Risk Management Programme Manual for Animal Product Processing

14 Appendix F: Procedures or Steps that Require Data as Evidence for Demonstrating Effectiveness

14.1 General Requirements
14.2 Supply of Animal Material
14.3 Primary Processing
14.4 Secondary Processing

Amendment 3

October 2009

As part of the validation of the RMP, you must provide data to demonstrate the effectiveness of certain procedures or steps that:

• are essential to the achievement of any regulatory limits or operator-defined limits (these steps are likely to be considered as CCPs); or measurable GMP requirements

• historically have not been well controlled (i.e. reported occurrence of industry failures); and/or

• are not well established in the industry (e.g. new procedures/methods, procedures not covered in a COP).

If the required evidence is not available prior to application for registration of the RMP, you must document a protocol for collection of evidence.

Examples of procedures or steps that require a protocol are shown in the table below.

Where no protocol is required, this has been based on the assumption that procedures comply with a COP that is acceptable to NZFSA. Procedures that deviate from a COP may require a protocol.

14.1 General Requirements

Procedures/operation	No protocol	Protocol required	Comments
Design and construction of premises, facilities, equipment	√
WATER (SUPPLY, QUALITY, RETICULATION)
• Council water	√
• Other sources	√		Water requirements must already be met before implementation of the RMP.
• Fishing vessel	√
Supply of process gases, compressed air	√
Receipt, handling, storage of additives, processing aids, etc.	√
Cleaning of facilities and equipment (normal circumstances)	√
Cleaning of facilities and equipment (prior to switching to processing materials or products with stricter requirements)	√		E.g. alternating between manufacture of animal and human consumption products.
Cleaning (post-CCP areas for RTE products)		√
Waste management	√
Control of chemicals	√
Health of personnel	√
Pest control	√
Repairs and maintenance of facilities and equipment	√
Calibration of equipment and measuring devices	√
Packaging (composition, use, handling)	√
Labelling	√

14.2 Supply of Animal Material

Procedures/operation	No protocol	Protocol required	Comments
Supply of animals (eligibility, locations, supplier statements, etc)	√
Hygienic handling and dressing of killed mammals	√
Cooling and transportation of killed mammals	√
Supply of deer velvet	√
Supply of fish	√
Holding in animal material depots	√

14.3 Primary Processing

Procedures/operation	No protocol	Protocol required		Comments
PRIMARY PROCESSING - FARMED MAMMALS, KILLED MAMMALS, FARMED BIRDS, LIVE POSSUMS
Reception (animal health status, supplier statements)	√
Identification and control of suspect animal material	√
Ante-mortem and post-mortem examination	√
Hygienic slaughter and dressing	√
Washing of carcasses of mammals	√
Cooling of poultry to 7°C		√
Chilling or freezing below 7°C	√
Chilled and frozen storage (maintenance)	√
Capability of freezers/chillers when reducing temperature to preservation temperature		√
PRIMARY PROCESSING - DEER VELVET
Reception	√
PRIMARY PROCESSING - FISH
Reception	√
Handling and processing	√		Histamine level is a required specification but it is not expected to be measured by the processor. Effectiveness can be demonstrated by compliance to established procedures.
Chilling and freezing to preservation temperature	√
Capability of freezers and chillers	√
PRIMARY PROCESSING – BIVALVE MOLLUSCAN SHELLFISH
Reception	√
Wet storage and depuration		√	Refer to HC Specification
Shucking	√
Heat Shocking (Listeriocidal)		√	Refer to HC Specification
Chilling and freezing to preservation temperature	√
Capability of freezers and chillers	√
PRIMARY PROCESSING – EGGS
Whole flock health scheme	√
Reception of birds	√
Bird management	√
Harvesting and handling of eggs	√
Washing of eggs	√			Protocol needed if criteria in NZFSA approved egg RMP template is not followed.
Candling and packing	√
Storage	√
PRIMARY PROCESSING – HONEY/BEE PRODUCTS
Reception	√
Handling, processing, packing	√
Storage	√

14.4 Secondary Processing

Procedures/Operation	No protocol	Protocol required	Comments
SECONDARY PROCESSING - GENERAL
Cleaning, sorting, grading of materials	√
Cutting, boning, size reduction	√
Thawing/tempering of meat and poultry	√
Mixing, emulsification	√
THERMAL PROCESSING - including Dairy
Commercial sterilisation (aseptic, in container retorting)		√
Pasteurisation		√
Cooling of thermally processed product		√	Cooling is not critical for small products (e.g. cooked frankfurters). Protocol may not be necessary for such products.
Heat processing other than sterilisation and pasteurisation (i.e. non-lethal heating)	√		Heating for other technical reasons (e.g. grill marking of patties, heating of honey to reduce viscosity) does not require a protocol.
Drying		√
SMOKING
Hot smoking		√
Cold smoking of RTE products		√
Cold smoking of products that require further cooking by the consumer	√		Smoking for flavour only does not require a protocol.
COOLING
Chilling/freezing of mechanically separated meat	√
Cooling of hot boned products to 7°C	√
SALTING, CURING, BRINING	√
ACIDIFICATION
Addition of acid for preservation (pH control) e.g. marinated mussels/fish		√
Addition of acid for flavour only	√
FERMENTATION		√
HIGH PRESSURE PROCESSING		√
EXTRACTION, EXPRESSION	√
EVAPORATION, CONCENTRATION FOR PRESERVATION		√
RENDERING
Rendering		√	Achievement of 90°C for 10 minutes must be confirmed for medium risk material. Requirement presently being reviewed.
Drying		√
REFINING OF FATS AND OILS	√
PACKING	√
CAPABILITY OF FREEZERS/CHILLERS WHEN USED FOR REDUCING TEMPERATURE TO PRESERVATION TEMPERATURE		√
STORAGE
Refrigerated storage (cold store)	√
Dry storage	√
TRANSPORT
Meat and meat products above 7°C		√
Dairy, meat and meat products at or below 7°C	√
Other products (non-refrigerated)	√
OTHER PRODUCT SPECIFIC PROCESSES
Cleaning and processing of green offal and runners	√
Salting of casings	√

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