Generic HACCP Model for Thermally Processed Commercial

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.