Hazard IdentificationName:Sdok SoksreymengProduct:Freezen patties

Potential hazards introduced, controlled or enhanced for each ingredientIngredientType of Hazard - Chemical/Biological/ChemicalExplanationRefrigerated pattiesB1: salmonella and Campylobacter jejuni/coliPatties made from chicken meat are likely to contain Campylobacter and salmonella. Cooking are common method for destroy this vegetative pathogens.PackageB2: Contamination with biological materialC1: Inappropiate for foodsP1: Presence of dust and foreign mattersB2: Inappropriate sterilize package before using can be cross contamination. C1: Chemical subtances present in package can absorpt by food when contacted surface is available. P1: Not adequted prerequirsiting program in manufacturing.Premixed breadingB3: Contamination with biological materialC2: Substance allergicsP2: Presence of dust and foreign mattersB3: Inappropriate applied prerequirsit program. C2: Substance allergic present in the flour. P1: Not adequted prerequirsiting program in manufacturing.

Potential hazards introduced, controlled or enhanced at this stepProcessing StepType of Hazard - Chemical/Biological/ChemicalExplanationReceive refrigerated pattiesB1: potenial presence and out growth of salmonella and Campylobacter jejuni/coliProducts are not received held under critical temperature.Cold storageB2: growth of pathogens bacteriasInappropriate storage temperature can cause the pathogen grow.BreadingB3: contamination with sporeforming and vegetative pathogens from handling equipmentThis problem related to personal hygience, sanitation procedure.Cook- fryB4: salmonella and Campylobacter jejuni/coliThermal treatment can eliminate these pathogens bacteria by using critical temperature.FreezeB5: growth of panthogens bacterias at inappropiat temperatureIf not maintenace temperature freeze, the spores will form the vegetative cells and will growth rapidly.PackagingNopackaging can prevent contamination of biological, physical and chemical hazards.Frozen storageB6: growth of panthogens bacterias at inappropiat temperatureIf not maintenace temperature freeze, the spores will form the vegetative cells and will growth rapidly.ShippingB7: growth of panthogens bacterias at inappropiat temperatureIf not maintenace temperature freeze, the spores will form the vegetative cells and will growth rapidly.Receive packagingB8: Contamination with biological materialB8: Inappropriate sterilize package before using can be cross contamination.Dry storageNoKeep clean and dry storageReceive premixedB9: Contamination with biological materialB9: Inappropriate applied prerequirsit program. Dry storageNoKeep clean and dry storage

Hazard AnalysisName:Sdok SoksreymengProduct:Frozen patties

Potential hazards introduced, controlled or enhanced for each ingredientIngredientType of Hazard - Chemical/Biological/ChemicalExplanationIs this hazard(s) Reasonably Likely to Occur (RLTO)? Yes or NoJustify your decision in previous column.What control measure(s) can be applied to prevent/reduce/eliminate this hazard?Is this step a Critical Control Point?Refrigerated pattiesB1: salmonella and Campylobacter jejuni/coliPatties made from chicken meat are likely to contain Campylobacter and salmonella. Cooking are common method for destroy this vegetative pathogens.YesEnsure product has been prepared and handled by the source establishment in a manner that minimizes the possibility of pathogen contaminationNoPackageB2: Contamination with biological materialC1: Inappropiate for foodsP1: Presence of dust and foreign mattersB2: Inappropriate sterilize package before using can be cross contamination. C1: Chemical subtances present in package can absorpt by food when contacted surface is available. P1: Not adequted prerequirsiting program in manufacturing.NoPurchase from etablisment that provide certify guaranteePremixed breadingB3: Contamination with biological materialC2: Substance allergicsP2: Presence of dust and foreign mattersB3: Inappropriate applied prerequirsit program. C2: Substance allergic present in the flour. P1: Not adequted prerequirsiting program in manufacturing.NoPurchase from etablisment that provide certify guarantee

Potential hazards introduced, controlled or enhanced at this stepProcessing StepType of Hazard - Chemical/Biological/ChemicalExplanationIs this hazard(s) Reasonably Likely to Occur (RLTO)? Yes or NoJustify your decision in previous column.What control measure(s) can be applied to prevent/reduce/eliminate this hazard?Is this step a Critical Control Point?Receive refrigerated pattiesBiological: salmonella and Campylobacter jejuni/coliPotenial presence and out growth of pathogens bacterias. Products are not received held under critical temperature.YesCertification from suppliers that product has been sampled for Salmonella meets performance standardsB1Cold storageBiological: growth of pathogens bacteriasPathogens are reasonably likely to grow in this product if temperature is not maintained at or below a level sufficient to preclude their growth and coolers are not maintained to hold temperatures.YesMaintain product temperature at or below a level sufficient to preclude or abate pathogen growth.B2BreadingNoNoApply appropriate personal hygience, sanitation procedure.Cook- fryBiological: salmonella and Campylobacter jejuni/coliThermal treatment can eliminate these pathogens bacteria by using critical temperature.YesCook product using validated time/temperature controls.B3FreezeBiological: growth of panthogens bacterias at inappropiat temperatureIf not maintenace temperature freeze, the spores will form the vegetative cells and will growth rapidly. Heat shocked Clostridium spores will become vegetative cells that proliferate. Subsequent toxigenesis in the intestine (Clostridium perfringens) or in the food (Clostridium botulinum) possible.YesProper chilling procedures are used.B4PackagingPhysical: metal, hairPlant records show that during mechanical processing metal contamination is likely to occur.YesMetal detector with functioning kick out is installed prior to packaging and Visual test.P1Frozen storageBiological: growth of panthogens bacterias at inappropiat temperaturePsychrophilic pathogens are reasonably likely to grow if temperature is not maintained at or below a level sufficient to abate their growth.YesMaintain product temperature at or below a level sufficient to abate psychrophilic pathogen growth.B5ShippingNoNoReceive packagingNoLetters of guaranty are received from all suppliers of packaging materialsNoDry storageNoKeep clean and dry storageNoReceive premixed breadingNoLetters of guaranty are received from all suppliers of packaging materialsNoDry storageNoKeep clean and dry storageNo

Summary FormName:Product:

CCP #Process StepHazardCritical Limit(s)MONITORINGCorrective ActionsWhatHowFrequencyWhoB1Receive refrigerated pattiesB2Cold storage

B3Cook- fryB4FreezeP1PackagingB5Frozen storage

CCP Records (Verification)Name:Product:

The content in italics below is provided as examples.

CCP (# and description):CCP (# and description):CCP (# and description):VerificationVerificationVerificationWhatFrequencyWhoWhatFrequencyWhoWhatFrequencyWhoRecords Review: Review of monitoring, corrective action and verification recordsDailyQA ManagerPre-Shipment Records ReviewPrior to ShipmentQA ManagerFreezer Thermometer CertificationYearly3rd PartyFreezer Thermometer CalibrationMonthlyQA Technician/ManagerBelt speed verificationWeeklyMaintenanceTechnicianDirect Observation of settings vs. actualDailyQA TechnicianInternal Temperature Checks (product)Beginning and End of DayQA TechnicianInternal Temperature Thermometer CalibrationDaily; Beginning of ShiftQA TechnicianValidationValidationValidationUSDA FSIS Appendix BManufacturer and In-House Challenge Study to determine appropriate temperature and line speed; including a time study that demonstrates chiller is capable of reducing temperature in accordance with FSIS/USDA Appendix B Guidelines.

Records (monitoring, corrective actions, verification, validation)Records (monitoring, corrective actions, verification, validation)Records (monitoring, corrective actions, verification, validation)CCP Monitoring Record #XYZ

CCP (# and description):CCP (# and description):CCP (# and description):VerificationVerificationVerificationWhatFrequencyWhoWhatFrequencyWhoWhatFrequencyWho

ValidationValidationValidation

Records (monitoring, corrective actions, verification, validation)Records (monitoring, corrective actions, verification, validation)Records (monitoring, corrective actions, verification, validation)