Post on 13-Apr-2017
transcript
Venitia Sequeira, Varshaa Narayanan, Goutham Matta
Food Safety Plan for Hot dogs
A hot dog is a cooked sausage, traditionally grilled or steamed and served in a sliced bun as a sandwich
Hot dog variants include the corn dog and pigs in blankets
What is a hot dog?
Fun Facts:
Food on the moon! Hot dogs were of the first food eaten on the moon. Apollo 11 astronauts Neil Armstrong and “Buzz” Aldrin Jr. ate hot dogs on their 1969 journey
Product: Fully cooked chicken sausage Plant Name: The Hot Dog Company Issue Date 12/6/2016Address: Menomonie, WI 54751 Supersedes 12/6/2015
Background Information:Company Overview and Food Safety TeamThe Hot dog Food Company’s ~150 employees produce meat-based products, including sausages, brats, wieners. Product is made 5 days a week in one 8 hour production shift, followed by 4 hours for sanitation. Cleaning and sanitizing of all processing equipment is conducted per a master sanitation schedule, which also includes cleaning and sanitizing between different products if needed for allergen control. Municipal water, which is treated and tested per EPA requirements by the city, is used throughout the facility. The company practices hygienic zoning to prevent cooked product exposure to environmental pathogens and employees working in the high hygiene areas wear color coded smocks and dedicated footwear. These employees are instructed on proper hand washing procedures, glove use, and importance of zoning.
Key terms: B – Biological Hazard P – Physical Hazard C – Chemical Hazard SOP – Standard Operating Procedure SSOP – Sanitation Standard Operating Procedure GMPs – Good Manufacturing Practices USDA – U.S. Department of Agriculture FSIS – Food Safety and Inspection Service
Product Description, Distribution, Consumers and Intended Use
Product Name(s) Chicken Sausage (Fully cooked, not shelf stable) Product Description, including Important Food Safety Charac-teristics
Refrigerated, chicken sausage pH 5.0-5.3, water activity>0.99 , with preservatives
Ingredients Chicken, water, salt, modified food starch, potassium chloride, spices, sodium phos-phatesodium erythorbate, sodium nitrite, collagen casings
Packaging Used Vacuum-packaged in plastic film; bulk-packed in plastic bag in cardboard box.
Intended Use The product is considered ready-to-eat, but is typically heated to hot holding tempera-ture (135°F (57°C)) or above for palatability. Heating is typically conducted using microwaves or convection oven. End user may thaw at refrigeration temperatures overnight to reduce cooking time. Sold for foodservice applications. Potential abuse: Some establishments may hold thawed product for longer than the recom-mended 24 hrs
Intended Consumers Retail consumersShelf Life 40-60 days with proper refrigeration (< 40°F)Labeling Instructions Keep frozen and serve within 7 days after opening. Thaw under refrigeration
(<40°F (5°C)) for <24 hours before cookingStorage and Distribution Shipped in refrigerated trucks. Product should remain in refrigerated or frozen state
(< 40°F)
Receiving packaging (labelled carton plastic
film and plastic bag)
Receiving shelf stable ingredients (Salt, modified food starch, spices, collagen casings, sodium nitrite,
sodium phosphate, sodium erythorbate and potassium chloride)
Receiving frozen ingredients
(Raw Chicken)
Packaging storage (labeled carton, plastic
film, plastic bag)
Ambient ingredient storage
Frozen ingredient storage
(Raw chicken) Weighing shelf stable ingredients
Chopping and mixing
Stuffing
Cooking
Cooling
Packaging/Labelling
Metal detector
Finished product storage
Shipping and distribution
Weighing and pre-grinding raw
meat
Water
Hazard Analysis
(1)Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food
safety hazardsrequire a
preventivecontrol?
(4)Justify your decision for column (3)
(5)What preventive control
measure(s) can be applied to significantly minimize prevent the food safety hazard? Process including CCPs, Allergen, Sanita-tion, Supply‐chain, other
preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Receiving packaging (labelled carton plastic film and plastic bag)
B Contamination with biological materials
Yes
Packaging may be contaminated with biological contaminants
•Visual inspection for container integrity, contamination, at receiving
•Letters of guarantee are received from all suppliers enclosed during transportation of packaging materials
Yes
C Non-food grade materials like color additives, inks, indirect additives
Yes Packaging may be contaminated with non-food grade materials like color additives, inks, indirect additives
Yes
P Foreign materials Yes
Packaging may be contaminated with foreign materials
Yes
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food safety
hazardsrequire a
preventivecontrol?
(4)Justify your decision for
column (3)
(5)What preventive control
measure(s) can be applied to significantly minimize orprevent the food safety hazard? Process including CCPs, Allergen, Sanita-tion, Supply‐chain, other
preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Receiving shelf stable ingredients (Salt, modified food starch, spices, collagen cas-ings, sodium ni-trite, sodium phosphate, sodium erythorbate and potassium chloride)
B None No SOP for Receiving and Storage makes hazards unlikely to occur
C Ingredients con-taining undesirable substances
No Letters of guarantee are received from each supplier of food additives, spices, cure mix, binders, etc.
P Contamination from extraneous material (wood, nails from pallets, plastic pieces)
Yes Contamination from extraneous material (wood, nails from pallets, plastic pieces)
Product must be received in sound containers. This may be included in the plant's GMPs
Yes
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food safety
hazardsrequire a
preventivecontrol?
(4)Justify your decision for
Column (3)
(5)What preventive control
measure(s) can be applied to significantly minimize or
prevent the food safety hazard? Process including CCPs, Allergen, Sanitation,
Supply‐chain, otherpreventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Receiving frozen ingredi-ent(Raw Chicken)
B Presence of pathogens:Salmonella, Listeria mono-cytogenes, Staphylococcus aureus, Clostridium per-fringens, Clostridium bo-tulinum, Campylobacter je-juni/coli
Yes • Raw meat is a known source of pathogens• Likely to be present in
incoming meat
Hazard will be controlled later-- by cooking to minimum 158ºF (destroys vegetative cells) and cooling/freezing (prevents germination and growth of clostridial spores)
No – controlled in cooking step
C Antibiotics, Growth hormones
Yes
Chickens are supplemented with growth hormones and antibiotics
Letters of guarantee are received from supplierPeriodic hormone level check
Yes
P Foreign particle contamination, e.g., metal fragments or bones
Yes Raw chicken may contain pieces of bones or metal fragments
•Metal Detector•Product must be received from an approved supplier who follows food safety plan•Visual examination of product for foreign materials
No – controlled in metal -detection
step
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food safety
hazardsrequire a
preventivecontrol?
(4)Justify your decision for column (3)
(5)What preventive control
measure(s) can be applied to significantly minimize or prevent the food safety
hazard? Process in-cluding CCPs, Allergen, Sanitation, Sup-ply‐chain, other preven-
tive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
PackagingStorage (labeled carton, plastic film, plastic bag)
B Contamination with meat, other biological materials
No Product must be received from an approved supplier who produces packaging under a food safety plan
C Non-food grade materials like Color additives, inks, indirect additives
No Letters of guarantee are received from supplier
P Foreign materials No •Visual examination of product for foreign materials• No materials that appear to be contaminated with foreign material will be used
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food safety
hazardsrequire a
preventivecontrol?
(4)Justify your decision for
Column (3)
(5)What preventive controlmeasure(s) can be applied to significantly minimize or prevent the food safety hazard?
Process including CCPs, Allergen, Sanita-
tion, Supply‐chain, other preventive con-
trol
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Ambient ingredient storage (Salt, modified food starch, spices, collagen casings, sodium nitrite, sodium phosphate, sodium erythorbate and potassium chloride)
B Growth of L. monocytogenes due to insufficient use of antimicrobial agent
No Proper formulation ensures effectiveness of antimicrobial additives in preventing out-growth of certain pathogens
C None No SOP for Receiving and Storage makes hazards unlikely to occur
P None No SOP for Receiving and Storage makes hazards unlikely to occur
Click to add title(1)
Ingredient/Processing
Step
(2)Identify
potentialfood safety
hazardsintroduced,
controlled orenhanced at this
step
(3)Do any
potential food safety hazards require aPreventive control?
(4)Justify your decision for
column (3)
(5)What preventive control
measure(s) can be applied to significantly minimize or
prevent the food safety hazard? Process including CCPs, Allergen, Sanitation,
Supply‐chain, otherpreventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Frozen ingredient storage (raw chicken)
B Presence or growth of pathogens
Yes (Presence)
No (Growth)
Raw meat/poultry is a known source of pathogens
Pathogens are unlikely to grow if raw poultry is stored according to the SOP for storage
Hazard will be controlled by later CCP’s of cooking (destroys vegetative cells) and cooling/freezing (prevents germination and growth of clostridial spores)
C None No SOP for receiving and storage makes hazards unlikely to occur
P None No SOP for Receiving and Storage makes hazards unlikely to occur
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food safety
hazardsrequire a
preventivecontrol?
(4)Justify your decision for
column (3)
(5)What preventive control
measure(s) can be applied tosignificantly minimize or
prevent the food safety hazard?Process including CCPs, Allergen,
Sanitation, Supply‐chain, otherpreventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Thaw frozen meat
B Cross-contamination and outgrowth of the Salmonella and Campylobacter je-juni/coli
Yes Product temperature increase into danger zone is likely to occur during thawing process
Thaw meat below 40°F.When thawing meat, surface temperature is a concern and should be monitored
Maximum water temperature of 70°F while thawing and cooking to minimum of 158°F
(Reference: USDA Food Safety Education)
No
C No common hazard No SOP for thawing makes hazards unlikely to occur
P No common hazard No SOP for thawing makes hazards unlikely to occur
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food safety
hazardsrequire a
preventivecontrol?
(4)Justify your decision for Column (3)
(5)What preventive control
measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process in-
cluding CCPs, Allergen, Sanitation, Sup-ply‐chain, other preven-
tive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Weighing shelf stable ingredi-ents
B Outgrowth of L. monocytogenes in the final ready-to-eat (RTE) product due to insufficient use of Antimicrobial agent
No Proper formulation ensures effectiveness of antimicrobial additives in preventing outgrowth of certain pathogens in the final RTE product
C Weighing and addition of improper levels of ni-trite or nitrate or other GRAS ingredients.
No When using nitrate or nitrite, a check system should be in place to ensure the correct amounts are usedThe USDA limit for nitrite is 156 ppm in hot dogs
P No common hazard No SOP for Receiving and Storage makes hazards unlikely to occur
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
potential food safety hazards require a preventive
control?
(4)Justify your decision for
Column (3)
(5)What preventive controlmeasure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply‐chain, other
preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Weighing and pre- grinding raw meat
B Presence or growth of pathogens (Salmonella, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum Campylobacter jejuni/coli)Cross-contamination with pathogens via equipment or workers
Yes(Presence)
No(Contamination)
Raw meat is a known source of pathogens
Pre-operational and Operational SSOPs make hazard unlikely to occur
Hazard will be controlled by later steps of processing like cooking to 157oF (destroys vegetative cells) and cooling/freezing to below 40oF (prevents germination and growth of clostridial spores)
No – controlled in cooking
step
C Cleaning/sanitizing chemical residues
No Pre-op and SSOP makes presence of chemical residues unlikely to occur
P Bones No SSOP makes hazards unlikely to occur
(1)Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any
Potential food safety
hazardsrequire a
preventivecontrol?
(4)Justify your decision for column (3)
(5)What preventive
control measure(s) can be applied to significantly min-
imize or prevent the food safety hazard? Process in-cluding CCPs,
Allergen, Sanitation, Supply‐chain,
otherpreventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Addition of Water
B None No Municipal water is received and utilizedLetters of guarantee received from municipality
C Chlorine, lead, mercury, arsenic
No Frequent lab testing for chlorine, lead, arsenic, mercury
P Suspended sediments or organic materials
No Water must be received from an approved source, which makes presence of residues unlikely to occur
Click to add titleIngredient/Processing
Step
Identify potentialfood safety hazards
introduced,controlled or
enhanced at this step
Do anypotential food safety hazards require a
preventive control?
Justify your decision for Column (3)
What preventive controlmeasure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply‐chain, other preventive control
Is thepreventive
controlapplied atthis step?
Yes
No
Yes
No
Chopping and Mixing
B Potential outgrowth or presence of pathogens (Salmonella, Listeria monocyto-genesStaphylococcus aureus, Clostridium botulinum Campy-lobacter jejuni/coli)
Cross-contamination from unclean equipment
Yes(Presence)
No(Contamination)
Raw meat is a known source of pathogens Pre-op and Operational SSOPs make hazard unlikely to occur
Hazard will be controlled by later steps of processing like cooking (destroys vegetative cells) and cooling/ freezing (prevents germination and growth of clostridial spores)
No – controlled in cooking
step
C Cleaning/sanitizing chemical residues
No Pre-op SSOP makes presence of chemical residues unlikely to occur
P Metal and other physical contamination from grinder, mixer, or chub clips
No Implementing metal detector for screening which makes hazard unlikely to occur. No history of problem (must provide evidence)
FSIS Directive 7310.5 states that a processor should use the most sensitive detection technique available
Click to add titleIngredient/Processing
Step
Identify potentialfood safety hazards
introduced,controlled or
enhanced at this step
Do anyPotential food safety hazards require
aPreventive control?
Justify your decision for Column (3)
What preventive controlmeasure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply‐ chain, other preventive control
Is thepreventive
controlapplied atthis step?
Yes
No
Yes
No
StuffingB Potential outgrowth or
presence of pathogens (Salmonella, Listeria monocytogenes, Staphylo-coccus aureus, Clostrid-ium perfringens, Clostridium bo-tulinum Campylobacter jejuni/coli)
Contamination from unclean equipment
Yes(Presence)
No(Contamination)
Raw meat is a known source of pathogens
Maintain raw meat temperature at 40ºF or below during final stuffing, plus cooking to minimum of 158ºF
SSOPs makes contamination via equipment and workers un-likely to occur
No – con-
trolled in
cooking step
C Cleaning/sanitizing chemical residues
No Pre-op SSOP makes presence of chemical residues unlikely to occur
P Metal Yes Possibility of presence of metal fragments from equipment
Metal detection No
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any potential food safety
hazards re-quire a preven-
tivecontrol?
(4)Justify your decision for Column (3)
(5)What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply‐chain, other preventive con-
trol
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Cooking B Survival or growth of pathogens (Salmonella, Listeria monocytogenes, Staphylo-coccus aureus, Clostridium perfringens, Clostridium botulinum Campylobacter jejuni/coli)
Yes(Presence)
Raw meat is a known source of pathogens
The final internal temperature and holding time of the product are recommended to reach a temperature of 158ºF, such that Salmonella lethality level is reduced 7.0 log units Source: FSIS
Yes
C No common hazard No SSOP makes hazards unlikely to occur
P No common hazard No SSOP makes hazards unlikely to occur
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any potential food safety
hazards re-quire a preven-
tivecontrol?
(4)Justify your decision for
Column (3)
(5)What preventive control measure(s) can be applied to significantly minimize or prevent the food safety hazard? Process including CCPs, Allergen, Sanitation, Supply‐ chain, other preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Cooling B Growth of spores Clostridium perfringens or Clostridium botulinum
Contamination with Listeria monocyto-genes and potential subsequent growth
No
No
Product should be cooled within a temperature range of 80-130 ºF in 1.5 hrs to prevent growth of Clostridium perfringens (> 1 log) or Clostridium botulinum
Listeria control measures, including testing program, make hazard unlikely.Pre-op and Operational SSOPs make contamination unlikely
C No common hazard No SSOP makes hazards unlikely to occur
P No common hazard No SSOP makes hazards unlikely to occur
Click to add title(1)
Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any potential food safety hazards require a
preventive control?
(4)Justify your decision for
Column (3)
(5)What preventive control measure(s) can be ap-plied to significantly min-imize or prevent the food safety hazard? Process in-cluding CCPs, Allergen, Sanitation, Supply‐
chain, other preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Packaging & Labeling
B Growth of Clostridium per-fringens or Clostridium botulinum
Presence or growth of Listeria monocy-togenes or other pathogens (post-cook contaminants)
No(Clostridial growth)
No(Presence of Listeria monocytogenes or
other pathogens)
No(Growth of Listeria monocytogenes or
other pathogens)
• Product does not get warm enough for a long enough time during packaging to result in growth• Listeria control measures,
including testing program, make hazard unlikely. Pre-op and operational SSOPs make contamination unlikely• Product is kept refrigerated/
frozen (minimizes/prevents pathogen growth) at below 40 ºF
C Improperly labeled allergens
No Labeling SOP and SSOP make hazard unlikely to occur
P None No SSOP makes hazards unlikely to occur
(1)Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any potential food safety hazards require a preventive
control?
(4)Justify your decision for
Column (3)
(5)What preventive control measure(s) can be ap-plied to significantly min-imize or prevent the food safety hazard? Process in-cluding CCPs, Allergen, Sanitation, Supply‐
chain, other preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Metal detection
B None No C None No P Metal fragments
present in product Metal missed by detector
Yes
No
Metal fragments introduced in previous steps Equipment Maintenance program makes it unlikely to occur
• Product must be passed through metal detectors • If metal fragments are
detected in a prod-uct, they must be discarded
Yes
(1)Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any potential food safety hazards require a preventive
control?
(4)Justify your decision for
Column (3)
(5)What preventive control measure(s) can be ap-plied to significantly min-imize or prevent the food safety hazard? Process in-cluding CCPs, Allergen, Sanitation, Supply‐
chain, other preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Finished product stor-age
B Potential for growth and/or contamination with foodborne pathogens
No Proper storage temperature of 40oF or lesser as part of SOP to reduce risk of growth
C None No Packaged productP None No Low risk. Packaged product
(1)Ingredient/Processing
Step
(2)Identify potential
food safety hazardsintroduced,
controlled orenhanced at this step
(3)Do any potential food
safety haz-ards require a preven-tive con-
trol?
(4)Justify your decision for
Column (3)
(5)What preventive control measure(s) can be ap-plied to significantly min-imize or prevent the food safety hazard? Process in-cluding CCPs, Allergen, Sanitation, Supply‐
chain, other preventive control
(6)Is the
preventivecontrol
applied atthis step?
Yes
No
Yes
No
Shipping and distribution
B Potential for pathogen growth like Listeria monocyto-genes
No Products labeled “Keep Refrigerated” on package and shipping carton. Products shipped only in refrigerated trucks. Recommended distribution time/temperature monitoring
C Potential Contamination by chemicals, oils,cleaners
No All products must be shipped in a clean truck with T < 40 ºF
P Introduction of foreign objects (container damage)
No Low risk. Packaged product. All products must be shipped in a clean truck.
Process Preventive Control
Process Control
Hazards(s) Critical Limits
Monitoring Corrective Action
Verification Records
What How Frequency Who
Receiving packaging
Contamination with biological
materials
Non-food grade materials like
color addi-tives, inks, indi-rect additives
Foreign materials
Letters of guarantee are received from all suppliers of packaging
materials
Ingredient listing matches
product
Container integrity and contamination is monitored at
receiving
Visual inspection
Every batch that is receivedbefore released to
production
QC Technician or designee
Damaged or contaminated packaging
materials must be re-
turned to sup-plier or
discarded
Review of label verification,
Corrective Action and Verification records within 7 working days
Corrective Action
Records
Verification Records
Process Control
Hazards(s) Critical Limits
Monitoring Corrective Action
Verification Records
What How Frequency Who
Cooking Survival or growth of
pathogens
(Salmonella, Listeria
monocyto-genes, Staphy-lococcus au-
reus, Clostrid-ium perfrin-
gens, Clostrid-ium botulinum Campylobac-ter jejuni/
coli)
The final internal temperature and holding time of the product are recommended to reach a temperature of
158OF.
Internal temperature is ≥158oF
(70OC)
Infrared surface thermometer
Each cook station, 4 times per shift, about every 2-3
hours
QC technician or designee
Hold product back to the last good check and evaluate – rework, discard, or
release.
Determine root cause -- retain or correct as appropriate
Review of cook log, corrective action and verification records within 7 working days
Daily accuracy check for thermome-
ter
Annual calibration of thermometer
Cook Log- cook temperature by QA
technician
Corrective action
records
Verification records, including validation
study
Process Control
Hazards(s) Critical Limits
Monitoring Corrective Action
Verification Records
What How Frequency Who
Metal Detection
Metal inclusion
Metal detector present and
operating
No metal fragments that would cause injury or choking are in the
product passing through the metal
detector
All the product passes through an operating metal detector
Kick out product for the presence of metal
fragments
Visual examination that the detector is on and reject device is
working
Examine product rejected by electronic metal detector to determine cause of kick
out
Beginning, middle and end of shift
When product is rejected
Production employee
Production employee
If product is processed with-out metal detec-
tion, hold for metal detec-
tion
Ensure that the product is not processed without metal
detection
If metal is found in prod-
uct, segregate product, re-
work or discard product.
Identify source
and fix dam-aged equipment
if relevant
Pass X mm Ferrous and Y mm Non- Ferrous and stainless standard wands through detec-tor at start up, mid-dle and end of shift to
assure equipment is functioning
Review of metal detector log and corrective action and verification within 7 working days
Metal Detector
Log
Manufact-urer’s Validation Study that deter-mine de-tector
settings and sensitivity standards
References:FSPCA Preventive Controls for Human Food First Edition - 2016http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5100.2/Meat_and_Poultry_Hazards_Controls_Guide_10042005.pdfhttp://meatsci-dev.cfaes.ohio-state.edu/node/86http://haccpalliance.org/alliance/sausage.pdfhttp://meathaccp.wisc.edu/Model_Haccp_Plans/https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/cperfringens/