Guidebook For The PreparationOf HACCP Plans

United StatesDepartment ofAgriculture

Food Safetyand Inspection Service

April 1997

TABLE OF CONTENTS

Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-1

Developing A HACCP Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-2

Step 1 - Assemble The HACCP Team . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-2Step 2 - Describe The Product and Its Method Of Distribution . . . . . . . . . . . . . . . . . . . . . . C-3Step 3 - Develop a Complete List of Ingredients and Raw Materials . . . . . . . . . . . . . . . . . C-4Step 4 - Develop A process Flow Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-4Step 5 - Meet the Regulatory Requirements for Sanitation Standard Operating

Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-5

PRINCIPLE 1 - Conduct A Hazard Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-5Biological Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-6Chemical Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-7Physical Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-8Conducting A Hazard Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-8Steps In Conducting A Hazard Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-10

First - Evaluate your operation for hazards . . . . . . . . . . . . . . . . . . . . . . . . . . C-10Second - Observe the actual operating practices in your operation . . . . . . . . C-12

Preventive Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-13

PRINCIPLE 2 - Identify Critical Control Points . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-14Steps In Identifying Critical Control Points . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-15CCP Decision Tree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-16

PRINCIPLE 3 - Establish Critical Limits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-17Steps In Establishing Critical Limits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-18

PRINCIPLE 4 - Establish Monitoring Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-19Steps in Establishing Monitoring Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-20

PRINCIPLE 5 - Establish Corrective Actions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-20Steps in Establishing Corrective Actions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-22

PRINCIPLE 6 - Establish Record keeping Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-22Steps in Establishing Record keeping Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . C-23

PRINCIPLE 7 - Establish Verification Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-24Steps in Establishing Verification Procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-24

Appendix 1 - Critical Control Point Decision Tree . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-28

Appendix 2 - HACCP Plan Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-29

Appendix 3 - Internet Home Pages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-34

Appendix 4 - References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-35

Attachment 1 - Process Description Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 2 - Process Description Form Example for Beef Slaughter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-38

Attachment 3 - Process Description Form Example for Ground Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-39

Attachment 4 - Product and Ingredients Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-40

Attachment 5 - Product and Ingredients Form Example for Beef Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-41

Attachment 6 - Process Flow Diagram for Ground Beef (Raw, Ground) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 7 - Process Flow Diagram for Beef Slaughter . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 8 - Hazard Identification/Preventive Measures Blank . . . . . . . . . . . . . . . . . . . . C-44

Attachment 9 - Hazard Identification/Preventive Measures Ground Beef (Raw, Ground) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-45

Attachment 10 - Hazard Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 11 - Critical Control Point Determination Form . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 12 - Critical Control Point Determination Form Raw Ground . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 13 - Critical Control Point Determination Form for Beef Slaughter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 14 - HACCP Plan Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 15 - HACCP Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

Attachment 16 - Ground Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-37

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PREFACE

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The Hazard Analysis Critical Control Points (HACCP) system is a logical, scientific system thatcan control safety problems in food production. HACCP is now being adopted worldwide. Itworks with any type of food production system and with any food. It works by controlling foodsafety hazards throughout the process. The hazards can be biological, chemical, or physical.

This guidebook was developed to help meat and poultry establishments prepare HACCP plans. The steps in developing a HACCP plan can be used by all establishments, large or small, complexor simple. The guidebook identifies additional sources of information, so that small operatorswon’t have to “go it alone.”

The forms shown in this guidebook are examples only. Think of this as a self-help guide or a do-it-yourself manual. There are many ways to get to the final product--a good HACCP plan. So,choose the examples that work best in your establishment.

The guidebook can be used to complement HACCP training. You may also wish to use it inconjunction with a video about HACCP. The guidebook will provide the basics. When you areready to move on, there are more specialized documents. FSIS is also publishing the Meat andPoultry Products Hazards and Control Guide. It explains in detail the biological, chemical, andphysical hazards that can occur at different steps of meat and poultry slaughter and processing andprovides some examples of controls for those hazards. In addition, there will be a series ofGeneric Models for different meat and poultry processes, to be used as examples. You willprobably want to look at the models for processes that you use in your establishment. There willbe model plans for the following 13 processes:

Generic HACCP Model for Beef SlaughterGeneric HACCP Model for Poultry SlaughterGeneric HACCP Model for Pork SlaughterGeneric HACCP Model for Raw, Not Ground Meat and Poultry ProductsGeneric HACCP Model for Raw, Ground Meat and Poultry ProductsGeneric HACCP Model for Mechanically Separated (Species)/Mechanically Deboned PoultryGeneric HACCP Model for Heat Treated Not Fully Cooked, Not Shelf Stable Meat and Poultry ProductsGeneric HACCP Model for Meat and Poultry Products with Secondary Inhibitors, Not Shelf-StableGeneric HACCP Model for Not Heat Treated, Shelf-Stable Meat and Poultry ProductsGeneric HACCP Model for Fully Cooked, Not Shelf-Stable Meat and Poultry ProductsGeneric HACCP Model Heat Treated, Shelf-Stable Meat and Poultry ProductsGeneric HACCP Model for Thermally Processed Commercial Sterile Meat and Poultry ProductsGeneric HACCP Model for Irradiation

DEVELOPING A HACCP PLAN

The Hazard Analysis and Critical Control Points (HACCP) System is a logical, scientific approachto controlling safety problems in food production. When a company adopts HACCP, it putscontrols in place at each point in the production system where safety problems could occur frombiological, chemical, or physical hazards. To start a HACCP system, a company must first write aHACCP plan. This guidebook explains how to write a HACCP plan in five preparatory steps andthen the seven HACCP principles.

The five preliminary steps in this guidebook are:

1. Bring together your HACCP resources/assemble the HACCP team. 2. Describe the food and its method of distribution. 3. Identify the intended use and consumers of the food. 4. Develop a process flow diagram. 5. Verify the diagram in the operation it is meant to represent.

The regulatory requirements for Sanitation Standard Operating Procedures (SSOP’s) must also bemet as a prerequisite to HACCP.

Applying the seven HACCP principles make up the major steps to writing a HACCP plan. Theyare:

1. Conduct a hazard analysis.2. Identify critical control points.3. Establish critical limits for each critical control point.4. Establish monitoring procedures.5 Establish corrective actions.6. Establish recordkeeping procedures.7. Establish verification procedures.

As you read this guidebook and look at the examples, the process for writing a HACCP planshould become clearer. This first section of the guidebook explains the five preliminary steps. Thenext seven sections cover each of the HACCP principles that you will need to follow to develop aHACCP plan.

STEP 1 - BRING TOGETHER YOUR HACCP RESOURCES-ASSEMBLE THE HACCPTEAM

The first step is to assemble your HACCP resources. When a company develops a HACCP plan,it is important to bring as much knowledge to the table as possible including the directinvolvement of top management. Actually, you probably have access to more HACCP resourcesthan you think! In a small establishment, this might mean bringing together one or twoemployees, one of whom has had HACCP training. Your HACCP resources may include outsideexpertise. You can get this expertise through your local Extension Office, a trade or professionalassociation, or a contractor of your choice. This will help to bring enough cross functionalexpertise to this step to adequately analyze all biological physical and chemical hazards. A largerplant may wish to bring in employees from a number of departments, such as production,

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sanitation, quality control, and engineering, as well as employees directly involved in dailyprocessing activities. There is no magic number of employees needed to write a HACCP plan. Itcould be one employee or, in a very large company, it could be seven or eight employees.

The employee or employees writing the HACCP plan should understand some basic things aboutthe establishment: The technology and equipment used in your processing lines; the practicalaspects of food operations; and the flow of the process in your plant. It will be a bonus for yourHACCP plan if those employees have some knowledge of the applied aspects of foodmicrobiology and of HACCP principles and techniques, although this knowledge can besupplemented by outside experts or the use of guidance materials or technical literature.

STEP 2 - DESCRIBE THE PRODUCT AND ITS METHOD OF DISTRIBUTION-INCLUDING THE INTENDED USE AND CONSUMERS OF THE FOOD

The second step is to describe completely each food product that your plant makes. This caninclude a brief description of how the process occurs and/or the product(s) areproduced/prepared. This will help identify hazards that may exist either in the ingredients or inthe packaging materials.

To describe your product, you might ask the following questions about the product:

1. Common name?For example, a cooked sausage could be called franks/hot dogs/wieners.

2. How is it to be used?Categories might include: Ready-to-eat, to be heated prior to consumption, or for further processing.

3. The type of package?For example, is it modified atmosphere packaging?

4. Length of shelf life?In the cooked sausage example, the length of shelf life might be 30 to 50 days formodified atmospheric packaging.

5. Where will it be sold?For example, will it be sold to wholesale, retail or institutions?

6. Labeling instructions?“Keep Refrigerated” would be a common labeling instruction for meat and poultry products.

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For instance, should the product be kept refrigerated at or below 40EF?

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8. Who is the consumer and how will the product be used by the consumer?

A blank Process Description Form is included (Attachment 1). It is an example. You may take itand tailor it to your own establishment or use a similar form containing all the necessaryinformation. An example of a complete Process Description Form for beef slaughter (Attachment2) and ground beef (Attachment 3) are included. These examples are taken from the FSISGeneric Models. The remaining HACCP Generic Models developed for 13 different process willgive you more examples of product descriptions.

STEP 3 - DEVELOP A COMPLETE LIST OF INGREDIENTS AND RAW MATERIALS

The third step is to develop a written list of ingredients and raw materials for eachprocess/product. You can write this on a very simple form, (see Attachment 4). You may wishto divide the ingredients into just two categories: Meat (meat such as boneless beef or chickenparts with skin) and Other Ingredients (such as spices and preservatives). This is determined bythe complexity of the product(s)/process covered by the plan. Attachment 5 shows a sampleProduct and Ingredients Form for beef stew. Again, the forms included in the Guidebook are onlyexamples to get you started. You may wish to have more elaborate forms for your establishment. The important thing is to list all ingredients that go into each product! It is also helpful to includethe form of the ingredients for processed products. Is the meat frozen or fresh? Are the spicesused in a premix?

STEP 4 - DEVELOP A PROCESS FLOW DIAGRAM

The next step is to construct a process flow diagram that identifies all the steps used to preparethe product from receiving through final shipment that are directly under the control of theestablishment. The diagram should not be so complex that it is difficult to follow and understand. The diagram must be complete from the beginning of your process to the end. The flow diagrammay also include steps that occur before or after the processing occurs in the establishment.

You will want to verify the process flow diagram. You do this by actually walking through theplant to make sure that the steps listed on the diagram describe what really occurs in producingthe product.

An example process flow diagram for ground beef /raw ground is included as attachment 6. It is avery simple form on which you may want to draw the flow freehand. If you have a computer, youcan make a fancier form, with arrows leading from step to step.

An example of a Process Flow Diagram for beef slaughter is included as attachment 7. TheHACCP team in this case chose to construct a flow diagram for the slaughter process, thatseparates variety meats and final carcass fabrication. You will find additional examples of processflow diagrams for specific process in the HACCP Generic Models.

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Remember, the purpose of this diagram is to find any place in your specific establishment wherehazards could occur. (As with all HACCP planning forms, the responsible establishment officialshould sign and date the form, for your records).

STEP 5 - MEET THE REGULATORY REQUIREMENTS FOR SANITATIONSTANDARD OPERATING PROCEDURES

Good sanitation is the most basic way to ensure a safe product is produced. Maintaining goodsanitation serves as an excellent and necessary foundation for building your HACCP plan. It alsodemonstrates that you have the commitment and resources to successfully implement yourHACCP plan. Because it is so important, meeting the regulatory requirements for SanitationStandard Operating Procedures (SSOPs) is a pre-HACCP requirement that must be carried out inall establishments. A separate guide and a model Sanitation SOP have been prepared and areavailable to help you with this activity. In addition to the SSOP’s, other prerequisite programs forHACCP can be developed which are extremely useful, such as GMP’s covering operatingprocedures and equipment maintenance. A written plan describing how a recall will be handled ifone is necessary; is also a valuable prerequisite to developing a HACCP plan.

Now you are ready to apply the seven principles that will produce a HACCP plan suited to yourplant and your process. These principles and how to carry them out will be discussed in detail inthe next seven sections of this guidebook.

PRINCIPLE 1 - CONDUCT A HAZARD ANALYSIS

HACCP Principle No. 1 states:

“Conduct a hazard analysis. Prepare a list of steps in the process where significanthazards occur and describe the preventive measures.”

The regulation defines a food safety hazard as "Any biological, chemical, or physical property thatmay cause a food to be unsafe for human consumption."

This section will define the hazards and discuss in general where they may occur in meat andpoultry production. It will then talk about identifying hazards in your establishment.

Finally, this section will explain how you can apply preventive measures to the hazards you haveidentified, to ensure that the products are safe for consumers. A preventive measure is defined, in the regulation, as “Physical, chemical, or other means that can be used to control anidentified food safety hazard.”

You will find a far more detailed listing of and discussion of hazards in the Meat and PoultryProducts Hazards and Control Guide. The generic HACCP models discuss the hazards specificto various meat and poultry processes, such as raw, ground product or pork slaughter. Inaddition, the Reference Section of this guidebook list publications which can help you identify

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hazards.

To identify biological, chemical, or physical hazards likely to occur, you need to know about thechemical, physical, and microbiological characteristics of meat, poultry, and other ingredients, aswell as how various processes affect those characteristics. You also need to understand theinteractions among ingredients.

Evaluate each step in the process flow diagram to determine whether a biological, chemical and/orphysical hazard may be introduced at that step and whether applicable preventive measures areavailable. Hazards which are low risk and not likely to occur should be listed on the hazardanalysis and the reason that no further consideration is needed should be stated. Thesedeterminations should be based on incidence evaluation and/or scientific data.

BIOLOGICAL HAZARDS

Biological hazards are living organisms, including microorganisms, that can put human health atrisk. Biological hazards include bacteria, parasites, protozoa, viruses, and the like.

Agricultural products and food animals carry a wide range of bacteria. From a public healthstandpoint, most bacteria are harmless. Others--the pathogenic microorganisms--can cause illnessor even death in humans. The numbers and types of bacteria vary from one food or animalspecies to another, from one geographic region to another, and with production and slaughter orharvesting methods. During production, processing, packaging, transportation, preparation,storage and service, any food may be exposed to bacterial contamination. The most commonbiological hazards in meat and poultry are microbiological. Although biological hazards may alsobe due to parasites or zoonotic disease processes.

Some of the major pathogenic bacterial organisms that can cause foodborne illness from eatingmeat or poultry are: Salmonella, Clostridium perfringens, Listeria monocytogenes,Staphylococcus aureus, Campylobacter jejuni, Yersinia enterocolitica, Bacillus cereus,Clostridium botulinum, and Escherichia coli O157:H7.

In the Meat and Poultry Products Hazards and Control Guide, you will find a brief description of the major microorganisms of concern in meat and poultry. Table 1 in that guide describes thetemperature and pH ranges and the minimum water activity needed for each organism to grow. Table 4 lists some preventive measures for biological hazards. To thoroughly identify significantbiological hazards in your establishment, you need to evaluate each specific ingredient andprocessing step in your operation.

CHEMICAL HAZARDS

Chemical hazards fall into two categories:

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1. Naturally occurring poisons, chemicals, or deleterious substances are those that are natural constituents of foods and are not the result of environmental, agricultural,

industrial, or other contamination. Examples include aflatoxins, mycotoxins, and shellfishtoxins.

2. Added poison chemicals or deleterious substances are those which are intentionally orunintentionally added to foods at some point in growing, harvesting, storage, processing,packing, or distribution. This group of chemicals can include pesticides, fungicides,insecticides, fertilizers, drug residues, and antibiotics, as well as direct and indirect foodadditives. This group can also include chemicals such as lubricants, cleaners, paints, andcoatings.

To identify any chemical hazards, you first need to identify any chemical residues that might still be present in the animal tissue. To do this, think about the following:

C The types of drugs and pesticides routinely used in raising the animals which are thesource of your meat and poultry ingredients.

C Feeds and supplements fed to the animals.C Environmental contaminants the animals may have come into contact with. This includes

both naturally occurring contaminants and added contaminants.C Pesticides used on plants that may end up as residues in the animal.C The source of the water the animals were allowed to drink.

You can use the following preventive measures to help ensure that animals entering yourestablishment are free of harmful residues:

C Require that the animals have been raised in conjunction with the January 1994 FDACompliance Policy Guidelines.

C Require written assurances from suppliers for each lot of animals, stating that the animalsare free of illegal residues.

C Set your own maximum allowable residue limits for specific drugs, pesticides, andenvironmental contaminants in animal urine or tissues as targets to ensure that FDA andEPA tolerances are met.

C Ensure that trucks used to ship the animals do not have chemical hazards that couldcontaminate the animals.

Most establishments use chemicals during processing and to keep their operations sanitary. Yetyou need to be aware that chemical hazards can occur at any of the following points:

C Prior to receiving chemicals at your establishment.C Upon receiving chemicals.C At any point where a chemical is used during processing.C During storage of chemicals.C During the use of any cleaning agents, sanitizers, lubricants, or other maintenance

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chemicals.C Prior to shipment of the finished product.C In trucks used to ship finished product.

PHYSICAL HAZARDS A physical hazard is any physical material not normally found in a food which causes illness orinjury to the individual using the product. Physical hazards include a variety of foreign materialsor objects, such as glass, metal, and plastic. However, foreign objects which cannot or do notcause illness or injury are not hazards, even though they may not be aesthetically pleasing to yourcustomers.

A number of situations can result in physical hazards in finished products. They include, but arenot limited to:

C Contaminated raw materials.C Poorly designed or poorly maintained facilities and equipment. An example would be

paint chips falling from overhead structures onto exposed product or pieces of metal fromworn or improperly maintained equipment entering product.

C Improper procedures or improper employee training and practices. For example, brokenglass jars, by improper loading on the line by employees or improper or inadequatecondition examination, glass pieces from broken or chipped jars could be included whenfilling product containers.

C The Sanitation SOP’s can be used to idenify and control cross contamination that is due toemployee practices.

CONDUCTING A HAZARD ANALYSIS

Now that you have some understanding of the types of hazards that can occur and how to identifythem, you are ready to conduct a hazard analysis for each process and/or product(s) covered inyour HACCP plan.

A hazard analysis is the identification of any hazardous biological, chemical, or physical propertiesin raw materials and processing steps, and an assessment of their likely occurrence and potentialto cause food to be unsafe for consumption.

Your hazard analysis needs to be very specific to your establishment and how you make yourproduct, since hazards may vary greatly from one establishment to another. This is due todifferences in: sources of ingredients, product formulations, processing equipment, processingmethods, duration of the processes and storage, and employee experiences, knowledge, andattitudes.

One approach to hazard analysis divides it into two activities, brainstorming and risk assessment. Brainstorming should result in a list of potential hazards at each operational step (use flow

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diagram) in the process from the receipt of raw materials to the release of the finished product. During brainstorming, the team need not be confined by the hazards likelihood of occurrence orits potential for causing disease. All potential hazards’s must be considered. After brainstorming,the team conducts an analysis of the risks and severity of each of the hazards to determine thesignificance of the food safety hazards. This can be confusing, since it is easy to suggest that anyhazard that compromises food safety should be controlled. However, HACCP focuses solely onsignificant hazards that are reasonably likely to result in an unacceptable health risk toconsumers. Without this focus, it would be tempting to try to control too much and thus losesight of the truly relevant hazards.

You also need to review--and perhaps revise--your hazard analysis whenever you make anychanges in: raw materials, raw material suppliers, product formulation, preparation procedures,production volume, processing methods, or systems, packaging materials or procedures,distribution, or intended use of the product or consumers.

A blank Hazard Identification/Preventive Measures form that you may wish to use for yourhazard analysis is included as Attachment 8. Attachments 9 and 10 are examples of twocompleted forms identifying hazards that might exist in a specific establishment’s process. Theform contains space for the process step in which the hazards could occur, the specific hazard,and preventive measure taken to prevent the hazard from occurring. Attachment 9 included spacefor indicating the manner in which a hazard may be introduced. Remember, HACCP is apreventive system.

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STEPS IN CONDUCTING A HAZARD ANALYSIS

To conduct a hazard analysis, you need to do the following:

First - Assure that the prerequisite program-SSOP’s and others are in place.Evaluate your operation for hazards.

1. Review the product description developed in Pre-HACCP Step 2 and determine how thisinformation could influence your hazard analysis.

2. Look at all product(s) ingredients and incoming materials for the product(s). Youdeveloped this list in Pre-HACCP Step 3.

3. For each processing step identified in the process flow diagram, determine if a biological,chemical or physical hazard(s) could exist at that step.

4. To help identify hazards, you can ask the following questions at each processing step:

Could contaminants reach the product during this processing step? Possibilitiesinclude: worker handling, contaminated equipment or materials, crosscontamination from raw materials, leaking valves or pipes, dead ends, splashing,etc.

Could any pathogens multiply during this process step to the point where theybecame a hazard? Consider product temperature, hold time, etc.

Could this step create a situation where an ingredient, work in process, or finishedproduct became contaminated with pathogens? or

Could this step introduce a chemical hazard into the product?

Could this step introduce a physical hazard into the product?

Are the hazards addressed in the SSOP’s?

5. Fully describe the hazards identified for each step.

6. For each incoming ingredient and material, indicate if a biological, chemical and/orphysical hazard exists.

7. To help identify hazards, you can ask the following questions about eachingredient:

Could this ingredient contain any pathogenic microorganisms, toxins, chemicals orharmful physical objects?

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If it became contaminated or were mishandled, could this ingredient support thegrowth of pathogenic microorganisms?

Are any hazardous chemicals used in growing, harvesting, processing or packagingthe ingredient?

Is this ingredient hazardous if used in excessive amounts?

If this ingredient were left out or used in amounts lower than recommended, couldit result in microbial growth?

Are any chemical or physical hazards associated with this ingredient?

8. You can ask the following questions about the product/process in general:

Have any livestock entering the slaughter establishment been subjected tohazardous chemicals?

Are any returned/reworked products used as ingredients? If so, could they cause ahazard?

Are preservatives or additives used in the product formulation to kill or inhibit thegrowth of microorganisms?

Do the amount and type of acid ingredients, and the resulting product pH, affectthe growth/survival of microorganisms?

Does the water activity of the finished product affect microbial growth?

Should refrigeration be maintained for products during transit or in storage?

Are any chemical or physical hazards associated with any packaging materials?

9. Fully describe the hazards identified and assess the significance of the hazard based on available scientific and technical literature. This

information can be obtained through public libraries, universities, trade associations, in-plant expertise, and/or extension services. This will help you

assess the risk, severity, and significance of the hazards identified.

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Second - Observe the actual operating practices in your operation

After describing the hazards you’ve identified with each step, you should:

1. Observe the actual operation in your establishment and be sure that it is the usualprocess or practice.

2. Observe employee practices where raw or contaminated product could crosscontaminate workers' hands, gloves or equipment used for finished/post-processproducts.

3. Observe product handling past any kill step for potential cross contamination. Thisincludes studying traffic patterns in the establishment.

4. Review any past incidents of physical, biological, or chemical contamination that have occurred to determine the frequency, significance, and nature of theoccurrence(s).

For additional information about potential biological, chemical, and physical hazards, you maywish to consult Tables 8 through 12 in the Meat and Poultry Products Hazards and ControlGuide. They can serve as a guide for identifying potential hazards in ingredients and at varioussteps in slaughter and processing. However, they do not address every ingredient and everyprocessing step used in the meat and poultry industry.

Third - Evaluate the likelihood and severity of occurrence of the hazard

The hazard evaluation should be conducted after the list of potential hazards are assembled.During this stage, each hazard is evaluated based on the likely occurrence of the hazard andseverity or seriousness of the consequences of exposure to the hazard. The estimate of likelihoodof occurrence is usually based upon a combination of experience, epidemiological data, andinformation in the technical literature. When conducting the hazard evaluation, it is helpful toconsider the likelihood of exposure and severity of the potential consequences if the hazard is notproperly controlled. During the evaluation of each potential hazard, the food, its method ofpreparation, transportation, storage and the nature of the consumers likely to purchase theproduct should be considered to determine how each of these factors may enhance or diminish thepublic health impact of the hazard being considered. The team must determine the influence onfood safety of the manner in which the food is likely to be stored and prepared and whether thefood is specifically intended for consumption by a group which may be more susceptible to aparticular agent.

A summary of the HACCP team deliberations and the rationale developed during the hazardanalysis should be kept for future reference. These documents provide information which will beuseful during the periodic review and updating of the hazard analysis and the HACCP plan as wellas for conducting a hazard analysis on a similar product.

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PREVENTIVE MEASURES

You have identified all significant biological, chemical and physical hazards for each processingstep and each ingredient. Now, it is time to identify measures to prevent hazards fromcompromising the safety of your finished product. You are now ready to fill in the preventivemeasure(s) column of the Hazard Identification/Preventive Measures Form.

Remember, HACCP defines a preventive measure as "Physical, chemical, or other means that canbe used to control an identified food safety hazard."

Some of the measures you can use to prevent chemical hazards are:

C Use only approved chemicals.C Have detailed product specifications for chemicals entering your plant.C Maintain letters of guarantee from suppliers.C Inspect trucks used to ship finished product.C Properly label and store all chemicals.C Properly train employees who handle chemicals.

In the Meat and Poultry Products Hazards and Control Guide, Table 5 lists some preventivemeasures for chemical hazards. For still more information, see the publication HACCP -Establishing Hazard Analysis Critical Control Point Program, Food Processors Institute, 1993.

Measures you can take to prevent physical hazards include, but are not limited to:

C Make sure your plant specifications for building design and operation are accurate andupdated regularly.

C Make sure your letters of guarantee for ingredients and product supplies are accurate andupdated regularly.

C Perform random visual examinations of incoming product and materials.C Use magnets and metal detectors to help find metal fragments that would be a physical

hazard.C Use stone traps and bone separators to remove these potential physical hazards.C Keep equipment well maintained.C Train employees to identify potential problems.

To identify some preventive measures for physical hazards, see Table 6 in the Meat and Poultry Products Hazards and Control Guide.

Some other examples of preventive measures are:

C In beef slaughter a chemical hazard could be the result of animals having high levels ofdrug residues. A preventive measure would be to reject or cull animals from a supplier onthe basis of presentation of residue certification for all line animals presented for slaughter.

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In poultry slaughter, the venting, opening and evisceration process could result in a biologicalhazard from cross contamination by pathogenic microorganisms. Preventive measures for thishazard would be: use Good Manufacturing Practices (GMP’s) at all times; properly maintain andoperate equipment used to perform these tasks; and rinse food contact surfaces on equipmentwith chlorinated water between each carcass.

In the grinding step for cooked sausage, a physical hazard could be metal fragments from thegrinding equipment. There could be three different preventive measures for this hazard. Youcould inspect the grinding equipment daily to ensure that it is assembled and operated correctly, isfunctioning properly, and is not worn or damaged. You could have an employee visually examinethe product at the packaging step. Or you could use a metal detector at the packaging step.

In many operations, the packaging step could pose chemical hazards from the packagingmaterials. A preventive measure could be requiring a letter of guarantee from the supplierassuring that the packaging materials are food grade.

Once you have identified your preventive measures and written them on your form, you are readyto go on to the next step in developing your HACCP plan.

PRINCIPLE 2 - IDENTIFY CRITICAL CONTROL POINTS

HACCP Principle No. 2 states:

"Identify the Critical Control Points (CCPs) in the process."

A critical control point (CCP) is defined as "A point, step, or procedure in a food process atwhich control can be applied and, as a result, a food safety hazard can be prevented, eliminated,or reduced to acceptable levels."

So far, in developing your HACCP plan, you have identified biological, chemical, and physicalhazards in the raw materials and ingredients you use and in the steps of your process. You’vealso identified preventive measures for each hazard you identified. With this information, yournext step is to identify the points in the process at which the preventive measures can be appliedto prevent, eliminate, or reduce the hazard to an acceptable level. Then you can use the CCPDecision Tree or other decision tree, or a logical process to assess each step in the process todetermine whether it is a critical control point. The decision tree is applied only upon completionof the hazard identification and assessment. (Many control points may not be critical; often,companies starting out in HACCP identify too many critical control points.)

Fortunately, a great deal of work has already been done for you in identifying CCPs. Many CCPsare already recognized in various food processing and production systems. Some common CCPs are:

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C Chilling when appropriate.C Cooking that must occur for a specific time and temperature in order to destroy

microbiological pathogens.C Product formulation controls, such as addition of culture or adjustment of pH or water

activity.C Certain processing procedures, such as filling and sealing cans.C Certain slaughter procedures, such as evisceration or antimicrobial interventions.

These are just a few examples of measures that may be CCPs. There are many more possibilities. Different facilities, preparing the same food, can differ in the number and location of hazards andthe points, steps or procedures which are critical control points. This is due, in part, todifferences in plant layouts, equipment used, selection and sources of raw materials andingredients, or the process that is used.

STEPS IN IDENTIFYING CRITICAL CONTROL POINTS

One good tool for identifying Critical Control Points is the CCP Decision Tree, (Appendix 1). The CCP Decision Tree was developed to help companies separate CCPs fromother controls such as SSOP’s, GMP’s or other operating procedures. You will get the bestresults if you use the Decision Tree very methodically and use simple, descriptive, and familiarwording. You should apply the Decision Tree at each step in the process where you haveidentified a hazard.

You can use the blank Critical Control Point Determination Form, (Attachment 11), to record theresults from your CCP Decision Tree work. Or, you may wish to design your own form. Examples of a filled-in Critical Control Point Determination Form for Raw Ground and BeefSlaughter are shown as Attachments 12 and 13.

Determining whether a process step is a CCP is really a basic exercise of answering fourquestions. To use the form and the Decision Tree, follow the next six steps:

1. In Column 1 of the Critical Control Point Determination Form, write in each step in theprocess where you have identified a hazard.

2. In Column 2, write in the identified hazard(s), indicating whether it is biological, chemicalor physical. Then take the information you wrote on your HazardIdentification/Preventive Measures form and answer the following questions for eachhazard you identified.

3. Question #1 - Do preventive measures exist for the identified hazard?{Note: From a regulatory standpoint, no further action is necessary if the hazard is notreasonably likely to occur.}

If the answer is yes, write YES and proceed to the next question.

If the answer is no, ask the question “Is control at this step necessary for safety?”

If control is not necessary at this step in the process, this process step is not a CCP. WriteNO in Column 3 and write how and where this hazard will be controlled. Proceed to thenext process step and identified hazard you have entered in Columns 1 and 2.

If control is necessary, in Column 3 explain how the step, process or product will bemodified to ensure safety.

Once the step, process, or product has been modified, return to Question #1. 4. Question #2 - Does this step eliminate or reduce the likely occurrence of the hazard(s) to

an acceptable level?

If the answer is yes, write YES in Column 4 and identify the step as a CCP inColumn 7.

If the answer is no, write NO in Column 4 and proceed to the next question.

5. Question #3 - Could contamination with identified hazard(s) occur in excess of acceptablelevels or could these increase to unacceptable levels?

If the answer is yes, write YES in Column 5 and proceed to the next question.

If the answer is no, write NO in Column 5, indicating that the step is not a CCP. Thenproceed to the next process step and hazard.

6. Question #4 - Will a subsequent step eliminate identified hazard(s) or reduce the likelyoccurrence to an acceptable level?

If the answer is yes, write YES in Column 6, indicating that the step is not a CCP. Thenwrite down which processing step, which occurs later, will reduce the hazard toacceptable levels. Then proceed to the next process step and hazard.

If the answer is no, write NO in Column 6 and identify the step as a CCP in Column 7.

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PRINCIPLE 3 - ESTABLISH CRITICAL LIMITS FOR EACH CRITICAL CONTROLPOINT

HACCP Principle No. 3 states:

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Establish critical limits for preventive measures associated with each identified CCP."

The regulation defines critical limit as “The maximum or minimum value to which a physical,biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate,or reduce to an acceptable level the occurrence of the identified food safety hazard.”

Critical limits are expressed as numbers or specific parameters based on visual observation, suchas:

C Time/temperatureC HumidityC Water activityC pHC Salt concentrationC Chlorine level

You will find that many critical limits for your identified CCPs have already been established. You can find these limits in sources such as regulatory requirements, scientific literature, experimental studies, and through consultation with experts. Some examples of regulatory criticallimits for CCPs in meat and poultry production are shown in Table 7 of the Meat and PoultryProducts Hazards and Control Guide.

You may wish to establish critical limits that differ from regulatory requirements. These limitsmust be based on sound scientific data. However, your critical limits must always assure that theresult produces a safe/unadulterated product.

In some cases, you will need more than one critical limit to control a particular hazard. Forexample, the critical limits for cooked beef patties are time/temperature, pattie thickness, andconveyor speed.

An example of a HACCP Plan Form can be seen in Attachment 14. You can use that form, ordevelop your own to use when completing this and the following two sections. You can find otherexamples of critical limits for specific processes in the HACCP Generic Models.

STEPS IN ESTABLISHING CRITICAL LIMITS

1. For each identified CCP, determine if there is a regulatory critical limit set forensuring food safety. If so, write that critical limit--or an alternative one if the scientific basis exists to show the value is adequate to ensure food safety--into

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the critical limit column of your form.

For example, the regulatory critical limit for cooked poultry is 160 degrees F. So,column two of your form would read: “Deep breast muscle temperature of 160degrees F. as the products exits the fryer/oven/smokehouse.”

2. If there are no regulatory critical limits for a CCP, you need to establish criticallimits for the CCP that are adequate to maintain control and prevent a food safetyhazard. That is the responsibility of each establishment. You may wish to obtainthe assistance of outside HACCP experts to help you determine critical limits foryour CCPs. Once you have identified critical limits, enter them into the criticallimit column of your form.

3. You should also file, for future reference, any documentation such as letters fromoutside HACCP experts, processing authorities, or scientific reports supporting thecritical limits you have identified. This documentation will help validate that thelimits have been properly established. In addition, you should keep on file any testresults that show your early experience in implementing the HACCP plan, todemonstrate you can implement what is written and make it work.

PRINCIPLE 4 - ESTABLISH MONITORING PROCEDURES

HACCP Principle No. 4 states:

"Establish CCP monitoring requirements. Establish procedures forusing the results of monitoring to adjust the process and maintain control."

Monitoring is a planned sequence of observations or measurements to assess whether a CCP isunder control and to produce an accurate record for future use in verification.

Monitoring is essential to a HACCP system. Monitoring can warn you if there is a trend towardsloss of control, so that you can take action based on an analysis of the variation to bring yourprocess back into control before a critical limit is exceeded. For example, say that anestablishment tests the pH of a batch of product at 6 a.m., 7 a.m., and 8 a.m. Each time, the pH iswithin acceptable limits, but it is steadily climbing toward the high end of the range. Thisinformation is showing a trend and the establishment should take action to prevent the pH fromexceeding the critical limits.

The monitoring procedures you will establish at CCPs will generally relate to on-line processes. Monitoring may be continuous or non-continuous. Continuous monitoring at a CCP usually isdone with measuring equipment, such as automatic time-temperature equipment used at a cookingstep. Continuous monitoring is better because it results in a permanent record that you canreview and evaluate to ensure that the CCP is under control. However, you should regularlycheck continuous monitoring equipment for accuracy.

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You should use non-continuous monitoring procedures when continuous monitoring is notfeasible. Non-continuous monitoring can include: visual examinations; monitoring of ingredientspecifications; measurements of pH, water activity (Aw), and product temperatures; attributesampling; and the like. When you use non-continuous monitoring, you need to ensure that thefrequency of monitoring is enough to ensure that the hazard is under control and that themonitoring is performed at random times. For instance, each plant needs to set its own times andfrequency for checking the cooking time/temperature of products. This may vary from oneestablishment to another because of differences in plant size, plant layout, the type of product, thelength of time for processing, and the product flow.

Each establishment has the responsibility to establish a frequency that ensures that the CCP isunder control. In some cases, you may have to perform tests at a CCP or use statistically basedsampling.

Monitoring will go much more smoothly if you:

C Clearly identify the employee(s) responsible for monitoring.C Train the employee(s) monitoring the CCPs in the testing procedures, the critical limits

established, the methods of recording test results, and actions to be taken when criticallimits are exceeded.

C Ensure that the employee(s) understand the purpose and importance of monitoring.

You can use the HACCP Plan Form shown in Attachment 14, or you can develop your own form.

STEPS IN ESTABLISHING MONITORING PROCEDURES

You can identify monitoring procedures for your HACCP plan by doing the following:

1. For each CCP, identify the best monitoring procedure.

2. Determine the frequency of monitoring for each CCP.

3. Determine if the monitoring activity needs to be done randomly to get a goodrepresentation of the product throughout the day’s production. If it does, decidehow the random monitoring will be done.

4. Determine what testing procedures need to be done for each monitoring function. For example, will you need to do a chlorine check or a temperature measurement?

5. Identify and train the employee(s) responsible for monitoring.

6. Make sure that the employee doing the monitoring signs all records and documentsassociated with CCP monitoring. Also make sure that the monitoring results are

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documented or recorded at the time the monitoring takes place.

7. Enter the above information in the monitoring column of your form.

PRINCIPLE 5 - ESTABLISH CORRECTIVE ACTIONS

HACCP Principle No. 5 states:

"Establish corrective action to be taken when monitoring indicates that there is a deviation from an established critical limit."

The regulation defines corrective action as “Procedures to be followed when a deviation occurs.” A deviation is a failure to meet a critical limit.

Since HACCP is a preventive system to correct problems before they affect the safety of the food,you have to plan in advance to correct potential deviations from established critical limits. Onceyour HACCP plan is in place, any time a critical limit is not met, you will need to take correctiveactions. Those corrective actions should include:

1. Determining the disposition of non-complying product;

2. Correcting the cause of the non-compliance to prevent a recurrence;

3. Demonstrating that the CCP is once again under control (This means examiningthe process or product again at that CCP and getting results that are within thecritical limits.);

4. Maintaining records of the corrective actions. Not all deviations can beanticipated, therefore, it is recommend that the statement “other actions asappropriate” be included with the specific corrective action.

Under HACCP, you determine in advance what you will do when a critical limit is not met at aCCP. The employee(s) monitoring CCPs should understand this process and be trained toperform the appropriate corrective actions. It is important that an establishment record allcorrective actions and that the employee responsible for taking the corrective actions sign all

the documentation. Not all corrective actions can be anticipated. If a corrective action is takenwhich is not listed in the HACCP plan, this should be recorded on the appropriate document.

In some cases, the product in question will be held for further investigation of the deviation. Thisinvestigation may require a thorough record review, product testing, or consultation with aprocessing authority.

Some examples of corrective actions are:

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C Immediately adjust the process and hold product for further evaluation and disposition.

C Empower employees to stop the line when a deviation occurs, hold all product not incompliance, and call in the plant’s quality control manager, supervisor, other individualwho is knowledgeable in HACCP, and/or the responsible establishment official.

C Rely on an approved alternate process that can be substituted for the one that is out ofcontrol at the specific critical control point. For example, if the in-line eviscerators in apoultry slaughter plant are malfunctioning, evisceration can be done by hand as long asGood Manufacturing Practices (GMPs) are followed.

Regardless of the corrective actions you take, you need to keep records that include:

C The deviation that was identified.

C The reason for holding the product; the time and date of the hold; the amount of productinvolved; the disposition and/or release of product; and the individual who made thedisposition decision.

C Actions to prevent the deviation from recurring. This may involve reassessment and/orrevision of the HACCP plan.

You can use the HACCP Plan form (Attachment 14) or you can develop your own form.

STEPS IN ESTABLISHING CORRECTIVE ACTIONS

1. For each CCP, determine the corrective action to take if the critical limits areexceeded. Determine what should be done with the product if a deviation occursat this step. You may need more than one corrective action for a CCP.

2. Develop the record form to capture all the necessary information on the deviation,and identify the employee responsible for maintaining and signing the record.

3. Ensure that employees conducting the monitoring at each CCP are fully trainedand know the corrective actions to take if a deviation occurs.

4. Enter the appropriate corrective action(s) for each CCP in the corrective actioncolumn of the HACCP Plan form and identify the record that will be maintained.

PRINCIPLE 6 - ESTABLISH RECORDKEEPING PROCEDURES

HACCP Principle No. 6 states:

"Establish effective recordkeeping procedures that document the HACCP system."

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Maintaining proper HACCP records is an essential part of the HACCP system. Good HACCPrecords--meaning that they are accurate and complete--can be very helpful to you for thefollowing reasons:

C Records serve as written documentation of your establishment’s compliance with itsHACCP plan.

C Records allow you to trace the history of an ingredient, in-process operations, or afinished product, should problems arise.

C Records help you identify trends in a particular operation that could result in a deviation ifnot corrected.

C If you were ever faced with a product recall, HACCP records could help you identify andnarrow the scope of such a recall.

C Well-maintained records are good evidence in potential legal actions against anestablishment.

In accordance with the HACCP principles, your HACCP system should include records for CCPs,establishment of critical limits, handling of deviations, results of verification activities and yourHACCP plan including the hazard analysis. Examples of these and other HACCP forms that maybe useful in assembling the HACCP plan are located in the appropriate sections of this guidebook. For your review, these forms are:

Process Description FormProduct and Ingredients Form - Process Categories and IngredientsProcess Flow Diagram FormHazard Analysis/Preventive Measures Form - Hazard Analysis WorksheetCCP Determination Form - Hazard Analysis WorksheetHACCP Plan Form - HACCP Worksheet

In many cases, the records you currently maintain may be sufficient to document your HACCPsystem. Records must contain at least the following information: title and date of record; productidentification; critical criteria or limits; a line for the monitor's signature; time of observation, aplace for the reviewer's signature; and, an orderly manner for entering the required data.

An example of a blank HACCP Plan form is included as Attachment 14. STEPS IN ESTABLISHING RECORDKEEPING PROCEDURES

1. Review the records you currently maintain and determine which ones adequatelyaddress the monitoring of the CCPs you have identified, or develop forms for thisinformation.

2. Develop any forms necessary to fully record corrective actions taken when

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deviations occur.

3. Develop forms to document your HACCP system. (This will be explained in thenext section, on verification).

4. Identify the employees responsible for entering monitoring data into the recordsand ensure that they understand their roles and responsibilities.

5. Enter the record form name(s) on the appropriate HACCP Plan Form or HACCP

Worksheet under column adjacent to the appropriate CCP. (Verification will beexplained in the next section).

6. Enter the appropriate record form name(s) on the Recordkeeping and Verification

Form under the verification procedures column adjacent to the appropriate CCP. (Verification will be explained in the next section).

PRINCIPLE 7 - ESTABLISH VERIFICATION PROCEDURES

HACCP Principle No. 7 states:

"Establish procedures to verify that the HACCP system is working correctly."

Verification

After a HACCP plan has been put into place, verification activities occur on an ongoing basis. Verification entails the use of methods, procedures, or tests in addition to those used inmonitoring, to determine whether the HACCP system is operating as intended.

Simply stated, you need to verify that your HACCP system is working the way you expected it towork. Several areas are, but are not limited to, the calibration of process monitoring instrumentsat specified intervals, direct observation of monitoring activities, and corrective actions. Theseshould be included in your HACCP plan in addition to the critical limits, monitoring, andcorrective actions and should be defined at each CCP (see example from model). You should alsomake sure that employees are following your procedures for taking corrective actions when acritical limit is exceeded. Finally, you should routinely check to see that your employees arekeeping specific, accurate, and timely HACCP records.

By doing these things, you will evaluate the day-to-day operation of your HACCP system. Don’tbe surprised if you find that you need to fine-tune your HACCP plan.

Some things you can do to verify your HACCP system are:

C Analytically test or audit your monitoring procedures;

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C Calibrate your temperature/test equipment;

C Sample your product, including microbiological sampling;

C Review your monitoring records;

C Review your records of deviations and product dispositions;

C Inspect and audit your establishment’s operations;

C Sample for environmental and other concerns.

Validation of a Hazard Analysis Critical Control Point (HACCP) plan is the process by which anestablishment demonstrates that what is written in the HACCP plan and implemented in theestablishment actually prevents, eliminates, or reduces to a regulated and/or commercially feasibleand appropriate level, identified microbiological, chemical, and/or physical hazards. Validation isexclusively the responsibility of the regulated industry. It is the process through which a companyassembles data showing that the HACCP plan it will use, will work to control the process andprevent food safety hazards.

Data assembled to validate a HACCP plan may be derived from various sources, including thescientific literature, product testing results, experimental research results, scientifically-basedregulatory requirements, official Agency guidelines, computer modeling programs, and datadeveloped by process authorities. Companies have considerable flexibility in assembling data tovalidate a HACCP plan, both with regard to the sources and the quantity of such data. Data canbe derived from a combination of published scientific studies on a specific process that include theresults of microbiological testing in conjunction with the results of at least three in-plant validationstudies. A combination of the results of process procedures from a processing authority couldalso be used in conjunction with in-plant testing and letters of guarantee for equipmentspecifications on the tolerance for detecting physical hazards. However, FSIS believes thatvalidation data for any HACCP plan needs to include results reflecting actual hazard characteristics of product produced using the HACCP plan. For example, validation datasupporting a HACCP plan for slaughter should include some data about the generic E.coli levelsin the product. E.coli serves as a useful and effective indicator organism. It’s levels can becorrelated to the potential presence of other pathogenic organism such as Salmonella. Whenindicator organism are used, a decrease in the level of the indicator should be correlated to someexpected effect on other pathogenic organisms which may be present at much lower levels or bedifficult to ascertain. The present regulatory requirements for the production for the productionof cooked bef, roast beef, and cooked corned beef (9 CFR 318.17) and for cooked, uncured beefpatties (9 CFR 318.23) illustrate scientifically based processing times, temperatures, andconditions for these processes that can serve as a basis for validation. In slaughter operations, data to substantiate the use and efficacy of trisodium phosphate or chlorinein chiller water also illustrate the types of data that can be used to validate critical limits atidentified critical control points in a process.

Reassessment

In addition to the on-going validation activities that are conducted, reassessment to determine thatHACCP system is adequate should be done by each establishment at least annually.

Reassessment of the HACCP plan is necessary when potential new hazards have been identifiedthat may be introduced into the process or product via emerging pathogens; new ingredients; new,different or additional process steps or procedures; or the introduction of new or differentprocessing equipment.

Reassessment of the HACCP plan and system should also occur when any changes occur in theprocess, ingredients, raw materials or source of raw materials, formulation, production volume,personnel, packaging, finished product distribution, or any other change that could effect thehazard analysis or that was not included in the original hazard analysis.

The reassessment should be performed by someone who is trained in HACCP. The reassessmentshould cover a review of the existing HACCP plan and system including the hazard analysis,critical control points, critical limits, monitoring procedures, record keeping, and correctiveactions to determine that they still assure process control over food safety hazards.

STEPS IN ESTABLISHING VERIFICATION PROCEDURES

1. Determine the appropriate verification procedure to ensure that each CCP andcritical limit is adequately controlled and monitored.

2. For each CCP, determine procedures to ensure that employees are following yourestablished procedures for handling product deviations and for recordkeeping.

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3. Identify the frequencies for conducting any verification checks and the recordswhere the results will be recorded.

4. Enter the details on the appropriate verification form for future reference.

VALIDATE YOUR HACCP PLAN

It is very important to validate your HACCP plan. The regulation defines validation as “thescientific and technical process for determining that the CCPs and associated critical limits areadequate and sufficient to control likely hazards.” You will probably first want to review yourHACCP plan to determine whether the CCPS and critical limits that you established are really theright ones and that you are controlling and monitoring them adequately.

Simply put, when you validate your HACCP plan, you demonstrate what you have written andput into place can actually prevent, eliminate, or reduce the levels of hazards you have identified.

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To validate your HACCP plan, you need to assemble information to show that your HACCP planwill work to control the process and to prevent food safety hazards. There are two types of information that you will probably collect. First, you will likely gather supporting scientificinformation, such as studies that establish the time and temperatures necessary to kill certainharmful bacteria, results of past instances of physical contamination and/or results of test forresidues. Second, you may wish to gather practical information, such as test results fromproducts produced under your HACCP plan. An example of a test might be microbiologicalanalysis of your finished, ready-to-eat products or periodic indicator testing to confirm the anti-microbial interventions in slaughter plants are effective. There are many sources of information tovalidate your HACCP plan, including: the scientific literature, product testing results, experimental research results, scientifically-based regulatory requirements,official FSIS guidelines, or information developed by process authorities. Remember, the purposeof the validation is to assure that the parameters stipulated in the HACCP system are adequate toensure process control.

You have a great deal of flexibility in assembling the information to validate your plan, in terms of both source and quantity of information. For example, a slaughter plant shouldvalidate that its plan ensures residue control, to prevent volatile levels of chemicals, animal drugsor pesticides in carcasses. A slaughter plant might choose to purchase animals only fromsuppliers who provide veterinary certifications that the animals have been raised under a programthat assures that all animal drugs, pesticides, and other chemicals are properly used. In thissituation, the establishment could validate this critical control point with the followinginformation: a copy of the residue prevention program under which the producer is certified; areport of an on-site visit to the feedlot; and results of analysis of carcasses for compounds ofconcern.

Validation is simpler for HACCP plans for products such as cooked beef, roast beef, or cookedcorned beef. Current regulatory requirements for these products include scientifically-basedprocessing times, temperatures, and handling requirements. Your HACCP plan would need onlyto reflect these regulatory requirements; additional information would be unnecessary. In thiscase, you could do a minimal number of product analysis to demonstrate that hazards of concern,such as Salmonella, were not found in the products produced under the HACCP plan.

It is important that you reassess your HACCP plan at least once a year. Some changes that willrequire reassessment are listed below. Changes other than those listed may also compelreassessment.

1. Potential new hazards are identified that may be introduced into the process for the product.

2. You add new ingredients or change the ingredient supplier.

3. You change the process steps or procedures.

4. You introduce new or different processing equipment.

5. Production volume changes.

6. The end point consumer for the product or the distribution system changes.

7. Personnel changes.

FINISHING YOUR HACCP PLAN

Now you are ready to assemble all your information into one HACCP Plan. A sampleHACCP Plan blank form is provided as Attachment 15. An example of a form filled in for oneestablishment’s ground beef process is provided as Attachment 16. It is important for yourrecords that you assemble all your information into a final HACCP plan. To make sure that yourHACCP Plan is complete, you may want to check it against the checklist provided in the next section of this guidebook. The HACCP plan should be reviewed in its entirety and signed anddated by the responsible establishment official/approving employee. All pages of the HACCP planshould be dated and marked with a cross referencing identifier to assure the plan is the mostrecent. The identifier can be a plan name or number.

Now you are ready to put your HACCP Plan into action and make HACCP a reality in yourestablishment.

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Appendix 1 CCP DECISION TREE

(Apply at each step of the process with an identified hazard.)

Q1. DO PREVENTIVE MEASURE(S) EXIST FOR THE IDENTIFIED HAZARD? 9 9 8YES NO MODIFY STEP, PROCESS OR PRODUCT 9 9 8

9 IS CONTROL AT THIS STEP NECESSARY FOR SAFETY?6 YES 9 9 9 NO6 NOT A CCP 6 STOP*

Q2. DOES THIS STEP ELIMINATE OR REDUCETHE LIKELY OCCURRENCE OF A HAZARD

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TO AN ACCEPTABLE LEVEL? 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 9 9NO YES 9 9

9Q3. COULD CONTAMINATION WITH IDENTIFIED 9

HAZARD (S) OCCUR IN EXCESS OF ACCEPTABLE 9LEVEL(S) OR COULD THESE INCREASE TO 9UNACCEPTABLE LEVEL(S)? 9 9 9 9YES NO 6 NOT A CCP 6 STOP* 9 9 9

9Q4. WILL A SUBSEQUENT STEP ELIMINATE 9

IDENTIFIED HAZARD(S) OR REDUCE THE 9LIKELY OCCURENCE TO AN ACCEPTABLE 9LEVEL? 9 9 9 9 9YES 6 NOT A CCP 6 STOP* NO 6 6 6 6 6 6 6 6 6 CCP

* Proceed to the next step in the described process

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Appendix 2

HACCP PLAN CHECKLIST

You can use the HACCP Plan Checklist provided in this section to ensure that yourHACCP plan adequately addresses all seven HACCP principles.

When completing the checklist, if you answer "NO" to any question, you reevaluate thatsection of the HACCP plan and make whatever modifications are necessary. Some modificationsmay require the assistance of recognized HACCP experts.

Any time you make major changes to the HACCP plan based upon product or processmodifications, it would be advisable to review the checklist to ensure that the revisions areacceptable.

You can keep the HACCP Plan Checklist as part of your HACCP plan for future referenceand to provide documented evidence that your HACCP plan addresses all seven HACCPprinciples.

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ESTABLISHMENT NO.

PRODUCT/PROCESS

DATE

HACCP PLAN CHECKLIST

A. DESCRIBE THE PRODUCT YES NO

1. Does the HACCP plan include: a. The producer/establishment and the product name?

b. The ingredients and raw materials used along with the product receipt or formulation?

c. The packaging used?

d. The temperature at which the product is intended to be held, distributed and sold?

e. The manner in which the product will be prepared for YES NO for consumption and the intended consumer? 2. Has a flow diagram for the production of the product been developed that is clear, simple, and descriptive of the steps in the process?

3. Has the flow diagram been verified for accuracy and completeness against the actual operating process?

B. CONDUCT A HAZARD ANALYSIS YES NO

1. Have all steps in the process been identified and listed where hazards of potential significance occur?

2. Have all hazards associated with each identified step been listed?

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3. Has the likehood and severity of the risk for each hazard been assessed?

4. Have safety concerns been differentiated from quality concerns?

5. Have preventive measures to control the identified hazard been identified and listed?

C. IDENTIFY CRITICAL CONTROL POINTS YES NO 1. Has the CCP Decision Tree been used to help determine if a particular step is a CCP for a previously identified hazard?

2. Have the CCPs been entered on the forms?

a. Have monitoring frequencies been established?

3. Have all significant hazards identified during the hazard analysis been addressed?

D. ESTABLISH CRITICAL LIMITS YES NO

1. Have critical limits been established for each preventive measure at each CCP?

2. Has the validity of the critical limits to control the identified hazard been established?

3. Were critical limits obtained from the regulations, processing authority, etc?

4. Is documentation attesting to the adequacy of the critical limits maintained on file at the establishment?

E. ESTABLISH MONITORING PROCEDURES YES NO

1. Have monitoring procedures been developed to assure that preventive measures necessary for control at each CCP are maintained within the established critical limits?

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2. Are the monitoring procedures continuous or, where continuous YES NO monitoring is not possible, is the frequency of monitoring sufficiently reliable to indicate that the hazard is under control?

a. Have monitoring frequencies been established?

3. Have procedures been developed for systematically recording the monitoring data?

4. Have employees responsible for monitoring been identified and trained?

5. Have employees responsible for reviewing monitoring records been identified and trained?

6. Have signatures of responsible individuals been required on the monitoring records?

7. Have procedures been developed for using the results of monitoring to adjust the process and maintain control?

F. ESTABLISH CORRECTIVE ACTIONS YES NO

1. Have specific corrective actions been developed for each CCP?

2. Do the corrective actions address:

a. Reestablishment of process control?

b. Disposition of affected product?

c. Procedures to correct the cause of non-compliance and to prevent the deviation from recurring?

3. Have procedures been established to record the corrective actions?

4. Have procedures been established for reviewing the corrective action records?

G. ESTABLISH RECORDKEEPING PROCEDURES YES NO

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1. Have procedures been established to maintain the HACCP plan on file at the establishment?

2. Do the HACCP records include: Description of the product and its intended use? Flow diagram for the process, Preventive measures? Critical limits? Monitoring system: Corrective action plans for deviations from critical limits?

Record keeping procedures for monitoring? Procedures forverification of the HACCP system?

H. ESTABLISH VERIFICATION PROCEDURES YES NO

1. Have procedures been included to verify that all significant hazards were identified in the HACCP plan when it was

developed?

2. Have procedures been included to verify that the critical limits are adequate to control the identified hazards?

3. Are procedures in place to verify that the HACCP system is functioning properly? 4. Are procedures in place to reassess the HACCP plan and system on a regular basis or whenever significant product, process or packaging changes occur?

5. Are procedures in place for HACCP plan validation?

6. Are procedures in place for HACCP plan reassessment?

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Appendix 3

INTERNET HOME PAGES

Agriculture Canada http://aceis.agr.ca

Center for Disease Control http://fftp.cdc.gov/pub/mmwr/MMWRweekly

Food Law Sites http://www.fsci.umn.edu/FoodLaw/foodlaw.html

HACCP95 http://www.cvm.uiuc.edu/announcements/haccp95/haccp95.html

International HACCP Alliance http://aceis.agr.ca

Material Safety Data Sheets http://listeria.nwfsc.noaa.gov/msds.html

U.S. Department of Agriculture http://www.usda.gov

U.S. Food and Drug Administration/ http://vm.cfsan.fda.gov/list.htmlBad Bug Book

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Appendix 4 REFERENCES

Agriculture Canada. Food Safety Enhancement Program - Implementation Manual. CamelotDrive, Nepean, Ontario, Canada.

American Meat Institute Foundation. HACCP: The Hazard Analysis and Critical Control PointSystem in the Meat and Poultry Industry. 1994. Washington, D.C.

Bean, N. H. and Griffin, P. M. 1990. “Foodborne disease outbreaks in the United States, 1973- 1987: Pathogens, vehicles, and trends.” J. Food Protect. 53: 804-817.

Bean, N. H. and Griffin, P. M. 1990. “Foodborne disease outbreaks, 5-year summary, 1983-1987.” J. Food Protect. 53: 711.

Corlett, D.A., Jr. and R.F. Steir. 1991. “Risk assessment within the HACCP system.” FoodControl 2:71-72.

Council for Agricultural Science and Technology. Risks Associated with Foodborne Pathogens. February 1993.

Environmental Protection Agency. 1992. Tolerances for Pesticides in Foods. Title 40, Code ofFederal Regulations, Part 185. U.S. Government Printing Office, Washington, DC.

FDA. 1989. The Food Defect Action Levels. FDA/CFSAN. Washington, DC.

FDA. 1994. Fish and Fishery Products Hazards and Control Guide - Get Hooked on SeafoodSafety. Office of Seafood. Washington, DC.

International Commission on Microbiological Specification for Foods. 1989. Microorganisms inFoods 4. Application of hazard analysis and critical control point (HACCP) system to ensuremicrobiological safety and quality. Blackwell Scientific Publications, Boston.

National Advisory Committee on Microbiological Criteria for Foods (NACMCF). March 20,1992 - Hazard Analysis and Critical Control Point System. Int. J. Food Micr. 16: 1-23. National Advisory Committee on Microbiological Criteria for Foods (NACMCF). June 1993 -Report on Generic HACCP for Raw Beef. Food Micr. 10: 449-488.

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Oblinger, J. L., ed. 1988. “Bacteria Associated with Foodborne Illnesses, A Scientific StatusSummary by the Institute of Food Technologists Expert Panel on Food Safety and Nutrition.” Food Technol. 42(4). Padhye, N. V.; Doyle, M. P. 1992. “E. Coli O157:H7 Epidemiology,pathogenesis, and methods for detection in food.” J. Food Prot. 55:55-565.

Pierson, M. D. and Corlett, D. A., Jr. ed. 1992. HACCP/ Principles and Applications. VanNostrand Reinhold.

Schuchat, A., Swaminathan, B. And Broome, C.V. 1991. “Epidemiology of human listeriosis.” Clin. Microbiol. Rev. 4: 169-183

Stevenson, K. E. ed. 1993. HACCP-Establishing Hazard analysis Critical Control PointPrograms. A Workshop Manual. The Food Processors Institute. Washington, D.C.

Tauxe, R.V., Hargett-Bean, N., Patton, C.M. and Wachsmuth. I.K. 1988. “Campylobacterisolates in the United States, 1982-1986.” In, CDC Surveillance Summaries, June 1988. MMWR 37 (No. SS-2) : 1-13.

Tauxe, R. V., Epidemiology of Camplyobacter jejuni infections in the United States and other

Industrialized Nations. In Nachamkin, Blaser, Tompkins, ed. Camplyobacter jejuni: CurrentStatus and Future Trends, 1994, chapter 2, pages 9-19.

Todd, E. 1990. “Epidemiology of Foodborne Illness: North America.” The Lancet 336:788.

Tompkin, R. B. 1990. “The Use of HACCP in the Production of Meat and Poultry Products. J.of Food Protect.” 53(9): 795-803.

Tompkin, R. B. 1995. The Use of HACCP for Producing and Distributing Processed Meat andPoultry Products. In Advances in Meat Research. Volume 10. Hazard Analysis Critical ControlPoint (HACCP) in Meat, Poultry and Seafoods. Chapman & Hall (In Press).

USDA, 1994. List of Propriety Substances and Nonfood Compounds Authorized for Use underUSDA Inspection and Grading Programs. USDA, FSIS, Washington, DC.

Attachment 1

PROCESS DESCRIPTION

PRODUCT:

THE FOLLOWING QUESTIONS NEED TO BE ANSWERED WHEN DEVELOPING THEPRODUCT DESCRIPTION:

1. COMMON NAME?

2. HOW IS IT TO BE USED?

3. TYPE OF PACKAGE?

4. LENGTH OF SHELF LIFE, AT WHAT TEMPERATURE?

5. WHERE WILL IT BE SOLD? CONSUMER? INTENDED USE?

6. LABELING INSTRUCTIONS?

7. IS SPECIAL DISTRIBUTIONCONTROL NEEDED?

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Attachment 2

LIST PRODUCT CATEGORIES AND INGREDIENTS

PRODUCT CATEGORY: Beef Slaughter (includes:Steer/heifer/cow/bull carcasses, beef primals, trim, and variety meat)

WORKSHOP LOCATION: Kansas City, Missouri

MEAT AND MEAT NONMEAT FOOD BINDERS/EXTENDERSBYPRODUCTS INGREDIENTS

Live Cattle Tripe - variety meat hassodium hydroxide orhydrogen peroxide

Potable water

Carbon dioxide

Chlorine may be used insome injected spray chillsystems.

SPICES/FLAVORINGS RESTRICTED PRESERVATIVES/INGREDIENTS ACIDIFIERS

OTHER

Approved packaging material.

Attachment 3

LIST PRODUCT(S) AND INGREDIENTS

PROCESS CATEGORY: RAW, GROUND

PRODUCT EXAMPLE: GROUND BEEF

MEAT

BEEF

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Attachment 4

PRODUCT AND INGREDIENTS

PROCESS CATEGORY:

PRODUCT:

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Attachment 5

LIST PRODUCT(S) AND INGREDIENTS

PROCESS CATEGORY: THERMALLY PROCESSED-COMMERCIALLY STERILE

PRODUCT EXAMPLE: BEEF STEW

MEAT*

FROZEN COOKED DICED BEEF

INGREDIENTS*

FROZEN SLICED CARROTSFROZEN DICED POTATOESFROZEN SLICED CELERY

REFRIGERATED ONION JUICE CONC.REFRIGERATED GARLIC PUREE

VEGETABLE OILSTARCHHVPPLANT GUMDEHY. BEEF STOCKSALT SPICE MIXWORCESTERSHIRE SAUCE

* The dice size of the ingredients should be listed in a specific plan if it is a critical formulationfactor. Amounts of each ingredient may also be included.

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Attachment 8

HAZARD IDENTIFICATION/PREVENTIVE MEASURES

PRODUCT/PROCESS:

PROCESS STEP HAZARD PREVENTIVEMEASURE(S)

DATE: _______________________________ APPROVED BY: _______________________

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Attachment 9

HAZARD ANALYSIS/PREVENTIVE MEASURES

PROCESS CATEGORY : RAW, GROUNDPRODUCT EXAMPLE : GROUND BEEF

Process Step Chemical (C) Introduced *

HAZARDSBiological (B) Including Microbiological Preventive Measures Examples of How Hazard Is

Physical (P)

RECEIVING - B (Microbial Growth) - Insufficient temperature Maintain product temperature B-Transport refrigeration unit is notMEAT control will result in unacceptable microbial at a level sufficient to preclude functioning properly (out of freon). growth. Ayers, J.C. 1979 bacterial growth.

B (Mishandling) - The integrity of the immediate cardboard combo bin) was crushed bycontainer is compromised such that microbial Visual inspection of containers a forklift and the immediate containercontamination could occur. to ensure that immediate (the film wrapped around the

P (Foreign Material) - Visible foreign material punctured introducing harmfulthat could compromise product safety. Visual inspection of a sufficient microbes into the product.Meat and Poultry Products Hazards and representative sample to ensureControl Guide. no foreign material is present. P-Pieces of glass found in product from

container is not compromised. individual trays) was torn and

B-The shipping container (the

a broken light bulb, metal clips, knives,plastic, etc.

RECEIVING - C (Deleterious Chemicals) - Chemicals/non-meat Verify that the letter of C-The new tray pack "diapers"NON-MEAT ingredients/packaging materials, are acceptable guarantee is on file and ordered came in and the letter of

for intended use. Should be food grade material appropriate for product use. guarantee is present with the shipment,approved for intended use. however the letter states that of theBean, N.H. and P.M. Griffin 1990. diapers are acceptable for industrial

P (Foreign Material) - Visible foreign material representative sample to ensurethat could compromise product safety; rodent no foreign material is present. P-Black material that resembles rodentdroppings, insects, etc. droppings are found on the surface of

Visual inspection of a sufficient use and not food grade.

the styrofoam trays.

STORAGE - MEAT B (Microbial Growth) - Insufficient temperature Monitor the internal product B-Cooler generator breaks down andcontrol could result in unacceptable microbial temperature and environmental the ambient room temperature in thegrowth. Internal product temperature and temperature (ex. cooler or cooler increases above 50EF for 10environmental temperature must be monitored. freezer) to ensure that the meat hours increasing product temperatureAyers, J.C. 1979, Bryan, F.L., 1988, does not exceed a level sufficient above compliance permitting excessivePalumbo, S.A., et.al. 1994 to preclude bacterial growth for bacterial growth.

more than 1 hour, and thetemperature of the cooler orfreezer does not exceed 50 EFfor more than 2 hours.

STORAGE - P (Foreign Material/Adulteration) - All non-meat Visual inspection of storage area P-The product is stored directly againstNON-MEAT ingredients, packaging materials, etc. must be to ensure that materials are the walls which have visible debris on

stored to prevent contamination due to foreign stored in a clean area, are them. The debri falls into thematerial. Meat and Poultry Products Hazards covered, and not resting directly packaging materials that contactand Control Guide. on the floor. product.

ASSEMBLE/ B (Microbial Growth) - Inadequate temperature Monitor ambient room B-As a result of a mechanicalPRE-WEIGH/ control could result in unacceptable microbial temperature and product breakdown, the product movement intoPRE-GRIND/ growth. Internal product temperature and temperature to ensure that the cooling cycle was delayed 6 hoursRE-WORK environmental temperature must be monitored. product temperature does not and the product temperature increasesFINAL GRIND Ayers, J.C. 1979 exceed a level sufficient to above 55EF due to exposure to ambientMEAT preclude bacterial growth for room temperature.

P (Foreign Materials) - Visible foreign material more than 2 hours and thatthat could compromise product safety; metal and room temperature does not P-Moving parts of the grinder are notplastic shavings, rubber gloves, bone, etc. exceed 50 EF for more than 4 set properly or are worn and grindMeat and Poultry Products Hazards and hours. together leaving pieces of ground metalControl Guide. into the product.

Visual inspection of all productas it is processed to ensure noforeign material is present.

HAZARD ANALYSIS/PREVENTIVE MEASURES

PROCESS CATEGORY : RAW, GROUNDPRODUCT EXAMPLE : GROUND BEEF

Process Step Chemical (C) Introduced *

HAZARDSBiological (B) Including Microbiological Preventive Measures Examples of How Hazard Is

Physical (P)

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PACKAGING/ P (Foreign Material) Use of metal detectors on all Broken metal clips from chub pack inLABELING packaged product. product.

COOLING AND B (Microbial Growth) - The potential for an Monitor the product B-Continuous recording device has notSTORAGE OF increase in microbial growth if the product temperature to assure that been calibrated for weeks and is notPRODUCT temperature is not maintained at temperature or stored product is maintained at a recording actual ambient room

below the level where pathogens survive and level sufficient to preclude temperatures. The actual ambientgrow rapidly. Ayres, J.C. 1979, microbial growth. room temperature is 27 degrees higherJohnston, R.W. et. al. 1982., than it should be, increasing productPalumbo,S.A. et.al. 1994 Monitoring the ambient room temperature to the point where

temperature to assure that it bacteria can proliferate and/or spoilagedoes not exceed 50 EF for more can occur.than 1 hour.

SHIPPING B (Microbial Growth) - Potential for an increase Product must be 40 EF or less Product was not #40EF before it leftin bacterial flora and other enteric pathogens prior to leaving the the dock and microbial proliferationthat will proliferate to unsafe levels on the establishment. resulted during transport.product if the temperature increases duringtransport. Ayres, J.C. 1979, Refrigerated transport.Abdel-Rahman, H.T. El-Khaleib, and A.K.Timmawy. 1988.

* Not to be included in a plant specific HACCP plan.

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tqu

estio

n.

*If n

o=m

ove

to th

e ne

xt q

uest

ion.

*If y

es=C

CP

*If n

o=no

t a C

CP.

*If n

o=C

CP.

*If y

es=m

ove

to th

e ne

xt q

uest

ion.

*If y

es=n

ot a

CC

P.

Pack

agin

gB

- N

/A

Low

Ris

kC

ontr

olle

d at

ass

embl

y &

sto

rage

C -

N/A

(N

ot A

pplic

able

)

P - F

orei

gn M

ater

ial

YE

SN

OY

ES

NO

CC

P 5P

Coo

ling

and

Stor

age

B -

Mic

robi

al G

row

th.

YE

SY

ES

CC

P 4B

of a

Pro

duct

C -

N/A

P - N

/A

Ship

ping

B -

Mic

robi

al G

row

th.

YE

SY

ES

CC

P 5B

C -

N/A

P -

N/A

C-5

7

Att

achm

ent

13H

AZ

AR

D A

NA

LY

SIS

Ingr

edie

nt/P

roce

ssPo

tent

ial h

azar

dIs

the

pote

ntia

l foo

dJu

stif

icat

ion

for

deci

sion

Wha

t con

trol

mea

sure

s ca

nIs

this

ste

pSt

epin

trod

uced

, con

trol

led

safe

ty h

azar

dbe

app

lied

to p

reve

nt th

ea

crit

ical

or e

nhan

ced

at th

is s

tep

sign

ific

ant?

si

gnif

ican

t haz

ards

?co

ntro

lR

isk:

Seve

rity

poin

t(C

CP)

?

Ani

mal

Rec

eivi

ngC

: Ant

ibio

tics

,C

: No

C: L

ow r

isk/

low

inci

denc

e,B

: SO

P sh

ould

be

wri

tten

No

and

Hol

ding

resi

dues

, pes

tici

des

base

d on

Nat

iona

l Res

idue

to d

efin

e pr

oced

ure

for

P: F

orei

gn m

ater

ial

1989

) an

d Sm

ith

et a

l. (1

994)

.co

ntam

inat

ion

on a

nim

als

(nee

dles

, buc

ksho

t,B

: Yes

duri

ng r

ecei

ving

and

etc.

)P:

Low

inci

denc

e; b

ased

on

hold

ing

(i.e

., pr

oper

fee

d

B: M

icro

biol

ogic

al -

cond

ucte

d 19

91 a

nd 1

995.

fill

, pot

enti

al h

andl

ing

ofba

cter

ial p

atho

gens

anim

als

to r

educ

e

P: N

oM

onit

orin

g Pr

ogra

m (

USD

A,

addr

essi

ng f

ecal

Nat

iona

l Bee

f Q

uali

ty A

udit

sw

ithd

raw

al to

red

uce

gut

B: L

ive

anim

als

are

a kn

own

mud

/fec

es f

rom

mud

-so

urce

of

path

ogen

s.ca

ked

anim

als

prio

r to

ente

ring

the

knoc

king

shoo

t, et

c.)

Stun

ning

C: N

ot a

ppli

cabl

eB

: No

Hem

orrh

agic

tiss

ue a

nd b

rain

sN

o

P: N

ot a

ppli

cabl

ear

e to

be

cond

emne

d (U

SDA

,

B: M

icro

biol

ogic

alha

zard

s. L

ow r

isk.

cont

amin

ated

wit

h m

ater

ial

1982

) du

e to

pot

enti

al h

ealt

h

Ble

edin

g*C

: Not

app

lica

ble

No

P: N

ot a

ppli

cabl

e

B: N

ot a

ppli

cabl

e

* B

leed

ing

is f

or b

lood

rem

oval

onl

y. O

peni

ng th

e hi

de p

rior

to b

leed

ing

is in

clud

ed in

deh

idin

g. I

f th

is p

roce

ss is

not

trea

ted

as tw

o se

para

te s

teps

then

it m

ust b

e ad

dres

sed

and

eval

uate

d as

one

pro

cess

. A

lso

spec

ial p

roce

dure

s m

ust b

e co

nsid

ered

for

Kos

her

slau

ghte

r.

C-5

8

Ingr

edie

nt/P

roce

ssPo

tent

ial h

azar

dIs

the

pote

ntia

lJu

stif

icat

ion

for

Wha

t con

trol

mea

sure

s ca

n be

Is th

is s

tep

aSt

epin

trod

uced

, con

trol

led

orfo

od s

afet

y ha

zard

deci

sion

appl

ied

to p

reve

nt th

e si

gnif

ican

tcr

itic

al c

ontr

olen

hanc

ed a

t thi

s st

epsi

gnif

ican

t?

haza

rds?

poin

t (C

CP)

?R

isk:

Seve

rity

Deh

idin

g:P:

Not

app

lica

ble

B: Y

esH

ide

cont

amin

atio

n is

The

ope

rati

onal

San

itat

ion

No

Ope

ning

(on

lya

know

n so

urce

of

Stan

dard

Ope

rati

ng P

roce

dure

spe

netr

atin

of

the

C: N

ot a

ppli

cabl

epa

thog

ens.

(SSO

Ps)

shou

ld a

ddre

ss(I

f yo

u do

not

skin

fro

m th

ew

ashi

ng/s

anit

izin

g kn

ife

and

have

outs

ide

to th

eB

: Mic

robi

olog

ical

-L

ow r

isk

- w

hen

hand

s be

twee

n ea

ch h

ide-

mic

robi

olog

ical

insi

de):

ba

cter

ial p

atho

gens

skin

ing

is p

rope

rly

open

ing

cut a

nd/o

r pr

ior

toin

terv

enti

on(s

)R

ip -

leg,

mid

line

perf

orm

ed, i

t is

init

iati

ng s

kinn

ing

to p

reve

nin

pla

ce o

ran

d fr

on s

hank

unli

kely

that

ext

erna

lco

ntam

inat

ion.

(E

xam

ple

SSO

Pm

etho

ds f

orC

ap/b

ung

Wet

surf

ace

wil

l con

tact

incl

ude

in A

ppen

dix)

prev

enti

ng/

udde

r re

mov

alth

e ca

rcas

s to

all

owre

duci

ngFo

ot r

emov

alco

ntam

inat

ion.

Pote

ntia

l haz

ards

sho

uld

bepo

tent

ial

Deh

orni

ng H

ead

Cor

rect

ive

acti

ons

cont

roll

ed th

roug

h th

e SS

OPs

,co

ntam

inat

ion

Skin

ning

asso

ciat

ed w

ith

and

the

appl

icat

ion

of a

at t

his

step

or

Skin

ning

shou

ld a

ddre

ssla

ter

in p

roce

ss.

in t

he p

roce

ss R

ump

skin

ning

def

ects

.th

en y

ou m

ay L

ow B

acki

ngR

ecom

men

d th

at th

ede

term

ine

this

Hig

h B

acki

nges

tabl

ishm

ent s

houl

d de

velo

p a

is a

CC

P).

F

lank

ing

wri

tten

SO

P fo

r th

e en

tire

Sani

tati

on S

OPs

mic

robi

olog

ical

inte

rven

tion

(s)

at a

lat

er p

oint

dehi

ding

pro

cess

to d

emon

stra

teth

e pr

oper

ski

nnin

g pr

oced

ure.

Ingr

edie

nt/P

roce

ssPo

tent

ial h

azar

dIs

the

pote

ntia

lJu

stif

icat

ion

for

Wha

t con

trol

mea

sure

s ca

n be

Is th

is s

tep

aSt

epin

trod

uced

, con

trol

led

orfo

od s

afet

y ha

zard

deci

sion

appl

ied

to p

reve

nt th

e si

gnif

ican

tcr

itic

al c

ontr

olen

hanc

ed a

t thi

s st

epsi

gnif

ican

t?

haza

rds?

poin

t (C

CP)

?R

isk:

Seve

rity

C-6

1

Deh

idin

g:C

: Not

app

lica

ble

B: Y

esE

xter

ior

surf

ace

ofR

ecom

men

d ev

alua

ting

and

No

Hid

e R

emov

alth

e hi

de a

nd th

eco

ntro

llin

g ai

r fl

ow to

red

uce

(any

mec

hani

cal

P: N

ot a

ppli

cabl

een

viro

nmen

t may

be

aae

roso

l con

tam

inat

ion.

Pot

enti

al(I

f yo

u do

not

hide

pul

ler

sour

ce o

f pa

thog

ens.

ha

zard

s sh

ould

be

cont

roll

edha

vere

quir

es a

nB

: Mic

robi

olog

ical

-Pr

oper

ope

rati

on o

fth

roug

h th

e ap

lica

tion

of

SSO

Psm

icro

biol

ogic

alev

alua

tion

of

bact

eria

l pat

hoge

nshi

de p

ulle

r sh

ould

desi

gned

to p

reve

nt d

irec

tin

terv

enti

on(s

)co

ntro

buti

on to

prec

lude

pro

duct

cont

amin

atio

n, a

nd th

roug

h th

ein

pla

ce o

rm

icro

biol

ogic

alco

ntam

inat

ion.

us

e of

mic

robi

olog

ical

met

hods

for

cont

amin

atio

n).

Rou

tine

adj

ustm

ents

inte

rven

tion

(s)

late

r in

the

prev

enti

ng/

Slid

e pu

ller

to

the

proc

ess

shou

ldpr

oces

s.re

duci

ngD

own

Pull

erbe

con

duct

ed a

spo

tent

ial

need

ed to

mai

ntai

nco

ntam

inat

ion

prop

er c

ondi

tion

s.at

thi

s st

ep o

rat

a l

ater

poi

ntin

the

pro

cess

then

you

may

dete

rmin

e th

isis

a C

CP

).

C-5

9

Ingr

edie

nt/P

roce

ssPo

tent

ial h

azar

d in

trod

uced

,Is

the

pote

ntia

lJu

stif

icat

ion

for

Wha

t con

trol

mea

sure

s ca

n be

Is th

is s

tep

aSt

epco

ntro

lled

or

enha

nced

at

food

saf

ety

deci

sion

appl

ied

to p

reve

nt th

e si

gnif

ican

tcr

itic

al c

ontr

olth

is s

tep

haza

rdha

zard

s?po

int (

CC

P)?

sign

ific

ant?

Ris

k:Se

veri

ty

Hea

d R

emov

alC

: Not

app

lica

ble

B: N

oB

: Pot

enti

al f

orO

pera

tion

al S

anit

atio

n St

anda

rdN

o

P: N

ot a

ppli

cabl

epa

thog

ens

from

shou

ld c

lear

ly a

ddre

ss

B: M

icro

biol

ogic

al -

carc

ass

whe

npr

even

t cro

ss c

onta

min

atio

n.ba

cter

ial p

atho

gens

cutt

ing

esop

hagu

s

intr

oduc

ing

Ope

rati

ng P

roce

dure

(SS

OP)

GI t

ract

ont

o th

ecl

eani

ng/s

anit

izin

g of

kni

fe to

(Ras

mus

sen

et a

l.,(R

ecom

men

d rs

earc

h sh

ould

be

1993

); h

owev

er,

init

iate

d to

eva

luat

e ad

diti

onal

risk

is lo

w.

inte

rven

tion

s su

ch a

s w

ashi

ng,

orga

nic

rins

e, e

tc. f

or h

eads

)

Evi

scer

atio

n:C

: Not

app

lica

ble

B: Y

esB

: Con

tent

s of

the

Sani

tary

Dre

ssin

g Pr

oced

ures

No

Bri

sket

spl

itga

stro

inte

stin

alsh

ould

be

wri

tten

to d

efin

e R

od a

nd s

ecur

e

P:

Not

app

lica

ble

(GI)

trac

t are

proc

edur

es f

or p

rope

rly

(If

the

wea

sand

pote

ntia

l sou

rce

ofev

isce

rati

ng c

arca

ss to

con

tain

GI

esta

blis

hmen

t B

ungi

ng/B

aggi

ngB

: Mic

robi

olog

ical

-en

teri

c pa

thog

ens;

cont

ents

and

add

res

pote

ntia

ldo

es n

ot h

ave

Pre

-gut

ting

bact

eria

l pat

hoge

nsho

wev

er, s

anit

ary

mis

take

s (p

unct

ure/

brea

kage

) in

mic

robi

olog

ic (

blad

der

rem

oval

)dr

essi

ngth

e pr

oces

s w

hich

may

cau

seal

Gas

troi

ntes

tina

lpr

oced

ures

sho

uld

carc

ass

cont

amin

atio

n.in

terv

enti

on(s

) (

GI)

trac

t rem

oval

addr

ess

in p

lace

or

Pl

uck

rem

oval

cont

amin

atio

n at

App

ly a

ppro

ved

inte

rven

tion

(s)

tom

etho

ds f

or

Liv

er r

emov

all

this

poi

nt.

rem

ove

cont

amin

atio

n (i

.e.:

trim

prev

enti

ng/

ca

vity

). P

oten

tial

haz

ards

sho

uld

redu

cing

be c

ontr

olle

d th

roug

h pr

oper

pote

ntia

lev

isce

rati

on a

nd th

e ap

plic

atio

n of

cont

amin

atio

nm

icro

biol

ogic

al in

terv

enti

on(s

)at

thi

s st

ep o

rla

ter

in th

e pr

oces

s.at

a l

ater

poi

nt

Rec

omm

end:

then

you

may

Bri

sket

spl

it -

san

itiz

e be

twee

nde

term

ine

this

carc

asse

s; b

ungi

ng/b

aggi

ng -

-is

a C

CP

).ba

g an

d ti

e to

pre

vent

fec

alco

ntam

inat

ion;

pre

-gut

ting

-re

mov

e bl

adde

r to

pre

vent

spil

ling

; ev

isce

rati

on -

- to

pre

vent

punc

ture

and

bre

akag

e.

in t

he p

roce

ss

C-5

9

C-60

Attachment 14

HACCP PLAN FORM

PRODUCT:

PROCESS CRITICAL MONITORING PROCEDURES CORRECTIVE STEP/CCP LIMITS (WHO/WHAT/WHEN/HOW) ACTIONS

DATE:______________________________ APPROVED BY:_________________________

C-6

1

Att

achm

ent

15

HA

CC

P P

LA

N

PR

OD

UC

T:

PRO

CE

SS S

TE

PD

ESC

RIP

TIO

NC

CP

CR

ITIC

AL

LIM

ITS

BIO

LO

GIC

AL

- B

MO

NIT

OR

ING

CO

RR

EC

TIV

E/P

RE

VE

NT

IVE

HA

CC

PV

ER

IFIC

AT

ION

C

HE

MIC

AL

- C

PRO

CE

DU

RE

S/FR

EQ

UE

NC

Y/

AC

TIO

N/P

ER

SON

RE

CO

RD

SPR

OC

ED

UR

ES/

PER

SON

PHY

SIC

AL

- P

PER

SON

RE

SPO

NSI

BL

ER

ESP

ON

SIB

LE

RE

SPO

NSI

BL

EH

AZ

AR

D

C-6

2

Att

achm

ent

16

HA

CC

P P

LA

N

PR

OC

ESS

CA

TE

GO

RY

:R

AW

, GR

OU

ND

PR

OD

UC

T E

XA

MP

LE

:G

RO

UN

D B

EE

F

PR

OC

ESS

ST

EP

DE

SCR

IPT

ION

CC

PC

RIT

ICA

L L

IMIT

SP

ER

SON

RE

SPO

NSI

BL

ER

ESP

ON

SIB

LE

RE

CO

RD

SR

ESP

ON

SIB

LE

BIO

LO

GIC

AL

C

HE

MIC

AL

PH

YSI

CA

L

MO

NIT

OR

ING

CO

RR

EC

TIV

E/P

RE

VE

NT

IVE

VE

RIF

ICA

TIO

NH

AZ

AR

DP

RO

CE

DU

RE

S/F

RE

QU

EN

CY

/A

CT

ION

/PE

RSO

NH

AC

CP

PR

OC

ED

UR

E/P

ER

SON

RE

CE

IVIN

G -

B -

Mic

robi

al1

BT

empe

ratu

re w

ithi

nIn

tern

al te

mpe

ratu

re m

onit

ored

If p

rodu

ct te

mpe

ratu

re is

out

of

Rec

ord

all r

esul

tsT

wic

e W

eekl

y vi

sual

ME

AT

Gro

wth

.pl

ant s

peci

fica

tion

s.*

whe

n a

ship

men

t is

rece

ived

by

com

plia

nce,

imm

edia

tean

d co

rrec

tive

obse

rvat

ion

of p

rodu

ct

B -C

onta

iner

1 B

Imm

edia

te c

onta

iner

isV

isua

l ins

pect

ion

of im

med

iate

the

mea

t pro

duct

, ide

ntif

y an

dSi

gns

reco

rd a

nddi

d no

t pro

duce

the

Inte

grit

yin

tact

.co

ntai

ner

at th

e ti

me

a sh

ipm

ent

cont

rol a

ffec

ted

prod

uct f

orre

cord

s ti

me

and

reco

rds

and

who

has

P -

For

eign

Mat

eria

l.no

n-fo

od m

ater

ial.

pers

onne

l.N

otif

y pl

ant d

esig

nee.

HA

CC

P, o

r th

e1

PN

o vi

sibl

e ha

zard

ous

proc

essi

ng b

y th

e re

ceiv

ing

acti

on to

pre

vent

reo

ccur

renc

e.

cour

se o

f ins

truc

tion

on

* C

arca

sses

or

red

mea

tre

ceiv

ing

log.

Inc

lude

lot #

,ac

tion

s ta

ken

in H

AC

CP

Log

mus

t be

rece

ived

at 4

0 Eda

te, c

ondi

tion

, tim

e of

rece

ivin

g lo

g. S

igns

rec

ord

and

Aud

it to

ver

ify

sam

plin

gF

or

belo

w.

insp

ecti

on a

nd s

ign

the

reco

rd.

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mor

e th

an 3

hou

rs.

func

tion

.co

ntro

l aff

ecte

d pr

oduc

t;pr

oces

sing

and

indi

vidu

al w

ho d

id n

otF

INA

L G

RIN

Dco

rrec

t or

adju

st p

roce

dure

s;m

icro

biol

ogic

alpr

oduc

e th

e re

cord

s an

dM

EA

TA

max

imum

of 5

0E F

Rec

ord

all f

indi

ngs

in H

AC

CP

reco

ndit

ion/

rew

ork

prod

uct;

test

ing

log

and/

orw

ho h

as s

ucce

ssfu

lly

P -

For

eign

Mat

eria

l4

PN

o m

etal

par

ticl

es,

dete

ctio

n de

vice

pri

or to

If fo

reig

n m

ater

ial i

s de

tect

ed.

and

corr

ecti

ve/

to th

e pl

ant r

ecor

ds; c

heck

mai

ntai

ned

in p

rodu

ctpr

oces

sing

log,

sig

n re

cord

, dat

eev

alua

te o

pera

tion

for

caus

e of

corr

ecti

ve a

ctio

nco

mpl

eted

a c

ours

e of

hand

ling

area

s.

and

reco

rd ti

me

of o

bser

vati

on.

defi

cien

cy; t

ake

corr

ecti

velo

g. S

ign

reco

rd,

inst

ruct

ion

on H

AC

CP

, or

Gro

wth

of L

.ac

tion

to p

reve

nt r

eocc

urre

nce;

date

nd

reco

rd ti

me

the

resp

onsi

ble

mon

ocyt

ogen

espl

ant d

esig

nee

docu

men

tsof

obs

erva

tion

.es

tabl

ishm

ent o

ffic

ial.

The

rmom

eter

s m

ust b

epr

oces

sing

log

, sig

ns r

ecor

d,A

udit

to v

erif

y sa

mpl

ing

calib

rate

d an

d ac

cura

teda

tes

and

reco

rd ti

me

ofte

chni

ques

and

acc

urac

yto

wit

hin

+/- 1

EF

. ob

serv

atio

n/co

rrec

tive

act

ion.

of r

ecor

ds; v

erif

y

visu

al in

spec

tion

of e

ach

pack

agin

g.R

etai

n pr

oduc

t for

rew

ork

and

prev

enti

ve a

ctio

n(s)

to s

ee if

cri

tica

l lim

it is

lot o

f pro

duct

to e

xcee

dre

test

ing

or c

onde

mn.

in

a fo

rmul

aito

nad

equa

te fo

r ha

zard

;1/

32 in

ches

.D

eter

min

e so

urce

of

log/

reco

rd a

nd/o

ras

sure

cor

rect

ive

acti

ons

No

visi

ble

fore

ign

eval

uati

on o

f the

ope

rati

on.

log.

Sig

n re

cord

,fi

ndin

gs.

mat

eria

l.P

erso

nnel

res

pons

ible

for

the

date

and

rec

ord

*Not

e: I

nsuf

fici

ent

take

n in

HA

CC

P r

ecor

ds lo

g,ob

serv

atio

n.th

erm

omet

ers

and

met

alsc

ient

ific

dat

a ex

ist

sign

s re

cord

, dat

e, a

nd r

ecor

dde

tect

ors.

rega

rdin

g th

e gr

owth

of

tim

e of

obs

erva

tion

/cor

rect

ive

path

ogen

s du

ring

acti

on.

chill

ing.

How

ever

the

chill

ing

para

met

ers

prov

ided

abo

ve w

illco

ntro

l qua

lity

and

limt

the

grow

th r

ates

of e

ven

psyc

otro

phic

spo

ilage

orga

nism

s, T

here

fore

,th

ese

para

met

ers

are

mor

e th

an s

uffi

cien

t to

prev

ent g

row

th o

fm

esop

hilli

c en

teri

cba

cter

ial p

atho

gens

.

All

prod

uct i

s ru

n th

roug

h a

Rec

ord

all r

esul

tscr

itic

al li

mit

cor

resp

onds

acti

ons

take

n in

HA

CC

P

Not

ify

plan

t des

igne

e.de

vice

s; d

eter

min

e if

the

cont

amin

atio

n th

roug

hco

rrec

tive

act

ion

are

adeq

uate

; doc

umen

t

func

tion

docu

men

ts a

ctio

nsti

me

ofW

eekl

y ca

libra

tion

of

accu

racy

of t

empe

ratu

re

HA

CC

P P

LA

N

PR

OC

ESS

CA

TE

GO

RY

:R

AW

, GR

OU

ND

PR

OD

UC

T E

XA

MP

LE

:G

RO

UN

D B

EE

F

PR

OC

ESS

ST

EP

DE

SCR

IPT

ION

CC

PC

RIT

ICA

L L

IMIT

SP

ER

SON

RE

SPO

NSI

BL

ER

ESP

ON

SIB

LE

RE

CO

RD

SR

ESP

ON

SIB

LE

BIO

LO

GIC

AL

C

HE

MIC

AL

PH

YSI

CA

L

MO

NIT

OR

ING

CO

RR

EC

TIV

E/P

RE

VE

NT

IVE

VE

RIF

ICA

TIO

NH

AZ

AR

DP

RO

CE

DU

RE

S/F

RE

QU

EN

CY

/A

CT

ION

/PE

RSO

NH

AC

CP

PR

OC

ED

UR

E/P

ER

SON

C-6

7

CO

OL

ING

AN

DB

- M

icro

bial

4 B

*Pro

duct

tem

pera

ture

Pro

duct

tem

pera

ture

s,If

pro

cess

mon

itor

ing

does

not

Rec

ord

all r

esul

tsT

wic

e W

eekl

yST

OR

AG

E O

FG

row

th.

mai

ntai

ned

at o

r be

low

mon

itor

ed p

rior

to r

elea

se fo

rde

mon

stra

te c

ontr

ol w

ithi

nan

d co

rrec

tive

mea

sure

men

t of p

rodu

ctP

RO

DU

CT

40E

F.

ship

ping

or

once

per

day

. w

ritt

en H

AC

CP

pla

nac

tion

(s) i

n a

plan

tte

mpe

ratu

res,

of

Env

iron

men

tal

mon

itor

ed e

very

4 h

ours

by

prod

uct,

adju

st, o

r re

pair

and/

or c

orre

ctiv

ete

mpe

ratu

res

done

by

ante

mpe

ratu

re d

oes

not

pers

onne

l res

pons

ible

for

the

refr

iger

atio

n un

it a

s re

quir

ed,

acti

on lo

g. S

ign

indi

vidu

al w

ho d

id n

otex

ceed

50 E

F fo

r m

ore

func

tion

.re

chill

or

cond

emn

or c

ook

reco

rd, d

ate

and

prod

uce

the

reco

rds

and

than

2 h

ours

.pr

oduc

t; c

orre

ct o

r ad

just

reco

rd ti

me

ofw

ho h

as s

ucce

ssfu

lly

The

rmom

eter

s m

ust b

eR

outi

ne m

onit

orin

g of

for

caus

e of

def

icie

ncy;

take

inst

ruct

ion

on H

AC

CP

, or

calib

rate

d an

d ac

cura

tere

frig

erat

ion

cont

ols

and

corr

ecti

ve a

ctio

n to

pre

vent

the

resp

onsi

ble

to w

ithi

n +/

- 1 E

F.

oper

atio

ns b

y pe

rson

nel

reoc

curr

ence

; pla

nt d

esig

nee

esta

blis

hmen

t off

icia

l.

*Not

e: I

nsuf

fici

ent

HA

CC

P r

ecor

ds lo

g. S

ign

Aud

it to

ver

ify

sam

plin

gsc

ient

ific

dat

a ex

ist

Rec

ord

all f

indi

ngs

in H

AC

CP

reco

rd, d

ate

and

reco

rd t

ime

ofte

chni

ques

and

acc

urac

yre

gard

ing

the

grow

th o

fst

orag

e lo

g. S

ign

reco

rd, d

ate

obse

rvat

ion/

cor

rect

ive

acti

on.

of r

ecor

ds; v

erif

ypa

thog

ens

duri

ngan

d an

d re

cord

tim

e of

accu

racy

of t

empe

ratu

rech

illin

g. H

owev

er th

eob

serv

atio

n.de

vice

s; d

eter

min

e if

the

chill

ing

para

met

ers

Not

ify

plan

t des

igne

e.cr

itic

al li

mit

cor

resp

onds

prov

ided

abo

ve w

illto

the

plan

t rec

ords

; che

ckco

ntro

l qua

lity

and

limt

to s

ee if

cri

tica

l lim

it is

the

grow

th r

ates

of e

ven

adeq

uate

for

haza

rd;

psyc

otro

phic

spo

ilage

assu

re c

orre

ctiv

e ac

tion

sor

gani

sms,

The

refo

re,

are

adeq

uate

; doc

umen

tth

ese

para

met

ers

are

find

ings

.m

ore

than

suf

fici

ent t

opr

even

t gro

wth

of

Wee

kly

calib

rati

on o

fm

esop

hilli

c en

teri

cth

erm

omet

ers.

bact

eria

l pat

hoge

ns.

Env

iron

men

tal t

empe

ratu

repr

oced

ures

, con

trol

aff

ecte

dst

orag

e lo

g/re

cord

envi

ronm

enta

l

resp

onsi

ble

for

the

func

tion

.do

cum

ents

act

ions

take

n in

proc

edur

es; e

valu

ate

oper

atio

nob

serv

atio

n.co

mpl

eted

a c

ours

e of

HA

CC

P P

LA

N

PR

OC

ESS

CA

TE

GO

RY

:R

AW

, GR

OU

ND

PR

OD

UC

T E

XA

MP

LE

:G

RO

UN

D B

EE

F

PR

OC

ESS

ST

EP

DE

SCR

IPT

ION

CC

PC

RIT

ICA

L L

IMIT

SP

ER

SON

RE

SPO

NSI

BL

ER

ESP

ON

SIB

LE

RE

CO

RD

SR

ESP

ON

SIB

LE

BIO

LO

GIC

AL

C

HE

MIC

AL

PH

YSI

CA

L

MO

NIT

OR

ING

CO

RR

EC

TIV

E/P

RE

VE

NT

IVE

VE

RIF

ICA

TIO

NH

AZ

AR

DP

RO

CE

DU

RE

S/F

RE

QU

EN

CY

/A

CT

ION

/PE

RSO

NH

AC

CP

PR

OC

ED

UR

E/P

ER

SON

C-6

8

PA

CK

AG

ING

P -

For

eign

Mat

eria

l5

PN

o vi

sibl

e fo

reig

nP

acka

ging

per

sonn

el w

illIf

pro

cess

is n

otin

con

trol

wit

hin

Rec

ord

all r

esul

tsW

eekl

y ob

serv

atio

n of

mat

eria

l pre

sent

inm

onit

or th

e m

etal

det

ecto

rw

ritt

en H

AC

CP

pla

nan

d co

rrec

tive

proc

edur

es a

nd/o

r vi

sual

prod

uct.

Con

dem

nop

erat

ion

to a

ssur

e th

at it

ispr

oced

ures

, con

trol

aff

ecte

dac

tion

(s) i

n a

plan

tin

spec

tion

of p

rodu

ct b

ypr

oduc

t or

rem

ove

func

tion

ing

as d

esig

ned.

Set

ting

prod

uct,c

onde

mn,

rec

alib

rate

pack

agin

gan

indi

vidu

al w

ho d

id n

otpa

rtic

les

1/32

" or

will

be

chec

ked

prio

r to

shi

fteq

uipm

ent,

rein

pect

pro

duct

,lo

g/re

cord

and

/or

prod

uce

the

reco

rds

and

larg

erst

art u

p. R

ecor

d al

l fin

ding

s on

and

take

act

ion

to p

reve

ntco

rrec

tive

act

ion

who

has

suc

cess

fully

calib

rati

on c

hart

, sig

n re

cord

,re

curr

ence

. R

ecor

d ac

tion

slo

g. S

ign,

rec

ord

com

plet

ed a

cou

rse

ofda

te a

nd r

ecor

d ti

me

ofta

ken

in H

AC

CP

pac

kagi

ng lo

g.

tim

e of

res

ults

and

inst

ruct

ion

on H

AC

CP

, or

obse

rvat

ion.

A

utom

atic

Sign

rec

ord,

dat

e an

d re

cord

date

rec

ord.

the

resp

onsi

ble

dete

ctor

s ar

e ca

libra

ted

once

tim

e of

obs

erva

tion

/cor

rect

ive

esta

blis

hmen

t off

icia

l.m

onth

and

the

resu

lts

ente

red

inac

tion

.a

mai

nten

ance

log,

sig

ned,

Aud

it to

ver

ify

sam

plin

gda

ted,

and

tim

e of

cal

ibra

tion

Not

ify

plan

t des

igne

e.te

chni

ques

and

acc

urac

yen

tere

d.of

rec

ords

; det

erm

ine

ifth

e cr

itic

al li

mit

corr

espo

nds

to th

e pl

ant

reco

rds;

che

ck to

see

ifcr

itic

al li

mit

is a

dequ

ate

for

haza

rds;

ass

ure

corr

ecti

ve a

ctio

ns a

read

equa

te; d

ocum

ent

find

ings

.

Wee

kly

calib

rati

on o

fm

etal

det

ecti

on d

evic

e.

HA

CC

P P

LA

N

PR

OC

ESS

CA

TE

GO

RY

:R

AW

, GR

OU

ND

PR

OD

UC

T E

XA

MP

LE

:G

RO

UN

D B

EE

F

PR

OC

ESS

ST

EP

DE

SCR

IPT

ION

CC

PC

RIT

ICA

L L

IMIT

SP

ER

SON

RE

SPO

NSI

BL

ER

ESP

ON

SIB

LE

RE

CO

RD

SR

ESP

ON

SIB

LE

BIO

LO

GIC

AL

C

HE

MIC

AL

PH

YSI

CA

L

MO

NIT

OR

ING

CO

RR

EC

TIV

E/P

RE

VE

NT

IVE

VE

RIF

ICA

TIO

NH

AZ

AR

DP

RO

CE

DU

RE

S/F

RE

QU

EN

CY

/A

CT

ION

/PE

RSO

NH

AC

CP

PR

OC

ED

UR

E/P

ER

SON

C-6

9

SHIP

PIN

GB

- M

icro

bial

5 B

*Pro

duct

mus

t rea

ch a

Pro

duct

will

be

mai

ntai

ned

at o

rIf

pro

cess

doe

s no

t dem

onst

rate

Rec

ord

all r

esul

tsT

wic

e W

eekl

yG

row

th.

tem

pera

ture

of <

40 E

Fbe

low

40 E

F a

t the

tim

e of

cont

rol w

ithi

n w

ritt

en H

AC

CP

and

corr

ecti

vem

easu

rem

ent o

f pro

duct

prio

r to

leav

ing

the

ship

ping

. T

ruck

tem

pera

ture

plan

pro

cedu

res,

con

trol

acti

on(s

) in

a pl

ant

tem

pera

ture

s, o

fes

tabl

ishm

ent.

will

not

exc

eed

50 E

F p

rior

toaf

fect

ed p

rodu

ct, e

valu

ate

spec

ific

shi

ppin

gen

viro

nmen

tal

*Not

e: I

nsuf

fici

ent

mai

nten

ence

and

mon

itor

ing

oftr

ansp

ort;

cor

rect

or

adju

stre

cord

tim

e of

not p

rodu

ce th

e re

cord

ssc

ient

ific

dat

a ex

ist

refr

iger

atio

n un

it o

pera

tion

and

proc

edur

es; t

ake

corr

ecti

veob

serv

atio

n.

and

who

has

suc

cess

fully

rega

rdin

g th

e gr

owth

of

cont

rols

.ac

tion

to p

reve

nt r

eocc

urre

nce;

com

plet

ed a

cou

rse

ofpa

thog

ens

duri

ngpl

ant d

esig

nee

docu

men

tsin

stru

ctio

n on

HA

CC

P, o

rch

illin

g. H

owev

er th

eSh

ippi

ng p

erso

nel w

ill r

ecor

d al

lac

tion

s ta

ken

in H

AC

CP

the

resp

onsi

ble

chill

ing

para

met

ers

find

ings

in H

AC

CP

shi

ppin

gre

cord

s lo

g, s

igns

rec

ord

and

esta

blis

hmen

t off

icia

l.pr

ovid

ed a

bove

will

log,

sign

rec

ord

and

reco

rd lo

t #re

cord

s ti

me

ofco

ntro

l qua

lity

and

limt

and

tim

e of

obs

erva

tion

.ob

serv

atio

n/co

rrec

tive

act

ion.

Aud

it r

ecor

ds to

ver

ify

the

grow

th r

ates

of e

ven

sam

plin

g te

chni

ques

and

psyc

otro

phic

spo

ilage

Not

ify

plan

t des

igne

e.ac

cura

cy o

f rec

ords

;or

gani

sms,

The

refo

re,

veri

fy a

ccur

acy

ofth

ese

para

met

ers

are

tem

pera

ture

dev

ices

;m

ore

than

suf

fici

ent t

ode

term

ine

if th

e cr

itic

alpr

even

t gro

wth

of

limit

cor

resp

onds

to th

em

esop

hilli

c en

teri

cpl

ant r

ecor

ds; c

heck

to s

eeba

cter

ial p

atho

gens

if c

riti

cal l

imit

is a

dequ

ate

load

ing.

oper

atio

n fo

r ca

use

ofan

d or

cor

rect

ive

tem

pera

ture

s, a

nd/o

r

If p

lant

ow

ned

truc

k, r

outi

neco

ndem

n pr

oduc

t, re

ject

Sign

rec

ord,

and

by a

n in

divi

dual

who

did

defi

cien

cy; r

echi

ll, r

ewor

k or

acti

on lo

g/re

cord

. tr

uck

tem

pera

ture

s, d

one

for

haza

rd; a

ssur

eco

rrec

tive

act

ions

are

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gs.

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