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
FILLING B-If not filled per
process schedule
requirements, the
thermal process may
be inadequate.
CRITICAL LIMITS
4 B As specified in the
process schedule
recommended by the
processing authority.
MONITORING
PROCEDURES/FREQUENCY/
PERSON RESPONSIBLE
Filler operator will ensure that
all filled containers are run
through an automatic
over/under check weigher set to
reject above the limit weight.
Also, the “toppers” on the
seamer will be set to produce
headspace in excess of
prescribed minimum. Filler
operator will include date and
time, sign, and record the results
in weight/head space log each
hour. Automatic check weigher
provides continuous monitoring
records.
CORRECTIVE/PREVENTIVE
ACTION/PERSON
RESPONSIBLE
Production foreman will ensure
that all rejected containers are
emptied and contents reworked
or condemned. Production
foreman documents actions
taken in HACCP weight/head
space log, signs, dates, and
records time of
corrective/preventive action.
Notify plant designee.
HACCP RECORDS
Record all results,
corrective, and
preventive action in
weight/head space
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 the records and
twice weekly verify
equipment accuracy and
measure sample weights
and headspaces daily to
ensure that weight and
headspace standards are
met. Weekly calibration
of 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.