Generic HACCP Model for Thermally Processed Commercial

CCP DETERMINATION
(A CRITICAL CONTROL POINT IS DEFINED AS A POINT, STEP OR PROCEDURE AT WHICH CONTROL CAN BE APPLIED AND A FOOD
SAFETY HAZARD CAN BE PREVENTED, ELIMINATED, OR REDUCED TO ACCEPTABLE LEVELS)
PROCESS
STEP
Receiving-Refrigerated
Raw Beef
Receiving - Non-Meat
Ingredients
HAZARD(S)
Q1. DO PREVENTIVE
MEASURES EXIST FOR
THE IDENTIFIED
HAZARD(S)?
*If no=not a CCP-Identify how and
where this hazard will be controlled.
* If yes= move to next question.
Q2. DOES THIS STEP
ELIMINATE OR
REDUCE THE LIKELY
OCCURRENCE OF A
HAZARD(S) TO AN
ACCEPTABLE LEVEL?
*If no=move to the next question.
*If yes=CCP
Q3. COULD
CONTAMINATION WITH
IDENTIFIED HAZARD(S)
OCCUR IN EXCESS OF
ACCEPTABLE LEVELS OR
COULD THESE INCREASE
TO UNACCEPTABLE
LEVELS?
*If no=not a CCP.
*If yes=move to the next question.
B - Microbial Growth. YES NO YES YES
C - Deleterious Chemicals YES YES* This can also be alternatively controlled using plant GMP’s for
supplier specifications.
Q4. WILL A SUBSEQUENT
STEP ELIMINATE
HAZARD(S) OR REDUCE
THE LIKELY
OCCURRENCE TO AN
ACCEPTABLE LEVEL?
*If no=CCP.
*If yes=not a CCP.
P - Foreign Material YES YES CCP 1P
B - N/A
C - N/A
Receiving -Jar, Lids & B - N/A
Packaging Materials C - N/A
P - Foreign Material. YES YES CCP 2P
P - Foreign Material. YES YES* This may be controlled by a plant’s GMP’s if 4P-cleaning- is a CCP. CCP 3P
Storage - Meat B - Microbial growth YES YES YES YES* Although subsequent thermal (audification) process
will eliminate or reduce hazard a plant may also designate
this a CCP or a CP that is controlled by refrigeration
maintenence and cooler temp.
C - N/A
P - N/A
Storage - Non-Meat B - N/A
C - N/A
P - N/A
Storage - Packaging B - N/A
Material C - N/A
P - N/A
#CCP
CCP 1C