Generic HACCP Model for Thermally Processed Commercial

e prevented, and actions to be taken if conditions which could result in a hazard occur.
Information on physical hazards may be more general and may consist simply of items found in
foods that are injurious to human health such as glass, metal, broken needles, etc. The evaluation
of physical hazards should include the suppliers utilized and their ability to provide products,
ingredients, or materials that meet the food safety requirements of the plant. Past incidents of
physical contamination occuring in the plant should also be a consideration when determining the
significance of a hazard and the likely occurrence of a similar or related deviation. If specific
chemical hazards exist that are associated with the process, these should also be considered at this
point. Examples may be residues from veterinary drugs or zoonotic diseases present in animals
at the time of slaughter, natural toxins, or pesticides present in non-meat ingredients.
Contamination from chemicals used for cleaning, equipment maintenance or upkeep are also of
concern.
Creating a bibliography of the sources used will help document and provide the
scientific basis for considering a hazard and determining its significance. It will also be
useful when a plan is validated, reassessed, or when the hazard analysis is reassessed.
Although a bibliography is a useful tool, it is not a regulatory requirement.
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