Generic HACCP Model for Thermally Processed Commercial

Preparing Your HACCP Plan
Assemble the HACCP team.
Your HACCP team should be composed of a HACCP trained individual and/or other
member(s) who are familiar with the product and the process as it is conducted in your plant.
There is no set number of participants. This will be determined by each individual establishment.
All team members should receive at least a basic introduction to HACCP. Training can
be formal classroom training, correspondence, on-the-job training, information from college
courses, and/or books or manuals.
are;
Some textbooks and journal articles that are recommended for all HACCP model teams
1. HACCP in Meat, Poultry and Fish Processing. 1995. eds. Pearson and Dutson.
Blackie Academic and Professional, Glasgow.
2. HACCP in Microbiological Safety and Quality. 1988. ICMFS. Blackwell
Scientific Publications, Oxford.
3. An Evaluation of the Role of Microbiological Criteria for Foods and Food
Ingredients. 1985. National Research Council, National Academy Press,
Washington, D. C.
4. A Complete Course in Canning. 13th ed.. 1996. D. Dowing (Ed.), CJJ
Publications.
All the forms used in the model are examples for guidance only. Other forms a plant may wish
to use are also appropriate, if the information required in 9 CFR 417 is included.
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