1.

TEAM

The HACCP team must be formed in such a way as to obtain a multiprofessional team.
aiming to meet all stages of the System, from product definition to the end of its
processing and storage, including the identification and assessment of PCC,
establishment of corrective actions, verification procedures, and record keeping.

Name Function
Responsible by installation e
Marco Antonio Brunelli Pujatti
maintenance of HACCP
Responsible for the supervision of the PCC and
Luciana Poubel Vaz
maintenance of the APPCC system up to date.

2. OBJECTIVES

Ensure the safety and quality of the meat sold by this establishment,
avoiding problems arising from chemical, physical, or biological hazards that may lead to,
in addition to the loss of product integrity, deterioration and the occurrence of health damage
consumer.

3. IDENTIFICATION OF THE COMPANY

Corporate name: PP Food Marketing Ltd.

Fantasy name: Bomboi Meat House

Complete address: Street Number One, 22, Neighborhood Center, Viçosa, MG. ZIP
36570-000

Telefone:(31) 5555 5555 Fax:(31) 6666 6666

CGC: I.E:

Responsável Técnico:Antônio Silveira

Nº de registro no SIF:8507

Establishment category: Commercial establishment

List of produced products: Fresh meat.

Destino da produção:Consumidor final.

4. COMPANY ORGANIZATIONAL CHART

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 [Link] Collaborator

It is responsible for the portioning and packaging of pre-processed meats (cuts). This
must take care of the hygiene and sanitization of utensils and equipment related to its
functions, as well as monitor and record the entire cleaning process.

[Link] Collaborator

Is responsible for the reception of raw materials (carcasses) and their storage. Must
monitor the temperature, operation, and sanitization of cold storage chambers, as well as coordinate
the team regarding its functions.

[Link] 1

Responsible for the packaging and display of the product. Also works in the sales sector.

D. Vendor 2

Responsible for packaging, product display. Also works in the sales sector.

[Link] - stock

Its function is to receive the raw material (carcasses), control the inventory (PMPS).
responsible for checking the temperatures of the cold storage through sampling and analysis
of quality.

[Link] - marketing

You must check the temperature of the display freezers, frequency of cleaning and sanitization.
storage of the packaging through records. It is also responsible for the verification of the
activity records of the clerks.

[Link]

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 It is your responsibility to supervise and lead corrective actions if one does not occur.
compliance. It is also responsible for third-party analyses and record maintenance.

5. DESCRIÇÃO DO PRODUTO

[Link]: meat "in nature"

Meat is a biological tissue suitable for human consumption and allows for easy growth.
microbial due to its intrinsic characteristics (composition, pH, Awetc.). Therefore,
it is essential to prevent the entry of possible contaminants by adopting measures
proper sanitary and hygienic conditions and keeping the meat at low temperatures to avoid
growth of the same.

Maintaining meat at temperatures below 10°C selects the microflora.

contaminant. Under these conditions, anaerobic bacteria, responsible for putrefaction
anaerobes, which would multiply inside the meat, do so slowly. Therefore, possible
microbiological changes will only occur on the surface of the meat due, mainly,
to the growth of psychrotrophic bacteria.

The quantity and type of microorganism that will develop in the meat will depend on the
animal conditions before slaughter, transportation, stress conditions, etc. When it comes to
sad animal, few microorganisms are found, except for the outer surface,
of digestive and respiratory tracts. Thus, the level of contamination is generally lower in
internal surface than the external one.

[Link] composition

meat Water Carbides Proteins Fat Ashes

Piece 69.0 0 19.5 11.0 1.0

6. PROCESSING FLOWCHART

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 DESCRIPTION OF THE STAGES

A. Reception of the meat

For receiving the meat, a control of the location where it will be stored is done,
thus avoiding their loss. This receiving step is one of the stages
important aspects of sanitary hygiene control, the following checks must be made:

i. Transportation conditions of the product (meat)

ii. Expiration date of the meat

iii. Location for receiving (must be clean and sanitized)

iv. Temperature conditions for the raw material that may be necessary
packaging under refrigeration or freezing

v. Visible specification of the product as well as its origin

B. Storage

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 The storage of meat should be done in a suitable location and under proper hygiene conditions.
temperature that ensures protection against physical, chemical, or biological contamination
caused by dirt or domestic, industrial, agricultural, chemical, and microbiological waste,
whose presence can reach levels that pose a risk to health.

For proper storage of the product in question, it must be kept under refrigeration.
(ideal temperature of 0.5 to 5°C) if used frequently (daily). When it is desired
store it for a longer period (from 4 to 6 months), it should be frozen (temperature
ideal from –18 to 0°C).

C. Meat Fragmentation

This stage of the production process takes place in a restricted and visible access area,
where doors and other openings must remain continuously closed and screened to prevent the
entry of possible animals such as insects, birds, rodents. The proper fractioning
this must be done on polypropylene boards, properly sanitized.

[Link]

The product packaging should be appropriately carried out, allowing

thus a perfect seal, soon avoiding contamination of the product.

The packaging, in some cases, can carry microorganisms to the products made,
compromising their safety. Therefore, the origin of the must be investigated.
used packaging.

All material used in the packaging must be stored in designated locations for
purpose, and in conditions of sanity and cleanliness. This is a PEAD plastic bag for
various quantities of products and trays made of styrofoam wrapped in polyethylene film.

[Link] of the finished product

For greater security, due to the turnover of product exits, the sausages
elaborated products can be stored in display freezers at a temperature range between
5 a 7°C

In the cold rooms, one should avoid the buildup of ice and obstruction of air diffusers.
establishing a defrosting, cleaning, and maintenance program.

7. IDENTIFICATION OF POTENTIAL HAZARDS

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 Conditions for receiving, storing, and handling raw materials; use of
equipment and utensils; cleaning, sanitization and building conditions of the industry and
behavior of manipulators involved in the production line.

A. Physicists

Insects, personal adornments, hair from handlers, animal fur.

[Link]

Sanitizers for cleaning the equipment: Residues of detergents and

disinfectants. Equipment lubricants.

C. Microbiological

Mainly, Acinetobacter, Aeromonas, Enterococcus, Moraxella, Pseudomonas,

Psychrobactera 36°C.

8. DETERMINATION OF CRITICAL CONTROL POINTS

The decision tree of PCC

B. Analysis and determination of PCC

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 STAGES DANGERS Q1 Q2 Q3 Q4 PCC
Reception of - Biologicals: Yes No Yes No PCC
meat (carcass) Acinetobacter,
Aeromonas, Monitor the temperature
Enterococcus, of the compartment
vehicle refrigerator of
Moraxella, transport
Pseudomonas,
Psychrobactera 36°C, and - Inspect seals of
Salmonella sp. inspection and certificates of
supplier
- Physicists:
Laboratory analyses
Animal fur.
random: counting of
mesophylls on the surface of
carcass (value must be
less than or equal to 105/

Storage Biologicals: Yes Yes - - PCC

Acinetobacter,
Aeromonas Routine check of
Enterococcus, temperature of the chambers
Moraxella of cooling in
Pseudomonas, pre-time intervals
Psychrobacter at 36°C, and determined;
Salmonella sp.
- Correct sanitization of
Physical: dirt camera and equipment
involved in this stage.
Camera cold it must
apply water; Rub the
walls and floors with
detergent with cloth and
nylon brush; Apply
sanitizer and let it act
for 15 min. Procedure
done once by
week.
Equipment: application
running water; cleaning
manual several times to
day, with the use of
detergent. Sanitization by
15 min. e rinse.
Procedure carried out
always before and after the
use.

Fractionation - Biologicals: Yes Yes - - PCC

of the meat Bacillus cereus
Clostridium botulinum, - The cutting instruments
Staphylococcus utensils in general
aureous at 36°C and must remain in the
Salmonella sp. temperature sterilizer
- Physicists: wastes of 85oAnd then it must be
originating from utensils and the disinfection is carried out

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 cutting tools, immersion chemistry in
hair decorations hypochlorite solution of
personal, insects sodium (100mg/l).

- Chemicals: sanitizers,
used in cleaning
of equipment e
utensils

- Biologicals:
Storage of Acinetobacter, Yes Yes - - PCC
ready product Aeromonas
Enterococcus Routine checking of
Moraxella, temperature of the chambers
Pseudomonas of cooling in
Psychrobacter at 36°C, and pre-time intervals
Salmonella sp. determined;

Physical: impurities Correct hygiene of

chamber, applying water and
detergent with cloth and
nylon bushing; Apply
sanitizer and let it act
for 15 min. Procedure
done once by
week.

Commercialization - Biologicals: BacillusSim Yes - - PCC

cereus, Clostridium
botulinum Routine checking of
Staphylococcus temperature two
aureousà 36°C refrigerators.
Salmonella sp.

- Physicists: hair
ornaments personal
insects

- Chemicals: substances
released by
packaging and waste
of sanitizers

9. CRITICAL LIMITS AND CORRECTIVE ACTIONS

PCC DANGER CRITICAL LIMITS

Reception of the chassis Detrimental mesophiles <105UFC/cm2(GIL, 2000)

Salmonella sp. Absent (Brazil)

Animal fur Absent
Storage Mesófilos deteriorantes <105UFC/cm2

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 Salmonella sp. Absent

Temperature of the cold chamber Between 0.5°C and 5°C

Meat Fractionation Deteriorating Mesophiles <105UFC/cm2

Salmonella spp. Absent

Sanitizer (Sodium Hypochlorite) Absent

Storage of the product Deteriorating Mesophiles <105UFC/cm2
soon
Salmonella sp. Absent

Temperature Between 5°C and 7°C

two display freezers

Impurities Absent
Commercialization Salmonella sp. Absent

Hair, personal adornments, and insects Absent

Sodium Hypochlorite Absent

10. PROCEDURES FOR MONITORING THE PCC

A. Aspects that will be monitored:

Temperature of the cold chambers;

Temperature of display freezers;
Quantification of mesophiles and Salmonella sp. in the final product;
Quantification of mesophiles and Salmonella sp immediately after reception of
carcass
Presence of dirt, personal adornments, hairs, and other residues in general;

B. Equipment used during monitoring:

Thermometers - should be calibrated weekly;

Petrifilms – they must be properly stored to avoid contamination;

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 Stove.

[Link] frequency:

Action Frequency Responsible

Temperature check At the beginning and at the end of Collaborator - Stock
the cold rooms each shift
Temperature check At the beginning and at the end of Coolaborator Production
two display freezers each turn
Quantification of Whenever there is Responsible - Stock
microorganisms in reception of carcasses.
carcasses
Quantification of Once every two days Responsible
microorganisms in product Marketing
finished

Periodic training will be conducted every semester and/or when there are changes.
in the responsible team and/or equipment, accompanied by motivational lectures
it is an understanding of the APPCC program.

11. CORRECTIVE ACTIONS

A. Separate and identify all products from the same batch (cuts originating from a
same casing) or stored in the same condition (freezers and cold chambers):

Products classified as non-conforming must be separated for analysis of non-

compliance and investigation of the cause.

Adjust the process and correct the cause of the deviation:

Based on the analysis of non-conformities, the HACCP team is responsible for

changes that may be necessary in the process in order to avoid deviations from the standard of
product quality.

C. Analyze the arrangement

The occurrence of contaminations, whether physical, chemical, or biological, at levels not

acceptable according to this Plan must be discarded. If these contaminations
when found at the time of receiving the raw material, the carcasses must be returned to the
supplier.

D. Register the actions:

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 Non-conformities and the actions to reverse them must be recorded in spreadsheets.
own that will be archived.

E. Gather APPCC team for action plan:

Define, with the APPCC team, how corrective actions and tasks will be carried out. For
Therefore, responsible persons should be appointed for each stage of the action plan and guided accordingly.

[Link]:

The occurrence of a non-compliance must be communicated to the Manager of

establishment that together with the APPCC team will determine whether or not there is
need for a communication to third parties.

[Link] if it is necessary to change the APPCC plan:

It is the responsibility of the APPCC team to monitor and verify the actions.
corrective actions. If these are not sufficient to eliminate the non-compliance, it is the duty of these

make a review of this plan.

12. VERIFICATION OF THE HACCP PLAN

[Link] Verification

The APPCC team should conduct periodic reviews of the process described in this plan. If
If there are changes in the process, these must be immediately updated in the APPCC plan.
with renewal in the PCC analyses.

B. Verification of critical limits, monitoring, and corrective actions

Critical limits should undergo quarterly reviews for quality improvement.

of the products and validation of the plan. Checking in the implementation of monitoring and activities

periodic, as well as whether the corrective actions have achieved satisfactory results.

[Link]

Checking the calibration records of equipment and utensils. Issue alerts when
calibration dates are close.

13. REGISTRATION AND DOCUMENTATION

The following documents must be kept for a minimum period of 5 years:

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 A. Copies of training certificates

[Link] Plan original

Whenever there is a revision of the Plan, file the previous version according to the pre-established deadline.

established.

[Link] of all ingredients approved by the HACCP plan

D.O validated flow diagram

E. Records of PC and PCC monitoring

The monitoring of PCs and PCCs must be done according to tables contained in ANNEX II.

Corrective Actions

The monitoring of corrective actions should be done using the tables contained in
APPENDIX I.

[Link] actions

The monitoring of corrective actions must be done using the tables contained in
ANNEX III.

14. BIBLIOGRAPHIC REFERENCES

BRAZIL. National Health Surveillance Agency. Resolution - RDC No. 12, of January 2
Technical regulation on microbiological standards for food.

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 2001. Available at: <http:/[Link]/Regis/reso1/12_oirac.num> Accessed on
06/11/2010

GIL, J. A. S. [Link] de inspeção sanitária de carnes. 2. ed. Lisboa: Fundação Calouste

Gulbenkian, 2000. 485 p.

JAY, James M. Food Microbiology / James M Jay; trans. Eduardo Cesar Tondoet
6th ed. – Porto Alegre: Artmed, 2005.

SEBRAE,Elementos de apoio para o Sistema APPCC. 2. ed. Brasília, SENAI/BN, 2000.

Page 95-99.

ANNEX I - NON-CONFORMITY RECORD FORM (ACTIONS

CORRECTIONS)

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ANNEX II - MONITORING TABLES OF PC AND PCC

The temperature recording table for cold chambers/freezers

16
 CHECKLIST FOR THE TEMPERATURE OF COLD ROOMS/FREEZERS DISPLAYS

Freezer: Mês:

Data Shift Initial Temperature Final Temperature Responsible

B. Quantification of microorganisms in carcasses

MICROBIOLOGICAL QUALITY OF CARCASSES

Fornecedor: Month:

Data Batch Salmonella sp. Detrimental Mesophiles Responsible

MICROBIOLOGICAL QUALITY OF FINISHED PRODUCT

Product: Month:

Data Batch Salmonella sp. Deteriorating Mesophiles Responsible

C. Quantification of microorganisms in finished product

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 EQUIPMENT/UTENSILS CALIBRATION RECORD

Equipment: Month:

Data Calibration Responsible

ANNEX III - ACTIVITY CONTROL TABLES

The calibration control table of equipment

18
 [Link] and sanitation control table

SANITIZATION AND CLEANING RECORD

Local/Equipment/Utensil: Mês:

Data Hour Detergent Concentration Sanitizer Concentration Responsible

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