Generic HACCP Model for Thermally Processed Commercial

HACCP PLAN
PROCESS CATEGORY : THERMALLY PROCESSED COMMERCIALLY STERILE
PRODUCT EXAMPLE : BEEF STEW
PROCESS STEP
RECEIVING -
PACKAGING
MATERIAL
HAZARD
DESCRIPTION
BIOLOGICAL-B
CHEMICAL-C
PHYSICAL-P CCP
CRITICAL LIMITS
P - Foreign Material 3P 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
packaging materials are received
from suppliers on companyapproved
suppliers list and that
current letters of guarantee are
on file. Receiver will include
date, time of action, initials, and
results of the examiniation in
receiving log.
CORRECTIVE/PREVENTIVE
ACTION/PERSON
RESPONSIBLE
Receiver will hold packaging
materials and notify receiving
supervisor. If letter of
guarantee cannot be obtained,
the materials will be returned to
the supplier.
HACCP
RECORDS
Records all results
and corrective and
preventive action in
receiving log and/or
corrective/preventi
ve action log. Sign,
date, and record
time 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 check
pacakaing materials
weekly to ensure that
materials are only being
received from approved
suppliers. Monthly
calibration of metal
detectors.
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.