Mechanically Separated/Mechanically Deboned Model Table of contents Introduction Using This Generic Model Process Flow Diagram and product Descripti Hazard analysis Developing Your HACCP Plan 10 Identifying CCPs appendix a References for HACCP teams 17 References for Mechanically Separated(Species)/Mechanically Deboned Poultry 19 appendix b Process Flow Diagram- Mechanically Separated Pork(Figurel) Product Description Form-Mechanically Separated Pork(Figure 2) 24 Hazard Analysis Form- Mechanically Separated Pork(Figure 3) HACCP Plan Form- Mechanically Separated Pork(Figure 4) Process Flow Diagram- Mechanically Deboned Chicken(Figure 5) Product Description Form-Mechanically Deboned Chicken(Figure 6) Hazard Analysis Form- Mechanically Deboned Chicken(Figure 7) HACCP Plan Form- Mechanically Deboned Chicken( Figure 8) 38Mechanically Separated/Mechanically Deboned Model Table of Contents Introduction……………………………………………………………………………..…. 3 Using This Generic Model…………………………………………………………..…….. 5 Process Flow Diagram and Product Description…………………………………..………. 7 Hazard Analysis………………………………………………………………….…………8 Developing Your HACCP Plan………………………………………………..….……….. 10 Identifying CCPs……………………………………………………………………..……. 11 Appendix A References for HACCP Teams……………………………………..…………….. 17 References for Mechanically Separated (Species)/Mechanically Deboned Poultry…………………………………………………..…………..…… 19 Appendix B Process Flow Diagram – Mechanically Separated Pork (Figure1)…..……………. 23 Product Description Form – Mechanically Separated Pork (Figure 2)………….…. 24 Hazard Analysis Form – Mechanically Separated Pork (Figure 3)……………..…. 25 HACCP Plan Form – Mechanically Separated Pork (Figure 4)..……………..…… 28 Process Flow Diagram – Mechanically Deboned Chicken (Figure 5)……………. 33 Product Description Form – Mechanically Deboned Chicken (Figure 6)…………. 34 Hazard Analysis Form – Mechanically Deboned Chicken (Figure 7)…………..…. 35 HACCP Plan Form – Mechanically Deboned Chicken (Figure 8)..…………..…… 38 1