Page 55 - meat processing plan (COVP2)

Annex

ANNEX 1

FIG.1: Process for manufacture of cooked cured meats

Inputs Process steps Outputs
Chilled / frozen pork
1. Receiving of meat 1a. Receiving of non-
cuts; non meat meat ingredients
ingredients

2. Chilled / frozen 2a. Storage of non-
storage meat ingredient

3. Decartoning Used cartons and plastic
liners to waste

Water 4. Thawing of frozen Waste water
meat

5. Trimming Trimmings for processing,
gristle and bone to waste

Water / ice, salt, nitrite, 6. Injection (pumping) 3a. Weighing and 2 CCP 1
other ingredients / 7. Tumbling / preparation of brine Predetermined amount per batch size that
additives wil result in Nitrite < 200ppm in nal product
Casing, bags, massaging / soaking
moulds, clips in brine Used brine to waste

8. Stuf ng / bagging /
moulding and clipping

9. Hanging on trolleys

Steam, smoke 10. Cooking / 2 CCP 2
(optional) smoking Core Temperature: 76oC
Water Time: >1 Minutes

11. Cooling 2 CCP 3
Cooling time and temperature achive cooling rate:
(e.g: from cooking temperature to 55oC within 2.5 hours,
55-12oC within 3 hours, and to < 5oC within 1.5 hours)

12. Holding in chiller

Packaging, labels 13. Slicing, packing / Ends & quality rejects 1
labelling

14. Storage

15. Dispatch Packed cooked meats

1 The operator should indicate the disposition (e.g. to waste) or use (e.g.
rework, staff sales) of any rejects from the process.

2 The operator should indicate all CCPs and its critical limit.

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