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HACCP IN MEAT

PROCESSINGINDUSTRY

PREPARED bY

CHELLAMBUCHELVI CPGDM056

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MEAT PROCESSING INDUSTRY IN

INDIA

STRENGTHS

* Large livestock population 56 percent of world population

* Availability of modern and integrated meat processing plants

* Livestock reared naturally-free from growth promoters and hormones

* Competitively priced * Poor demand in the domestic market

* Increased availability of surplus exports.

WEAKNESSES

* Meat produced from aged buffalo livestock

*Undercutting of prices from the exporters

* Social problems against meat production

* Quality problems sourcing of meat from unapproved meat plants.

. Opportunities

* Increased number of modern and integrated meat production facilities for exports.

* Huge potential for exports to South-East Asia, CIS, African countries and Eastern Europe

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The major meat production centers for export are:Aurangabad, Nanded, Bombay and

Satara in Maharashtra; Goa; Medak district inAndhra Pradesh; Derabassi in Punjab; and

Aligarh, Unnao and Ghaziabad in Uttar Pradesh

South-East Asia and the Middle East Countries arethe major destinations for the export of meat.

Malaysia is the largest importer accounting for 32percent of buffalo meat exports followed by UAE (22

percent) and the Philippines (20 percent). SaudiArabia,Turkey, Eastern Europe, Commonwealth ofIndependent States (CIS) countries and Africancountries are the new markets

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HACCP is a management system in which food safety

is addressed through the analysis and control of

biological, chemical, and physical hazards from rawmaterial production, procurement and handling, to

manufacturing, distribution and consumption of the

finished product.

HACCP centers on the prevention of problems rather

than inspection and the hopeful identification of

problems after-the-fact.

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HACCP PRINCIPLES FOR MEAT

PROCESSING INDUSTRY

1) Assemble the HACCP Team,

2) Describe the food and its distribution,

3) Identify the intended use and consumers of the

food,

4) Develop flow diagram,

5) Verify flow diagram, and

6) Conduct hazard analysis.

7)Identify CCP moisture ,Ph, Salt

concentration,temperature

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8 )ESTABLISH THE CL:-

Moisture :- 60 65%

Surface Temperature:- 10 degree cPH:-5.8 6.3

Salt concentration :- 14% of water

9) MONITORING CCP

10)CORRECTIVE ACTIONS

Intial cooking :-165 degree F for 15 secs

Chilling -140 degree F to 40 F

11 )VERIFICATION AND DOCUMENTAION

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CONCLUSION