Generic HACCP Model for Thermally Processed Commercial

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following the production steps involved in the particular product or process.
Hazard Analysis: The Hazard Analysis is a critical step in the development of a plantspecific
HACCP plan. This portion of plan development must take into consideration the
risk or likelihood of occurrence, and the severity of each hazard. In order to be
considered, an identified hazard must be "of such a nature that its prevention, elimination,
or reduction to an acceptable level is essential to the production of a safe food.” Hazards
that are not significant or not likely to occur will not require further consideration. The
potential significance of each hazard should be assessed according to its frequency, risk,
and severity. "Risk is an estimate of the likely occurrence of a hazard. The estimate of
risk is usually based on a combination of experience, epidemiological data, and
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information in the technical literature." For example, it is well documented that during
the process of poultry slaughter, salmonella is an organism of public health significance
that constitutes a risk of sufficient severity for inclusion into a HACCP plan for
identification and description of preventive measures. If the plan does not take into
consideration the points at which the growth and proliferation of this organism can occur,
and identify appropriate preventive measures, a safe food will not be produced.
Pathogenic microorganisms of public health significance should be identified in the Hazard
Analysis under the appropriate process step as a biological hazard with preventive
measures to preclude their growth and proliferation.
Remember that in your hazard analysis there are three categories of hazards to consider:
chemical, biological, and physical, Appendix 3 includes a table of hazards that are
controlled in a HACCP program. Each process step will be evaluated to determine if
significant hazards from one or more of these categories are present. The hazards will be
listed at each process step along with the specific preventive measures that can control
the hazard. For example, if your plant-specific HACCP plan identifies foreign material
as a physical hazard for receiving non-meat ingredients, a preventive measure must be
included ensuring that the materials are handled and stored in a manner so as not to
contaminate the product.
If conclusive epidemiological data are available, this information should be used to
determine the appropriate preventive measure: cooking or cooling temperatures, use of
antimicrobial rinses, etc.
Identify the processing steps that present significant hazards and any preventive measures
on the Hazard Analysis/Preventive Measures Form. These will be derived from the
process steps on your flow diagram. This activity is one of the major portions of the
Hazard Analysis. The use of technical literature, epidemiological data, and assistance
from an individual with HACCP training at least as described in 9CFR 417 is crucial at
this point to ensure that adequate preventive measures have been identified and significant
NACMCF, HACCP, 1992
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