Products like meats and fish spread certain diseases connected to various bacteria. That’s why before selling the products, the FSIS conducts some crucial stages of quality check of raw meat before the commercial distribution. The main responsibility of this test is to ensure the wholesome production of the raw materials you are purchasing. Therefore, all the poultry and meat industries operate some basic HACCP guidelines and conduct the scientific process controls to make sure your food is hazard-free. Here are some important stages in checking quality meats.
Stage 1- Hazard Analysis
The first stage of the quality check process is a hazard analysis. Now, what is a hazard? Hazard refers to the chemical, biological, or physical injuries to foods happens usually when workers don’t maintain the food with care. Therefore, this quality control check is important to make sure that the food has not developed any hazard that can cause severe illness. This analysis is not for raw foods only, but for other packed foods and ingredients as well.
Stage 2 – Pin-Point The Critical Factors
This process is also known as Critical Control Points (CCP). It helps in eliminating and preventing food safety hazards. Possible hazards can harm your health and if anything like that identifies the HACCP team, the CCP helps them determine the product and eliminate them.
Stage 3- Establishing Critical Limits
While checking for the food’s quality in the HACCP quality control checks, establishing critical limits is another important step. This action determines whether a control measure of CCP is can maintain the hazard and eliminate the occurrence of food diseases or not.
Stage 4 – Establishing Monitoring Procedures
After the methods are clear for each and every CCP in the HACCP development plan, some certain procedures are important to hold. The authorities should monitor the CCP to determine whether the critical limits have been successfully eliminated or not. This monitoring ensures whether the process is under control and can provide a record usable in the future. There are three main purposes for monitoring.
- To take control of the whole quality check process
- To identify when any loss occurs and if they are under control
- And to provide the valid documents of the entire process
Stage 5 – Corrective Actions Required
These types of actions depend on the type of process and foods produced. And, if there is any negative result comes out from the foods, it is responsible to take actions against it. In simple words, the foods distributed to the customers, the corrective actions make sure to eliminate the hazardous food materials within it.
Stage 6 -Record Keeping Procedure
It is important to determine whether the foods have gone through the required process or not. Therefore, this stage helps the authorities clear out the matter the foods are safe and ready for distribution. The corrective actions filled in document format to record the quality of the foods.
Stage 7 -Verification Process
The last stage of the food quality check process is verification. After checking the records and analysis results, the authorities decide whether the food is safe for distribution or not.
Here are the seven important stages of quality meat check and if you have a query, feel free to ask in the comment area below.
