Generic HACCP Model for Thermally Processed Commercial

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critical limits, records for the handling of deviations, and records associated with verification of the HACCP plan. It is also very important that all HACCP records dealing with plant operations at CCP's and corrective actions taken, be reviewed on a daily basis by a designated individual who must sign or initial all records reviewed. The approved HACCP plan and associated records must be on file at the meat and/or poultry establishment. Column eight of the HACCP plan establishes procedures for verification that the HACCP system is working correctly. The verification process is designed to review the HACCP plan; to establish whether the CCP's and critical limits have been properly established and are being adequately controlled and monitored; and to determine if the procedures for handling process deviations and recordkeeping practices are being followed. The effective completion of this step is crucial since here is where you will define your critical limits that will be used to determine process control at particular CCP. 54
HACCP PLAN PROCESS CATEGORY : THERMALLY PROCESSED COMMERCIALLY STERILE PRODUCT EXAMPLE : PASTA SAUCE WITH MEAT PROCESS STEP RECEIVING - MEAT RECEIVING- NON-MEAT HAZARD DESCRIPTION BIOLOGICAL(B) CHEMICAL(C) PHYSICAL (P) CCP C-Antibiotic and Pesticide Residue P - Foreign Material. 1C 1P CRITICAL LIMITS Residue Free No visible hazardous foreign non-food material (i.e. glass, metal); no metal contamination þ1/32 inch; no bone particles >0.8 inch (20mm). P - Foreign Material. 2 P No visible hazardous foreign non-food material (i.e. glass, metal); no metal contamination þ1/32 inch MONITORING PROCEDURES/FREQUENCY/ PERSON RESPONSIBLE Receiver will ensure that all meat received from establishments on companyapproved suppliers Receiver will ensure that all meat is received from establishments on companyapproved suppliers list. Receiver will date and include time of action. Receiver will record all findings in receiving log. Include lot #, date, condition, time of inspection and sign the record. Receiver will ensure that all nonmeat ingredients are received from suppliers on companyapproved suppliers list and current letters of guarantee are on file. Receiver will date and include time of action. CORRECTIVE/PREVENTIVE ACTION/PERSON RESPONSIBLE Receiver will reject meat from unauthorized sources and notify supervisor. Meat from approved sources will be examined for foreign material. If any found, supervisor will either authorize reconditioning or return to supplier. Receiving personnel documents actions taken in the receiving log. Dates, signs, and records time of action. Receiver will reject ingredients from unauthorized sources and notify supervisor. Rejected ingredients will be returned to supplier. Receiver will document actions taken in receiving log. Sign records, date, and record time of observation. HACCP RECORDS Records all results, corrective, and preventive action(s) in receiving log. Sign record and record time and date of observation. Records all results, corrective, and preventive action(s) in receiving log. Sign, date, and record time of observation. VERIFICATION PROCEDURE/PERSON RESPONSIBLE An individual who did not produce the record(s) and who has successfully completed a course of instructions in HACCP or the responsible establishment official will review the log and randomly check meat supplies three times a week to ensure that meat received is only from approved suppliers and is free of foreign metarial. Audit to verify sampling techniques and accuracy of records; determine if the critical limit corresponds to the plant records; check to see if critical limit is adequate for hazard; assure corrective actions are adequate; document findings. An individual who did not produce the record(s) and who has successfully completed a course of instructions in HACCP or the responsible establishment official will review all log entries and invoices to ensure ingredients are from approved sources. For each ingredient, Q.A. will test every tenth lot to determine if foreign material specifications are met.
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 50 and 51: HAZARD ANALYSIS/PREVENTIVE MEASURES
Page 52 and 53: CCP Determination Form The Critical
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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