CONICET | Buscador de Institutos y Recursos Humanos

Identification of Critical Control Points (CCP) associated to the manufacturing process of traditional dry sausages was performed on 10 workshops from Catalonia (Spain). They have been classified according to the criteria related to pre-requirements that are needed for an auto-control system based on HACCP and the efficiency of the hygienic program implemented on their equipment. A Good Manufacture and Good Hygienic Practices checklist was implemented through a questionnaire. It consisted of two parts: one related to pre-requirements that are needed to an auto-control system and the other deal to some critical points of the process and the efficiency of the hygienic program implemented on their equipment. According to the established criterium, enterprises adding 30 points or more, for each part, were classified as "sufficient". All studied workshops have fulfiled the HACCP checklist presenting adequate infrastructures for the implementation of an auto-control system. Cold rooms and mixing machines were classified as "ultraclean" (0-2x102 Enterobacteriaceae CFU/100cm2 ) and no pathogens were detected. Stuffing machines, with a high contamination level, recorded a "not clean" denomination, and showed the presence of L. monocytogenes. For the hygienic classification of the final products, all workshops reached the maximal punctuation with absence of pathogens according to the criteria established (Salmonella: absence in 25 g; L. monocytogenes: <100 CFU/g; Staphylococcus aureus: <500 CFU/g). All producers reached a "Sufficient" classification. Although some topics (high temperature, low humidity of meat reception/storage areas, excesive time of casing desalting and the presence of L. monocytogenes in some machines) should be corrected

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