Generic HACCP Model for Thermally Processed Commercial

PROCESS DESCRIPTION
PROCESS CATEGORY : THERMALLY PROCESSED, COMMERCIALLY STERILE
PRODUCT EXAMPLE : BEEF STEW
THE FOLLOWING QUESTIONS NEED TO BE ANSWERED WHEN DEVELOPING THE
PRODUCT DESCRIPTION:
1. COMMON NAME? BEEF STEW
2. HOW IS IT TO BE USED? PRODUCT IS READY-TO-EAT; TYPICALLY
HEATED BEFORE CONSUMPTION. INTENDED
FOR PERSONS WITHOUT SPECIAL DIETARY
REQUIREMENTS OR PROBLEMS.
3. TYPE OF PACKAGE? METAL, DOUBLE-SEAMED (“SANITARY”) CAN.
4. LENGTH OF SHELF LIFE, 2-3 YEARS UNDER COOL (e.g., 75° F OR
AT WHAT TEMPERATURE? LOWER), DRY CONDITIONS; MUST BE
PROTECTED FROM FREEZING.
5. WHERE WILL IT BE SOLD? RETAIL
CONSUMERS? GENERAL PUBLIC
INTENDED USE? HEAT AND CONSUME
6. LABELING INSTRUCTIONS? NO SPECIAL INSTRUCTIONS.
7. IS SPECIAL DISTRIBUTION NONE REQUIRED.
CONTROL NEEDED?
Product and Ingredients Form
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