Generic HACCP Model for Thermally Processed Commercial

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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) Shipping B - N/A C - N/A P - N/A 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. #CCP
HACCP Plan Form The HACCP Plan Form is used to develop a Plant Specific HACCP Plan. This plan can serve as a useful guide, however, it is essential that the unique conditions within each facility be considered during the development of the plant specific plan. The first three columns on the form are transferred from the CCP Determination Form. The fourth column is used to establish critical limits for preventive measures associated with each identified CCP. A Critical Limit is defined as a criterion that must be met for each preventive measure associated with a CCP. Each CCP will have one or more preventive measures that must be properly controlled to assure prevention, elimination, or reduction of hazards to acceptable levels. Critical Limits may be derived from sources such as regulatory standards and guidelines, literature surveys, experimental studies and subject matter or technical experts. The fifth column is used to establish monitoring requirements. Monitoring is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification. Monitoring is essential to food safety management by tracking the HACCP system's operation. If monitoring indicates that there is a trend towards loss of control, then action can be taken to bring the process back into control before a deviation occurs. Monitoring provides written documentation for use in verification of the HACCP plan. All records and documents associated with CCP monitoring must be signed or initialed by the person doing the monitoring. Column six is used to establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit. Where there is a deviation from established critical limits, corrective action plans must be in place to: 1) determine the disposition of non-compliant product; 2) fix or correct the cause of non-compliant product to assure that the CCP is under control; and 3) maintain records of the corrective actions that have been taken where there has been a deviation from critical limits. Because of the variations in CCP's for different processes and the diversity of possible deviations, plant specific corrective actions must be developed for each CCP. The actions must demonstrate that the CCP has been brought under control. Documentation of the corrective actions taken must be signed by the individual responsible for taking corrective actions. Column seven is used to establish effective recordkeeping procedures that document the HACCP system. The maintenance of proper HACCP records is an essential part of the HACCP system to document that each CCP is under control and to verify the adequacy of the HACCP plan. Records serve as: 1) a written documentation of the establishment's compliance with their HACCP plan; 2) the only reference available to trace the history of an ingredient, in-process operation or a finished product, should problems arise; 3) a ready source of information to identify trends in a particular operation that may result in a deviation if not properly corrected; and, 4) good evidence in potential legal actions. In accordance with the HACCP principles, HACCP records must include; records associated with establishing and monitoring CCP’s and 53
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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 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
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Generic HACCP Model for Thermally Processed Commercial

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