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
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.
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.
Preparation Meat B - Microbial Growth YES NO YES YES* Not necessary to identify in HACCP plan. Plant
follows processing authority specifications. These should be
included as attachment to the plan for validation and to show
thhat the provision of 417.2(b)(3) are met.
C - N/A
P - N/A
Preparation Non-Meat B - N/A
C- N/A
P - N/A
Cleaning Jars &Lids P - Foreign Material YES YES* This may alternatively be controlled by plant GMP’s or as a CCP in lieu
of 3P.
C - N/A
B - N/A
Formulation B - Microbial Growth YES* NO YES YES*This is a control point,
however the thermal processing
step is the critical control point.
This may be noted as a CCP for
acidified thermally processed
product if formulation is the pH
control step.
C - N/A
P - N/A
Filling B - Microbial Growth YES NO
Filling (cont.) C - N/A
#CCP
*CCP 4P
CP 1B