Generic HACCP Model for Thermally Processed Commercial

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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 14
The Product and Ingredients Form consists of a full description of the food including the recipe or formulation used. This should include the meat and any edible casings and all added ingredients such as water, spices, restricted ingredients, etc. The formulation should indicate the amount or percentage of each ingredient in the formulation. This form is only needed if there is more than one ingredient. 15
Page 2 and 3: Table of Contents Introduction. ...
Page 4 and 5: Incidents of Foodborne Illnesses fr
Page 6 and 7: Principle No. 6: Establish effectiv
Page 8 and 9: 1 following the production steps in
Page 10 and 11: The generic models use examples of
Page 12 and 13: are: If so, proceed to the categori
Page 14 and 15: e prevented, and actions to be take
Page 16 and 17: Preparing Your HACCP Plan Assemble
Page 20 and 21: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 23 and 24: Hazard Analysis/Preventive Measures
Page 25 and 26: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 27 and 28: CCP DETERMINATION (A CRITICAL CONTR
Page 31 and 32: HACCP Plan Form The HACCP Plan Form
Page 33 and 34: HACCP PLAN PROCESS CATEGORY : THERM
Page 43 and 44: PROCESS CATEGORY DESCRIPTION PROCES
Page 45 and 46: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 48 and 49: Hazard Analysis/Preventive Measures
Page 50 and 51: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 52 and 53: CCP Determination Form The Critical
Page 58 and 59: critical limits, records for the ha
Page 62: Appendix 1 - List of Process Models
Page 65 and 66: Appendix 4 Hazard Analysis: Thermal
Page 67 and 68: Incidents of Foodborne Illnesses fr
Page 69:
increase during storage. Osherhoff,
Page 72 and 73:
of low-acid canned foods by mesophi
Page 74 and 75:
control in foods. Food Control 3(3)
Page 76 and 77:
Physical and Chemical Contamination
Page 78 and 79:
samples of meat or sea-food, none e
Page 80 and 81:
Sources for Epidemiology of Foodbor
Page 82 and 83:
Physical and Chemical Contamination
Page 84 and 85:
1. Is the food commercially sterile
Page 86:
1. Can employee health or personal
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Generic HACCP Model for Thermally Processed Commercial

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