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  1. HACCP

    https://meatsci.osu.edu/programs/food-safety/resources/haccp

    Overview for line employees Mary Kay Folk, Lynn Knipe   HACCP Consultants     Hazard Analysis Revisited ...

  2. Listeria Control For Ready-to-Eat Products

    https://meatsci.osu.edu/programs/food-safety/resources/listeria-control

    National Provisioner Lynn Knipe 2007 Microbiological Monitoring and Listeria Control Program for ...

  3. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    a hazard analysis of a new plan or in a reassessment of an existing plan.  However, months of monitoring ... safe food products.  GMPs provide the operating and environmental conditions that are needed to protect ... directly control a hazard.  Some processors have determined in their hazard analysis that a hazard is not ...

  4. HACCP Overview for Line Employees

    https://meatsci.osu.edu/node/113

    analysis of where and to which hazards the product may be exposed, c) steps that must be monitored to ... Control and Document safe food processing.   HACCP:  Hazard Analysis and Critical Control Points   HACCP ... Principles of HACCP 1.      Conduct hazard analysis 2.      Identify the critical control points (CCP) ...

  5. Hazard Analysis

    https://meatsci.osu.edu/programs/food-safety/resources/haccp/hazard-analysis

    Title Author FSIS Hazards and Control Guide FSIS, L. Knipe, M.K Folk Pathogens Specific to Product Type Lynn Knipe ARS Temperature Guide USDA ARS ARS pH and Water Activity Guide USDA ARS Hazards Expected to be Adressed     ...

  6. Cooked Sausage HACCP Plan Example

    https://meatsci.osu.edu/node/314

    Cited: Borchert, L.L. and R.G. Cassens, 1998. Chemical hazard analysis for sodium nitrite in meat curing. ... www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process  Step/CCP   Critical Limits Monitoring Procedures ... spp. Environmental contamination by Listeria spp. Swab table tops, packaging surfaces, workers gloves, ...

  7. Cooked Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/86

    Cassens, 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute ... www.ag.ohio-state.edu/~meatsci/ARSTemperatureGuide03.doc Cooked Sausage Example HACCP Form B Process Step/CCP   Critical Limits Monitoring Procedures ... spp. Environmental contamination by Listeria spp. Swab table tops, packaging surfaces, workers gloves, ...

  8. In Plant Validation

    https://meatsci.osu.edu/node/112

    trial period, to provide supporting documentation for decisions made in the hazard analysis, critical ... limits, corrective actions, monitoring and verification frequencies, to show that your HACCP plan was ... is that prerequisite programs, that are used to support decisions in the hazard analysis process and ...

  9. Forum Questions

    https://meatsci.osu.edu/node/82

    To simplify your hazard analysis later, start now writing your GMPs. Take each of the areas mentioned ... very beneficial to you, when you start doing your hazard analysis and CCP identification. What do ... slaughter, or receiving of meat cuts. Can my inspector dictate my monitoring procedures? Your inspector ...

  10. SSOP Models

    https://meatsci.osu.edu/node/116

    responsible for implementing and daily monitoring of the Sanitation SOP, and recording the findings and any ... re-rinsed, if necessary.   2. Implementation, Monitoring and Recordkeeping.  The manager performs daily ... repeated. The manager monitors the cleaning process, and re-trains the employees doing the cleaning, if ...

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