HACCPLAN

GRINDING / MINCING

Size Reduction

Grinding / Mincing

Prerequisite

Also: minced · ground meat · mill · comminution

Reducing food to a coarse paste by forcing it through a plate. Surface-area amplification means pathogens originally on the outside are now distributed throughout.

Typical Hazards

B
Biological
E. coli O157:H7 redistribution into interior (cook to 71°C / 160°F required)
C
Chemical
Allergen / species cross-contamination between batches
P
Physical
Grinder plate fragments, bone shards, packaging fragments

Typical Controls

Grinder plate inspection and replacement schedule
Lot-isolated cleaning between species
Bone-in-meat detection (X-ray or visual)
Validated cook step downstream

Regulatory Citations

4 cross-references across 4 documents

21 CFR Part 117

21 CFR Part 117 · § 117.130
Hazard analysis for ground/minced

9 CFR Part 416

9 CFR Part 416 · § 416.3
Equipment cleanability

9 CFR Part 417

9 CFR Part 417 · § 417.2
HACCP hazard analysis

SFCR (SOR/2018-108)

SFCR (SOR/2018-108) · § 48
Hazard control

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