrective action by plant manager or designee will be conducted when a deviation is found during the pre-shipment record review.
TAMU Rosenthal Meat Science and Technology Center Beef Slaughter HACCP Plan
April 7, 2003 Version
PRODUCT DESCRIPTION
COMPANY NAME:
Rosenthal Meat Science and Technology Center
PRODUCT NAME:
Beef Carcasses, Heads, and Variety Meats (Liver, Oxtail, Hanging Tender and Heart)
PRODUCT DESCRIPTION:
Beef carcasses and by-products
INTENDED USE OF PRODUCT?
General public consumption. Periodically, some products are used for teaching, research and
extension activities.
TYPE OF PACKAGE?
Not applicable
WHERE WILL IT BE SOLD?
Retail sales area of the Rosenthal Meat Science and Technology Center
Wholesale
Teaching, research and extension programs and activities
LABELING INSTRUCTIONS:
Safe handling label
Keep refrigerated
Keep frozen
DISTRIBUTION METHOD?
If shipped, by refrigerated truck or insulated container.
TAMU Rosenthal Meat Science and Technology Center Beef Slaughter HACCP Plan
April 7, 2003 Version
PRODUCTS/INGREDIENTS USED TO PRODUCE PRODUCT:
MEAT/POULTRY AND
BYPRODUCTS
NONMEAT FOOD
INGREDIENTS
BINDERS/
EXTENDERS
Cattle
SPICES/FLAVORINGS RESTRICTED
INGREDIENTS
PRESERVATIVES/
ACIDIFIERS
OTHER
Organic acid
Rosenthal Meat Science and Technology Center
Beef Slaughter Flow Chart
Cattle Receiving
and Holding
Bleeding
Foreshanking and
Heading
Hindshanking and
Rimming
Dehiding with
Hide Puller
Evisceration
Electrical
Stimulation
Trim - Zero
Tolerance
Final Wash
Variety Meats
Processing
Organic Acid Spray
Stunning
Head Processing
Splitting
Chilling
Organic Acid
Spray
Chilling
Note: Ante-mortem
inspection occurs after
receiving cattle and prior to
weighing, and post-mortem
inspection occurs throughout
the process.
Organic Acid
Spray
Chilling
(CCP 2B)
(CCP 2B)
(CCP 2B)
(CCP 3B)
(CCP 1B)
Dry Storage
April 7, 2003 Version
Receiving
Organic Acid
(CCP 3B)
(CCP 3B)
Trim - Zero
Tolerance
(CCP 1B)
Trim - Zero
Tolerance
(CCP 1B)
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 1
Beef Slaughter Hazard Analysis
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Cattle
Receiving
and
Holding
Physical:
Buckshot, bullets, needles
Chemical:
Antibiotic residues
Illegal drug residue
Pesticides
Biological:
Enteric pathogens (i.e.,
Salmonella and E. coli
O157:H7)
No
No
Yes
Unlikely to occur. No reported incidences of
these hazards have been made at this facility Jan.
1, 1998 to December 15, 2002.
Unlikely to occur. USDA Residue Monitoring
Program indicates that the great majority of
livestock are free of violative residues when
slaughtered in inspected facilities. Any animals
used for research involving chemical exposure will
follow protocol for proper use. Inspector pulls
STOP samples on high risk and show cattle, and
there have been no known antibiotic violations at
this facility Jan. 1, 1998 to December 15, 2002.
Live animals are potential reservoirs of pathogens.
Based on the Smith, et. al. (2001) and Elder, et. al.
(2000) data supplied from USDAs FSIS these
microorganisms are reasonably likely to occur.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
No
Stunning
Physical:
Bone fragments
Chemical:
None identified at this time.
Biological:
None identified at this time.
No Unlikely to occur. The non-penetrating stunning
mechanism may fracture the skull, but as required
by inspection, the brain cavity is flushed with water
to remove the brains and any bone fragments. In
addition, brains are not kept for consumption.
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 2
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Bleeding
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
Yes Live animals may be a reservoir for pathogens.
Hide opening and sticking may introduce
pathogens from the hide onto the carcass.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
No
Fore-
shanking
and
Heading
Physical:
Tying device used for tying
the esophagus (weasand).
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
No
Yes
Unlikely to occur. String is used to tie the
esophagus (weasand), and the weasand is removed
during evisceration. Therefore, this is not a food
safety hazard.
The hide is a potential reservoir for pathogens.
Hide opening and removal of foreshank and head
may introduce pathogens onto the carcass.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 3
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Hind-
shanking
and
Rimming
Physical:
Plastic bag and tying device
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
No
Yes
Plastic bag and tying device are used to secure the
bung to reduce fecal leakage and is removed with
the viscera during evisceration. Therefore, this is
not a food safety hazard.
Hide is a potential reservoir for pathogens.
Hindshanking and rimming may introduce
pathogens onto the carcass.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
No
Dehiding
with Hide
Puller
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
Yes Live animals are a potential reservoir for
pathogens. Pathogens may be introduced onto the
carcass during opening of the hide and using the
hide puller.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
No
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 4
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Evisceration
Physical:
Plastic bag and tying device
Chemical:
None identified at this time
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
No
Yes
Plastic bag and tying devices used to secure
weasand and bung at previous steps are removed
with viscera. Viscera are not kept at this facility.
Visceral contents may contain pathogens.
Pathogens may be introduced onto the carcass
during evisceration.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
No
Electrical
Stimulation
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
None identified at this time.
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 5
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Splitting
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
None identified at this time.
Trim
Zero
Tolerance
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Visible feces, milk or ingesta
may indicate potential
pathogen contamination.
Yes Removal of visible contamination is required by a
Federal Register notice from USDA/FSIS entitled
Livestock Carcasses and Poultry Carcasses
Contaminated With Visible Fecal Material
published on Nov. 28, 1997.
Trim all visible feces,
milk or ingesta.
Yes
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 6
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Final Wash
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
None identified at this time.
Organic
Acid Spray
Physical:
None identified at this time.
Chemical:
Organic acid
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
No
Yes
Unlikely to occur. A food-grade organic acid is
used at an acceptable concentration.
The proper application of food-grade organic acid
will reduce pathogens, including E. coli O157:H7
and Salmonella.
Organic acid spray Yes
Chilling
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
Yes Proper chilling controls pathogen growth,
including E. coli O157:H7 and Salmonella.
Chilling Yes
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 7
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Head
Processing
Physical:
Bone fragments
Chemical:
None identified at this time.
Biological:
Enteric pathogens (i.e.,
Salmonella and E. coli
O157:H7)
No
Yes
Unlikely to occur. Stunning mechanism may
fracture the skull, but as required by inspection,
the brain cavity is flushed with water. The brains
are not kept for consumption.
Raw meat is potentially contaminated with
pathogens. Based on the Smith and Elder data
supplied from USDAs FSIS these
microorganisms are reasonably likely to occur.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
Trim
Zero
Tolerance
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Visible feces, milk or ingesta
may indicate potential
pathogen contamination.
Yes Removal of visible contamination is required by a
Federal Register notice from USDA/FSIS entitled
Livestock Carcasses and Poultry Carcasses
Contaminated With Visible Fecal Material
published on Nov. 28, 1997.
Trim all visible feces,
milk or ingesta.
Yes
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 8
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Organic
Acid Spray
Physical:
None identified at this time.
Chemical:
Organic acid
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
No
Yes
Unlikely to occur. A food-grade organic acid is
used according to regulatory specifications.
The proper application of food-grade organic
acids can reduce pathogens, including E. coli
O157:H7 and Salmonella.
Organic acid spray Yes
Chilling
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
Yes Proper chilling controls pathogen growth,
including E. coli O157:H7 and Salmonella.
Chilling Yes
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 9
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Variety
Meats
Processing
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
Yes Raw variety meats are potentially contaminated
with pathogens, including E. coli O157:H7 and
Salmonella.
Subsequent steps:
Organic acid spraying
to reduce pathogens
Chilling to control
pathogen growth
No
Trim
Zero
Tolerance
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Visible feces, milk or ingesta
may indicate potential
pathogen contamination.
Yes Removal of visible contamination is required by a
Federal Register notice from USDA/FSIS entitled
Livestock Carcasses and Poultry Carcasses
Contaminated With Visible Fecal Material
published on Nov. 28, 1997.
Trim all visible feces,
milk or ingesta.
Yes
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 10
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Organic
Acid Spray
Physical:
None identified at this time.
Chemical:
Organic acid
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
No
Yes
Unlikely to occur. A food-grade organic acid is
used according to regulatory specifications.
The proper application of food-grade organic
acids can reduce pathogens, including E. coli
O157:H7 and Salmonella.
Organic acid spray Yes
Chilling
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
Pathogens (i.e., Salmonella
and E. coli O157:H7)
Yes Proper chilling controls pathogen growth,
including E. coli O157:H7 and Salmonella.
Chilling Yes
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version 11
Ingredient/
Process
Step
Potential hazard
introduced, controlled,
enhanced or reduced at this
step
Is the potential
food safety
hazard
reasonably
likely to occur?
Justification for decision What control measures
can be applied to
prevent the food safety
hazards that are
reasonably likely to
occur?
Is this
step a
critical
control
point
(CCP)?
Receiving
Organic
Acid
Physical:
None identified at this time.
Chemical:
Organic acid
Biological:
None identified at this time.
No Food-grade organic acid is used. Letter of
guarantee from chemical supplier states that food-
grade lactic acid is considered GRAS under 21
CFR 184.1061
Dry
Storage
Physical:
None identified at this time.
Chemical:
None identified at this time.
Biological:
None identified at this time.
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version
CCP Description, Critical Limits, Monitoring Procedures, Corrective Actions
PRODUCT: Beef Slaughter
Process Step CCP Number CCP Description Critical Limits Establishment Monitoring
Procedures:
(What/How/Frequency/Responsible Person)
Corrective Actions
1
Carcasses, Heads
and Variety
Meats
Trim Zero
Tolerance
CCP 1B No visible feces,
milk or ingesta
No visible feces, milk or ingesta What: Each carcass, head and variety meat for
visible feces, milk or ingesta
How: Visual observation
Frequency: Each carcass, head, and variety meat
Responsible Person: Carcass trimmer or designee
1. Identify and eliminate cause of deviation.
2. Trimming of visible contamination will bring
CCP under control after corrective action is
taken.
3. Measures to prevent recurrence are
established.
4. No product that is injurious to health or
adulterated enters commerce.
Mixing and
Spraying Organic
Acid
CCP 2B Organic Acid Spray 1. The concentration of the
organic acid solution must be
at least 2%.
2. Each carcass, head and
variety meat is sprayed with
the organic acid solution.
What: Organic acid concentration
How: Titration test kit
Frequency: One time per day on days of slaughter
Responsible person: Organic acid person or designee
What: Application to carcasses, heads, and variety
meats on trees
How: Visual observation
Frequency: Each carcass, head, and variety meat on
trees
Responsible person: Carcass washer or designee
1. Identify and eliminate cause of deviation.
2. Bring CCP under control after corrective
action is taken.
3. Measures to prevent recurrence are
established.
4. No product that is injurious to health or
adulterated enters commerce.
Chilling
Carcasses, Heads
and Variety
Meats
CCP 3B Chilling of carcasses,
heads, and variety
meats
<40F surface temperature for
carcasses, heads, and variety
meats within 24 hours of
slaughter.
What: Surface temperature of carcasses (chuck for
forequarter and round for hindquarter), heads, and
variety meats.
How: Temperature Monitoring Device
Frequency: Carcasses - 25% of the kill; minimum of
1 carcass; Heads - 1 head per tree; and Variety
Meats 1 variety meat per tree.
Responsible person: Cooler operator or designee
1. Identify and eliminate cause of deviation.
2. Bring CCP under control after corrective
action is taken.
3. Measures to prevent recurrence are
established.
4. No product that is injurious to health or
adulterated enters commerce.
Unforeseen Hazards
There are chances that unforeseen hazards may occur at the Rosenthal Meat Science and Technology Center. Therefore, if an unforeseen hazard occurs, this establishment will:
1. Segregate and hold the affected product, at least until the requirements of (2) and (3) are met;
2. Perform a review to determine the acceptability of the affected product for distribution;
3. Take action, when necessary, with respect to the affected product to ensure that no product that is injurious to health or otherwise adulterated, as a result of the deviation, enters
commerce;
4. Perform or obtain reassessment by an individual trained in accordance with section 417.7 of the USDA/FSIS Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP)
Systems; Final Rule, to determine whether the newly identified deviation or other unforeseen hazard should be incorporated into the HACCP plan.

1
Plant manager or designee is responsible for performing corrective actions to ensure appropriate corrective actions are taken.
TAMU Rosenthal Meat Science and Technology Center - Beef Slaughter HACCP Plan
April 7, 2003 Version
Beef Slaughter Verification and Recordkeeping
Process Step/CCP Verification
1
Records
CCP 1B
Carcasses, Heads and
Variety Meats
Trim Zero Tolerance
Direct observation of employee conducting
zero tolerance monitoring on one carcass and
one head or variety meat per tree per kill by the
plant manager or designee.
For each beef slaughter, records will be
reviewed by the plant manager or designee.
Beef Slaughter Carcass Log
Beef Slaughter Heads and Variety Meats Log
Deviation/Corrective Action Log
CCP 2B
Organic Acid
Spray
Visual observation of:
(1) Titration test kit use, and
(2) Employee applying the organic acid
spray.
Direct observation of employee conducting
organic acid spray will be performed one time
during the day of slaughter by plant manager
or designee.
For each beef slaughter, records will be
reviewed by the plant manager or designee.
Beef Slaughter Carcass Log
Beef Slaughter Heads and Variety Meats Log
Deviation/Corrective Action Log
CCP 3B
Chilling Carcasses, Heads and
Variety Meats
Weekly calibration and/or verification of
temperature monitoring device by plant
manager or designee.
Direct observation of employee taking
temperatures for chilling will be performed one
time during the day of slaughter by plant
manager or designee.
For each beef slaughter, records will be
reviewed by the plant manager or designee.
Beef Slaughter Carcass Log
Beef Slaughter Heads and Variety Meats Log
Deviation/Corrective Action Log
Temperature Monitoring Device Calibration
and/or Verification Log
Prior to fabrication/shipping, records will be reviewed by the plant manager or designee.

1
Direct observation of corrective action by plant manager or designee will be conducted when a deviation is found during the preshipment record review.
TAMU Rosenthal Meat Science and Technology Center Beef Slaughter HACCP Plan April 7, 2003 Version
Beef Slaughter Carcass Log Processing Date:
Slaughter
Number
Critical Limit
CCP 1
Performed
by
Time Critical Limit
CCP 2
Performed By Time
Direct
Observation
Carcass Number Statement Signature Time
CCP 1
CCP 2
CCP 1 Trim Zero Tolerance; Critical
Limit: No visible feces, milk or ingesta.
CCP 2 Organic Acid Spray; Critical
Limit: (1). The concentration of the
organic acid solution must be at least
2%. (2). Each carcass, head and variety
meat is sprayed with the organic acid
solution.
Acceptable Statements:
No Visible FMI;
Carcass Sprayed
CCP 1 & 2 Verification Record Review:
Signature:__________________________ Result:__________________________________ Date:_______________ Time:____________
Organic Acid Concentration CCP 2: Titration Test
10 drops = 1% solution and 20 drops = 2% solution.
Chilling CCP 3
Critical Limit: <40F surface temperature (chuck or round), trees of
variety meats, and trees of heads at 24 hours.
Number of Drops Performed By Time Carcass # Temp. F Date/Time Initial
Chuck:
Round:
Chuck:
Round:
Chuck:
Round:
CCP 2 Direct Observation of Titration Test Kit Use: Result _____________________________
Signature:_____________________________________ Date:__________________ Time:__________________
CCP 3 Verification Record Review: Result ________________________________
Signature:______________________________ Date:__________________ Time:_______________
Pre-shipment Review Signature:_________________________________________
Approved Date:____________________ Time:_________________
CCP 3 Verification Direct Observation: Result ____________________________
Signature:______________________________ Date:__________________ Time:_______________
TAMU Rosenthal Meat Science and Technology Center Beef Slaughter HACCP Plan April 7, 2003 Version
Deviation/Corrective Action Log
CCP 1
1. Identify & eliminate cause of deviation.
2. Trimming of visible contamination will bring CCP under
control after corrective action is taken.
3. Measures to prevent recurrence are established.
4. No product that is injurious to health or adulterated enters
commerce.
CCP 2
1. Identify & eliminate cause of deviation.
2. Bring CCP under control after corrective action is taken.
3. Measures to prevent recurrence are established.
4. No product that is injurious to health or adulterated enters
commerce.
CCP 3
1. Identify & eliminate cause of deviation.
2. Bring CCP under control after corrective action is taken.
3. Measures to prevent recurrence are established.
4. No product that is injurious to health or adulterated enters
commerce.
CCP No. Product
I.D.
Deviation Corrective
Action
No. 1
Corrective
Action
No. 2
Corrective
Action
No. 3
Corrective
Action
No. 4
Performed
By
Time
Pre-shipment Review Signature:________________________________________ Approved Date:____________________ Time:_________________
TAMU Rosenthal Meat Science and Technology Center Beef Slaughter HACCP Plan April 7, 2003 Version
Beef Slaughter Heads and Variety Meats Log Processing Date:
Slaughter
Number
Critical Limit
CCP 1
Performed
by
Time Critical Limit
CCP 2
Performed By Time
Carcass/Tree Number Statement Signature Time
CCP 1
CCP 2
CCP 1 Trim Zero Tolerance; Critical
Limit: No visible feces, milk or ingesta.
CCP 2 Organic Acid Spray; Critical
Limit: (1). The concentration of the
organic acid solution must be at least
2%. (2). Each carcass, head and variety
meat is sprayed with the organic acid
solution.
Acceptable Statements:
No Visible FMI;
Carcass Sprayed
CCP 1 & 2 Verification Record Review:
Signature:_________________________________ Result:___________________________________ Date:_______________ Time:____________
Pre-shipment Review Signature:______________________________________
Approved Date:___________________ Time:______________
Chilling CCP 3
Critical Limit: <40F surface temperature trees of variety meats, and trees of
heads at 24 hours.
Tree # Temp. F Date/Time Initial
CCP 3 Verification Record Review: Result:_______________________________
Signature______________________________ Date:_______________ Time:____________
TAMU Rosenthal Meat Science and Technology Center Beef Slaughter HACCP Plan
April 7, 2003 Version
Rosenthal Meat Science and Technology Center
Texas A&M University
Temperature Monitoring Device Calibration and/or Verification Log
Date Time Temperature
Monitoring Device
Identification
Temperature
Reading at:
32F 212F
Action Taken Performed by
Date Time Location Temperature
Monitoring
Device Reading F
Calibrated
Thermometer
Monitoring
Device Reading F
Action Taken Performed by
Holding Cooler
Aging Cooler
Cooked Meat Cooler
Cured Meat Cooler
Freezer
Chill-Down Probe 1
Chill-Down Probe 2
Reviewed by:_____________________________________ Date:_____________________________