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Hazard Analysis Critical Control Point Plan

Introduction
Food safety is a critical concern for your business and your customers. The failure to control a food safety hazard in your operation can make people sick and result in undesirable legal and economic consequences for you and your industry. A Hazard Analysis Critical Control Point (HACCP) plan for your farm is a valuable tool that can help you to produce a safer food product; it focuses on thinking about and eliminating, minimizing, or reducing food safety hazards to an acceptable level. A HACCP program will reduce the likelihood that your operation will produce an unwholesome food and save you from economic losses that can result when you must dispose of an unsafe product at the end of the line.
While a formal Hazard Analysis Critical Control Point (HACCP) plan is not required for birds slaughtered and processed under the Producer/Grower – 1000 Bird Limit Exemption, it is widely regarded as the heart of safe food handling and therefore is highly recommended that producer/growers give consideration to control points in their processing procedures.
The Seven Steps of HACCP
1. Assess food safety hazards associated with all areas of your product and your process, and describe measures that prevent the hazards.
2. Determine the Critical Control Points (CCPs) – observable and measurable.
3. Establish the Critical Limits (standards) for each CCP.
4. Establish Monitoring Procedures for the CCPs.
5. Establish Corrective Actions to be taken when CCPs are not in control.
6. Establish Record-Keeping Procedures that effectively document the HACCP system.
7. Establish Verification Procedures to determine that the system is working. Each HACCP plan is unique to a specific food product and processing facility. The outline included below has been developed for use by New York State poultry producer processing under the Producer/Grower – 1000 Bird Limit Exemption to produce raw poultry carcasses for direct-to-consumer sale.
Hazard Analysis & Identification of Critical Control Points in Poultry Slaughter

Process Step Potential Hazard Control Measures Hazard Significant &
Reasonably Likely to Occur
Receive/Hold Biological/Physical:
fecal contamination
from birds
Withhold feed 12
hours prior to
processing. Clean
foreign matter from
birds
Yes, steps to control
contamination throughout
processing.
Kill/Bleed Biological: pathogen
introduction
Proper cleaning of
cones, equipment &
utensils
No
Scald Biological: pathogen
introduction
Monitor water
temperature: change
water if /as required
No
Pluck Biological: pathogen
introduction
Proper cleaning of
equipment,
including rubber
picker fingers
No
Pre-Chill Biological: pathogen
introduction
Monitor water
temperature: change
frequently
No
Remove head,
crop, feet, and
oil gland
Biological: pathogen
introduction
Proper cleaning of
equipment &
utensils
No
Make cut
around vent
Biological: accidental
fecal contamination
Proper training,
Proper cleaning of
equipment &
utensils
No
Eviscerate Biological: pathogen
introduction
Proper cleaning of
equipment &
utensils; proper care
in not puncturing
intestines
Yes
Harvest Liver,
Heart, Gizzard
& Neck
Biological: pathogen
introduction
Proper cleaning of
equipment &
utensils
No
Trim Carcass,
Final Rinse
Biological: pathogen
introduction
Trim to remove
foreign matter.
Proper cleaning of
equipment &
utensils
No
Final
Inspection;
Carcass,
Giblets, Neck
Biological: pathogen
introduction
Trim to remove
foreign matter.
Proper cleaning of
equipment
Yes
Chill Carcass,
giblets, neck
Biological: pathogen
growth
Monitor temperature Yes
Drain Carcass,
Giblets, Neck
Biological: pathogen
introduction
Physical:
contamination from
foreign matter
Proper cleaning of
equipment, utensils
and food contact
surfaces
No
Cut Up Carcass Biological: pathogen
introduction
Physical:
contamination from
foreign matter
Proper cleaning of
equipment, utensils
and food contact
surfaces
No
Package, Weigh
& Label
Biological: pathogen
introduction from
birds
Physical:
contamination from
foreign matter
Include Safe
Handling
Instructions on label.
Wash or trim to
remove
contamination from
foreign matter.
No

At final inspection there will be no visible foreign matter and zero tolerance for fecal matter and ingesta. The internal bird temperature tested in the cavity with thermal probe is to be below 41°F.

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Tara Hammonds

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