Design of a HACCP Plan for Vacuum-Packed Beef Cuts

Abstract

Objective: To elaborate a Hazard Analysis and Critical Control Points (HACCP) plan for the process of vacuum-packed beef cuts, in a Federal Inspection Type (FIT) meat processor located in eastern Estado de México, with the aim of improving its conditions of hygiene and innocuousness. Design/Methodology/Approximation: The activities performed in the business were revised applying the HACCP methodology and the dangers identified were analyzed, to determine whether the danger found was significant for the innocuousness of the food, finally concluding if it represented, or not, a critical control point (CCP). Results: A CCP was identified in the phase of metal detection, the dangers identified were the passing of metal shards from the transport rails, pieces of knives or saws, and pieces of needles from prior steps in the process. Study limitations/implications: Documentation about case studies of beef cuts, as well as about management of their CCP is limited. Findings/Conclusions: The CCP1 Metal Detection is a control measure that the business performs; however, under analysis, there was evidence of an opportunity to improve the current operation, which is why the adaptation of registry formats that could allow monitoring and controlling the CCP was proposed.