Introduction Through all phases of production, from receipt of incoming product until consignment of the finished product, the occupier is required to demonstrate effective process control in the production of meat and meat products that are wholesome by the application of GHP and the rigorous application of HACCP. Part A of this section covers pre-requisite programs designed to underpin the following outcome: Outcome Processing operations do not jeopardise product wholesomeness An internationally accepted method of presentation is Sanitation Standard Operating Procedure (SSOPs) and Standard Operating Procedures (SOPs). (See Appendix 1 for recommended format). Examples of documented GHP that are relevant to the process control requirement of the approved arrangement are: Table 16 SSOPs SOPs Pre-operational sanitation Waste disposal Operational sanitation supply Personal hygiene Pest and vermin control Control of hazardous substances Sourcing of livestock Animal welfare Slaughter Inspection Boning Further processing Temperature control Calibration Sampling programs Maintenance Part B of this section covers HACCP designed to achieve the following outcome: Outcome Production of safe food The application of the steps and principles described in this section will assist the occupier in developing and implementing a HACCP plan in order to underpin the production of safe food.
Introduction Through all phases of production, from receipt of incoming product until consignment of the finished product, the occupier is required to demonstrate effective process control in the production of meat and meat products that are wholesome by the application of GHP and the rigorous application of HACCP. Part A of this section covers pre-requisite programs designed to underpin the following outcome: Outcome Processing operations do not jeopardise product wholesomeness An internationally accepted method of presentation is Sanitation Standard Operating Procedure (SSOPs) and Standard Operating Procedures (SOPs). (See Appendix 1 for recommended format). Examples of documented GHP that are relevant to the process control requirement of the approved arrangement are: Table 16 SSOPs SOPs Pre-operational sanitation Operational sanitation Personal hygiene Waste disposal supply Pest and vermin control Control of hazardous substances Sourcing of livestock Animal welfare Slaughter Inspection Boning Further processing Temperature control Calibration Sampling programs Maintenance Part B of this section covers HACCP designed to achieve the following outcome: Outcome Production of safe food The application of the steps and principles described in this section will assist the occupier in developing and implementing a HACCP plan in order to underpin the production of safe food.
approved-arrangements-guidelines-meat.docx