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
CRITICAL LIMITS
CLEANING CANS P - Foreign Material. 4 P No visible hazardous
foreign non-food
material (i.e. glass,
metal.).
MONITORING
PROCEDURES/FREQUENCY/
PERSON RESPONSIBLE
Can washer operator will
visually examine cans as they
exit the washer to ensure unit is
operating properly and cans are
adequately cleaned. Can washer
will include initials, date, time of
action, signature or initials, and
the results of the examination in
the can washer each hour.
Routine maintenance of can
washer performed as required.
(Maintenance schedule should
be included as part of a plant’s
GMP’s.)
CORRECTIVE/PREVENTIVE
ACTION/PERSON
RESPONSIBLE
If canwasher malfunctions,
operator will stop line, remove
uncleaned cans, and notify plant
designee. When proper
functioning is restored, cans
removed will be examined, then
recycled thru washer.
HACCP
RECORDS
Record all results,
corrective, and
preventive action in
can washer 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 canwasher log
and randomly check the
washer and cans in route
from it to the filler weekly
to ensure that the washer
is operating properly and
only clean cans reach the
filler.
. 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.