504 Modern Food Microbiology
Figure 21–2 Example of a flow diagram for the production of frozen, cooked beef patties. Source: Reprinted with
permission from The International Committee on Microbiological Specifications for Foods of the International
Union of Microbiological Societies (ICMSF), Journal of Food Protection, Vol. 61, p. 1255, c
1998. Copyright
held by the International Association of Milk, Food and Environmental Sanitarians, Inc.
Principle 2—CCPs
An important concern about step 1 is the overall condition of the beef carcasses or cuts. The comments
below are based on the assumption that the beef has been produced and handled under GMP. Step 5
is the indisputable CCP1, since it can eliminate the hazards. CCP2s may be assigned to steps 6 and 8,
and possibly to step 7.
Principle 3—Critical Limits
Temperature is the critical parameter from steps 1 to 9, and it consists of proper refrigeration temperature in steps 1 to 4; proper cooking temperature in step 5; freezing in steps 6 to 8; and heating in step
9. The overall objective is to keep the fresh beef at or below 40
◦ F (4.4
◦ C) at all times, cook patties to
160
◦ F (71.1
◦ C), freeze to −20
◦ F or 0
◦ C, and store at the same temperature.
Principle 4—Monitoring HACCP
Use chart recorders for steps 2 to 4, use thermometers for steps 5 and 6, and temperature recorders for
step 8.
Figure 21–2 Example of a flow diagram for the production of frozen, cooked beef patties. Source: Reprinted with
permission from The International Committee on Microbiological Specifications for Foods of the International
Union of Microbiological Societies (ICMSF), Journal of Food Protection, Vol. 61, p. 1255, c
1998. Copyright
held by the International Association of Milk, Food and Environmental Sanitarians, Inc.
Principle 2—CCPs
An important concern about step 1 is the overall condition of the beef carcasses or cuts. The comments
below are based on the assumption that the beef has been produced and handled under GMP. Step 5
is the indisputable CCP1, since it can eliminate the hazards. CCP2s may be assigned to steps 6 and 8,
and possibly to step 7.
Principle 3—Critical Limits
Temperature is the critical parameter from steps 1 to 9, and it consists of proper refrigeration temperature in steps 1 to 4; proper cooking temperature in step 5; freezing in steps 6 to 8; and heating in step
9. The overall objective is to keep the fresh beef at or below 40
◦ F (4.4
◦ C) at all times, cook patties to
160
◦ F (71.1
◦ C), freeze to −20
◦ F or 0
◦ C, and store at the same temperature.
Principle 4—Monitoring HACCP
Use chart recorders for steps 2 to 4, use thermometers for steps 5 and 6, and temperature recorders for
step 8.