Generic HACCP Model for Thermally Processed Commercial

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CCP Determination Form The Critical Control Point (CCP) Determination form is used to identify the critical control points in the process. A critical control point is defined as a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to an acceptable level. All significant hazards identified in the hazard analysis must be addressed. Identification of each CCP can be facilitated by the use of a CCP Decision Tree (See Attachment 2). The Decision Tree asks a series of four, yes or no, questions to assist in determining if a particular step is a CCP for a previously identified hazard. These four questions are listed at the top of the CCP Determination form. Use this as a guide when determining if an identified significant hazard is a critical control point. CCP's must be carefully developed and documented and must be for product safety only. Different facilities preparing the same food can differ in the risk of hazards and the points, steps, or procedures which are CCP's. This can be due to differences in each facility such as layout, equipment, selection of ingredients, or the process that is employed. In this document the CCP's that are identified are for illustrative purposes only. Your individual process will determine the CCP's identified. Remember that proper Sanitary Operating Procedures and maintenance programs are essential prerequisites to HACCP. 22
CCP DETERMINATION (A CRITICAL CONTROL POINT IS DEFINED AS A POINT, STEP OR PROCEDURE AT WHICH CONTROL CAN BE APPLIED AND A FOOD SAFETY HAZARD CAN BE PREVENTED, ELIMINATED, OR REDUCED TO ACCEPTABLE LEVELS) PROCESS STEP RECEIVING FROZEN, COOKED BEEF RECEIVING NON-MEAT INGREDIENTS HAZARD(S) RECEIVING CANS B - N/A Q1. DO PREVENTIVE MEASURES EXIST FOR THE IDENTIFIED HAZARD(S)? *If no=not a CCP-Identify how and where this hazard will be controlled. * If yes= move to next question. Q2. DOES THIS STEP ELIMINATE OR REDUCE THE LIKELY OCCURRENCE OF A HAZARD(S) TO AN ACCEPTABLE LEVEL? *If no=move to the next question. *If yes=CCP Q3. COULD CONTAMINATION WITH IDENTIFIED HAZARD(S) OCCUR IN EXCESS OF ACCEPTABLE LEVELS OR COULD THESE INCREASE TO UNACCEPTABLE LEVELS? *If no=not a CCP. *If yes=move to the next question. Q4. WILL A SUBSEQUENT STEP ELIMINATE HAZARD(S) OR REDUCE THE LIKELY OCCURRENCE TO AN ACCEPTABLE LEVEL? *If no=CCP. *If yes=not a CCP. B - Microbial Growth. YES YES CCP 1B C - Deleterious Chemicals YES YES CCP 1C P - Foreign Material YES YES CCP 1P B - Microbial Growth YES (Spices) YES CCP 2B *C - Deleterious Chemicals pesticides in vegetables YES YES CCP 2C P - Foreign Material. YES YES CCP 2P C - N/A - P - Foreign Material. YES YES *This may also be controlled in a plant’s GMP’s or as a CCP in lieu of CCP 4P. STORAGE MEAT B - Microbial Growth YES NO YES YES STORAGE NON- MEAT STORAGE PACKAGING MATERIAL C - N/A P - N/A B -Microbial Growth No- Controlled at receiving and thermal process step C - N/A P - N/A B -N/A C - N/A P - Foreign Material YES NO YES YES *Chemical hazards identified for spices can be controlled through use of a sole supplier and letter of continuing guarantee. This can be monitored as a GMP. #CCP *CCP 3P
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 20 and 21: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 23 and 24: Hazard Analysis/Preventive Measures
Page 25: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 29 and 30: 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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