HACCPLAN

Back to haccplan.com

TRIMMING

Preparation

Trimming

Prerequisite

Also: paring · cleaning cut

Cutting away non-edible or damaged portions (e.g. leaves, stems, defects, fat trim from meat) before further processing.

Typical Hazards

B
Biological
Cross-contamination via knives between products / batches
C
Chemical
Glove powder, sanitizer residue on cut surface
P
Physical
Knife blade fragments; glove or apron pieces

Typical Controls

Knife sharpening + integrity check at start of shift
Color-coded gloves and tools by zone
Sanitizer concentration in dip station within range

Regulatory Citations

4 cross-references across 3 documents

21 CFR Part 117

9 CFR Part 416

9 CFR Part 416 · § 416.3
Equipment / utensils

SFCR (SOR/2018-108)

SFCR (SOR/2018-108) · § 67
Personnel handling food

Back to Food Processes