Generic HACCP Model for Thermally Processed Commercial

HACCP PLAN
PROCESS CATEGORY : THERMALLY PROCESSED COMMERCIALLY STERILE
PRODUCT EXAMPLE : BEEF STEW
PROCESS STEP
RECEIVING -
MEAT
HAZARD
DESCRIPTION
BIOLOGICAL-B
CHEMICAL-C
PHYSICAL-P CCP
B - Microbial
Growth.
C - Antibiotic and
Pesticide Residue
1 B
1 C
CRITICAL LIMITS
Temperature within
plant specifications.
Meat must be received
at 10° F or below to
maintain in frozen state.
Residue Free.
MONITORING
PROCEDURES/FREQUENCY/
PERSON RESPONSIBLE
Receiver will check the
temperature of each load of
meat received. Receiver will
record all findings in HACCP
receiving log. Include lot #,
date, condition, time of
inspection and sign the record.
Receiver will ensure that all
meat received is from
establishments on company
approved list.
CORRECTIVE/PREVENTIVE
ACTION/PERSON
RESPONSIBLE
Receiver will hold rejected meat
and notify supervisor. Any
rejected or condemned meat will
be returned to supplier.
Receiver documents actions
taken in HACCP receiving log.
Sign, date, and record time of
action.
Receiver will reject meat from
unauthorized sources and notify
supervisor. Rejected meat will
be returned to supplier.
Receiver will document actions
and results in the HACCP
receiving log. Sign, date, and
record time of action.
Notify plant designee.
HACCP
RECORDS
Record all results
and/or corrective/
preventive action(s)
in receiving log.
Sign record and
record time and
date of observation.
VERIFICATION
PROCEDURE/PERSON
RESPONSIBLE
An individual who did not
produce the record(s) and
who has successfully
completed a course of
instruction in HACCP or
the responsible
establishment official will
review the log and
randomly perform the
same checks at sufficient
frequency to ensure
compliance with critical
limits.
Audit to verify sampling
techniques and accuracy of
record; determine if the
critical limit corresponds
to the plant records; check
to see if critical limit is
adequate for hazard;
assure corrective actions
are adequate; document
findings.
Weekly calibration of
thermometers.