Generic HACCP Model for Thermally Processed Commercial
Generic HACCP Model for Thermally Processed Commercial
Generic HACCP Model for Thermally Processed Commercial
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<strong>HACCP</strong> PLAN<br />
PROCESS CATEGORY : THERMALLY PROCESSED COMMERCIALLY STERILE<br />
PRODUCT EXAMPLE : BEEF STEW<br />
PROCESS STEP<br />
RECEIVING -NON<br />
MEAT<br />
INGREDIENTS<br />
HAZARD<br />
DESCRIPTION<br />
BIOLOGICAL-B<br />
CHEMICAL-C<br />
PHYSICAL-P CCP<br />
B - Excessive<br />
bacterial (spore) load<br />
C - Pesticide Residue<br />
2 B<br />
2 C<br />
CRITICAL LIMITS<br />
As specified in purchase<br />
specifications.<br />
As detailed in purchase<br />
specifications.<br />
MONITORING<br />
PROCEDURES/FREQUENCY/<br />
PERSON RESPONSIBLE<br />
Receiver will ensure that all nonmeat<br />
ingredients are received<br />
from suppliers list and that<br />
compliance with purchase<br />
specifications is indicated.<br />
Current letters of guarantee are<br />
on file, and sign, date, and<br />
record time and results of action<br />
in receiving log.<br />
Receiver will ensure that all<br />
non-meat ingredients are<br />
received from suppliers list and<br />
current letters of guarantee are<br />
on file. Receiver will date and<br />
include time of action in<br />
receiving log.<br />
CORRECTIVE/PREVENTIVE<br />
ACTION/PERSON<br />
RESPONSIBLE<br />
Receiver will control non-meat<br />
ingredients and notify<br />
supervisor. If compliance with<br />
purchase specifications cannot<br />
be confirmed, the spices will be<br />
returned to supplier. Non-meat<br />
ingredients from unauthorized<br />
supplier will be rejected.<br />
Receiver will reject ingredients<br />
from unauthorized sources and<br />
notify supervisor. Rejected<br />
ingredients will be returned to<br />
supplier. Receiving personnel<br />
documents actions taken in<br />
receiving log. Sign, date, and<br />
record time of observation.<br />
Notify plant designee.<br />
<strong>HACCP</strong><br />
RECORDS<br />
Records all results<br />
and corrective<br />
action(s) in<br />
receiving log<br />
and/or<br />
corrective/preventive<br />
action log.<br />
Sign, date, and<br />
record time of<br />
observation.<br />
Records all results<br />
and corrective<br />
action(s) in<br />
receiving log.<br />
and/or<br />
corrective/preventive<br />
action log.<br />
Sign, date, and<br />
record time of<br />
observation.<br />
VERIFICATION<br />
PROCEDURE/PERSON<br />
RESPONSIBLE<br />
An individual who did not<br />
produce the record(s) and<br />
who has successfully<br />
completed a course of<br />
instruction in <strong>HACCP</strong> or<br />
the responsible<br />
establishment official will<br />
review the log and<br />
randomly check non-meat<br />
ingredients weekly to<br />
ensure that spices<br />
received meet purchase<br />
specifications.<br />
An individual who did not<br />
produce the record(s) and<br />
who has successfully<br />
completed a course of<br />
instruction in <strong>HACCP</strong> or<br />
the responsible<br />
establishment official will<br />
review the log and<br />
randomly check spices<br />
weekly to ensure that nonmeat<br />
ingredients received<br />
meet purchase<br />
specifications
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