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Generic HACCP*Model for
Cooked Sausage
*Hazard Analysisand Critical Control
Point (HACCP)
United StatesDepartment
of Agriculture
Food Safetyand Inspection
Service
March 1994
Introduction
HACCP Generic Model for Cooked Sausage
Hazard Analysis and Critical Control Points (HACCP) is a system of processcontrol. It is designed to prevent the occurrence of problems by ensuring thatcontrols are applied at any point in a food production system where hazardous orcritical situations could occur. Hazards could include microbiological, chemical, orphysical adulteration of food products.
In late May 1993, U.S. Department of Agriculture (USDA) Secretary Mike Espydirected USDA's Food Safety and Inspection Service (FSIS) to provide him with aplan for implementing mandatory HACCP in the nation's meat and poultryestablishments. The Secretary recognized that such a system, which has been understudy by FSIS, was a necessary building block of the inspection system of the future.
In workshops held in 1991 and 1992, five generic HACCP models were developedand are being published for public information. The models should be useful forcompanies developing individualized plans.
The five generic HACCP models are:
• Refrigerated Foods
• Cooked Sausage
• Poultry Slaughter
• Fresh Ground Beef
• Swine Slaughter
The workshop for Cooked Sausage was held in Fort Worth, Texas, from May 21-23,1991. Over 40 technical and subject matter experts from industry and governmentcollaborated in the generic model development. Participants identified 9 criticalcontrol points (CCP's) for cooked sausage, including: receiving, meat preparation,non-meat ingredient compounding, pre-blend/formulation/staging(re-work),cooking/smoking, chilling/storage, peeling, packaging, and storage. This is thegeneric HACCP model for Cooked Sausage
Information on the other four workshops follows:
The Workshop for Refrigerated Foods was held in Baltimore, Maryland, fromFebruary 26-28, 1991. Over 40 technical and subject matter experts from industryand government collaborated in the generic model development. Participantsidentified 14 critical control points (CCP's) for refrigerated foods, including:preparation, cooking chilling, assembling components into packages, flushing withgas atmosphere, package inspection, labeling and code dating, chilling, and storage.This is the generic HACCP model for Refrigerated Foods.
The workshop for Poultry Slaughter was held in Atlanta, Georgia, from August 27-29, 1991. Over 40 technical and subject matter experts from industry andgovernment collaborated in the generic model development. Participants identified10 critical control points (CCP's) for poultry slaughter, including: receiving scalding,venting/opening/eviscerating, off-line procedures, neck and giblet chilling, final wash,carcass chilling, packaging/ labeling, and storage/distribution. This is the genericHACCP model for Poultry Slaughter.
The workshop for Fresh Ground Beef was held in Phoenix, Arizona, from December3-5, 1991. Over 40 technical and subject matter experts from industry andgovernment collaborated in the generic model development. Participants identified10 critical control points (CCP's) for fresh ground beef, including: sanitation,receiving, storage, assembly/pre-weigh/pre-grind (re-work), final grind,packaging/labeling, storage, and shipping. This is the generic HACCP model forFresh Ground Beef.
The workshop for Pork Slaughter (Market Hogs) was held in Minneapolis,Minnesota, from March 31-April 2, 1992. Over 40 technical and subject matterexperts from industry and government collaborated in the generic modeldevelopment. Participants identified 10 critical control points (CCP's) for porkslaughter, including: receiving/holding, scalding, dehairing, trimming, neckbreaker/head dropping/brisket opening, splitting, trim rail/final rail inspection fortrimming, cooler, operational sanitation, and pre-op sanitation. This is the genericHACCP model for Pork Slaughter (Market Hogs)
PRODUCT CATEGORY DESCRIPTION
PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)
WORKSHOP LOCATION : FT. WORTH, TXTHE FOLLOWING QUESTIONS NEED TO BE ANSWERED WHEN DEVELOPINGTHE PRODUCT CATEGORY DESCRIPTION:
1. COMMON NAME? FRANKS/HOT DOGS; WEINERS;
2. HOW IS IT TO BE USED? HEAT AND EAT; READY-TO-EAT;
3. TYPE OF PACKAGE? ATMOSPHERIC PACKED, VACUUMPACKED; MODIFIED ATMOSPHERICPACKED
4. LENGTH OF SHELF LIFE, AT VACUUM PACKED-40 TO 60 DAYS;WHAT TEMPERATURE? MODIFIED ATMOSPHERIC PACKED-30
TO 50 DAYS; ATMOSPHERIC PACKED-12TO 20 DAYS AT 40-50 DEGREESFARENHEIDT
5. WHERE WILL IT BE SOLD? RETAIL; HRI
6. LABELING INSTRUCTIONS? KEEP REFRIGERATED; FULLY-COOKED;CODE-DATE;
7. IS SPECIAL DISTRIBUTION KEEP REFRIGERATED AT OR BELOWCONTROL NEEDED? 40 DEGREES;
PROCESS FLOW DIAGRAM PRODUCT CATEGORY : COOKED SAUSAGE(FRANKFURTER)WORKSHOP LOCATION : FT. WORTH, TX_______________________________________________________________________________________
RECEIVING RECEIVING RECEIVING CCP1C
MEAT/POULTRY NON-MEAT SUPPLIESINGREDIENTS
STORAGE STORAGE STORAGE
MEAT PREPARATION CCP NON-MEAT INGREDIENT CCP(TEMPERING, GRINDING, 2P COMPOUNDING 3M, CFLAKING, DUMPING,ETC.)
PRE-BLEND, CCPFORMULATION, 4M, CSTAGING(RE-WORK)
CHOP AND/OR BLEND,EMULSIFY
STUFFING
SHOWERING
COOK/SMOKE CCP5M
CHILL/STORAGE CCP6M
PEEL CCP7M
PACKAGING CCP8M, C, P
STORAGE CCP9M
SHIPPING/DISTRIBUTION
LIST PRODUCT CATEGORIES AND INGREDIENTS
PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)
WORKSHOP LOCATION : FT. WORTH, TXMEAT AND MEATBYPRODUCTS
NONMEAT FOODINGREDIENTS
BINDERS/EXTENDERS
MEAT AND POULTRYRE-WORK
SALTSUGARDEXTROSECORN SYRUP
NON-FAT DRY MILKISOLATED SOY PROTEIN
SPICES/FLAVORINGS RESTRICTEDINGREDIENTS
PRESERVATIVES/ACIDIFIERS
LIQUID SMOKEPAPRIKAPROTEIN FLAVORSMUSTARDSPICE EXTRACTIVESONIONGARLICNATURAL SPICESSODIUM LACTATE
SODIUM NITRITEPHOSPHATESODIUM ASCORBATE AND CITRIC ACIDSODIUM CITRATE
OTHERWATER/ICEDRY ICECARBON DIOXIDENITROGEN
INDUSTRY HACCP WORKSHOPFINISHED PRODUCT/INGREDIENT HAZARD ANALYSIS/RISK ASSIGNMENT
PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)
WORKSHOP LOCATION : FT. WORTH, TX
PRODUCT HAZARD : MICROBIOLOGICALHAZARD CHARACTERISTICS ASSOCIATEDWITH THE FINISHED PRODUCT AND ITSINGREDIENTS.
HAZARDCHARACTERISTICS
RISK
“+” = A HAZARD EXISTS“0” = NO HAZARD EXISTS
A B C D E F
(1) FINISHED PRODUCT (FRANKFURTER) * + 0 + + + IV(2) INGREDIENTSMEAT AND MEAT BYPRODUCT (MEAT &POULTRY)
* + + + + + V
NON-MEAT FOOD INGREDIENTS (SALT) * 0 0 0 0 + IBINDERS/EXTENDERS (NON-FAT DRYMILK)
* + 0 + 0 + III
SPICES/FLAVORINGS (NATURAL SPICES) * + + + 0 + IVRESTRICTED INGREDIENTS (SODIUMNITRITE)
* 0 0 0 0 + I
PRESERVATIVES/ACIDIFIERS *OTHER (CITY WATER) * + 0 0 0 + IIOTHER (RE-WORK * + + + + + V
***
*HAZARD CHARACTERISTIC “A” N/A for industry generic workshop HACCP model.
NOTE:
1. When doing Finished Product hazard analysis risk assignment, consider all ingredients and processes used in the establishment to produce the Finished Product.
2. When doing hazard analysis and risk assessment on ingredients, consider only those processes taking place prior to product arriving at the receiving dock of the consuming establishment.
INDUSTRY HACCP WORKSHOPFINISHED PRODUCT/INGREDIENT HAZARD ANALYSIS/RISK ASSIGNMENT
PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)
WORKSHOP LOCATION : FT. WORTH, TX
PRODUCT HAZARD : PHYSICALHAZARD CHARACTERISTICS ASSOCIATEDWITH THE FINISHED PRODUCT AND ITSINGREDIENTS.
HAZARDCHARACTERISTICS
RISK
“+” = A HAZARD EXISTS“0” = NO HAZARD EXISTS
A B C D E F
(1) FINISHED PRODUCT (FRANKFURTER) * + + + 0 + IV(2) INGREDIENTSMEAT AND MEAT BYPRODUCT (MEAT &POULTRY)
* + + + 0 + IV
NON-MEAT FOOD INGREDIENTS (SALT) * 0 0 0 0 0 0BINDERS/EXTENDERS (NON-FAT DRYMILK)
* 0 0 0 0 0 0
SPICES/FLAVORINGS (NATURAL SPICES) * 0 0 0 0 0 0RESTRICTED INGREDIENTS (SODIUMNITRITE)
* 0 0 0 0 0 0
PRESERVATIVES/ACIDIFIERS *OTHER (CITY WATER) * 0 0 0 0 0 0OTHER (RE-WORK) * + + + 0 + IV
***
*HAZARD CHARACTERISTIC “A” N/A for industry generic workshop HACCP model.
NOTE:
1. When doing Finished Product hazard analysis risk assignment, consider all ingredients and processes used in the establishment to produce the Finished Product.
2. When doing hazard analysis and risk assessment on ingredients, consider only those processes taking place prior to product arriving at the receiving dock of the consuming establishment.
INDUSTRY HACCP WORKSHOPFINISHED PRODUCT/INGREDIENT HAZARD ANALYSIS/RISK ASSIGNMENT
PRODUCT CATEGORY : COOKED SAUSAGE (FRANKFURTER)
WORKSHOP LOCATION : FT. WORTH, TX
PRODUCT HAZARD : CHEMICALHAZARD CHARACTERISTICS ASSOCIATEDWITH THE FINISHED PRODUCT AND ITSINGREDIENTS.
HAZARDCHARACTERISTICS
RISK
“+” = A HAZARD EXISTS“0” = NO HAZARD EXISTS
A B C D E F
(1) FINISHED PRODUCT (FRANKFURTER) * + 0 0 0 + II(2) INGREDIENTSMEAT AND MEAT BYPRODUCT (MEAT &POULTRY)
* 0 + 0 0 0 I
NON-MEAT FOOD INGREDIENTS (SALT) * 0 0 0 0 0 0BINDERS/EXTENDERS (NON-FAT DRYMILK)
* 0 + 0 0 0 I
SPICES/FLAVORINGS (NATURAL SPICES) * 0 + 0 0 0 IRESTRICTED INGREDIENTS (SODIUMNITRITE)
* + + 0 0 0 II
PRESERVATIVES/ACIDIFIERS *OTHER (CITY WATER) * 0 0 0 0 0 0OTHER (RE-WORK * 0 + 0 0 0 I
***
*HAZARD CHARACTERISTIC “A” N/A for industry generic workshop HACCP model.
NOTE:
1. When doing Finished Product hazard analysis risk assignment, consider all ingredients and processes used in the establishment to produce the Finished Product.
2. When doing hazard analysis and risk assessment on ingredients, consider only those processes taking place prior to product arriving at the receiving dock of the consuming establishment.
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX
PROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
RECEIVING
NON-MEATSUPPLIES
CCP 1CFOOD GRADEMATERIALS
CONTINUINGLETTER OFGUARANTEE
VERIFY AND MAINTAINON FILE ACONTINUING LETTEROF GUARANTEEWHICH MAY INCLUDEA CERTIFICATE OFANALYSIS,CONDITIONS OF USEAND NOTIFICATIONOF PRODUCTPROCESS CHANGESWHICH IMPACT FOODSAFETY
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODICOBSERVATION AND/ORMEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FORSAFETY
PERFORM ONGOINGREVIEW OF HACCPPLAN IN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATION
RECEIVINGAND/ORPREPARATIONOF MEAT RAWMATERIALS
CCP 2PFOREIGNMATERIALS
VENDORSPECIFICATIONSAND /ORPURCHASINGSPECIFICATIONS
COMPLIANCE WITHSPECIFICATIONSINCLUDING SPOTCHECKS, VISUAL ANDORGANOLEPTICEVALUATION
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODICOBSERVATION AND/ORMEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FORSAFETY
PERFORM ONGOINGREVIEW OF HACCPPLAN IN RESPONSE TODEVIATIONS AND /ORSYSTEM AND PRODUCTMODIFICATIONS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX
PROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
NON-MEATINGREDIENTCOMPOUNDING
CCP 3M NITRITECONTROL
ACCEPTABLELEVELS TOMAINTAINPRODUCT SAFETYAS ESTABLISHED BYQUALITYASSURANCEAND/ORPROCESSINGAUTHORITY
VENDORCERTIFICATION OFANALYSIS AND/ORSAMPLE WEIGH ANDDOCUMENT ON ABASIS FREQUENTENOUGH TO ASSURECOMPLIANCE
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES.
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICALLIMITS
NON-MEATINGREDIENTCOMPOUNDING
CCP 3C NITRITECONTROL
ACCEPTABLELEVELS TOMAINTAINPRODUCT SAFETYAS ESTABLISHED BYQUALITYASSURANCEAND/OR APROCESSINGAUTHORITY
VENDORCERTIFICATION OFANALYSIS AND/ORSAMPLE WEIGH ANDDOCUMENT ON ABASIS FREQUENTENOUGH TO ASSURECOMPLIANCE
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /ORMEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS
DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICALLIMITS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX
PROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
PRE-BLEND,FORMULATION,STAGING(RE-WORK) WHICHEVER STEP ISAPPLICABLE FORTHE OPERATION
CCP 4M NITRITECONTROL
ACCEPTABLE LEVELSTO MAINTAINPRODUCT SAFETYAS ESTABLISHED BYPROCESSINGAUTHORITY
PLANT ESTABLISHEDPROCEDURES TOASSURE PROPERAMOUNT OF CURECOMPOUND IS INEVERY BATCH
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES.
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICAL LIMITS
PRE-BLEND,FORMULATION,STAGING (RE-WORK) WHICHEVER STEP ISAPPLICABLE FORTHE OPERATION
CCP 4C NITRITECONTROL
ACCEPTABLE LEVELSTO MAINTAINPRODUCT SAFETYAS ESTABLISHED BYPROCESSINGAUTHORITY
PLANT ESTABLISHEDPROCEDURES TOASSURE PROPERAMOUNT OF CURECOMPOUND IS INEVERY MEAT BATCH
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /OR MEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS
DOCUMENTCALIBRATION OF TESTEQUIPMENT ATINTERVALS SUFFICIENTTO MEET CRITICAL LIMITS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TXPROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
COOK/SMOKE
CCP 5M TIME/TEMPERATURE
TIME ANDTEMPERATURESUFFICIENT TOMEET MINIMUMUSDAREQUIREMENTSFOR COOKEDSAUSAGE OR AALTERNATIVEPROCESSAPPROVED BY APROCESSAUTHORITY
INTERNALTEMPERATURE BYPHYSICALMEASUREMENT IN ATIMELY MANNER ORBY AN ALTERNATIVEPROCEDUREESTABLISHED BY APROCESS AUTHORITY
FREQUENCY TO BEDETERMINED BYESTABLISHMENTBASED ONPROCESSING SYSTEM
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES.
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TO DETERMINEIF MONITORING ISSUFFICIENT AND CRITICALLIMITS ARE ADEQUATE FORSAFETY
PERFORM ONGOINGREVIEW OF HACCP PLAN INRESPONSE TO DEVIATIONSAND/OR SYSTEM ANDPRODUCE MODIFICATIONS
DOCUMENT CALIBRATIONOF TEST EQUIPMENT ATINTERVALS SUFFICIENT TOMEET CRITICAL LIMITS
CHILL/STORAGE
CCP 6M TIME/TEMPERATURE
TIME ANDTEMPERATURESUFFICIENT TOMEET MINIMUMUSDAREQUIREMENTSFOR COOKEDSAUSAGE ASOUTLINED IN FSISDIRECTIVE 7110.3 ORA ALTERNATIVEPROCESSAPPROVED BY APROCESSAUTHORITY
FREQUENCY TO BEDETERMINED BYESTABLISHMENTBASED ONPROCESSINGSYSTEM
INTERNALTEMPERATURE BYPHYSICALMEASUREMENT IN ATIMELY MANNER ORBY AN ALTERNATIVEPROCEDUREESTABLISHED BY APROCESS AUTHORITY
FREQUENCY TO BEDETERMINED BYESTABLISHMENT
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
MAINTAIN COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /OR MEASUREMENT
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TO DETERMINEIF MONITORING ISSUFFICIENT AND CRITICALLIMITS ARE ADEQUATE FORSAFETY
PERFORM ONGOINGREVIEW OF HACCP PLAN INRESPONSE TO DEVIATIONSAND/OR SYSTEM ANDPRODUCT MODIFICATIONS
DOCUMENT CALIBRATIONOF TEST EQUIPMENT ATINTERVALS SUFFICIENT TOMEET CRITICAL LIMITS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX
PROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
CHILL/STORAGE CCP 6M SANITATION VISIBLY CLEANEQUIPMENT ASDETERMINED BYVISUAL INSPECTION
CONDUCT PRE-OPERATIVEINSPECTION OF MEATHANDLINGEQUIPMENT ANDIMMEDIATEENVIRONMENTACCORDING TOPLANT PROCEDURE
RECLEAN AND SANITIZEUNACCEPTABLE EQUIPMENT ORENVIRONMENT; CONDUCTREINSPECTION
HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
CHILL/STORAGE CCP 6M CROSSCONTAMINATION
CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)
FREQUENCY TO BEDETERMINED BYESTABLISHMENTBASED ONPROCESSINGSYSTEM
TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP’S
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S
ROUTINELY CONDUCTTRAINING
AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX
PROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
CHILL/STORAGE CCP 6M CROSSCONTAMINATION
EMPLOYEE HYGIENE TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP'S
PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
PEEL CCP 7M SANITATION VISIBLY CLEANEQUIPMENT ASDETERMINED BYVISUAL INSPECTION
CONDUCT PRE-OPERATIVEINSPECTION OF MEATHANDLINGEQUIPMENT ANDIMMEDIATEENVIRONMENTACCORDING TOPLANT PROCEDURE
RECLEAN AND SANITIZEUNACCEPTED EQUIPMENT ORENVIRONMENT; CONDUCT RE-INSPECTION
HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /OR MEASUREMENTBY VISUAL AND/ORMICROBIOLOGICALMONITORING
AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TXPROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
PEEL CCP 7M EMPLOYEEHYGIENE
CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)
TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP'S
PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
PACKAGING
CCP 8M CROSSCONTAMINATION
CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)
TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP’S
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
MAINTAIN COPYRECORDAPPROPRIATEESTABLISHMENTFORMS (COMPUTEROR HARD COPY)COMPLETED BYAPPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S
ROUTINELY CONDUCTTRAINING
AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX
PROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
PACKAGING CCP 8M SANITATION VISIBLY CLEANEQUIPMENT ASDETERMINED BYVISUAL INSPECTION
CONDUCT PRE-OPERATIVEINSPECTION OF MEATHANDLINGEQUIPMENT ANDIMMEDIATEENVIRONMENTACCORDING TOPLANT PROCEDURES
RECLEAN AND SANITIZEUNACCEPTABLE EQUIPMENT ORENVIRONMENT; CONDUCTREINSPECTION
HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
PACKAGING CCP 8M EMPLOYEEHYGIENE
CROSSCONTAMINATION(AVOID CONTACTWITH RAW PRODUCTOR RAW PRODUCTCONTACTSURFACES)
TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP’S
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
HARD COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S
ROUTINELY CONDUCTTRAINING
AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TX
PROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
PACKAGING CCP 8C LABELING MUST REFLECTPACKAGED PRODUCT
TIMELY OPERATIONALINSPECTIONSSIGNIFICANT TOASSUREESTABLISHMENTGMP'S
PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THEDEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
HARD COPYRECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
PACKAGING CCP 8P FOREIGNMATERIALS
LIMITS ACCORDINGTO APPROVEDESTABLISHEDSTANDARDS
INSPECTIONTHROUGH VISUALAND/OR METALDETECTION
PLACE PRODUCT ON HOLD ANDEVALUATE SIGNIFICANCE OFTHE DEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
HARD COPYRECORD ONAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON,RECORDED AT CCPSITE ON A TIMELYBASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND /OR MEASUREMENTOF ADHERENCE TOGMP’S
ROUTINELY CONDUCTTRAINING
AUDIT OF RELEVANTRECORDS. CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCTMODIFICATIONS
INDUSTRY WORKSHOP HACCP MODEL(SUBMITTED BY STEERING COMMITTEE 9/05/91)
PRODUCT CATEGORY: COOKED SAUSAGE (FRANKFURTER)WORKSHOP LOCATION: FT. WORTH, TXPROCESSSTEP/CCP
CCP/HAZARDNUMBER
CCPDESCRIPTION
CRITICALLIMITS
ESTABLISHMENTMONITORING
CORRECTIVE/PREVENTIVEACTION
HACCPRECORDS
HACCP SYSTEMVERIFICATION
STORAGE CCP 9M TEMPERATURE MAINTAIN PROPERPRODUCTTEMPERATURECONTROL
RECORDING OF ROOMTEMPERATURES(CHARTS, GRAPHS ORMANUAL)
PLACE PRODUCT INVOLVED ONHOLD AND EVALUATESIGNIFICANCE OF THE DEVIATION
DISPOSITION BASED ONPREVIOUSLY APPROVEDGUIDELINES FROM QUALITYASSURANCE OR PROCESSAUTHORITY
EVALUATE CAUSE OF DEVIATIONAND TAKE ACTION TO PREVENTRECURRENCES
HARD COPY RECORDAPPROPRIATEESTABLISHMENTFORMS COMPLETEDBY APPROPRIATEPERSON, RECORDEDAT CCP SITE ON ATIMELY BASIS
RECORDS TO BEMAINTAINED FORAPPROPRIATE TIMEPERIOD
PERIODIC OBSERVATIONAND/OR MEASUREMENTTHROUGH VISUALAND/ORMICROBIOLOGICALMONITORING
AUDIT OF RELEVANTRECORDS, CONSUMERCONTACTS AND/ORPRODUCTS TODETERMINE IFMONITORING ISSUFFICIENT ANDCRITICAL LIMITS AREADEQUATE FOR SAFETY
PERFORM ONGOINGREVIEW OF HACCP PLANIN RESPONSE TODEVIATIONS AND/ORSYSTEM AND PRODUCEMODIFICATIONS
HACCP STEERING COMMITTEE(COOKED SAUSAGE)
CHAIRPERSONDR. WILLIAM H. SVEUMOSCAR MAYERP.O. BOX 7188MADISON, WI 53707
(608) 241-3311 EXT. 4034
KATHLEEN L. HANIGANFARMLAND FOODS, INC.P.O. BOX 403DENISON, IA 51442
(712) 263-7383
MIKE ROBACHCONTINENTAL GRAIN CO.3700 CRESTWOOD PARKWAYSUITE 1000DULUTH, GA 30136
(404) 564-4053
MOHAMMAD F. AZAMTHORN APPLE VALLEY INC.2000 OAK INDUSTRIAL DR., N.E.GRAND RAPIDS, MI 49505
(616) 774-0711
J. PATRICK HADDENWEBB TECHNICAL GROUP4320 DELTA LAKE DRIVERALEIGH, NC 27612
(712) 263-7383
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