Monitoring and controlling temperatures during various stages of meat
processing, including receiving, storage, cooking, and cooling, to prevent bacterial
growth and spoilage.
Critical Limits
Specific temperature ranges for storage (e.g., below 40°F/4°C) and
cooking (e.g., internal temperatures of 145°F/63°C for pork or 160°F/71°C for ground
beef).
Monitoring Procedures
Regular temperature checks using calibrated thermometers
and temperature logs.
Cooking
Description
Ensuring that meat is cooked to the appropriate internal temperature to
kill harmful pathogens such as Salmonella and E. coli.
Critical Limits
Achieving and maintaining specific internal temperatures for a
designated time.
Monitoring Procedures
Using calibrated food thermometers to verify internal
temperatures during cooking.
Cooling
Description
Proper cooling of cooked meat to prevent the growth of pathogens during
the cooling process.
Critical Limits
Cooling meat from 135°F to 70°F (57°C to 21°C) within 2 hours and from
70°F to 41°F (21°C to 5°C) within an additional 4 hours.
Monitoring Procedures
Monitoring cooling temperatures and times, and using
temperature logs.
Receiving
Documentation Preparation
Assist in preparing and organizing the documentation required for certification, including policies, procedures, and evidence of ethical practices.
Record Keeping
Help establish and maintain records necessary for certification and ongoing compliance.
Critical Limits
Specific temperature ranges for storage (e.g., below 40°F/4°C) and
cooking (e.g., internal temperatures of 145°F/63°C for pork or 160°F/71°C for ground
beef).
Policy and Procedure Development
Description
Inspecting and verifying the quality and safety of meat upon delivery to
ensure it meets specifications and has been stored under proper conditions.
Critical Limits
Proper temperature upon receipt, no signs of spoilage, and compliance
with supplier specifications.
Monitoring Procedures
Temperature checks and visual inspections upon receiving.
Cross-Contamination Prevention
Description
Preventing cross-contamination between raw meat and other foods or
surfaces to avoid spreading pathogens.
Critical Limits
Separation of raw meat from ready-to-eat foods, proper use of utensils,
and cleaning of surfaces.
Monitoring Procedures
Regular inspections of food handling practices and cleaning
protocols.
Sanitation
Description
Ensuring that equipment, surfaces, and hands are properly sanitized to
prevent contamination.
Critical Limits
Support during the certification audit process, including addressing auditor questions and findings.
Monitoring Procedures
Regular audits of sanitation practices and verification of
cleaning schedules.
Handling and Processing
Description
Proper handling and processing practices to minimize contamination and
ensure meat safety.
Critical Limits
Proper hygiene, use of protective gear, and correct processing
techniques.
Monitoring Procedures
Observation of handling procedures and compliance checks.
Storage
Description
Maintaining appropriate storage conditions for raw and cooked meat to
ensure safety and quality.
Critical Limits
Correct storage temperatures and conditions for different types of meat.
Monitoring Procedures
Regular checks of storage temperatures and conditions.
Packaging
Description
Ensuring that meat is packaged correctly to prevent contamination and
spoilage.
Critical Limits
Proper use of packaging materials and techniques.
Monitoring Procedures
Inspection of packaging processes and materials.
Labeling
Description
Accurate labeling of meat products to provide necessary information for
safe handling and consumption.
Critical Limits
Compliance with labeling regulations, including ingredient lists,
nutritional information, and expiration dates.
Monitoring Procedures
Verification of labeling accuracy and regulatory compliance.
At InterlinkIQ, our software solutions streamline the management of Critical Control Points (CCPs) in meat HACCP plans, focusing on essential areas such as temperature control, cooking, cooling,
receiving, cross-contamination prevention, sanitation, handling, storage, packaging, and labeling. Our
platform ensures that each CCP is meticulously monitored with defined critical limits and procedures,
guaranteeing that meat products are consistently safe, high-quality, and fully compliant with food safety regulations. With InterlinkIQ, you can effortlessly maintain the highest standards of food safety and operational efficiency.
