HACCP plan of marinated meat

Abstract

There is many processing stages involved in the production of marinated meat. These stages may include hazards such as biological, chemical, and physical risks. For this reason, the implementation of the HACCP system is essential. In the present study, a HACCP plan was applied for the production of marinated beef, ensuring product quality in accordance with food safety legislation. More specifically, the seven principles of the HACCP system were implemented. Potential hazards that may occur in raw materials, during production stages, and in the storage of the final product were identified. Subsequently, the Critical Control Points (CCPs) were determined using a decision tree, and the corresponding critical limits were established. In order to ensure product safety, prerequisite programs as well as operational prerequisite programs were evaluated. Based on the developed HACCP plan, hazards can be effectively controlled, while also improving the quality of marinated meat. In this way, consumers can feel greater confidence and safety regarding the product they purchase. This study highlights the importance of control, documentation, and verification within a food production line.