10-HACCP Plan(1).docx - Product: Carcass Process Step...

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Pakistan Food ProductsStandard: ISO 9001:2015, ISO 22000:2018 HACCP and HalaalRevision No.00Issue No.01Title: HACCP PlanDate of Issue:01-06-2020Document No:PFP-HACCP-10Page 1 of 2Product: Carcass Process StepHazardDescriptionCCPDescriptionCritical LimitMonitoringProcedures/Frequency/ PersonResponsibleCorrective Action/Person ResponsibleHACCPRecordsVerificationProcedures/ PersonResponsible#-11 Post-mortem InspectionB-Diseased AnimalP-Animal hair, metal piece ,cutsCCP- 1Carcass and offalwill be free fromany disease (suchasMyocarditis,liverfluke,jaundice,pulpykidney) or cuts,any metal pieceor animal hair. Who: Veterinarian.What:CarcassQuality.When:AfterEvisceration.How:Thoroughpostmorteminspection is done bythe veterinarian.1) In case of any cuts,if the rework does notaffect the quality ofCarcass then reworkisperformed.Otherwise discard thecarcass.2)Postmorteminspection of carcassis carried out by theveterinarian, and ifthe carcass is foundnotfitforconsumption, it is

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Term
Fall
Professor
Dr Naveed
Tags
Hazard Analysis and Critical Control Points, Thermometer, carcass

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