Generic HACCP Model for Thermally Processed Commercial

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LIST PRODUCT(S) AND INGREDIENTS PROCESS CATEGORY: THERMALLY PROCESSED-COMMERCIALLY STERILE PRODUCT EXAMPLE : BEEF STEW FROZEN COOKED DICED BEEF FROZEN SLICED CARROTS FROZEN DICED POTATOES FROZEN SLICED CELERY REFRIGERATED ONION JUICE CONC. REFRIGERATED GARLIC PUREE VEGETABLE OIL STARCH HVP PLANT GUM DEHY. BEEF STOCK SALT SPICE MIX WORCESTERSHIRE SAUCE MEAT* INGREDIENTS* *The dice size of the ingredients should be listed in a specific plan if it is a critical formulation factor. Amounts of each ingredient may also be included. Process Flow Diagram 16
The Process Flow Diagram is used to provide a simple description of the steps involved in the process. The diagram will be helpful to the HACCP Team in the preparation of a HACCP plan and will also serve as a future guide for regulatory officials who must understand the process for their verification activities. The flow diagram must cover all the steps in the process which are directly under the control of the establishment. It can also include steps in the food chain which are before and after the processing that occurs. For the sake of simplicity, the flow diagram should consist solely of words, not engineering drawings. Member(s) of the HACCP Team should use the drafted flow diagram and walk through the plant to follow the actual process flow as it occurs and make any adjustments, as necessary. 17
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 18 and 19: PROCESS DESCRIPTION PROCESS CATEGOR
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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