Generic HACCP Model for Thermally Processed Commercial

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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.
The fourth column on the Hazard Analysis/Preventive Measures form is for illustrative purposes only and not included in a plant specific HACCP plan. 47
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 48 and 49: 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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