Meat Processing HACCP Inspection Checklist

Complete this HACCP monitoring checklist for meat processing operations. USDA FSIS requires documented CCP monitoring, corrective actions, and verification activities.

  • Industry: Food & Beverage
  • Frequency: Per production lot / Per shift
  • Estimated Time: 30-45 minutes
  • Role: HACCP Coordinator / QA Manager
  • Total Items: 47
  • Compliance: USDA FSIS 9 CFR 417, 9 CFR 416 (SSOP), USDA FSIS Directive 10,010.1, EU Regulation 853/2004

CCP 1: Raw Material Receiving

Incoming meat and ingredient verification.

  • Meat from USDA-inspected establishment or approved source?
  • Internal temperature at receiving (°F)?
  • Temperature within critical limits?
  • USDA inspection legend present and legible?
  • No package damage, leakage, or contamination?
  • Labeling matches product and species?
  • No visible foreign material contamination?

CCP 2: Slaughter/Dressing (If Applicable)

Critical controls during animal slaughter.

  • Ante-mortem inspection passed?
  • Stunning rendered animal immediately unconscious?
  • Zero tolerance for fecal contamination on carcass?
  • Knives sanitized at 180°F between carcasses?
  • Hide/hair prevented from contacting carcass?
  • Final carcass rinse/intervention applied?

CCP 3: Grinding Operations

Controls for ground beef and E. coli O157:H7 prevention.

  • Grinder cleaned and sanitized before production?
  • Source materials traceable (lot numbers documented)?
  • Product temperature ≤40°F during grinding?
  • Combo bin product temperature recorded?
  • E. coli O157:H7 testing program in place (if grinding)?
  • N60 sampling or equivalent performed?

CCP 4: Cooking - Pathogen Lethality

Thermal processing for cooked/RTE meat products.

  • Product requires cooking (RTE)?
  • Internal temperature reached (°F)?
  • Temperature verified at coldest point?
  • Oven dwell time met per process schedule?
  • Cooking process validated per FSIS guidelines?
  • Deviation procedures followed if undercooked?

CCP 5: Cooling - Stabilization

Post-cook cooling per FSIS stabilization requirements.

  • Cooling started immediately after cooking?
  • 130°F to 80°F in ≤1.5 hours?
  • 80°F to 40°F in ≤5 hours (total ≤6.5 hours)?
  • Time-temperature during cooling documented?
  • Cooling method (blast chiller, ice bath, etc.)

CCP 6: Listeria monocytogenes Controls (RTE)

Post-lethality exposed RTE meat controls per 9 CFR 430.

  • Product exposed to environment after cooking?
  • Which Listeria control alternative is used?
  • Food contact surface testing performed per schedule?
  • Hold-and-release for positive results in place?
  • Corrective actions documented for positives?

Sanitation SOP Prerequisites

Daily SSOP verification per 9 CFR 416.

  • Pre-operational sanitation completed and verified?
  • Food contact surfaces clean, sanitized, no residue?
  • No condensation dripping onto product?
  • Employee hygiene practices followed?
  • Handwashing stations functional and stocked?
  • No evidence of pest activity?

Packaging & Labeling

Final product packaging and label verification.

  • Label approved by FSIS Label Approval?
  • Ingredient statement accurate for product?
  • All allergens properly declared?
  • Net weight accurate per label?
  • Proper date coding applied?
  • Package seals intact (vacuum, MAP)?

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Why Use This Meat Processing HACCP Inspection Checklist?

This meat processing haccp inspection checklist helps food & beverage teams maintain compliance and operational excellence. Designed for haccp coordinator / qa manager professionals, this checklist covers 47 critical inspection points across 8 sections. Recommended frequency: per production lot / per shift.

Ensures compliance with USDA FSIS 9 CFR 417, 9 CFR 416 (SSOP), USDA FSIS Directive 10,010.1, EU Regulation 853/2004. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Meat Processing HACCP Inspection Checklist cover?

This checklist covers 47 inspection items across 8 sections: CCP 1: Raw Material Receiving, CCP 2: Slaughter/Dressing (If Applicable), CCP 3: Grinding Operations, CCP 4: Cooking - Pathogen Lethality, CCP 5: Cooling - Stabilization, CCP 6: Listeria monocytogenes Controls (RTE), Sanitation SOP Prerequisites, Packaging & Labeling. It is designed for food & beverage operations and compliance.

How often should this checklist be completed?

This checklist should be completed per production lot / per shift. Each completion takes approximately 30-45 minutes.

Who should use this Meat Processing HACCP Inspection Checklist?

This checklist is designed for HACCP Coordinator / QA Manager professionals in the food & beverage industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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