Introduction

Due to the fact that meat products have a high nutritional value and can be consumed as
such without prior cooking, they are preferred by consumers. Hence the need for the production of
high quality and diversified varieties that provide balanced nutrition of the population.
Meat products must fulfill two essential conditions, such as to correspond qualitatively and
to be free from any contaminants (potential danger: physical, chemical or microbiological) which
could affect the health of consumers.
Because meat products are perishable, they require a good quality, hygienic starting
material, adequate technology under strict hygiene conditions and proper storage.
*************

For the Flow Chart diagrams we follow the description of the production process and the
elaboration of the technological scheme, the equipment layout plan drawings, the possible
crossings notifications and the flux reversals; spot verification.

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 Flow Diagram for Hunting Pastrami

Raw materials, START

Wild boar pouch Declaraţie de conformitate,
certificat sanitar veterinar,
Salt combination rezultate examen
Spices Quantitative and qualitative
trichineloscopic și Pesta
Bind binding reception porcină (ANSVSA)
Labels
Sawdust
Meet the PRODUCTNO
DENIED
requirements RETURN TO SUPPLIER
?
0
12
12 h,
h, la
la +2…+4
+2…+4 0C,C,
U%=65-75%,
U%=65-75%, Monitoring file
YES continuous
continuous
ventilation
ventilation
Storage
0
t=
t= 7-8
7-8 0C,C, U%=65-
U%=65-
75% , continuous
75% , continuous
Cutting, boning, ventilation Unfair meat,
ventilation
trimming bones

Sărare prin injectare

Apă, 12% NaCl, Injectare 12%
saramură Presiune 2,2-2,5
0,66% NaNO3
3 bar
0
t=
t= 7-8
7-8 0C
C
Maturare tt == +2...+4°C,
+2...+4°C,
U%=65-75%,
U%=65-75%,
T=
T= 55 days/120
days/120 h?
h? Monitoring file
Legare cu sfoară 0
Sfoară legare alimentară t=
t= 7-8
7-8 0C,
C,
U%=60-70%
U%=60-70%

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 T=1 h , t=
2°C, Monitoring file
Tumblerizarea
sub vid
Așezare pe rastel
pungi polietilenă t=7 00C,
etichete, cutii U%=60-70%
U%=60-70%

Rumeguș
Abur Tratament termic Zvântare, t= 79 00C, T= 40’; v=0,3 m/s, U=25%
Zvântare,
Zvântare, afumare,
afumare, fierbere,
fierbere, Afumare, t=78 00C, T=30’; U%= 25%;
coacere
coacere Fierbere, t= 75 00C, 64 00C în centrul termic;
Coacere, t=80 00C, T=15’; U=25%
Răcire
1 h, t= 7 00C,
U%=60-70%.
U%=60-70%.

Cântărire
Monitoring file
Putere
Putere
Ambalare, vidare absorbție
absorbție
6-7 m33/h Etichete
0
neconform
t=7
t=70C,C, e
Etichetare U=
U= 60-70%
60-70%
Monitoring file
t=2…4 00C,
Depozitare U= 65-75%
Navete
igienizate Hârtie Factură, aviz; declarație
ambalaj Livrare, transport t=2…4 00C, de conformitate.
U= 65-75% Certificat sanitar
veterinar de transport
STOP

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4
 HAZARD ANALYSE OF POTENTIAL RISKS

Potential hazards identification and the the establishment of acceptable levels

The risk identification and analysis step consists of determining the biological, chemical and
physical potential hazards that could affect the food safety of products and consumer safety.

Potential hazards can be:

• physical: glass, metal, pests, paper (packaging waste), plastic, personal items;

• chemical: toxins and mycotoxins, toxic chemicals, environmental pollutants, auxiliary substances
(overdoses of additives, detergents, disinfectants), lubricants; packaging materials: polymers (in
plastic), adhesives, inks;

• biological - of bacterial, viral or parasitic nature;

• important high potential: Clostridium botulinum, Shigella, hepatitis A virus, Brucella abortus
virus, Vibrio cholerae, Taenia solium, Trichinella spiralis;

• medium severity- high risk of growth: Listeria monocytogenis, Salmonella, Escherichia coli,
Rotavirus;

• medium severity- low risk of growth: Bacillus cereus, Vibrio parahemoliticus, Campylobacter,
Yersinia enterocolitica etc.

Assessing hazards (risks) and establishment of control measures

Identifying and Assessing Dangers (Risks) = Principle I (Risk Analysis)

I. Analysis of risks (hazards)

Risk = the occurrence of a harmful effect combination on health (to become ill) and the severity of
that effect (death, hospitalization) as a result of exposure to a hazard.

In practice, the hazard class method is used to quantify hazards according to the severity of their
manifestation to the consumer (G) and the frequency of occurrence of a contaminant in the final
product at the time of consumption (F) (Table 3.1).
Tabelul nr 3.1
Risk assessment = risk class based on severity and frequency
Severity Frequency in the finished product
High 3 4 4
Avarage 2 3 4
Low 1 2 3
Low Avarage High

Severity (consequences) -3 levels:

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• high - fatal, serious consequences, incurable damage;
• medium - substantial damage and / or illness;
• minor- lesions / minor-effective diseases = after high doses and prolonged periods;
Frequency (frequent and regular repetition of a fact) can be:
• Theoretically low risk, virtually impossible to produce;
• Medium - may occur, sometimes occurs;
• High - it is systematic, repeated.

Critical control points (PCC) must be determined during the manufacturing process of
Sagana Pastrami, where its deployment parameters are controllable and we can intervene.
Determination of critical control points
PCC = stage in which control can be applied and which is essential to prevent, eliminate or reduce
to an acceptable level a food safety hazard.
PCC is under strict control, shows variations of low intensity and does not adversely affect the
hygienic-sanitary quality of products.

Codex Alimentarius proposed the Decision Tree

PCC without critical limit overruns (at least 2 years)= Attention Point or Control Point (PC).
It is represented by any point, operation or technological phase which biological, chemical or
physical risks can be controlled, but where the loss of control does not affect consumer health or
life.

Arbore decizional pentru identificarea punctelor critice de control

1. EXISTĂ MĂSURI DE CONTROL ÎN Modificări ale unei etape, proces

ACEASTĂ ETAPĂ PENTRU tehnologic, produs
PERICOLELE IDENTIFICATE?

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DA NU

1. 1.Controlul în această etapă este DA

necesar pentru siguranța alimentului?

NU Nu este un PCC!

2. ESTE ETAPA SPECIAL

PROIECTATĂ PENTRU A ELIMINA
SAU A REDUCE POSIBILITATEA DE DA
APARIȚIE A UNUI RISC POTENȚIAL
LA UN NIVEL ACCEPTABIL?

NU

3. EXISTĂ POSIBILITATEA
CONTAMINĂRII DATORITĂ
APARIȚIEI UNUI RISC POTENȚIAL
PESTE NIVELUL ACCEPTABIL SAU
CHIAR SĂ CREASCĂ LA NIVELE
INACCEPTABILE?

DA NU Nu este un PCC!
AA

4. EXISTĂ O ETAPĂ ULTERIOARĂ

CARE POATE SĂ ELIMINE
PERICOLUL IDENTIFICAT SAU
POATE REDUCE PROBABILITATEA
DE APARIȚIE A ACESTUIA PÂNĂ LA
UN NIVEL ACCEPTABIL?

DA NU PUNCT CRITIC DE
CONTROL

Nu este un PCC!

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