Generic HACCP Model for Thermally Processed Commercial

HACCP PLAN
PROCESS CATEGORY : THERMALLY PROCESSED COMMERCIALLY STERILE
PRODUCT EXAMPLE : BEEF STEW
PROCESS STEP
RECEIVING-MEAT
(CONT.)
HAZARD
DESCRIPTION
BIOLOGICAL-B
CHEMICAL-C
PHYSICAL-P CCP
CRITICAL LIMITS
P - Foreign Material. 1 P No visible hazardous
foreign non-food
material (i.e. glass); no
metal contamination
þ1/32 inch.
MONITORING
PROCEDURES/FREQUENCY/
PERSON RESPONSIBLE
Receiver will examine a random
sample from each lot received
for foreign material. Receiver
will sign, date, and record the
results of the examination in the
receiving log.
CORRECTIVE/PREVENTIVE
ACTION/PERSON
RESPONSIBLE
Receiver will ensure that all
meat received is from
establishments on company
approved suppliers list.
Receiver will sign, date and
include time of action in
receiving log.
Notify plant designee.
If hazardous foreign material is
detected in or on the meat,
identify and control affected
product for disposition;
condemn; or return controlled
product to supplier. Take action
to prevent reoccurrence. Plant
designee documents all action
taken in appropriate log.
HACCP
RECORDS
Record all results
in receiving log
and/or corrective
and preventive
action log.. Sign,
date, and record
time of action.
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 check meat
supplies at sufficient
frequency to ensure that
meat received is only from
approved suppliers and is
free of foreign material.
. Audit to verify sampling
techniques and accuracy of
records; 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.