Generic HACCP Model for Thermally Processed Commercial

FORMULATION
(Example: if
included as a CCP
where pH is
determining factor
for safety and/or
specifics of 9CFR
318.300-311 or 9CFR
381.300-311.)
THERMAL
PROCESSING
B -If not as
authorized by the
processing authority,
the thermal process
may be inadequate.
B - Improper
application of the
thermal process may
not provide sufficient
lethality to achieve
safety.
1 B As specified in
formulation specified by
the processing
authority.
2 B As specified by
processing authority.
Head formulation cook will
check ingredient characteristics
quantities, and conformance
with specified formulation
procedure for each batch
prepared. Q.A. personnel will
sample each finished batch
within 24 hours of processing
and check sauce and internal
particle pH. Head formulation
cook or Q.A. personnel will date
and include time of action.
Steam tunnel operator will
monitor and record thermal
processing conditions at
sufficient frequencies to ensure
that the process schedule is
properly applied. Steam tunnel
operator will date and include
time of action.
Head formulation cook will not
release any batch that has not
been formulated correctly. If
the pH of a finished product
batch exceeds 4.5, the product
must be cooled to refrigeration
temperatures unless reworked,
reprocessed as a low-acid
canned food or destroyed within
48 hours of initial process.
If a process deviation occurs, the
production foreman will have
the affected production isolated
for rework or destruction based
on an analysis of the deviation.
*This is a Control Point, however the Thermal Processing step is the Critical Control Point in this Plant.
Formulation log.
Finished pH log.
Corrective and
preventive action
log. Sign, date, and
record time of
observation,
corrective/
preventive action.
Daily process log
and temperature
recorder charts.
Corrective/
preventive action
log.
Sign, date, and
record time of
observation and/or
corrective/
preventive action.
On a daily basis, 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 logs and verify
pH meter accuracy to
ensure batches are
properly formulated.
Calibration of pH meters
daily.
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 charts within one
working day after the
thermal process.