Page 87 - poultry processing plant (COVP1)

Part 4 | Meat Inspection In Poultry Processing Plant

3.0 PROCESSING INSPECTION Interpretation of the test results
Stage where the Products placed (1) n = number of units comprising the sample; c = number of sample units giving values over m or between m and M The test results demonstrate the microbiological quality of the batch tested (the test results can be used also for
3.1 Unless otherwise indicated the following criteria shall be used bycriterion applieson the market (3) The most recent edition of the standard shall be used demonstating the effectiveness of the HACCP or good hygiene procedure of the process).
inspectors to judge compliance of the premises at each inspection. during their Salmonella:
shelf-life - Satisfactory, if all the values observed indicate the absence of bacterium
3.1.1 Provisions (including structural standards and any other - Unsatisfactory, if the presence of the bacterium is detected in any of the sample units
conditions) imposed by the licensing authority are being
Analytical adhered to.
reference method
3.1.2 EN/ISO 6579Hygiene dressing procedures set down in Part 2 of this
(3) Code are being implemented and monitored by the
processor.

3.1.3

etc. resulting from normal deterioration due to use, and

Limits
mM
From 1.1.2006
Absence in 10 g
From 1.1.2010
Absence in 25 g
3.1.4 Code, are the subject of programmed maintenance by
Sampling the processor.
3.1.5 plan (1)
3.1.6 nc All diseased and unwholesome products are removed
3.1.7 50 from the processing system in an approved manner
3.1.8 and that line employees are aware of judgements and
Annex 1 3.1.9 Micro-organisms/ dispositions.
MICROBIOLOGICAL CRITERIA 3.1.10 their toxins,
Food Safety Criteria 3.1.11 metabolites Packaging and labeling requirements conform to
Salmonella appropriate standards.

Food Category Water quality standards (including ice) are met and being
Minced meat and meat monitored by the company.
preparations / meat
products made from Temperature standards are complied with and are being
poultry meat intended tomonitored by management.
be eaten cooked
Cleaning programmes are being implemented.

to satisfactory standard.

Storage of packaging materials and processed product
is satisfactory.

Staff are adopting acceptable hygienic practices.

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