Reduced Oxygen Packaged HACCP Plan - Raw Fresh

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March 10, 2020

Purpose

This HACCP plan describes products and process used for Reduce Oxygen Packaging of raw meat, poultry, and farm raised game products.  The establishment has a Specialized Meat Processing at Retail Food Establishment Variance that contains Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs) which are followed.

 

Type of food(s) 

Fresh Raw Products:

  • Beef (Beef and Veal): roasts, steaks, cuts, diced, ground
  • Pork: Roasts, chops, cuts, ground,
  • Poultry (Turkey, Chicken, Game Birds): whole, parts, cuts, ground
  • Farm Raised Game (Bison / Buffalo, Elk, etc.): roasts, steaks, cuts, ground
  • Meat or Poultry further processed items, with or without non-meat ingredients*
  • Sausage* (meat or poultry) bulk, patties, links

*ingredients available in Food Label section

 

Equipment used

  • Coolers
  • Mixer
  • Stuffer linker
  • Grinder
  • Raw Meat Slicer
  • Vacuum packaging machine (INSERT TYPE)

 

Food employee and supervisory training plan addressing food safety issues of concern: Employees are trained in proper food safety issues associated with reduced oxygen packaging of raw and cooked foods. This includes preventing cross-contamination throughout processing and packaging by doing cooked foods before raw food, properly cooling cooked foods, and refrigerating all reduced oxygen packages after packaging. Employees will be observed to make sure they follow practices.

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Tag List
  • haccp,
  • michigan state university extension,
  • reduced oxygen packaging,
  • rop haccp,
  • meat processing variance training
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