1

Wild Boar Pastrami’s Flow Diagram

Raw materials, START
Wild boar Declaration of conformity,
carcase sanitary-veterinar
Nitric salt Quantiy&quality acceptance certificate, results for the
Spices Trichine and Swine Fever
Strings (ANSVSA)
Labels
Sawdust
It satisfy the NO REJECTED PRODUCT
requirements Retour to the Suplier
?
12
12 hours,
hours, at
at +2…+4
+2…+4
00
YES C,
C, air
air humidity
humidity Monitoring
Monitoring sheet
sheet
%=65-75%,
%=65-75%,
continuosly
continuosly
Storage ventilation
ventilation
0
t=
t= 7-8
7-8 0C,
C,
Cutting , deboning, continuosly
continuosly Non-
trimming ventilation,
ventilation, U
U compliant
%=65-75%.
%=65-75%. meat,bones

Wet salting by injecting

Water, 12% NaCl, Injecting percent= 12%
the brine Pressure= 2,2-2,5 bar
0,66% NaNO3 0
3 t=
t= 7-8
7-8 0CC
Curing tt == +2...+4°C,
+2...+4°C,
U%=65-75%,
U%=65-75%,
T=
T= 55 days/120
days/120 h?
h? Monitoring
Monitoring sheet
sheet

Tying up with strings t=

t= 7-8
0
7-8 0C,
C,
Strings
U%=60-70%
U%=60-70%

2
 T=1 h , t= Monitoring
Monitoring sheet
sheet
Tumblingg 2°C,
Under vacuum
Plastic bags, Hanging on the rack
labels, cartons t=7 00C,
etichete, cutii U%=60-70%
U%=60-70%

Sawdust
Steam Termical treatment Drying, t= 65 00C, T= 40’; v=0,3 m/s, U=25%
Drying,
Drying, Smoking,boiling/
Smoking,boiling/ backing
backing Smoking, t=72 00C, T=30’; U%= 25%;
Boiling, t= 75 00C, 64 00C Centre temperature ;
Backing, t=80 00C, T=15’; U=25%
Cooling
1 h, t= 7 00C,
U%=60-70%.
U%=60-70%.

Weighting
Monitoring
Monitoring
Packaging under vacuum Absorbtion
Absorbtion rate
rate sheet
sheet
6-7 m33/h
conditions, Non-compliant
00
t=7
t=7 C,
C, labels
Labeling U=
U= 60-70%
60-70%
Monitoring
Monitoring
sheet
sheet
t=2…4 00C,
Storage U= 65-75%
Cleaned crates Invoice, waybill; declaration of
packaging Delivery, shipping t=2…4 00C, conformity.
papers U= 65-75% Certificat sanitar veterinar de
transport
STOP

3
4
 Decision tree to identify the critical control points

1. Are control measures / practices in Changing the step, the technological process, or
place at this step to exclude / reduce or product ?
prevent this identified hazards ?

NO
YES
1. 1 Is the safety food control necessary at YES
this step ?

NO It is not a CCP !

2. Is this step especialy designated to

eliminate or to reduce the rate of
occurence of an potential hazard to an YES
acceptable level ?

NO

3. Is there possible the contamination due

to occurence of a potential risk who
exceed the acceptance level in a variable
extend ?

NO It is not a CCP !

4. Is there a further step whi may

eliminate the identified hazard or who
can reduce the probability of this hazard
occurence to an acceptable level ?

YES NO CRITICAL
CONTROL POINT

It is not a CCP !

5
YES
AA