Introduction Through all phases of production, from receipt of incoming product until consignment of the finished product, the occupier is required to demonstrate effective process control in the production of meat and meat products that are wholesome by the application of GHP and the rigorous application of HACCP. Part A of this section covers pre-requisite programs designed to underpin the following outcome: Outcome Processing operations do not jeopardise product wholesomeness An internationally accepted method of presentation is Sanitation Standard Operating Procedure (SSOPs) and Standard Operating Procedures (SOPs). (See Appendix 1 for recommended format). Examples of documented GHP that are relevant to the process control requirement of the approved arrangement are: Table 16 SSOPs SOPs Pre-operational sanitation Operational sanitation Personal hygiene Waste disposal supply Pest and vermin control Control of hazardous substances Sourcing of livestock Animal welfare Slaughter Inspection Boning Further processing Temperature control Calibration Sampling programs Maintenance Part B of this section covers HACCP designed to achieve the following outcome: Outcome Production of safe food The application of the steps and principles described in this section will assist the occupier in developing and implementing a HACCP plan in order to underpin the production of safe food.
m Correlation of carcases and carcase parts is maintained to the point of inspection (parts not requiring individual inspection may be aggregated prior to disposition) AS 4696 – 10.2, 10.3, 10.9, 10.10 13.3 m The system to retain carcases and carcase for further inspection prior to final disposition is clear. Only AAOs, FSMAs or OPVs can clear retained carcases and carcase parts following inspection or apply agreed identification for further treatment (e.g. C.ovis, Sarcocystis stamps may be applied for supervised boning). EC(MMP)O 69, 70 EC(MMP)O Schedule 5, 5.2 13.4 For monitoring: Meat Hygiene Assessment is used for process the monitoring Post mortem inspection verification (PMV) will be conducted by the department. EC(MMP)O – Schedule 2, 3.1 MHA AS 4696 – 9.18 13.5 MHA outlines expectations for corrective/preventive action. When AAO’s breach PMV performance standards corrective action will follow department work instructions. This will include consultation with management or third party service providers as appropriate. EC(MMP)O – Schedule 2, 4.1 & 4.2 13.6 The establishment or third party provider maintains the following records for each AAO: - A copy of the department issued AAO Instrument of appointment - A copy of the AAO’s meat inspection qualifications - Records of any corrective / preventive action taken when the AAO has breached the PMV performance standards. - copy of notification to department advising of any change in employment circumstances, particularly when an employee is no longer used as an AAO in their establishment. This will include evidence of when instrument of appointment and ID card was returned to the department. EC(MMP)O Schedule 2 – 7.1
17.2 m Equipment is re-calibrated as required by the manufacturer’s directions. m Determination is made as to whether out of specification measuring equipment resulted in incorrect product assessment for food safety, wholesomeness, load-out or transport EC(MMP)O – Schedule 3, 2.1 EC(MMP)O – Schedule 2, 4.1 17.3 m The procedure addresses the frequency of the tasks See manufacturers specifications or sooner if damaged EC(MMP)O – Schedule 2, 3.1 AS 4696 –19.10 17.4 m The procedure identifies those responsible for the tasks EC(MMP)O – Schedule 2, 2.1 17.5 m Records are kept A register of measuring and test equipment is kept EC(MMP)O Schedule 2 – 7.1 Note: This relates only to those pieces of equipment that measure compliance with a particular requirement of the Export Control Act, its Orders or relevant standard.
18.1 m Laboratories used for testing program required for certification are approved by the department and use testing methodology approved by the department m NCMMP has been implemented m NORM, NARM, TART, START, PART, GART, HART is conducted (verification for residue compliant meat) ‘test and hold’ specification is required all product in the affected lot is appropriately identified and retained EC(MMP)O Schedule 2 - 8.1 AS 4696 – 3.12, 3.13, Meat Notices MICoR Microbiological Manual version 1.03 18.2 Staff collecting and submitting samples for testing are suitably trained. EC(MMP)O – Schedule 2, 2.1 18.3 Test results are monitored and assessed (e.g. moving windows) EC(MMP)O – Schedule 2, 3.1 18.4 Corrective/preventive action is taken for unacceptable results or adverse trends. EC(MMP)O – Schedule 2, 4.1 18.5 Records are maintained. EC(MMP)O – Schedule 2, 7.1
Records of verification of CCP and corrective/preventive action records conducted prior to the batch leaving the control of the establishment are dated, timed and signed 1.14 m plan signed and dated by responsible establishment official 1.15 m HACCP plan is implemented as approved AS 4696 3.1(e) 1.16 m procedures are in place to manage any non-compliance EC(MMP)O – Schedule 2, 2.1 EC(MMP)O – Schedule 2, 3.1 EC(MMP)O – Schedule 2, 4.1 EC(MMP)O – Schedule 2, 7.1 PART 3
Tracing to consider batching systems and batch identification (production runs) For product integrity market requirements – i.e. labelling / may be diverted to another market if those requirements have been met 1.2 m Recall procedures are developed m tested annually m The department must be immediately notified in the of a recall m AS 4696 – 16.1 Food Standards Code EC(MMP)O Schedule 2 - 10.1 EC(MMP)O Part 5 – 51 1.3 m Product is identified to the extent necessary at each of production m to enable a particular description to be applied m The auditable inventory system provides (may correspond with system in export security and integrity sections): m Description of the inventory system, identification of the include definition of batch - the definition may differ in accordance with time and temperature etc. m Identification of products including description, quantities, origin and location EC(MMP)O Schedule 7 – 1.1 AS 4696 - 16.2, 16.4, 16.6, 16.7 EC(MMP)O Schedule 7 – 1.1(b), 2.1, 2.2, 2.3, 2.4. EC(MMP)O Schedule 2 – 6.2 1.4 m Corrective/preventive actions: product loses market eligibility where market requirements can’t be verified EC(MMP)O – Schedule 2, 4.1 1.5 m The procedure addresses: verification of the tasks the frequency of the tasks EC(MMP)O – Schedule 2, 3.1 1.6 m The procedure identifies those responsible for the tasks EC(MMP)O – Schedule 2, 2.1 1.7 m Records of inventory including product movements in and out of the establishments, corrective action and verifications are kept EC(MMP)O Schedule 2 – 7.1