CCP/CL for Prime HACCP

Raw ground

CCP primary packing

CL product temp </= 44

Raw meat/poultry (ground) taco/mix chorizo

CCP primary packing

CL product temp </= 44

Raw intact meat/poultry (not ground) cut/not cut

CCP primary packing (hand trim/slice/strip/cube ONLY)

CL product temp </= 44

CCP final packing (sawing/not cut ONLY)

CL product temp </= 44

Raw non intact meat/poultry (ground) marinated/injected/mechanically tenderized

CCP primary packing

CL product temp </= 44

Verification

Direct observation of monitoring 1/wk

Records rev daily by management

Thermometer calibrated weekly

Monitoring freq

Product temp taken w/calibrated thermometer 1/shift during production run

What restricted ingredients are used, in what products?

Potassium phosphate, sulfites <10ppm, sodium phosphates, no more than 2% silicon dioxide = marinade mix(es)

What allergens are present, in what products?

Soy, wheat, milk = marinade mix(es)

What preservatives/acidifiers are used, in what products?

Sodium citrate, citric acid, lemon juice, apple vinegar, lactic acid, vinegar = marinade mix(es)