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Elements and Performance Criteria

1. Identify and assess food safety hazards and control options for ready-to-eat meat manufacturing and related handling processes
   • Identify microbiological food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption, by type, origin and food association, and assess to determine risk level and control requirements
   • Identify chemical food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption, including toxin presence, by type, origin and food association, and assess to determine risk level and control requirements
   • Identify and assess physical food safety hazards that present a risk in food to determine control requirements
   • Identify control requirements and methods to ensure that finished, ready-to-eat meat products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the ready-to-eat meat manufacturing process
   • Review validation evidence and records to confirm that an appropriate level of validation has been applied
   • Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to meet the food safety objective
3. Verify the food safety program for a ready-to-eat meat manufacturing process
   • Identify, collect and review system records required to support verification
   • Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards
   • Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards