Generic HACCP Model for Thermally Processed Commercial

HACCP PLAN
PROCESS CATEGORY : THERMALLY PROCESSED COMMERCIALLY STERILE
PRODUCT EXAMPLE : BEEF STEW
PROCESS STEP
RECEIVING-NON-
MEAT
INGREDIENTS
(CONT.)
HAZARD
DESCRIPTION
BIOLOGICAL-B
CHEMICAL-C
PHYSICAL-P CCP
CRITICAL LIMITS
P - Foreign material. 2 P No visible hazardous
foreign non-food
material (i.e. glass); no
metal contamination
þ1/32 inch.
MONITORING
PROCEDURES/FREQUENCY/
PERSON RESPONSIBLE
Receiver will ensure that all
ingredients are received from
suppliers on company-approved
suppliers list and that current
letters of guarantee are on file.
Receiver will examine a random
sample from each lot for foreign
material using metal detector
and/or visual examination.
Receiver will sign, date, and
record the results of the
examiniation in the receiving
log.
CORRECTIVE/PREVENTIVE
ACTION/PERSON
RESPONSIBLE
Receiver will reject ingredients
that exceed the critical limit and
notify supervisor. The
ingredients will be returned to
the supplier. The
corrective/preventive action will
be recorded in the receiving log.
Receiver will sign, date, and
record time of
corrective/preventive action in
receiving log.
Notify plant designee.
HACCP
RECORDS
Record all results
in receiving and/or
corrective/preventive
action(s)
receiving 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
randomly check packaging
materials are only being
received from approved
suppliers and contain no
visible 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.
Weekly evaluation of metal
detector calibrations log.