Hazard Analysis
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/007 00 June, 2015
Product: carcass
Process Step Food Safety Hazard Is the food Justification for decision What control measures can be applied to prevent the
safety hazard significant hazards?
significant?
`1-Receiving of Ink B-None No
C-Nonfood grade Ink. Yes Can contaminate the carcass, hence food Implementation of SSOP’s & SOP’s.
grade ink is purchased only.
P-None No
2-Receiving of Packing B-contaminated with Yes Infested packing material can cause pathogen Neat & clean packing material is purchased
Material infestation. growth. Implementation of SSOP’s & SOP’s.
C-Non food grade packing Yes Non food grade material can contaminate the Implementation of SSOP’s & SOP’s.
material. products, and therefore food grade packing
material is purchased.
P-Dirt & Dust Yes Dirty packing material can contaminate the Implementation of SSOP’s & SOP’s.
products, hence neat & clean packing
material is purchased.
3-Storage of Packing B-None No Implementation of SSOP’s & SOP’s.
Material
C-None No Implementation of SSOP’s & SOP’s.
P- Dirt & Dust Yes Dirt & dust will contaminate the final Implementation of SSOP’s & SOP’s.
product.
4-Livestock receiving B- Presence of notify-able Yes Sick, injured and or diseased animals are not Separate the sick, injured and or diseased
animal diseases. fit for human consumption and can cause animals at receiving inspection.
illness. Implementation of SSOP’s & SOP’s.
C-None No Implementation of SSOP’s & SOP’s.
P-Foreign Material No No occurrence as our abattoir experience. Implementation of SSOP’s & SOP’s.
5-Holding of animals + B- Presence of notify-able Yes Sick, injured and or diseased animals are not Separate the sick, injured and or diseased
Antemortem animal diseases. fit for human consumption and can cause animals during Ante-mortem.
illness. Implementation of SSOP’s & SOP’s.
C-None No No occurrence as our abattoir experience. Implementation of SSOP’s & SOP’s.
P-None No No occurrence as our abattoir experience. Implementation of SSOP’s & SOP’s.
6-Slaughtering B-Introduction of pathogens Yes Slaughtering tools and livestock hide, hairs & Low occurrences as SSOP’s are implemented
from slaughtering tools and ingesta are a known source of contamination to prevent contamination.
animal hide, hairs & ingesta. or pathogens during slaughtering. Proper slaughtering procedures & trimming of
any contamination during & after
slaughtering.
Proper use of microbial interventions to
eliminate or reduce microbial contamination
Hazard Analysis
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/007 00 June, 2015
Product: carcass
Process Step Food Safety Hazard Is the food Justification for decision What control measures can be applied to prevent the
safety hazard significant hazards?
significant?
of carcasses.
C-Inappropriate sanitizers & Yes Improper sanitation of slaughtering equipment Implementation of SSOP’s & SOP’s.
cleaner of slaughtering tools and tools can cause microbial growth.
and equipment.
P-None No No occurrence as our abattoir experience. Implementation of SSOP’s & SOP’s.
7-Hanging B-Introduction of pathogens Yes Hanging equipment is a source of Implementation of SSOP’s & SOP’s.
from hanging equipment & contamination if not sanitized properly and Complete the process of bleeding until the
blood. are not of SS Material. blood will completely drain out from the body
Animal blood is a big source of pathogen and of animal.
inappropriate bleeding can deteriorate the
products.
B- Lubricants used for Yes Lubricants can contaminate the products if Implementation of SSOP’s & SOP’s.
hanging equipment. these are nonfood grade.
P-None No No occurrence as our abattoir experience. Implementation of SSOP’s & SOP’s.
8- Separation of Head & B-Introduction of pathogens Yes Contamination from the hide, feet and hairs Control of pathogenic contamination through
Feet from head, feet and hairs. is a known source of pathogens. trimming process.
Skilled butchers and trimmers handle the job
carefully.
Implementation of SSOP’s & SOP’s.
C-None No Implementation of SSOP’s & SOP’s.
P-None No Implementation of SSOP’s & SOP’s.
9-De-Hiding B-introduction of pathogens Yes Contamination from the hide and hairs is a Skilled butchers and trimmers handle the job
from hide & hairs. known source of pathogens. carefully.
Control of pathogenic contamination through
trimming process.
Implementation of SSOP’s & SOP’s.
C-None No Implementation of SSOP’s & SOP’s.
P-None No Implementation of SSOP’s & SOP’s.
10-Evisceration B-introduction of pathogens Yes Visceral abscess, bile secretion, and ingestal Ingesta will be trimmed from the carcass.
from the visceral organs. material can contaminate the carcass. Control of pathogenic contamination through
trimming process.
Skilled butchers and trimmers handle the job
carefully.
Implementation of SSOP’s & SOP’s.
Hazard Analysis
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/007 00 June, 2015
Product: carcass
Process Step Food Safety Hazard Is the food Justification for decision What control measures can be applied to prevent the
safety hazard significant hazards?
significant?
C-None No Implementation of SSOP’s & SOP’s.
P-None No Implementation of SSOP’s & SOP’s.
11-Post -Mortem B-Animal Diseases (Cyst, Yes Animal diseases that could not be detected Full time veterinarian is deputed to carry out
Inspection Discoloration, Myocarditis during the Ante-Mortem inspection may go post-mortem inspection who carefully
etc.) undetected, diseased animals are not fit for inspects individual carcass.
human consumption and cause illness.
C-None No
P-Animal hair, cuts No Cuts, animal hair or presence of any metal Physical examination of individual carcass is
affect the quality of meat. carried out by the veterinarian.
12-Trimming of Carcass B-Introduction of pathogens Yes Hide, ingesta & or fecal material may Removal of hide, ingesta & or fecal material
from fecal material, hide, & contaminate the carcass. will reduce the bacteria level on the carcass.
or ingesta. Blood clot, injury areas are a source of Handle trimming of visible ingesta & fecal
pathogen growth. material.
Implementation of SSOP’s & SOP’s.
C-P-None No Implementation of SSOP’s & SOP’s.
P-None No Implementation of SSOP’s & SOP’s.
13- Washing of Carcass B-Water not potable Yes Can contaminate the carcass if water quality Regular testing of water from internal lab as
is not potable. well as external lab ensures the quality of
washing process.
Implementation of SSOP’s & SOP’s.
C-None No Implementation of SSOP’s & SOP’s.
P-None No Implementation of SSOP’s & SOP’s.
14-Packing & Labeling B-Growth of pathogens. Yes High temperature in the storage area is Maintain low temperature as per requirement
suitable for microbial growth. that will retard the pathogen’s growth.
Low temperature is maintained that will
ensure the meat safety & prevent pathogen
growth.
Implementation of SSOP’s & SOP’s.
C-Non food grade ink & Yes Nonfood grade ink and packing material can Food grade ink & packing materials are used
packing material. contaminate the products. within the abattoir.
Guarantee letters are taken from the suppliers
of ink and synthetic packing materials.
Implementation of SSOP’s & SOP’s.
P-Dust & or soiled packing Yes Dirty and soiled packing material can Neat and clean packing material is used for
Hazard Analysis
Doc. # Rev # Issue On: Rev. Date:
MWPL/QR/HACCP/007 00 June, 2015
Product: carcass
Process Step Food Safety Hazard Is the food Justification for decision What control measures can be applied to prevent the
safety hazard significant hazards?
significant?
material. contaminate the products. products.
Implementation of SSOP’s & SOP’s.
15-Chilling & storage of B-Growth of pathogens. Yes Pathogens may grow if chilling is not Maintain low temperature as per requirement
Carcass according to the requirements. that will retard the pathogen’s growth.
Low temperature is maintained that will
ensure the meat safety & prevent pathogen
growth.
Implementation of SSOP’s & SOP’s.
C-None No Implementation of SSOP’s & SOP’s.
P-None No Implementation of SSOP’s & SOP’s.
16-Transportation B-Growth of pathogens. Yes In appropriate temperature during Maintain low temperature as per requirement
transportation can cause pathogens growth that will retard the pathogen’s growth.
and weeping of meat. Low temperature is maintained that will
ensure the meat safety & prevent pathogen
growth.
Implementation of SSOP’s & SOP’s.
C-None No Implementation of SSOP’s & SOP’s.
P-None No Implementation of SSOP’s & SOP’s.
Verified By: ______________________ Approved By: ______________________
HACCP Team Leader Chief Executive
