Tim, I don't have one I can share, since I'm not producing Biltong for anything other than personal use, but have you thought of taking and adapting one of the US versions (see pages 23-24 for potential hazards)?
Or perhaps this might be a better one from Underground Meats:
You should be able to cut & paste from the PDF document into something like Word, so that you can then edit and update it for your specific needs.
Just keep in mind that Biltong may require a slightly different process and different equipment - resulting in some additional hazards - so take particular notice of the FSA guidance ("A robust HACCP plan should be put in place which considers a number of factors including: quality and storage of raw materials; use of an acidic marinade; and hygienic preparation practices") here:
www.food.gov.uk
The FSA document above makes reference to the fact that "Several guidance documents are available on the manufacture of jerky. These documents come from the US and New Zealand and provide details on the process conditions to make a safe product" so you may also find some useful info here:
foodsafety.wisc.edu
There is also this HACCP available specifically for the production of jerky:
Or this one in Word format:
Plus if you are using a commercial dehydrator for producing biltong then this UK-sourced article might well be worth a read:
www.commercialdehydrators.co.uk
The Scottish Craft Butchers document gives some useful guidelines on building an HACCP, but so far as I can see doesn't contain a specific example for smoking/curing:
If you do end up building an HACCP report from scratch you might have a look at the MyHACCP website, which is part of the Food Standards Agency. It does the heavy work for you and also guides you through the process:
Or perhaps this might be a better one from Underground Meats:
You should be able to cut & paste from the PDF document into something like Word, so that you can then edit and update it for your specific needs.
Just keep in mind that Biltong may require a slightly different process and different equipment - resulting in some additional hazards - so take particular notice of the FSA guidance ("A robust HACCP plan should be put in place which considers a number of factors including: quality and storage of raw materials; use of an acidic marinade; and hygienic preparation practices") here:
Literature review on microbiological hazards associated with biltong and similar dried meats
Information on our literature review on the risks regarding microbiological hazards in dried meats such as biltong and beef jerkey.
www.food.gov.uk
The FSA document above makes reference to the fact that "Several guidance documents are available on the manufacture of jerky. These documents come from the US and New Zealand and provide details on the process conditions to make a safe product" so you may also find some useful info here:
Meat HACCP
Beef Jerky ProcessesShelf Stability LimitsTHERM 2.0The University of Wisconsin-Madison is your source for research-based information in support of Meat HACCP programs. HACCP Plans USDA Guidebook for the Preparation of HACCP Plans (USDA-FSIS) HACCP Coordinators (USDA-FSIS) HACCP Models...
foodsafety.wisc.edu
There is also this HACCP available specifically for the production of jerky:
Or this one in Word format:
Plus if you are using a commercial dehydrator for producing biltong then this UK-sourced article might well be worth a read:
Food safety for jerky (UK) | Commercial Dehydrators | Food Dehydrators
Jerky, a nutrient dense, high protein, low carb dried meat, is any type of meat that’s been cured in a salt solution, reducing... Food safety for jerky (UK)
www.commercialdehydrators.co.uk
The Scottish Craft Butchers document gives some useful guidelines on building an HACCP, but so far as I can see doesn't contain a specific example for smoking/curing:
If you do end up building an HACCP report from scratch you might have a look at the MyHACCP website, which is part of the Food Standards Agency. It does the heavy work for you and also guides you through the process:
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