HACCP methodology implementation of meat pâté hazard analysis in pork butchery

This paper sets out a bacterial hazard analysis methodology, based on the ISO 22000 standard, which could be adopted by small food manufacturers. The paper provides a practical example: meat pâté prepared by pork butchers. The results of the hazard analysis showed that many bacterial hazards, particularly Listeria monocytogenes, Salmonella and Staphylococcus aureus could be effectively controlled by good hygiene practices. For three microbial hazards – Bacillus cereus, Clostridium botulinum and Clostridium perfringens – specific control measures must be implemented. Hazard analysis provided the necessary basis for a rational choice of these specific control measures.