Beef Slaughter Haccp Plan: Fill & Download for Free

Well, if we can go by verbally transmitted documents then Old McDonald had a farm and on that farm there is one cow. I just asked my 4 year old niece to relay the latest news about McDonald and he still has one cow, so I'd presume he had none slaughtered unless he is re-purchasing what he slaughters.If you're talking about the chain restaurant then the answer is: we don't know. Well, we know a few things.a) McDonalds hasn't slaughtered a single cow since McDonalds purchases pre-cut primals, not cows for slaughter. You might have seen the two or three videos on YouTube saying something like "McDonalds Slaughterhouse Abuses Animals" or some such. Truth is, McDonalds does not operate slaughterhouses[1] and McDonalds (as much as I hate their food and impact on the dining landscape) was the first major buyer of beef to mandate more humane treatments of slaughter animals. As one of the biggest buyers in the US they made a massive impact.b) McDonalds uses beef from steers. While there's nothing wrong with using feeder cow meat if it's culled at the right time, the McDonalds HACCP and BC plans explicitly state "steer".So, still, McDonalds hasn't slaughtered a single cow.If we rephrase to "How many steers were slaughtered for McDonalds burgers" the answer changes from "none" to "dunno". McDonalds does not release its individual meal statistics so we have no idea how many of the 6.3 billion burgers served every year are BigMacs, McRibs, McDoubles, or Hamburgers.What we do know, is that McDonalds is and has been constantly since 2007 buying approximately one percent of all beef produced in the United States. In 2012 26.4 billion pounds of meat were consumed. So 264 million divided by 700 (average poundage yield of an American steer for consumption, presuming McDonalds purchases the whole carcass) is around 377k animals per year for 2011.[1] McDonalds has stock and other ownerships in companies who do slaughter, however. But that's like me asking you how many cars you sold last year just because you hold Ford shares.

The dangers of food borne illness stems from something that we all like to call Pathogens rather than parasites. Very different indeed. Your traditional illnesses like E.Coli, Salmonella and so forth are a bacterial infection. All food operators from ranchers and farmers through slaughterhouses and fisheries to the restaurants act in a way to control and eliminate them and the govt agencies are there to enforce it. We follow a plan called HACCP. This stands for Hazard Analysis and Critical Control Points. First we analyze what is the hazard and then we institute a series of critical control points to protect the consumer from it.Your question mentions 2 foods. Lets take you through the HACCP of raw fish. Fish are cold blooded non-air breathing aquatic animals. They are very different to you and I. What does this mean for us? What makes us sick won't make a fish sick, what makes a fish sick won't make us sick. So there is no bacterial Hazard from raw fish.Beef is a different case. Cows are very similar to us, they have the same internal temperatures and similar gastric set up. The bacteria that lives on a mammal like cows, pigs and sheep will love us. These will multiply inside us like we remember in high school biology in the binary fission model (1, 2, 4, 8, 16, 32) and once they get to a sufficient level will make us very sick. So how do we protect from this? When the beef is slaughtered great care must be taken not to contaminate the meat with the gastric and fecal matter. We will usually assume that they don't manage to do a 100% job on this. The hazard of the beef is identified as it almost certainly having bacterial presence on its surface. How do we control this? We maintain low temperatures from slaughterhouse to its point of cooking. Then we cook the meat taking the outside surface of the steak to above 70 degrees and beyond as fast as we can. The heat will kill any bacteria and as its only on the outside of the meat the inside of the meat can be still cold.Now what about raw beef like Carpaccio and Steak Tartare? These items will always contain risk. In these cases we will usually find a reputable supplier, ask them for microbiological analysis of their raw product, conduct analysis of the product ourselves at the restaurant stage and ensure strict temperature control. We minimize the risk as much as we can. At this point you take the risk because the benefits to your own happiness in consuming it outweigh the risks of becoming sick. Really though, we all tend to do a pretty good job on this.