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Hazard Analysis Critical Control Point system in food processing
date:Feb 04, 2016
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Raw Beef Critical Control Points
1.Sanitation: microbiological, chemical, physical;
2.Meat receiving: microbiological, physical;
3.Non-meat receiving: chemical;
4.Storage: microbiological;
5.Assemble/pre-weigh/ pre-grind: microbiological, chemical, physical;
6.Final grind: physical;
7.Packaging/labelling: microbiological, chemical, physical;
8.Storage: microbiological; and
9.Shipping: microbiological.


Figure 3: Critical Control Point Decision Tree

Record Keeping
It is extremely essential t

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