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GENERIC HACCP MODEL FOR POULTRY SLAUGHTER

Birds may be raised on corporate-owned farms or may be raised by contract farmers on their own farms. Farmer involvement in the conventional industry is by contract for production only. Farmers typically have a contract with large, corporate poultry companies. The company typically provides the chicks, the feed, any necessary medication needed for the birds and oversight of the production operation. Farmers supply housing, electricity, water, labor and invest the capital to provide these services. Birds raised for meat (broilers) are raised indoors, in confinement. It is not uncommon for operations to have up to 20,000. | GENERIC HACCP MODEL FOR POULTRY SLAUGHTER Developed June 18-20 1996 Kansas City Missouri Submitted to USDA Food Safety and Inspection Service by the International Meat and Poultry HACCP Alliance on September 9 1996 Poultry Slaughter Model TABLE OF CONTENTS SECTION PAGE Introduction .2 Seven Principles of HACCP. 3 Specifics About this Generic Model .4 Using this Generic Model to Develop and Implement a HACCP Program. 6 Process Category Description.9 Product Categories and Ingredients.10 Flow Chart .11 Hazard Analysis Worksheet.17 HACCP Worksheet.23 Examples of Record-Keeping Forms.32 Appendix 1 21 CFR Part 110 .39 Appendix 2 Process Categories .49 Appendix 3 Overview of Hazards .51 Appendix 4 NACMCF Decision Tree . 53 Appendix 5 References . 55 Poultry Slaughter Model GENERIC HACCP MODEL FOR POULTRY SLAUGHTER Introduction Hazard Analysis Critical Control Point HACCP is a systematic scientific approach to process control. It is designed to prevent the occurrence of problems by ensuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards can include biological pathological and microbiological for beef slaughter chemical or physical contamination of food products. The United States Department of Agriculture USDA published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all USDA inspected meat and poultry plants. As part of its effort to assist establishments in the preparation of plant-specific HACCP plans FSIS determined that a generic model for each process defined in the regulation will be made available for use by the industry. In May 1996 the U.S. Department of Agriculture USDA Food Safety and Inspection Service FSIS awarded Contract Number 53-3A94-6-04 to the International Meat and Poultry HACCP Alliance for the development of ten generic HACCP models. The ten models developed were 1. Not Heat Treated Shelf-Stable dried products those .