Tag: pork safety

Contents

• 1.1 History of HACCP
• 1.2 USDA FSIS Final Rule
• 1.3 Principles of HACCP
• 1.4 HACCP Implementation
• 1.5 References and Resources

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Elizabeth Boyle, Kansas State University

Reviewer:
Dennis Burson, University of Nebraska

The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science based process …

Contents

• 1.1 Introduction
• 1.2 Verification
• 1.3 Validation
• 1.4 Reassessment
• 1.5 Verification of Prerequisite Programs
• 1.6 Verification of the HACCP Plan
• 1.7 Verification of CCPs and Monitoring
• 1.8 Verification of Deviations
• 1.9 Calibration
• 1.10 Periodic Verification of the HACCP Plan
• 1.11 Validation
• 1.12 Verification Records
• 1.13 Summary
• 1.14 References

Originally published as a National Pork Board/American Meat Science Association Fact Sheet. …

Contents

• 1.1 Reassessment Defined by Current Regulations
• 1.2 Questions to Consider in Conducting a Reassessment
• 1.3 Documenting a Reassessment
• 1.4 References

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Dennis Buege, University of Wisconsin

Reviewer:
Kerri Harris, International HACCP Alliance

The third element listed at right likewise has three components: initial validation, ongoing verification …

Contents

• 1.1 Introduction
• 1.2 Importance of Sanitation
• 1.3 Bacterial Growth
• 1.4 Sanitary Operations
• 1.5 Equipment
• 1.6 Personnel
• 1.7 Plant and grounds
• 1.8 Sanitation for ready-to-eat (RTE) areas
• 1.9 Verification of Sanitation Activities
• 1.10 Various types of Sanitizers
• 1.11 Slaughter Floor/Offal Room/Holding Pens
• 1.12 Processing Room
• 1.13 Smoke Room
• 1.14 Coolers
• 1.15 Store Rooms
• 1.16 Locker Room

Originally published as a …

Contents

• 1.1 Introduction
• 1.2 Regulatory Requirements
• 1.3 Possible Methods of Review
• 1.4 Summary

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Benjy Mikel, University of Kentucky

Reviewer:
Dennis Burson, University of Nebraska

Introduction

The issue of the safety of the food supply has been deliberately debated during the past few years. Continual media coverage …

Contents

• 1 Overview
• 2 Meat Inspection
• 3 Federal and State Meat Inspection Programs
• 4 FSIS-USDA Inspectors
• 5 Summary
• 6 References

Overview

The safety of the foods we eat is the responsibility of every person in contact with it from the farm to the dining table. No matter how effective one segment of the food industry is in ensuring a safe …

Contents

• 1.1 Overview
• 1.2 Introduction
• 1.3 Control Guidelines
• 1.4 General Considerations
• 1.5 Processing operations
• 1.6 Packaging and storage operations
• 1.7 Equipment considerations
• 1.8 General plant sanitation
• 1.9 Employee personal hygiene
• 1.10 Environmental Monitoring Program to Verify Control
• 1.11 General principles for verification of environmental monitoring
• 1.12 Environmental testing
• 1.13 Food contact surface testing
• 1.14 Product testing
• 1.15 Environmental sampling guidelines

…

Contents

• 1.1 Abstract
• 1.2 Introduction
• 1.3 Hygiene
• 1.4 Importance of sow-to-pig transmission
• 1.5 The risk posed to swine by other vertebrate species
• 1.6 Risks posed by invertebrate species
• 1.7 Risk factors associated with feed
• 1.8 Feed as a source of Salmonella
• 1.9 Feed components and physical structure: The dry, the fine and the pelleted
• 1.10 Whey feeds and acidifiers
• 1.11

…

Originally published as a National Pork Board/American Meat Science Association Fact Sheet.

Authors: J.S. Dickson, Dept. of Microbiology, College of Agriculture, Iowa State University; H.S. Hurd & M. H. Rostagno, Pre-Harvest Food Safety and Enteric Disease Unit; National Animal Disease Center, Agricultural Research Service, USDA, Ames Iowa

Introduction

There is currently an explosion of research activity on food safety, including …