Establishment NameDate

Establishment AddressEstablishment Number

Establishment City, State, Zip Code

HACCP Plan – Lamb Slaughter

Appendix

CCP 1-BZero tolerance of visible presence of fecal matter, ingesta, and milk

1FSIS Directive 6420.1 – Livestock Post-mortem Inspection Activities – Enforcing The Zero Tolerance For Fecal Material, Ingesta, and Milk

United States Department of Agriculture’s Food Safety and Inspection Service.

FSIS Directive 6420.2 – Verification of Procedures For Controlling Fecal Material, Ingesta, and Milk In Slaughter Operations

United States Department of Agriculture’s Food Safety and Inspection Service. 2004.

FSIS Directive 7370.2 – Livestock Post-Mortem Inspection Activities – Enforcing The Zero Tolerances For Fecal Material, Ingesta, And Milk

United States Department of Agriculture’s Food Safety and Inspection Service.

Comparison of Methods for Decontamination from Beef Carcass Surfaces.

Journal of Food Protection, Vol. 58, No. 4, April, 1995, Pages 368-374.

Authors: M.D. Hardin, G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell.

CCP 2-BCarcass chilling to 40°F or below within 24 hours after slaughter

2Processes To Reduce Contamination With Pathogenic Microorganisms In Meat

John N. Sofos, Keith E. Belk and Gary C. Smith

Center for Red Meat Safety, Department of Animal Sciences, Colorado State University FortCollins, CO 80523-1171, USA

Guidance for Minimizing the Risk of Escherichia coli O157:H7 and Salmonella in Beef Slaughter Operations

United States Department of Agriculture’s Food Safety and Inspection Service.

Other Supporting Documentation

  • 2008 FSIS National Residue Program Data

Author: United States Department of Agriculture’s Food safety and Inspection Service (Office of Public Health Science). October, 2009.

  • Thermometer Calibration Guide (MF-2440)

Authors: Nancy C. Flores and Elizabeth Boyle, Ph.D. KansasStateUniversity. January, 2000.

  • Thermometer Calibration Poster (MF-2439)

Authors: Nancy C. Flores and Elizabeth Boyle, Ph.D. KansasStateUniversity. January, 2000.

  • Guidelines for Escherichia coli Testing for Process Control Verification in Cattle and Swine Slaughter Establishments.

Author: United States Department of Agriculture’s Food Safety and Inspection Service.

  • Food Safety Regulatory Essentials (FSRE) Pathogen Reduction - Pathogen Reduction – Generic E. coli Testing.

Author: United States Department of Agriculture’s Food Safety and Inspection Service.

  • Chapter 6 Code of Federal Regulations § 310.25 - Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards.

Author: United States Department of Agriculture’s Food Safety and Inspection Service.

  • Generic E. coli and Salmonella Baseline Results [Docket No. 02–046N].

Author: United States Department of Agriculture’s Food Safety and Inspection Service.

  • Survival and Growth of Bacterial Pathogenson Raw Meat During Chilling.

Author: M. Ellin Doyle, Ph.D. Food Research Institute. February, 2002.

  • The Three Deadly Sins of Carcass Chilling

Author: Dell Allen, Ph.D. MeatingPlace Online. 2006

  • Denaturing Procedures

Chapter 9 of Code of Federal Regulations § 325.13.

  • Developing Product Lotting and Coding Systems for Small Meat and Poultry ProcessingOperations

Authors: Becca Dikeman, Bob Danler, and Elizabeth Boyle, Ph.D. Kansas State University. January, 2000.

Date: ______Approved by: ______