HACCP Model for Raw Intact Beef
Replaces: 1996 Version of the Generic HACCP Model for Raw Products - Not Ground
This Raw Intact Beef model uses the production of beef steaks and roasts to demonstrate hazard analysis and HACCP plan principles. The sources of beef in this model are purchased product intended for intact use and product from in-house slaughter operations.
The model may serve as a starting point for any intact beef product. The model’s critical control points (CCPs) do not necessarily apply to all operations or products. Products or operations may require fewer or more CCPs depending on the operation.
The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment. The food safety critical limits selected must come from scientific documents or other reliable sources. This model includes references for guidance on the selection of critical limits.