This month we consider a hazard analysis for a product in the Fully Cooked, Not Shelf Stable processing category. What is Fully Cooked, Not Shelf Stable? If you do not know, you cannot conduct a hazard analysis. The Code of Federal Regulations (CFR) defines “product” to…
Thermally Processed, Commercially Sterile
This month we consider a hazard analysis for the Thermally Processed—Commercially Sterile (TPCS) processing category. What is a TPCS product? If you do not know, you cannot conduct a hazard analysis. What separates a TPCS product from Heat Treated – Shelf Stable…
Heat Treated but Not Fully Cooked, Not Shelf Stable
This month we consider a hazard analysis for the Heat Treated but Not Fully Cooked – Not Shelf Stable (HTNFCNSS) processing category. What is a HTNFCNSS product? If you do not know, you cannot conduct a hazard analysis. The Code of Federal Regulations (CFR) defines “product” to include any livestock or poultry carcass…
Product with Secondary Inhibitors, Not Shelf Stable
This month we consider a hazard analysis for a product in the Product with Secondary Inhibitors, Not Shelf Stable processing category. What is a Product with Secondary Inhibitors, Not Shelf Stable? If you do not know, you cannot conduct a hazard…
A Raw Not Ground/Raw Ground Hazard Analysis
Last month we considered a slaughter hazard analysis. This month we will go a step further and consider a raw not ground and raw ground hazard analysis and flowchart. We start with the 9 CFR 417.2(a)(2) flow chart describing the process steps…