Generic HACCP Model for Thermally Processed Commercial

HACCP PLAN
PROCESS CATEGORY : THERMALLY PROCESSED COMMERCIALLY STERILE
PRODUCT EXAMPLE : BEEF STEW
PROCESS STEP
HAZARD
DESCRIPTION
BIOLOGICAL-B
CHEMICAL-C
PHYSICAL-P CCP
FORMULATION B-If not as
authorized by the
processing authority,
the thermal process
may be inadequate.
Elaboration and
formation of
Staphylococcus
enterotoxin.
CRITICAL LIMITS
3 B As specified by the
processing authority.
MONITORING
PROCEDURES/FREQUENCY/
PERSON RESPONSIBLE
Head formulation cook will
check ingredient characteristics,
quantities, sauce viscosity and
conformance with specified
formulation procedure for each
batch prepared. Head
formulation cook will date, sign
log, record results, and time of
action.
Plant designee will check the
time elapsed from assembly to
commercial sterilization for each
batch to determine that it meets
limits specified by the processing
authority.
CORRECTIVE/PREVENTIVE
ACTION/PERSON
RESPONSIBLE
Head formulation cook will not
pass batch for transfer to the
filler that has not been
formulated correctly or has
exceeded the time specification.
If possible, rejected batches will
be reformulated. Otherwise,
product will be condemned.
Head formulation cook
documents actions taken in
HACCP formulation log, signs,
dates, and records time of
corrective/preventive action.
Notify plant designee.
HACCP
RECORDS
Record all results,
corrective and
preventive action in
formulation log
and/or corrective
preventive 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 formulation log
twice a week to verify that
every batch is properly
formulated.
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.