Food Prerequisite

Prerequisite Programs
Rosenthal Meat Science and Technology Center

Department of Animal Science
Texas A&M University
College Station, Texas
September 1, 1999
Signature Page
Signature:
_______________________________________________ _______________
Jeff W. Savell, HACCP Coordinator Date
Department of Animal Science
Texas A&M University
College Station, Texas 77843-2471
Telephone: 409-845-3935
E-mail: j-savell@tamu.edu
Web Site: http://meat.tamu.edu/
Member Telephone Number
Dr. Gary Acuff, Professor 409-845-4425
Ivan Brigman, Graduate Student 409-845-3957
Dr. Alejandro Castillo, Research Associate 409-845-4425
Darrell Demel, Meat Lab Foreman 409-845-5651
Mike de la Zerda, Graduate Student 409-845-3957
Dr. Davey Griffin, Associate Professor 409-845-0435
Dr. Dan Hale, Professor 409-845-0435
Dr. Kerri B. Harris 409-862-3643
Dr. Jimmy Keeton, Professor 409-845-3936
Lisa Lucia, Research Assistant 409-845-4449
Rob Maddock, Graduate Student 409-845-3957
Misty Pfeiffer, Communication Specialist 409-862-2036
Ray Riley, RMSTC Manager 409-845-5651
Dr. Jeff Savell, Professor 409-845-3935

Personnel
Personnel and Visitor Dress/Hygiene Protocol

Wearing outer garments suitable to the operation in a manner that protects against the
contamination of food, food-contact surfaces, or food-packaging materials is an important
component of producing a safe product. Therefore, all personnel, students and visitors must
comply with the items listed below:
1. All personnel participating in processing activities are required to wear the attire as
designated below for each area:
Slaughter Floor:
• Hair Net
• Hard Hat
• Coverall
• Protective equipment based on slaughter activity (i.e., cutting glove, arm guard, etc.)
• Gloves (rubber, latex, plastic, etc.)
• Rubber boots
• Rubber aprons
Raw Meat Cutting/Further Processing Rooms and Coolers:

• Hair Net
• Hard Hat
• White Frock
• Protective equipment based on activity (i.e., cutting glove, arm guard, etc.)
• Cotton gloves, if desired for warmth
• Latex or plastic gloves
• Rubber boots or closed-toe footwear
Freezers:
• Hard Hat
• Freezer apparel
Cooked Meats Rooms:

• Hair Net
• Gray Hard Hat
• Gray Frock
• Protective equipment based on activity (i.e., cutting glove, arm guard, etc.)
• Latex or plastic gloves
2. All visitors are required to wear the following attire while in the slaughter/processing areas:
• Hair Net
• Hard Hat
• Closed-toe Footwear
• Visitor Frock
3. Personal cleanliness shall be maintained at all times.
4. Hands shall be thoroughly washed and sanitized before starting work and before beginning a
specific work procedure. (See Handwashing SOP for details.)
5. All jewelry and unsecured objects will be removed prior to entering the processing rooms
and coolers.
6. Gloves used in food handling shall remain in an intact, clean, and sanitary condition. Cotton
gloves can be worn for warmth; however, they should be covered by a latex or plastic glove
to prevent food product or food surface contact contamination.
7. Clothing and personal belongings are not allowed to be stored where food product(s) may be
exposed or where food contact surfaces may be contaminated.
8. Eating food, drinking beverages and chewing gum is not permitted where food product(s)
may be exposed or where food contact surfaces may be contaminated.
9. The use of tobacco is not permitted where food product(s) may be exposed or where food
contact surfaces may be contaminated.
Standard Operating Procedures for Handwashing

Preliminary considerations. Handwashing must be conducted immediately after finishing any
task involving contact with raw materials. Washing hands thoroughly and sanitizing is necessary
to protect against contamination by undesirable microorganisms. This can be accomplished by
washing hands before starting work, after each absence from the work station, and at any other
time when the hands may have become soiled or contaminated.
Materials necessary for handwashing are:
f. Sink with foot or knee operating faucets at every working area
g. Warm (120°F) water supply
h. Liquid soap, in pump-style dispensers.
i. Nailbrush
j. Disposable paper towels
k. Trash can for used towels
Lack of any of the above items at the sink must be notified immediately to the supervisor.
The supervisor must provide immediately the missing items.
A designated person must make sure that the above items will always be in place.
SOP for Handwashing

1. Turn the water on and allow to run until reaching a temperature of about 110-120°F (43 to
49°C).
2. Wet hands with warm water.
3. Apply approx. 5 ml of soap using the dispensing pump (5 ml is the amount of soap on the
hand about the size of a silver dollar).
4. Using a brush, scrub the fingertips for 26 seconds.
5. Rinse hands thoroughly with warm water. Rinsing is important to remove
microorganisms that were loosened during scrubbing.
6. Apply another 5 ml of soap and wash (do not scrub) for another 10 seconds.
7. Rinse thoroughly with warm water.
8. Dry with a clean paper towel.
9. Dispose used towels in the trash can.
10. Return to work, repeat as necessary.
Facilities
Sanitary design principles were observed in the planning and construction, and are
observed in maintenance of the facility.
Adjacent Properties
The plant is located so that contamination by microbes or chemicals from adjacent
properties is unlikely. Surrounding facilities have biohazard and chemical disposal systems
approved by the Texas A&M University Safety Office.
Building Exterior
All grounds and roads have adequate drainage. Grounds are paved to minimize dust.
Vegetation immediately adjacent to buildings are landscaped and manicured. All debris and
garbage are contained and disposed of by the Texas A&M University Physical Plant on a routine
basis.
Traffic Flow Pattern

A product flow has been established for raw materials to be separated from cooked
product, as much as possible. Where necessary, workers, equipment and hand tools are restricted
to either raw or finished product areas so that the possibility of cross-contamination is
minimized.
Ventilation
Intake air is filtered. Air intakes are located on the roof or at least six feet above the
ground. They are not able to pick up dust, noxious odors, or exhaust air from the plant. Positive
air pressure should be maintained in cooked product areas to prevent contamination from
exterior or raw material handling areas unless extreme and unforeseen equipment failure occurs.
Waste Disposal and Waste Management
The plant has proper sanitary sewers. Waste containment and removal procedures are in
place and handled by the Texas A&M University Physical Plant.
Sanitary Facilities and Hand Washing

The plant has adequate washroom facilities for each gender. The washrooms do not enter
directly onto the production area. Handwash stations are available so that employees can wash
their hands before entering the production area. Hand sanitizing units are also available prior to
entering the production area. Handwash stations are conveniently located throughout the
production area. Each station has potable hot and cold running water and hand soap. The
faucets are foot or knee operated. Hands are dried with single-use disposable towels.
Water, Ice and Culinary Steam

Potable water is used in all applications and monitored by the Texas A&M University
Safety Office. Water is chlorinated. There are no cross-connections between potable and non-
potable water lines. Only approved boiler compounds are used in the generation of culinary
steam.
Lighting
Lighting is adequate to carry out plant operations and protected so that broken glass is not
a potential hazard.
Sanitation Standard Operating Procedures

SANITATION STANDARD OPERATING PROCEDURES (SOP’S)
for
TEXAS A&M UNIVERSITY MEAT SCIENCE AND TECHNOLOGY CENTER
TEXAS--Est. 1
Good sanitation practices are the responsibility of everyone who works in the Meat Science and
Technology Center (MSTC). Sanitation procedures, training, and monitoring are the
responsibility of the MSTC Manager, Slaughter Foreman, Processing Foreman and anyone else
they delegate to perform these tasks.
I. Pre-operational Sanitation-- Equipment and Facility Cleaning
All equipment will be cleaned and sanitized prior to starting production.
A. General Sanitary Procedures for Cleaning.
1. Equipment Cleaning Procedures (Simple equipment and hand tools are cleaned and
sanitized in the same manner but they do not require disassembly and reassembly.)
a. Disconnect power to equipment. Where necessary, protect electrical connections

and sensitive parts of equipment from water.
b. Dismantle equipment as necessary for proper cleaning. Parts are placed in the
designated containers, racks, or area.
c. Remove large pieces of product and debris from surfaces to be cleaned.
d. Rinse surfaces with warm water.
e. Apply approved cleaner and scrub as needed to remove soil.
f. Rinse away detergent and loosened soil with warm water.
g. Inspect for effectiveness of cleaning -- re-clean if necessary.
h. Apply sanitizer (180° F water or chemical sanitizer) to product contact surfaces.
2. Facility Cleaning Procedures
a. Remove large pieces of product and debris from facilities.
b. Rinse facilities with warm water.
c. Apply approved cleaner and scrub as needed to remove soil.
d. Rinse away detergent and loosened soil with hot water.
e. Inspect for effectiveness of cleaning -- re-clean if necessary.

B. Slaughter Floor
Before each use:
1. Clean affected equipment, platforms, floors, and walls according to General Sanitary
Procedures for Cleaning
2. Specific Cleaning Instructions:
Weasand Rod, Hock Cutter, Head RackAir Knives, Brisket Saw, Wellsaw, Paunch
Truck:
a. Disconnect from power supply when possible or applicable.
b. Rinse with warm water, clean with approved cleaner, and scrub as needed to remove
soil.
c. Rinse away detergent and loosened soil with warm water.
d. Inspect for effectiveness of cleaning -- re-clean if necessary.
e. Apply sanitizer (180° F water or chemical sanitizer) to product contact surfaces
Dehairing Machine :
a. Drain tank.
b. Remove hair and debris from tank, paddles, scraping table, and floor.
c. Rinse with warm water, clean with approved cleaner, and scrub as needed to remove
soil.
Hide Pullers and Chains :
a. Rinse with warm water, clean with approved cleaner, and scrub as needed to remove
soil.
b. Rinse away detergent and loosened soil with hot water.
c. Inspect for effectiveness of cleaning -- re-clean if necessary
d. Apply sanitizer (180° F water or chemical sanitizer) to carcass chains.
Electrical Stimulator :
a. Disconnect from power supply.
b. Do not wash down unit. Protect sensitive parts of unit from water.
c. Rinse cable and probe with warm water, clean with approved cleaner, and scrub as
needed to remove soil.
l. Apply sanitizer (180° F water or chemical sanitizer) to probe.
Beef Splitting Saw :
a. Remove blade.
b. Rinse blade, saw housing, and wheels with warm water, clean with approved
cleaner, and scrub as needed to remove soil.
c. Rinse away detergent and loosened soil from blade, saw housing, and wheels with
warm water.
d. Inspect for effectiveness of cleaning -- re-clean if necessary
e. Apply sanitizer (180° F water or chemical sanitizer) to blade, saw housing, and
wheels.
Weigh Station :
a. Pick-up and discard any garbage.
b. Wipe down any surfaces as needed.
3. Check sinks and sterilizers for cleanliness; ensure soap and paper towel dispensers are
filled.
4. Implementing, Monitoring, and Record keeping:
The Slaughter Foreman performs organoleptic sanitation inspection after pre-

operational equipment cleaning and sanitizing and prior to the start of operations.
The results are recorded on the Slaughter Pre-operational Checklist form. If
everything is acceptable, the appropriate box is initialed. If corrective actions are
needed, such actions are to be documented.
5. Corrective Actions:
When the Slaughter Foreman determines that the equipment, or the facilities do not
pass organoleptic examination, the cleaning procedures and reinspection are
repeated. The Slaughter Foreman monitors the cleaning and retrains employees, if
necessary. Corrective actions are recorded on the Slaughter Pre-operational
Checklist form.
C. Holding Pens
Performed as Necessary:
1. Inspect and rinse down with hose as necessary.
The Slaughter Foreman performs organoleptic sanitation inspection prior to the start
of operations. The results are recorded on the Slaughter Pre-operational Checklist
form. If everything is acceptable, the appropriate box is initialed. If corrective
actions are needed, such actions are to be documented.
When the Slaughter Foreman determines that the equipment, or the facilities do not
pass organoleptic examination, the cleaning procedures and reinspection are
repeated. The Slaughter Foreman monitors the cleaning and retrains employees, if
necessary. Corrective actions are recorded on the Slaughter Pre-operational
Checklist form.
D. Coolers
Performed as Necessary:
1. Check cleanliness and orderliness of all coolers (including cooler shelving and carts).
2. Dispose of materials no longer needed.
3. If needed, clean floors, walls, shelving, and carts.
a. Remove products from cooler or protect from splash.
b. Rinse floors and walls with warm / hot water.
c. Apply approved cleaner, and scrub as needed to remove soil.
e. Clean affected shelving and carts according to General Sanitary Procedures for
Cleaning
f. Inspect for effectiveness of cleaning -- re-clean if necessary

The Slaughter Foreman and the Processing Foreman performs organoleptic

sanitation inspection of the coolers prior to the start of operations. The Slaughter
Foreman is responsible for the blast chill cooler. The results for the blast chill cooler
are recorded on the Slaughter Pre-operational Checklist form. The Processing
Foreman is responsible for all other coolers. The results for the holding coolers are
recorded on the Processing Pre-operational Checklist form and the results for the
smoke and cure coolers are recorded on the Further Processing Pre-operational
Checklist form. If everything is acceptable, the appropriate box is initialed. If
corrective actions are needed, such actions are to be documented.
When the Slaughter Foreman or Processing Foreman determines that the

equipment, or the facilities do not pass organoleptic examination, the cleaning
procedures and reinspection are repeated. The Slaughter Foreman and Processing
Foreman monitors the cleaning and retrains employees, if necessary. Corrective
actions are recorded on the Slaughter Pre-operational Checklist, the Processing Pre-
operational Checklist, or the Further Processing Pre-operational Checklist form.
E. Teaching Cutting Lab (Room 114)
Before each use:
1. Clean affected equipment, floors, and walls according to General Sanitary Procedures
for Cleaning

Grinder :
b. Dismantle grinder as necessary for proper cleaning. Parts are placed in the
designated containers, racks, or area
c. Rinse grinder and grinder parts with water. Clean with approved cleaner, and scrub
as needed to remove soil.
d. Rinse away detergent and loosened soil from grinder and grinder parts with warm
water.
e. Inspect for effectiveness of cleaning -- re-clean if necessary
f. Apply sanitizer (180° F water or chemical sanitizer) to grinder and grinder parts.
Band-saw :
b. Dismantle band-saw as necessary for proper cleaning. Parts are placed in the
c. Rinse band-saw and parts with water. Clean with approved cleaner, and scrub as
water.
f. Apply sanitizer (180° F water or chemical sanitizer) to band-saw and parts.
Tenderizer:
b. Dismantle tenderizer as necessary for proper cleaning. Parts are placed in the
c. Rinse tenderizer and parts with water. Clean with approved cleaner, and scrub as
d. Rinse away detergent and loosened soil from tenderizer and parts with warm water.
f. Apply sanitizer (180° F water or chemical sanitizer) to tenderizer and parts.
Patty Machine:
b. Dismantle patty machine as necessary for proper cleaning. Parts are placed in the
c. Rinse patty machine and parts with water. Clean with approved cleaner, and scrub
d. Rinse away detergent and loosened soil from patty machine and parts with warm
water.
f. Apply sanitizer (180° F water or chemical sanitizer) to patty machine and parts.
filled.
The Processing Foreman performs organoleptic sanitation inspection after pre-

The results are recorded on the Processing Pre-operational Checklist form. If
When the Processing Foreman determines that the equipment, or the facilities do
not pass organoleptic examination, the cleaning procedures and reinspection are
repeated. The Processing Foreman monitors the cleaning and retrains employees, if
necessary. Corrective actions are recorded on the Processing Pre-operational
Checklist form.
F. Packaging Lab (Room 114B)
Performed as Needed:
for Cleaning
Vacuum packaging machines require extreme caution because of electric and other
considerations. Be very careful with the use of water and cleaning substances in this area.
Watch for back splash.
Vacuum Packaging Machine:
b. Dismantle vacuum packaging machine as necessary for proper cleaning.
c. Using a soapy detergent with a cloth or green pad (wrung out to remove excess
water), gently wipe interior of machine cabinet and exterior frame. Clean all
accessible areas.
d. Wipe away detergent and loosened soil from vacuum packaging machine and parts
with a clean, damp cloth.
f. Apply sanitizer to Vacuum packaging machine and parts.

Bivac Machine:
a. Disconnect power supply.
b. Clean control panel, Plexiglas door and stainless steel side railings with a clean
damp cloth.
c. Inspect for effectiveness of cleaning -- re-clean if necessary
d. Apply sanitizer to stainless steel side railings.
Shrink Tunnel:
b. Shut off steam and water supply.
c. Drain all water from tunnel.
d. Spray inside of tunnel and sump ( with strainer assembly in place) with hot water.
Remove all debris that may have collected in tunnel. By spraying the water from
the ends of the tunnel towards the center, debris will be forced towards the strainers
and collected for easier removal.
CAUTION: Do not remove strainers before spraying tunnel.
e. Remove all baffle curtains and doors to tunnel. Wash clean with approved cleaner,
and scrub as needed to remove soil. Rinse away detergent and loosened soil with
hot water.
f. Spray entrance and exit conveyors with hot water.
g. Clean outside of tunnel with a clean damp cloth.
h. Inspect for effectiveness of cleaning -- re-clean if necessary
filled.

Checklist form.
G. Sausage Lab (Room 107)
Before each use:
for Cleaning
Grinder :
b. Dismantle grinder as necessary for proper cleaning. Parts are placed in the
water.
Injector :
a. Remove all filters from brine and clean thoroughly with hot water.
b. Empty brine from brine tank. Hose down the machine completely with warm water.
Rinse out brine tank.
c. Fill brine tank with warm clear water. Then allow the machine to run. Allow
machine to run at highest pressure and lowest pressure.
d. Unscrew blocked needles and clean needles with a piece of wire and rinse.
e. Change water and rinse machine again.
f. Hose down the machine completely with hot water.
g. Inspect for effectiveness of cleaning -- re-clean if necessary

h. Apply sanitizer (180° F water or chemical sanitizer).
Tumbler :
a. Remove all product and residual pieces, and rinse with warm water.
b. Partially fill drum with warm soapy water. Put on lid and turn on for a few minutes.
c. Open drum and brush inside and out thoroughly. Remove end plugs and clean
center shaft using brush and flushing with water.
d. Remove rubber gasket and clean.
e. Rotate drum with opening down and rinse thoroughly with hot water.
f. Clean filters with warm soapy water. Then rinse thoroughly with hot water.
h. Apply sanitizer (180° F water or chemical sanitizer).
Piston Stuffer :
b. Dismantle stuffer (remove piston, seal and horn) as necessary for proper cleaning.
Parts are placed in the designated containers, racks, or area
c. Rinse stuffer and stuffer parts with water. Clean with approved cleaner, and scrub as
water.
d. Inspect for effectiveness of cleaning -- re-clean if necessary
e. Apply sanitizer (180° F water or chemical sanitizer) to stuffer and stuffer parts.
Vemag Stuffer :
b. Dismantle stuffer (remove filling tube holder, feed cams, feed cam case, sight
glasses, top valve with ball, screen filter, screen filter case, scrapper, transfer cam)
as necessary for proper cleaning. Parts are placed in the designated containers,
racks, or area
c. Rinse stuffer and stuffer parts with water. Clean with approved cleaner, and scrub as
water.
f. Apply sanitizer (180° F water or chemical sanitizer) to stuffer and stuffer parts.
Mixer :
a. Remove all product, residual pieces and rinse with cold water. Partially fill drum
with cold water or ice water and turn on mixer for a few minutes.
b. Partially fill drum with warm soapy water and turn on mixer for a few minutes.
c. Brush inside and out of drum thoroughly.
d. Rotate drum with opening down and rinse thoroughly with hot water.
f. Apply sanitizer (180° F water or chemical sanitizer).
Chopper :
b. Scrape chopper bowl, housing, lid and shaft to remove all product.
c. Open side ports and remove chopper bowl plug.
d. Rinse chopper with water. Clean with approved cleaner, and scrub as needed to
remove soil.
e. Rinse away detergent and loosened soil with warm water.
f. Inspect for effectiveness of cleaning -- re-clean if necessary
g. Apply sanitizer (180° F water or chemical sanitizer).
filled.

The results are recorded on the Further Processing Pre-operational Checklist form.
If everything is acceptable, the appropriate box is initialed. If corrective actions are
necessary. Corrective actions are recorded on the Further Processing Pre-
operational Checklist form.
H. Smokehouse Area
Performed as needed:
for Cleaning
a. Rinse racks, trucks, and smoke sticks with water. Clean with approved cleaner, and
scrub as needed to remove soil.
b. Rinse away detergent and loosened soil with warm water.
c. Close oven doors, turn main blower on (high speed, DB 0° F, WB 160° F), fresh air
intake closed, open smoke damper and run for 20 minutes.
d. Clean ashes from smoke generator and remove access plate in bottom of generator
e. Rinse smokehouse with approved cleaner, and scrub as needed to remove soil.
f. Rinse away detergent and loosened soil with hot water.
h. Start main blower, close oven door, open fresh air intake, turn DB to 140° F for
approximately 15 minutes.

When the Processing Foreman determines that the equipment, or the facilities do not pass
organoleptic examination, the cleaning procedures and reinspection are repeated. The
Processing Foreman monitors the cleaning and retrains employees, if necessary. Corrective
actions are recorded on the Further Processing Pre-operational Checklist form.
I. Cooked Meat Processing (Room 103)
Before each use:
for Cleaning
Band-saw :
b. Dismantle band-saw as necessary for proper cleaning. Parts are placed in the
water.
Vacuum Packaging Machine:
b. Dismantle Vacuum packaging machine as necessary for proper cleaning.
c. Using a soapy detergent with a cloth or green pad (wrung out to remove excess
water), gently wipe interior of machine cabinet and exterior frame. Clean all
accessible areas.
d. Wipe away detergent and loosened soil from Vacuum packaging machine and parts
with a clean, damp cloth.

f. Apply sanitizer to Vacuum packaging machine and parts.
Slicer :
b. Dismantle slicer as necessary for proper cleaning. Parts are placed in the designated
containers, racks, or area
c. Rinse parts with water. Clean with approved cleaner, and scrub as needed to remove
soil.
d. Rinse away detergent and loosened soil from slicer parts with warm water.
e. Using a soapy detergent with a cloth or green pad (wrung out to remove excess
water), to carefully clean non-removable parts of slicer. Clean all accessible areas.
f. Wipe away detergent and loosened soil from slicer with a clean, damp cloth.
h. Apply sanitizer to slicer and parts.
filled.

necessary. Corrective actions are recorded on the Further Processing Pre-
operational Checklist form.
J. Research Dissection Lab (Room 102)
Before each use:
for Cleaning
Grinder :
b. Dismantle grinder as necessary for proper cleaning.
water.
Band-saw :
b. Dismantle band-saw as necessary for proper cleaning.
water.
filled.
The Researcher In-charge performs organoleptic sanitation inspection after pre-

The results are recorded on the Research Dissection Lab SSOP Form. If everything
is acceptable, the appropriate box is initialed. If corrective actions are needed, such
actions are to be documented.
When the Researcher In-charge determines that the equipment, or the facilities do
necessary. Corrective actions are recorded on the Research Dissection Lab SSOP
Form.
K. Storage Areas (Room 105, 106, 107A, 108, 112, 114A, 114C,116, 117, 118, 119A)
Performed as needed:
1. Straighten up and organize; pick up and discard trash.
2. Clean any area requiring it.
3. Sweep and mop floor as needed
The Processing Foreman performs organoleptic sanitation inspection periodically.

Checklist form.
II. Operational Sanitation
Carcass dressing will be performed under sanitary conditions and in a manner to prevent
contamination of the carcass.
A. Slaughter Operations.
1. Established Methods for Carcass Dressing.
a. Employees will clean hands, arms, gloves, aprons, boots, etc., as often as necessary
during the dressing procedures.
b. Employees will clean and then sanitize with 180° F water, knives, weasand rod and
other hand tools, saws and other equipment, as often as necessary during the
dressing procedures to prevent contamination of the skinned carcass.
c. The hock cutter is sanitized between carcasses using 180° F. water.
d. The hide puller carcass chains are sanitized between carcasses using 180° F. water.
e. The brisket saw is sanitized between carcasses using 180° F. water.
f. Eviscerating employees will maintain clean hands, arms, clothes, aprons, boots and
knives during the evisceration process. It may be necessary to clean hands and
arms with soap and water. In cases of contamination from an abscess or other
extensive contamination, the employee may need to shower and change clothes
before resuming work.
g. The probe of electrical stimulator is sanitized between carcasses using 180° F. water.
h. Each head rack is sanitized between heads using 180° F. water.
i. Each lamb A frame is sanitized between carcasses using 180° F. water.
j. The carcass splitting saw is sanitized with 180° F. water after each carcass.
2. Monitoring and Recordkeeping.
a. The Slaughter Foreman is responsible for ensuring that employee hygiene practices,
sanitary conditions and cleaning procedures are maintained during slaughter. The
Slaughter Foreman monitors the sanitation procedures by 10:00 am during morning
slaughter and by 3:00 pm during afternoon slaughter. Results are recorded on the
Operational SSOPs Monitoring Form.
3. Corrective Actions.
a. When equipment is visibly contaminated, contaminants are removed by cleaning and

sanitizing equipment prior to resuming production. The Slaughter Foreman
attempts to determine the cause of the contamination and takes corrective action.
This may require adjusting equipment, retraining employees, temporarily stopping
or slowing the dressing speed, etc. Corrective actions are recorded on the
Operational SSOPs Monitoring Form.
B. Processing Operations.
Processing is performed under sanitary conditions to prevent direct and cross contamination
of food products.
1. Established Sanitary Procedures for Processing.
a. Employees clean and sanitize hands, gloves, knives, saws, other hand tools, cutting
boards, etc., as necessary during processing to prevent contamination of food
products.
b. Outer garments, such as aprons, frocks, and gloves, are maintained in a clean and
sanitary manner and are changed at least daily and, if necessary, more often.
c. All equipment, tables, and other product contact surfaces are cleaned and sanitized
throughout the day as needed.
d. Employees take precautions when going from a raw product area to a cooked
product area, to prevent cross contamination of cooked products.
e. Raw and cooked processing areas are separate. There is no cross utilization of
equipment between raw and cooked products.
2. Monitoring and Recordkeeping.
a. The Processing Foreman is responsible for ensuring that employee hygiene

practices, employee and product traffic patterns, sanitary product handling
procedures, and cleaning procedures are maintained during processing. The
Processing Foreman monitors the sanitation procedures by 10:00 am during
morning processing and by 3:00 pm during the afternoon processing. Results are
recorded on the Operational SSOPs Monitoring Form.
b. The Researcher In-charge is responsible for ensuring that employee hygiene

practices, employee and product traffic patterns, sanitary product handling
procedures, and cleaning procedures are maintained during processing in the
Research Dissection Lab. The Researcher In-charge monitors the sanitation
procedures by 10:00 am during morning processing and by 3:00 pm during the
afternoon processing. Results are recorded on the Research Dissection Lab SSOP
Form.
3. Corrective Actions.
a. When the Processing Foreman identifies sanitation problems, he stops production, if

necessary, and notifies processing employees to take appropriate action to correct
the sanitation problems. If necessary, processing employees are retrained.
Corrective actions are recorded on the Operational SSOPs Monitoring Form.
b. When the Researcher In-charge identifies sanitation problems in the Research

Dissection Lab, he stops production, if necessary, and notifies processing
employees to take appropriate action to correct the sanitation problems. If
necessary, processing employees are retrained. Corrective actions are recorded on
the Research Dissection Lab SSOP Form.
Approved by: Date

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Prerequisite Programs

Rosenthal Meat Science and Technology Center

Dr. Gary Acuff, Professor 409-845-4425

Ivan Brigman, Graduate Student 409-845-3957

Dr. Alejandro Castillo, Research Associate 409-845-4425

Darrell Demel, Meat Lab Foreman 409-845-5651

Mike de la Zerda, Graduate Student 409-845-3957

Dr. Davey Griffin, Associate Professor 409-845-0435

Dr. Dan Hale, Professor 409-845-0435

Dr. Kerri B. Harris 409-862-3643

Dr. Jimmy Keeton, Professor 409-845-3936

Lisa Lucia, Research Assistant 409-845-4449

Rob Maddock, Graduate Student 409-845-3957

Misty Pfeiffer, Communication Specialist 409-862-2036

Ray Riley, RMSTC Manager 409-845-5651

Dr. Jeff Savell, Professor 409-845-3935

Personnel and Visitor Dress/Hygiene Protocol

Raw Meat Cutting/Further Processing Rooms and Coolers:

Cooked Meats Rooms:

3. Personal cleanliness shall be maintained at all times.

Standard Operating Procedures for Handwashing

SOP for Handwashing

Traffic Flow Pattern

Sanitary Facilities and Hand Washing

Water, Ice and Culinary Steam

Sanitation Standard Operating Procedures

I. Pre-operational Sanitation-- Equipment and Facility Cleaning

All equipment will be cleaned and sanitized prior to starting production.

A. General Sanitary Procedures for Cleaning.

a. Disconnect power to equipment. Where necessary, protect electrical connections

c. Remove large pieces of product and debris from surfaces to be cleaned.

d. Rinse surfaces with warm water.

e. Apply approved cleaner and scrub as needed to remove soil.

f. Rinse away detergent and loosened soil with warm water.

g. Inspect for effectiveness of cleaning -- re-clean if necessary.

h. Apply sanitizer (180° F water or chemical sanitizer) to product contact surfaces.

2. Facility Cleaning Procedures

a. Remove large pieces of product and debris from facilities.

b. Rinse facilities with warm water.

c. Apply approved cleaner and scrub as needed to remove soil.

d. Rinse away detergent and loosened soil with hot water.

e. Inspect for effectiveness of cleaning -- re-clean if necessary.

Before each use:

2. Specific Cleaning Instructions:

a. Disconnect from power supply when possible or applicable.

c. Rinse away detergent and loosened soil with warm water.

d. Inspect for effectiveness of cleaning -- re-clean if necessary.

e. Apply sanitizer (180° F water or chemical sanitizer) to product contact surfaces

d. Rinse away detergent and loosened soil with hot water.

e. Inspect for effectiveness of cleaning -- re-clean if necessary.

Hide Pullers and Chains :

b. Rinse away detergent and loosened soil with hot water.

c. Inspect for effectiveness of cleaning -- re-clean if necessary

d. Apply sanitizer (180° F water or chemical sanitizer) to carcass chains.

d. Rinse away detergent and loosened soil with hot water.

e. Inspect for effectiveness of cleaning -- re-clean if necessary.

l. Apply sanitizer (180° F water or chemical sanitizer) to probe.

Beef Splitting Saw :

d. Inspect for effectiveness of cleaning -- re-clean if necessary

a. Pick-up and discard any garbage.

b. Wipe down any surfaces as needed.

4. Implementing, Monitoring, and Record keeping:

The Slaughter Foreman performs organoleptic sanitation inspection after pre-