Elements and Performance Criteria
- Identify and assess food safety hazards and control options for ready-to-eat meat manufacturing and related handling processes
- Microbiological food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption are identified by type, origin and food association and assessed to determine risk level and control requirements
- Chemical food safety hazards that could present a risk in ready-to-eat meat products at the point of consumption, including toxin presence, are identified by type, origin and food association and assessed to determine risk level and control requirements
- Physical food safety hazards that present a risk in food are identified and assessed to determine control requirements
- Control requirements and methods are identified to ensure that finished, ready-to-eat meat products meet food safety objectives
- Confirm that appropriate evidence supports validation of the ready-to-eat meat manufacturing process
- Verify the food safety program for a ready-to-eat meat manufacturing process
- System records required to support verification are identified, collected and reviewed
- Business documentation is reviewed and inspections are conducted to confirm that facilities and equipment design and components comply with regulatory and business standards
- Business documentation is reviewed and inspections are conducted to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards