CCP/CL for Holifield HACCP

Raw ground pork sausage

CCP chilling

CL internal product temp </= 44.6

Raw cubed non-intact

CCP chilling

CL internal product temp </= 44.6

Further processed raw not ground

CCP repacking

CL internal product temp </= 44.6

Further processed raw not ground ham

CCP repacking

CL internal product temp </= 44.6

Slaughter

CCP final wash/trim

CL no feces, milk, or ingesta

CCP vm chilling

CL internal product temp </= 44.6 within 24 hours

Pork rind pellets heat treated shelf stable

CCP repacking

CL internal product temp </= 44.6

Raw not ground

CCP chilling

CL internal product temp </= 44.6

Fully cooked not shelf stable

CCP chilling

CL internal product temp </= 44.6

CCP cooking

CL internal product temp >/= 163

CCP fan cooling

CL internal product temp from 130-80 in 1.5hrs and from 80-40 in 5hrs

Fully cooked not shelf stable brunswick stew

CCP final cook

CL internal product temp >/= 163

CCP fan cooling

CL internal product temp from 130-80 in 1.5hrs and from 80-40 in 5hrs

Monitoring freq

1 temp check recorded/production

Slaughter - continuous vis inspec, additional doc inspec of 1 of every 5 carcasses

Cooked - temp check once/kettle