Meat packing “Beef” Industry leaders have found an cost effective method to improve their HACCP “Hazards Analysis Critical Control Points” Plan
Today’s meat packing and processing industry is continuously evolving, seeking new innovative solutions that reduce cost, improve quality and extends the supply chain shelf life cycle. While the Plant Management and Quality Assurance professionals have an increasing responsibility of improving production levels, they also have the delicate balancing act of complying with USDA and FDA regulations. Meat packing “Beef” Industry leaders have found a cost effective method to improve their HACCP “Hazards Analysis Critical Control Points” Plan. The implementation of OZONE!
The HACCP application of Ozone begins with the Pre-mortem receiving/holding “See the illustration below” progressing to the post mortem phase, antimicrobial wash of Carcass – aging – storage to the Primal & Sub-primal cuts then retail prepackaged cuts. Trimmings are also treated with antimicrobial Ozone wash just before the ground beef grinding process.
Ozone HACCP applications encompass a complete implementations plan from the initial Antimicrobial wash, to the chilled water misting and ambient air “cooler” aging process, to packaged ready to ship products, transportation systems and CIP – Clean In Place applications.
Ozone, simply put, works with a 99.99% log 4 pathogen destruction rate with a host of applications and 100% sustainable, ozone is the right choice.
http://www.ozonesolutions.com/journal/2012/implementing-ozone-into-your-haccp-program/
