Guidelines for Corrective and Preventive Actions for Carcass Core Temperature CCP in Chicken Processing

Dear Expert

Greetings!!

I work in a chicken processing factory.

We assign Carcass (Chicken) Core Temperature that is below 4 C as a CCP after the Spin  Chiller and Air Chiller Process Step.

What is the corrective and preventive action if the carcass fails to meet the specified temperature?

I request that you give the necessary guidelines to assign the corrective action.

You need to 

A) stop production

B) put all possible product on hold (in a blast chiller if you can)

C) identify what caused the failure in time/temp

D) verifiy it's corrected

E) run a small # of birds and ensure the carcasses meet or exceed the prescribed time/temp measures

Disposition of the carcasses will depend on how much longer they took to chill and how warm they were when the exited the chiller

You need to consider if it is a CCP and your relevant legislation but clearly appropriate action to achieve the final required temperature is required within an appropriate timescale.

See this as an example: https://www.fsis.usd...ements-1014.pdf

Also note temperatures and times vary according to the Chicken size.

Kind Regards,

Tony

What was the deviation? 

What was the deviation? 

That the carcasses didn't reach the require temp in the required time

I meant the deviation in temperature - off by how many degree?