Generic HACCP Model for Thermally Processed Commercial

HAZARD ANALYSIS/PREVENTIVE MEASURES
PROCESS CATEGORY: THERMALLY PROCESSED, COMMERCIALLY STERILE
PRODUCT EXAMPLE: PASTA SAUCE WITH MEAT
Process Step
STORAGE -
MEAT
STORAGE -
NON-MEAT
STORAGE -
PACKAGING
PREPARATION -
MEAT
PREPARATION -
NON-MEAT
HAZARDS
Biological (B) Including
Microbiological
Chemical ( C)
Physical (P)
B- inadequate storage temperatures
could result in pathogen proliferation
B-No significant hazards identified
P-(Hazardous Foreign Material)
low risk
low significance
low risk
no significant hazardous
B-inadequate pH of tomatoes could
result in insufficient acidification to
assure product safety.
P-no significant hazardous
low risk
JAR CLEANING P-Hazardous Foreign Material remains
after wash cycle.
Meat and Poultry Products Hazards and
Control Guide
FORMULATION B-If processing authority’s maximum pH
recommendation is exceeded, the thermal
process may be inadequate.
FILLING B-If fill temperatures less than
processing authority’s recommendation,
the thermal process may be inadequate.
SEALING None identified
THERMAL
PROCESSING
LABELING &
CASING
B-Improper application of the thermal
process may not provide sufficient
lethality to achieve shelf stable stability.
N/A low risk, severity
STORAGE N/A low risk, severity
SHIPPING N/A low risk, severity
* Not to be included in a plant specific HACCP plan.
46
Preventive Measures
Routine refrigeration
maintenance. Monitor
product temperature
Visual inspection of nonmeat
ingredients prior to
preparation.
Monitor pH of all batches of
crushed tomatos added at
time of preparation.
Examples of How Hazard Is
Introduced *
B-Excessive boxed product is
stored exceeding cooler capacity
and temperature of boxed product
rises above 50 F for two days.
Wood, metal, or glass may get in
product if stored in open containers
or during manufacture.
B-Supplier controls of storage
conditions alter the pH of
ingredient.
Cleaning operation P-Foreign material present at
receiving plus any resulting from
subsequent storage and handling.
Control of pH during
formulation confirmed by
finished product pH testing.
B-Inadequate pH control of meat or
tomatoes during thermal process
results in a pH >4.5.
Fill temperature control. B-Fill temperature is not
maintained high enough to meet
process schedule requirements.
Operational thermal
processing controls.
B-During a hot fill and hold
process, closing and/or holding
temperatures or holding times are
less than specified in the process.