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Meat industry haccp
- 1. Presented by, GOWRI BALAH.G ISWARYA.VPRESENTED BY, GOWRI BALAH G ISWARYA V HACCP PLAN IN RED MEAT INDUSTRY
- 2. RED MEAT Red meat is a meat which is red when raw and dark in colour when cooked because it has more myoglobin than white meat E.g.: beef, pork
- 3. MEAT PRODUCTION IN INDIA India stands 5th in meat production with the annual production of 6.3 million tonnes and the share of RED MEAT is 77%.All the EOU are registered with the APEDA after inspection
- 4. COMPONENTS OF MEAT INDUSTRY Trading live animals-buffaloes,sheep,pig Slaughtering the animals for retail domestic market Slaughtering in municipal abattoirs for both domestic and export markets Slaughtering in integrated mechanized abattoirs for export Transportation services for fresh frozen meat Production of pet foods Marketing of bones for further processing of gelatin,ossein and blood for pharmaceutical production.
- 5. PROCESSING The animal is brought from a disease free zone which is monitored by state Govt veterinary dept to the EOU Animal is brought to the slaughter house with identification tag Veterinary doctor issues the animal health certificate during the transit of the animal through trucks The trucks with animals are passed through foot path with 1% formaldehyde
- 6. The veterinary doctor is assigned to conduct 96 ante mortem examinations per day in a shift of 8 hours per day The animals are washed in the lairage Its then held in the knocking box and stunned All animals are slaughtered by halal method and allowed to bleed completely,whereafter the legs are cut, dehiding is done and carcass is split into two halves Veterinarian conducts the postmortem examination Washed, stamped and transferred to chiller of 2-4 ̊C Deboning temp- 7 ̊C and pH is below 6.Prime cuts are made at the deboning hall and packed as per requirement Cartons are frozen at -40 ̊C for 10- 12 hours and then brought to cold storage after microbial analysis.
- 8. • Receiving and holding CCP-1 • Ante mortem • Lairage • Animal washing • Halal • Skinning & hide removal • Evisceration CCP-2 • Post-mortem examination • Washing CCP-3 • Chilling • Deboning • Processing FLOW CHART OF SAFE AND HYGIENIC MEAT PRODUCED IN MEAT PLANTS
- 9. • QC Inspection • Packaging,cartoning CCP-4 • Metal detector • Weighing of cartons CCP-5 • Freezing CCP-6 • Cold storage
- 12. EQUIPMENTS USED IN MEAT PROCESSING MEAT GRINDER Used to force meat trimmings by means of a feeding worm under pressure through a horizontally mounted cylinder
- 13. BOWL CUTTER Commonly used meat chopping equipment designed to produce small or very lean meat and fat particles Contains revolving bowl and a set of curved knives rotating vertically on a horizontal axle
- 14. FILLING MACHINE (SAUSAGE STUFFER) Used for filling all types of batter in containers A piston is moved inside a cylinder forcing the meat material through the filling nozzle into the containers
- 15. CLIPPING MACHINE Clipping machines place small aluminium sealing clips on the sausage ends and replace the manual tying of sausages Can be connected to filling machines
- 16. SMOKE HOUSES Used for smoking. In traditional operations the most common methods of smoke generation include burning damp hardwood sawdust
- 17. BRINE INJECTOR Used for the injection of brine into meat Before the injector is used again all hoses and needles should be rinsed with warm water as micro organisms would be injected deep into the meat pieces
- 18. MIXER/BLENDER Used to blend meat and spices or coarse and finely chopped meat. The machine generally consists of a rectangular or round bottom vessel through which two parallel shafts operate
- 19. SSOP • Slaughter house • processing room • smoke house • coolers
- 20. SLAUGHTER ROOM/OFFAL ROOM/HOLDING PENS PRE-OPERATIONAL SANITATION •Visual inspection of walls , floors and equipments •Boot dip mats filled with hot water and bleach are placed in front of doors. OPERATIONAL SANITATION •Carcass dressing will be performed under sanitary conditions in order to prevent contamination of the carcass.
- 21. •Employee hygiene during slaughter and carcass dressing. •Cleaning of equipments during slaughter and carcass dressing to prevent contamination of the carcass. •The splitting saws will be sanitized between carcasses using hot water. •Eviscerating employees will maintain clean hands, arms, clothes, aprons, boots and knives during the evisceration process. •If contamination occurs, the employee is required to step away from the carcass to clean and sanitize the contaminated items.
- 22. PROCESSING ROOM PREOPERATIONAL SANITATION •Visual inspection •If needed, the general cleaning and sanitizing procedures are implemented. • Condensation is wiped from rails and oil is applied.
- 23. OPERATIONAL SANITATION • All fabricating and processing will be performed under sanitary conditions and in a manner to prevent contamination of any product. • All equipments will be cleaned and sanitized with hot water (140°F for cleaning and 180°F for sanitizing) as often as necessary during fabrication and processing to prevent contamination of any product. This must be done between fabricating beef and pork. POST OPERATIONAL SANITATION • After fabricating and processing, all floors, walls, and equipment (including tables) will be properly cleaned and sanitized according to specific procedures.
- 24. Stuffer : • Disconnect from power source • Disassemble all parts including horns, linking attachment, scraper, feed worms, gaskets, etc... • Rinse stuffer and all disassembled parts with warm water and scrub to remove any meat and fat debris • Apply chlorine bleach according to instructions • Rinse and sanitize with hot water (180°F) • Inspect all parts and repeat cleaning and sanitizing if necessary • Dry parts (oil with mineral oil if necessary) and store in designated area in small dry storage room
- 25. Skinner: • Disconnect from power source • Rinse entire skinner with warm water and scrub to remove any skin and fat debris (follow good safety habits when scrubbing the blades) • Apply chlorine bleach according to instructions • Rinse and sanitize with hot water • Inspect and repeat cleaning and sanitizing if necessary • Allow to dry and apply mineral oil to outside surface
- 26. Grinder : • Areas commonly overlooked are inside and around the neck, meat guard, inside the grinder where the paddles rub the side, inside the grinder where the feeding worm attaches and around the control buttons. • Apply chlorine bleach according to instructions • Rinse and sanitize with hot water • Inspect and repeat cleaning and sanitizing if necessary • Allow to dry (wipe excess water from inside of neck) and lubricate inside of neck, feeding worm and grinder plates and knife • Hang grinder plates and knife on pegboard in small dry storage room
- 27. Smoke Room. • Employees will wash hands and arms with soap and hot water as they enter the smoke room and as often as necessary during smoking to prevent product contamination. • All equipment (including smokehouse, kettle, and sink, etc...) and equipment parts will be cleaned and sanitized with hot water as often as necessary during processing to prevent contamination of any product.
- 28. Coolers Check Weekly and Perform as Needed: • Check cleanliness and orderliness of all coolers (including cooler shelving). • Dispose of materials no longer needed. • If needed, clean floors, walls and shelving. • remove products from cooler or protect from splash • rinse floors and walls with warm/hot water • apply soap and scrub any areas with strongly attached soil -- rinse away soap • clean shelving which contacts products according to basic cleaning procedures • squeegee water from floor into drains • inspect effectiveness of cleaning
- 31. QUESTIONS??? MILLIONS SAW THE APPLE FALL, NEWTON WAS THE ONLY ONE WHO ASKED WHY?