Haccp Full

Hazard Analysis and Critical Control Point (HACCP) Plan
The identification, analysis, assessment, control, and avoidance, minimization, or elimination of unacceptable risks.
Facility Information
Mckimbell's Clover LLC.
1904 Jordan Hill rd.

Griffin, GA 30223
Safety Team
No safety team members specified.
General Product Information
Generic Name
Brand Name lamb
Category Proteins - Other
Description
Intended Use ready to cook
Intended End Users restaurants, individual consumers
Packaging Type No packaging is used for carcass halves and quarters; butcher paper, freezer wrap, or cryovac bag for whole head, head
and cheek meat; butcher paper or freezer wrap for heart, liver, and tongue
Sold At
Sold As
Special Distribution Controls Keep frozen
Special Handling Instructions Keep frozen
Labeling Instructions Keep frozen, cook until the internal temperature reaches 169 F
Storage Conditions frozen
Package Fill Data cold fill
Processing Description
Product Properties & Characteristics
Water Activity pH Level Viscosity Shelf life Density
0.98 5-6.5 2 years 1.033

02/25/2019 Page: 1
1904 Jordan Hill rd. Griffin, GA 30223
Process Flow Diagram
Receiving Live Animals
Stunning/Bleeding
head removal
Head Skinning Scalding/Dehairing

Processing(O ptional)
Evisceration
Splitting(O ptional) Variety Meats

Trim Processing(O ptional)
Trim
Trim
Final Wash
Chilling and Chilled

storage
Packaging and Dispatch

02/25/2019 Page: 2
Process Steps
Receiving Live Animals
- Ingredients -
Name Description
live sheep, goat
- Hazards -
Hazard: Growth of pathogen
Type: Biological
Control Required? Yes
 Controls & CCPs/SOPs
Type Measures Control Step CCP/SOP Who/When Corrective Action
SUPPLIER Receiving Live Animals Supplier Provides Role:

Certificate Frequency:
Stunning/Bleeding
- Hazards -
Hazard: Pathogen growth
Type: Biological
Control Required? No
Control Managed by Prerequisite Programs? Yes

02/25/2019 Page: 3
head removal
- Hazards -
Hazard: Pathogen growth
Type: Biological
PROCESS head removal Trim Zero Tolerance Role: Line worker If a deviation from a
Frequency: Every kill critical limit occurs,
the establishment
owner or designee is
responsible for
corrective action
protocol as stated in 9
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
under control after the
corrective action is
taken.
3. Measures to prevent
recurrence are
established.
4. No product that is
injurious to health or
otherwise adulterated
as a result of the
deviation will be
permitted to enter
commerce.

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Skinning
- Hazards -
Hazard: Fecal Contamination
Type: Biological
PROCESS Trained staff instructed Skinning Fecal Contamination Role: Supervisor -Trim affected
in correct skinning Frequency: Each carcases
technique with carcass
-Investigate the cause,
prevention of in rolling
by using clips Two knife -amend procedures as
system used Knife necessary
rinsed and disinfected
-Adjust / repair water
between each carcase
heater
following cleaning /
disinfection procedures -Retrain / instruct
Sanitiser water staff if procedures not
temperature [at least followed
82°C]
-Re-assess adequacy
of operating
instructions
Hazard: Physical Contamination
Type: Physical
PROCESS Plant and equipment Skinning Foreign Contamination Role: Trained If a foreign
cleaning and Production and Quality contaminant is found,
maintenance schedule Employees then the product line is
followed Frequency: Every 10 - to be stopped, product
15 minutes depending is quarantined, and
on the length of the Quality will conduct a
run. Material Review to
determine if a foreign
contaminant is
present.
Hazard: Contamination by staff
Type: Biological

02/25/2019 Page: 5
Head Processing(Optional)
- Hazards -
Hazard: Biological: Presence or growth of pathogens
Type: Biological
PROCESS Head Trim Zero Tolerance Role: Line Worker If a deviation from a
Processing(Optional) Frequency: Every Kill critical limit occurs,
the establishment
responsible for
corrective action
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
taken.
recurrence are
established.
as a result of the
deviation will be
permitted to enter
commerce.
Scalding/Dehairing

02/25/2019 Page: 6
Trim
- Hazards -
Hazard: Biological: Presence or growth of pathogens
Type: Biological
PROCESS Trim Trim Zero Tolerance Role: Line Worker If a deviation from a
Frequency: Every Kill critical limit occurs,
the establishment
responsible for
corrective action
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
taken.
recurrence are
established.
as a result of the
deviation will be
permitted to enter
commerce.

02/25/2019 Page: 7
Evisceration
- Hazards -
Hazard: Pathogenic contamination
Type: Biological
PROCESS Trained staff instructed Evisceration Pathogenic Role: Supervisor Carcases correctly
in evisceration Contamination Frequency: Each trimmed
techniques / procedures carcass
-Check and if
necessary, trim
carcases produced
since last monitoring
-Investigate the cause

of the failures, amend
procedures as
necessary
-Retrain / instruct
staff if procedures not
followed
Hazard: Contamination from equipment
Type: Biological
PROCESS Knives / evisceration Evisceration Contamination Role: Floor manager

spoons rinsed and Frequency: Every day
disinfected [between Remove knives to
each large game correctly operating
carcase] Sanitiser water sanitiser
temperature [at least
-Adjust / repair water
82°C]
heater
-Retrain / instruct
staff if procedures not
followed
Hazard: Contamination by staff
Type: Biological
Splitting(Optional)
Variety Meats Processing(Optional)

02/25/2019 Page: 8
Trim
- Hazards -
Hazard: Physical Contamination
Type: Physical
PROCESS Trim Foreign Contamination Role: Trained If a foreign

Production and Quality contaminant is found,
Employees then the product line is
Frequency: Every 10 - to be stopped, product
15 minutes depending is quarantined, and
on the length of the Quality will conduct a
run. Material Review to
determine if a foreign
contaminant is
present.
Trim
- Hazards -
Hazard: Biological – Presence or growth of pathogens
Type: Biological
PROCESS Trim Trim Zero Tolerance Role: Line Worker If a deviation from a
Frequency: Every Kill critical limit occurs,
the establishment
responsible for
corrective action
CFR 417.3
1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be
taken.
recurrence are
established.
as a result of the
deviation will be
permitted to enter
commerce.
Final Wash

02/25/2019 Page: 9
Chilling and Chilled storage
- Hazards -
Hazard: Temperature
Type: Biological
PROCESS Chilling and Chilled Monitor Refrigerator Role: Trained Discard product if
storage Temperature production employees temperature exceeds
Frequency: 40 degrees Fahrenheit
Approximately every for over two hours.
few hours
Hazard: Contamination by handling staff
Type: Biological
Packaging and Dispatch
- Hazards -
Hazard: Temperature
Type: Biological
PROCESS Packaging and Dispatch Monitor Freezer Role: Supervisor Product is placed on
Storage Temperatures Frequency: Daily basis, Hold until documents
along when product is confirm the monitored
being transported temperature was kept
at frozen conditions.

02/25/2019 Page: 10
SOP and Policy Report
A list of a facility's Standard Operating Procedures and Policies
Summary List of SOPs and Policies

Trim Zero Tolerance
Monitor Refrigerator Temperature
Trim Zero Tolerance
Trim Zero Tolerance
Supplier Provides Certificate
Foreign Contamination
Trim Zero Tolerance
Fecal Contamination
Contamination
Monitor Freezer Storage Temperatures
Pathogenic Contamination

02/25/2019 Page: 11
Trim Zero Tolerance
Scope/Introduction:
Responsible for Implementation: Line worker
Last Updated By: Jay Hines
Last Updated On: February 20th 2019, 4:22:08 am
The carcass trimmer or designee will carefully perform a visual inspection of each carcass half or quarter, head, head or cheek meat, or variety meat. Formal
record-keeping of monitoring can be done after a specified number of carcasses, carcass halves, whole heads, removed head and cheek meats, livers, hearts, or
tongues rather than after every one.
Zero visible fecal material, ingesta, or milk present.

02/25/2019 Page: 12
Monitor Refrigerator Temperature
Scope/Introduction:
Responsible for Implementation: Trained production employees
What: Temperature
How: Monitor refrigerator temperature
Criteria: Temperature below 40 degrees Fahrenheit

02/25/2019 Page: 13
Trim Zero Tolerance
Scope/Introduction:
Responsible for Implementation: Line Worker


02/25/2019 Page: 14
Trim Zero Tolerance
Scope/Introduction:


02/25/2019 Page: 15
Supplier Provides Certificate
Scope/Introduction:
Responsible for Implementation:
What: Not defined

How: Not defined
Criteria: Supplier provides certificate

02/25/2019 Page: 16
Scope/Introduction:
Responsible for Implementation: Trained Production and Quality Employees
What: Foreign Contamination

How: Visual Inspection and/or Metal Detector
Criteria: Free of debris and other contaminants

02/25/2019 Page: 17
Scope/Introduction:
Responsible for Implementation: Trained Production and Quality Employees
What: Foreign Contamination

How: Visual Inspection and/or Metal Detector
Criteria: Free of debris and other contaminants

02/25/2019 Page: 18
Trim Zero Tolerance
Scope/Introduction:


02/25/2019 Page: 19
Fecal Contamination
Scope/Introduction:
Responsible for Implementation: Supervisor
Visual check that standard is being met
Check on water temperature with probe thermometer
No visible faecal contamination of the carcase

Water temperature 82°C

02/25/2019 Page: 20
Contamination
Scope/Introduction:
Responsible for Implementation: Floor manager
Check on water temperature with probe thermometer

02/25/2019 Page: 21
Monitor Freezer Storage Temperatures
Scope/Introduction:
Temperature of freezer is monitored on daily basis. While product is transported it is kept in coolers with dry ice.

02/25/2019 Page: 22
Pathogenic Contamination
Scope/Introduction:
Visual check of carcases

02/25/2019 Page: 23
SOP Logs Report
A detailed list of all SOP logs.
January 26th 2019 - February 25th 2019
No SOP logs found in date range.

02/25/2019 Page: 24

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Hazard Analysis and Critical Control Point (HACCP) Plan

Mckimbell's Clover LLC.

1904 Jordan Hill rd.

No safety team members speciﬁed.

General Product Information

Brand Name lamb

Category Proteins - Other

Intended Use ready to cook

Intended End Users restaurants, individual consumers

Special Handling Instructions Keep frozen

Storage Conditions frozen

Package Fill Data cold ﬁll

Product Properties & Characteristics

Water Activity pH Level Viscosity Shelf life Density

0.98 5-6.5 2 years 1.033

Mckimbell's Clover LLC.

Receiving Live Animals

Head Skinning Scalding/Dehairing

Splitting(O ptional) Variety Meats

Chilling and Chilled

Packaging and Dispatch

Mckimbell's Clover LLC.

Receiving Live Animals

live sheep, goat

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

SUPPLIER Receiving Live Animals Supplier Provides Role:

Control Managed by Prerequisite Programs? Yes

Mckimbell's Clover LLC.

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

Mckimbell's Clover LLC.

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

Hazard: Physical Contamination

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

Hazard: Contamination by staﬀ

Control Managed by Prerequisite Programs? Yes

Mckimbell's Clover LLC.

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

Mckimbell's Clover LLC.

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

Mckimbell's Clover LLC.

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

-Investigate the cause

Hazard: Contamination from equipment

Control Required? Yes

 Controls & CCPs/SOPs

Type Measures Control Step CCP/SOP Who/When Corrective Action

PROCESS Knives / evisceration Evisceration Contamination Role: Floor manager

Hazard: Contamination by staﬀ

Control Managed by Prerequisite Programs? Yes

Variety Meats Processing(Optional)