HACCP Model for Raw Ground Beef (Raw Non-Intact)
Replaces: 1997 Version of the Raw Ground Meat HACCP Model
The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule in July 1996. The HACCP regulations (9 CFR Part 417) require establishments to develop and implement a system of controls designed to address safety hazards reasonably likely to occur in their production process.
With the rule, FSIS made available a Guidebook for the Preparation of HACCP Plans and a generic model for each food processing category defined in the regulation (9 CFR 417.2(b)(1)). Generic models serve as useful examples of how to meet the regulatory requirements. Each model represents a food processing category. Each processing category may contain numerous products. Therefore, each single model represents a category of products and, as such, the models do not demonstrate unique products or novel processes.
This model illustrates how establishments might include, in the production of ground beef, products from beef intended for intact use and from beef intended for non-intact use. The “sources” here include beef from: 1) in-house slaughter product that underwent antimicrobial interventions and verification testing for STEC (shiga toxin-producing E. coli strains O157, O26, O45, O103, O111, O121 and O145); 2) purchased product intended for non-intact use with a certificate of analysis (COA) for STEC testing; and 3) product purchased without a COA and intended for intact use.