{"product_id":"haccp-meat-and-poultry-management-system","title":"HACCP Meat \u0026 Poultry Management System","description":"\u003cp\u003e\u003cem\u003eThree critical control points, cooking, metal detection and blast chilling, with the records and verification that hold them up.\u003c\/em\u003e\u003c\/p\u003e\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eMeat and poultry processing carries hazards at almost every step, so this system follows the product: carcass and raw meat receiving, cutting, marination, cooking, chilling, packing and cold-chain dispatch. It is built on the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969, 2023 revision) and applies the seven HACCP principles through the twelve-step methodology, governed by a HACCP plan and study written for meat and poultry operations.\u003c\/p\u003e\u003cp\u003eThe plan sets three critical control points and the evidence behind each one. CCP-1 is cooking on ready-to-eat lines, at a core temperature of 75°C or above held for at least 30 seconds. CCP-2 is metal detection. CCP-3 is blast chilling, from 60°C down to 4°C or below within a validated window. Receiving is controlled as OPRP-1, and ready-to-eat product carries dedicated Listeria monocytogenes monitoring. Supporting those are allergen management and cross-contamination prevention, water and ice safety, waste management, maintenance and calibration, and recall and emergency preparedness. Critical limits are provisional until validated on your own equipment.\u003c\/p\u003e\u003ch2\u003eWhat this system covers\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eCooking control on ready-to-eat lines at CCP-1 — core temperature, hold time, probe use and deviation handling\u003c\/li\u003e\n\u003cli\u003eBlast chilling at CCP-3 — the chilling window, monitoring record and action when a batch falls outside it\u003c\/li\u003e\n\u003cli\u003eMetal detection at CCP-2 — detector checks, rejection and reconciliation of rejects\u003c\/li\u003e\n\u003cli\u003eReceiving as an operational prerequisite — supplier approval, goods inwards inspection and receiving temperature\u003c\/li\u003e\n\u003cli\u003eListeria monocytogenes monitoring on ready-to-eat product\u003c\/li\u003e\n\u003cli\u003eChiller and freezer temperature control across storage, packing and cold-chain dispatch\u003c\/li\u003e\n\u003cli\u003eAllergen management and cross-contamination prevention, with hygiene, cleaning, pest and chemical control\u003c\/li\u003e\n\u003cli\u003eTraceability, recall and emergency preparedness, internal HACCP audit and management review\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho it's for\u003c\/h2\u003e\u003cp\u003eButchers, meat processors and poultry or ready-to-eat production facilities that need auditable control over cooking, chilling and metal detection, usually because a customer, a certification body or an environmental health inspection has asked to see the HACCP plan and the monitoring behind it. Adapt the plan to your own lines, validate the limits, and the CCP records, verification checklists and training evidence are already in place to support what you claim.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56876095340884,"sku":"AGS-16-019","price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-16-019_HACCP_MEAT_and_POULTRY.png?v=1787325494","url":"https:\/\/agskits.com\/products\/haccp-meat-and-poultry-management-system","provider":"Apex Global Solutions","version":"1.0","type":"link"}