Generic HACCP Model for Thermally Processed Commercial

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Incidents of Foodborne Illnesses from Thermally Processed, Commercially Sterile Canned Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Product Spoilage in Thermally Processed, Commercially Sterile Food Products ......67 Physical and Chemical Contamination .....................................72 Sources for Epidemiology of Foodborne Illness ....................................76 General ............................................................76 Products Spoilage in Thermally Processed, Commercially Sterile Food Products .................................................76 Physical and Chemical Contamination .....................................78 Attachment 1 - Examples of Questions to be Considered in a Hazard Analysis . . . . . . . . . .79 iii
Introduction The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, scientific approach to process control. The Food Safety and Inspection Service (FSIS) views HACCP as a means of preventing the occurrence of health and safety hazards in plants producing meat and poultry and their products. It does this by ensuring that controls are applied at any point in a food production system where hazardous situations could occur. These hazards may include biological, chemical, or physical adulteration of food products. The United States Department of Agriculture (USDA) published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all USDA-inspected meat and poultry plants. As part of its effort to assist establishments in the preparation of plant-specific HACCP plans, FSIS determined that a generic model for each process defined in the regulation will be made available for use by the regulated industry. In addition to the generic model, background information on HACCP is included to assist an establishment in conducting a hazard analysis and developing a plant-specific plan. The regulation includes specific references to the development and maintenance of standard operating procedures for sanitation, and these standard operating procedures should be in place before a HACCP system is implemented. For this reason, principles of good sanitation are not included as part of the HACCP plan. Principles of HACCP The foundation of HACCP can be found in the seven principles that describe its functions. These seven principles are: Principle No. 1: Conduct a Hazard Analysis. Prepare a list of steps in the process where significant hazards occur, and describe the preventive measures. Principle No. 2: Identify the Critical Control Points (CCP's) in the process. Principle No. 3: Establish critical limits for preventive measures associated with each identified CCP. Principle No. 4: Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust the process and maintain control. Principle No. 5: Establish corrective action to be taken when monitoring indicates that there is a deviation from an established critical limit. 1
Page 2 and 3: Table of Contents Introduction. ...
Page 6 and 7: Principle No. 6: Establish effectiv
Page 8 and 9: 1 following the production steps in
Page 10 and 11: The generic models use examples of
Page 12 and 13: are: If so, proceed to the categori
Page 14 and 15: e prevented, and actions to be take
Page 16 and 17: Preparing Your HACCP Plan Assemble
Page 18 and 19: PROCESS DESCRIPTION PROCESS CATEGOR
Page 20 and 21: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 23 and 24: Hazard Analysis/Preventive Measures
Page 25 and 26: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 27 and 28: CCP DETERMINATION (A CRITICAL CONTR
Page 29 and 30: CCP DETERMINATION (A CRITICAL CONTR
Page 31 and 32: HACCP Plan Form The HACCP Plan Form
Page 33 and 34: HACCP PLAN PROCESS CATEGORY : THERM
Page 43 and 44: PROCESS CATEGORY DESCRIPTION PROCES
Page 45 and 46: LIST PRODUCT(S) AND INGREDIENTS PRO
Page 48 and 49: Hazard Analysis/Preventive Measures
Page 50 and 51: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 52 and 53: CCP Determination Form The Critical
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CCP DETERMINATION (A CRITICAL CONTR
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CCP DETERMINATION (A CRITICAL CONTR
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critical limits, records for the ha
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HACCP PLAN PROCESS CATEGORY : THERM
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Appendix 1 - List of Process Models
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Appendix 4 Hazard Analysis: Thermal
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Incidents of Foodborne Illnesses fr
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increase during storage. Osherhoff,
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of low-acid canned foods by mesophi
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control in foods. Food Control 3(3)
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Physical and Chemical Contamination
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samples of meat or sea-food, none e
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Sources for Epidemiology of Foodbor
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Physical and Chemical Contamination
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1. Is the food commercially sterile
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1. Can employee health or personal
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Generic HACCP Model for Thermally Processed Commercial

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