Generic HACCP Model for Thermally Processed Commercial

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Hazard Analysis/Preventive Measures Form The Hazard Analysis/Preventive Measures Form is used to take the steps listed in the Process Flow Diagram and identify where significant hazards could occur and describe the preventive measures, if they exist. A hazard is defined as a biological, chemical, or physical property that may cause a food to be unsafe for consumption. The hazard must be of such a nature that its prevention, elimination or reduction to acceptable levels is essential to the production of a safe food. Hazards of low risk and not likely to occur would not require further consideration. The Hazard Analysis consists of asking a series of questions which are appropriate to the specific food process and establishment. The analysis should question the effect of a variety of factors upon the safety of the food. Factors must be considered that may be beyond the control of the processor. During the Hazard Analysis, safety concerns must be differentiated from quality concerns. Each step in the process flow will be evaluated to determine if any significant hazards should be considered at that step. Examples of questions to be considered during hazard analysis have been included as Attachment 1. The potential significance of each hazard should be assessed by considering its risk and severity. Risk is an estimate of the likely occurrence of a hazard. Risk is usually based upon a combination of experience, epidemiological data, and information in the technical literature. Severity is the seriousness of the hazard. This should be a consideration since it effects public health. Preventive Measures, if they exist, must also be identified. A preventive measure is a physical, chemical, or other factor which can be used to control an identified health hazard. The fourth column on the Hazard Analysis/Preventive Measures form is for illustrative purposes only and need not be included in a plant specific HACCP plan. 44
HAZARD ANALYSIS/PREVENTIVE MEASURES PROCESS CATEGORY: THERMALLY PROCESSED, COMMERCIALLY STERILE PRODUCT EXAMPLE: PASTA SAUCE WITH MEAT Process Step RECEIVING - REFRIGERATED RAW BEEF RECEIVING - NON-MEAT INGREDIENTS RECEIVING - JARS, LIDS & PACKAGING MATERIALS HAZARDS Biological (B) Including Microbiological Chemical ( C) Physical (P) B-Excessive microbial load due to improper temperature and handling. C- Antibiotic and pesticide residues. P (Foreign Material) - Visible foreign material that could compromise product safety. Meat and Poultry Products Hazards and Control Guide B- Excessive bacteriological (spore) load. Meat and Poultry Products Hazards and Control Guide C- No significant hazards identified. Low occurrence of residue in canned tomatoes. P- Visible hazardous foreign material that could compromise product safety. Meat and Poultry Products Hazards and Control Guide P (Foreign Material) - Visible hazardous foreign material that could compromise product safety. 45 Preventive Measures Measure and record temperature of lots. Check container integrity. Supplied by inspected establishments. Suppliers’ letters of guarantee and visual examination. Suppliers’ letters of guarantee and visual examination. Third party audit of suppliers. Suppliers’ letter of guarantee. Third party audit of supplier. Suppliers’ letter of guarantee. Third party audit of supplier. Suppliers letters of guarantee and visual examination. Third party audit suppliers. Examples of How Hazard Is Introduced * B-Transport refrigeration unit is not functioning properly (out of freon). B-The shipping container (cardboard combo bin) was pierced by a bloody forklift and the immediate container (the film wrapped around the individual trays) was torn and punctured introducing harmful microbes into the product. C-Improper antibiotic and pesticide usage by producers and previous processors. P-Pieces of glass from broken light bulbs,tramp metal from worn or broken processing equipment, plastic from processing equipment, packaging and utensils. B-Spices received insufficient treatment to reduce or eliminate spore load. P-Pieces of glass from broken light bulbs,tramp metal from worn or broken processing equipment, plastic from processing equipment, packaging and utensils. P-Dirt, insects, wood, metal, or glass may get in the jars during manufacturing, storage and shipping.
Page 2 and 3: Table of Contents Introduction. ...
Page 4 and 5: Incidents of Foodborne Illnesses fr
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 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 50 and 51: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 52 and 53: CCP Determination Form The Critical
Page 58 and 59: critical limits, records for the ha
Page 62: Appendix 1 - List of Process Models
Page 65 and 66: Appendix 4 Hazard Analysis: Thermal
Page 67 and 68: Incidents of Foodborne Illnesses fr
Page 69: increase during storage. Osherhoff,
Page 72 and 73: of low-acid canned foods by mesophi
Page 74 and 75: control in foods. Food Control 3(3)
Page 76 and 77: Physical and Chemical Contamination
Page 78 and 79: samples of meat or sea-food, none e
Page 80 and 81: Sources for Epidemiology of Foodbor
Page 82 and 83: Physical and Chemical Contamination
Page 84 and 85: 1. Is the food commercially sterile
Page 86: 1. Can employee health or personal

Generic HACCP Model for Thermally Processed Commercial

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