| Hazard: | Biological -- Enterobacteriacae -- Salmonella
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| Source: | Contamination with faeces, ingesta and dirt from the gastrointestinal tract and hide.
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| Justification: | *HACCP application for the manufacture of raw meat patties Section 12.
* Pathogen datasheet
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| Control Measure: | Good Operating (hygienic) Practice during slaughter, dressing and further processing of beef. Good hygienic practices during food preparation. Avoid cross-contamination from raw food to cooked foods, and other food preparation areas.
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| Last Updated: | 15/10/2019
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