Products with Secondary Inhibitors, Not Shelf stable model next,etc. The letter indicates whether the hazard is biological -B; chemical-C; or physical Look at the entries for"Receiving "on the first page of the six column form for products with condary inhibitors, not shelf stable; the HACCP team has determined that salmonella and e colio157: H7 may be food safety hazards, so it has put a"Yes"in the third column. Column four explains the basis for the team's determination. In the fifth column, the HACCP team has described the preventive measures it will use to make sure that each hazard has been prevented, eliminated, or reduced to an acceptable level. For this hazard, the haCCP team decided that the plant will require certification from suppliers that Salmonella performance standards have been met. FSIS does not consider safe handling labels alone to be an adequate CCp for any pathogenic microorganisms such as bacteria and viruses Note: Look at the entries for"Storage-( Cold- Frozen/Refrigerated)-Raw Beef "on the second page of the six-column form the HACCP team has determined that there is a food safe hazard reasonably likely to occur at this step in the process. Column four contains the reason fo their thinking: pathogenic organisms can grow in this product if it is not kept sufficiently cool Column five contains their description of a measure that will prevent the growth of pathogenic organisms: temperatures that are sufficiently low to preclude growth You will notice that on our generic hazard analysis for corned beef, there are five food safety hazards in which the HACCP team has identified a point in the process at which a food safety hazard is reasonably likely to occur. For each one of these they have identified a measure which can be used to control the hazard When your HACCP team has completed their hazard analysis(whether they use this format or not), it is a good idea to review the flow diagram, the product description and the hazard anal itself to make sure they are complete. Part 417 2(a)(3) includes a list of sources from which safety hazards might be expected to arise. Reviewing that list could help the HACCP team check for completeness Note: If you are using this generic model to produce a different product with secondary inhibitors, not shelf stable or if you use a different prod ive different hazard which are reasonably likely to occur. For these different hazards, there may be different measures which could be used for control purposes This, and all other FSIS generic models, contains a list of references which can help your HACCP team in making sure the hazard analysis is complete. These references are found Appendix A. A member of your HACCP team might want to review at least some of the references to make sure hazards have not been omitted from the hazard analysis Completing the hazard analysis is a very significant and important element in developing your
Products with Secondary Inhibitors, Not Shelf Stable Model next, etc. The letter indicates whether the hazard is biological – B; chemical – C; or physical – P. Look at the entries for “Receiving” on the first page of the six column form for products with secondary inhibitors, not shelf stable; the HACCP team has determined that Salmonella and E. coli O157: H7 may be food safety hazards, so it has put a “Yes” in the third column. Column four explains the basis for the team’s determination. In the fifth column, the HACCP team has described the preventive measures it will use to make sure that each hazard has been prevented, eliminated, or reduced to an acceptable level. For this hazard, the HACCP team decided that the plant will require certification from suppliers that Salmonella performance standards have been met. FSIS does not consider safe handling labels alone to be an adequate CCP for any pathogenic microorganisms such as bacteria and viruses. Note: Look at the entries for “Storage – (Cold – Frozen/Refrigerated) – Raw Beef” on the second page of the six-column form: the HACCP team has determined that there is a food safety hazard reasonably likely to occur at this step in the process. Column four contains the reason for their thinking: pathogenic organisms can grow in this product if it is not kept sufficiently cool. Column five contains their description of a measure that will prevent the growth of pathogenic organisms: temperatures that are sufficiently low to preclude growth. You will notice that on our generic hazard analysis for corned beef, there are five food safety hazards in which the HACCP team has identified a point in the process at which a food safety hazard is reasonably likely to occur. For each one of these they have identified a measure which can be used to control the hazard. When your HACCP team has completed their hazard analysis (whether they use this format or not), it is a good idea to review the flow diagram, the product description and the hazard analysis itself to make sure they are complete. Part 417.2(a)(3) includes a list of sources from which food safety hazards might be expected to arise. Reviewing that list could help the HACCP team check for completeness. Note: If you are using this generic model to produce a different product with secondary inhibitors, not shelf stable or if you use a different process flow, you may have different hazards which are reasonably likely to occur. For these different hazards, there may be different measures which could be used for control purposes. This, and all other FSIS generic models, contains a list of references which can help your HACCP team in making sure the hazard analysis is complete. These references are found in Appendix A. A member of your HACCP team might want to review at least some of the references to make sure hazards have not been omitted from the hazard analysis. Completing the hazard analysis is a very significant and important element in developing your 9
Products with Secondary Inhibitors, Not Shelf stable model HACCP system. Your HACCP team should feel a real sense of accomplishment when they get this far; this is like completing the foundation of a house Developing Your HACCP Plan The company HACCP team can now take the materials it developed while doing the hazard analysis and use them to build the HacCP Plan. remember that one of the important Djectives of the FSiS generic models is to provide examples which illustrate how to meet the regulatory requirements of Part 417, as well as to correctly apply the principles of HACCP Part 4172(c)and(d)are the regulatory requirements (c) The contents of the HaCCP plan. The HACCP plan shall, at a minimum ()List the food safery hazards identified in accordance with paragraph(a)of this section,which must be controlled for each process (2) List the critical control points for each of the identified food safery hazards including, as appropriate i Critical control points designed to control food safety hazards that could be introduced in the establishment. and (ii) Critical control points designed to control food safety hazards introduced outside the establishment, including food safety hazards that occur before, during and after entry into the establishment 3) List the critical limits that must be met at each of the critical control points. Critical limits shall, at a minimum, be designed to ensure that applicable targets or performance standards established by FSis, and any other requirement set forth in this chapter pertaining to the specific process or product, are met, (4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits (5) Include all corrective actions that have been developed in accordance with $417.3(a) ofthis part, to be followed in response to anmy deviation from a critical limit at a critical control point; and (6 Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained
Products with Secondary Inhibitors, Not Shelf Stable Model HACCP system. Your HACCP team should feel a real sense of accomplishment when they get this far; this is like completing the foundation of a house. Developing Your HACCP Plan The company HACCP team can now take the materials it developed while doing the hazard analysis and use them to build the HACCP Plan. Remember that one of the important objectives of the FSIS generic models is to provide examples which illustrate how to meet the regulatory requirements of Part 417, as well as to correctly apply the principles of HACCP. Part 417.2 (c) and (d) are the regulatory requirements: (c) The contents of the HACCP plan. The HACCP plan shall, at a minimum: (1) List the food safety hazards identified in accordance with paragraph (a) of this section, which must be controlled for each process. (2) List the critical control points for each of the identified food safety hazards, including, as appropriate: (i) Critical control points designed to control food safety hazards that could be introduced in the establishment, and (ii) Critical control points designed to control food safety hazards introduced outside the establishment, including food safety hazards that occur before, during, and after entry into the establishment; (3) List the critical limits that must be met at each of the critical control points. Critical limits shall, at a minimum, be designed to ensure that applicable targets or performance standards established by FSIS, and any other requirement set forth in this chapter pertaining to the specific process or product, are met; (4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits; (5) Include all corrective actions that have been developed in accordance with §417.3(a) of this part, to be followed in response to any deviation from a critical limit at a critical control point; and (6) Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained 10
Products with Secondary Inhibitors, Not Shelf stable model during monitoring. (7 List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance withs.4 of this part (d) Signing and dating the HaCCP plan. () The haccP plan shall be signed and dated by the responsible establish individual. This signature shall signify that the establishment accepts and will implement the HaCCP plan (2) The HaCCP plan shall be dated and signed (Upon initial acceptance (ii) Upon any modification; and (iii) At least annually, upon reassessment, as required under417 4(a))of this part Generic establishment X has prepared its haCCP plan for corned beef on a six column form (See Figure 4). You do not need to use this form, although some kind of a form is probably the easiest way to present your HACCP plan Identifying ccps The first column on this particular form is used to enter information developed and contained on the hazard analysis form. Part 417 2(c)(1)and(2)require that the food safety hazards identified in the hazard analysis be listed on the haCCp plan and that there be a CCp for each identified hazard. You will notice that there were five points on the hazard analysis form for corned beef where food safety hazards reasonably likely to occur were identified Salmonella on raw beef receiving, pathogen proliferation at cold storage, excess nitrite in finished product, pathogen survival and/or proliferation at curing, and pathogen contamination at finished product storage The establishment hacCP team has chosen to have five ccps to address these five hazards Salmonella certification, proper cold storage of raw beef, proper control and formulation of nitrite, proper curing application, and proper finished product cold storage After identifying its CCPs, the HACCP team proceeded to consider critical limits, monitoring procedures and their frequencies, and verification procedures and their frequencies, and HACCP In deciding what would be the critical limits, the HACCP team first considered whether there were any regulatory requirements which had to be met and would function as critical limits They did find FSIS regulatory requirements and guidelines, so they set the critical limit(s)using
Products with Secondary Inhibitors, Not Shelf Stable Model during monitoring. (7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with § 417.4 of this part. (d) Signing and dating the HACCP plan. (1) The HACCP plan shall be signed and dated by the responsible establishment individual. This signature shall signify that the establishment accepts and will implement the HACCP plan. (2) The HACCP plan shall be dated and signed: (i) Upon initial acceptance; (ii) Upon any modification; and (iii) At least annually, upon reassessment, as required under § 417.4(a)(3) of this part. Generic establishment X has prepared its HACCP plan for corned beef on a six column form (See Figure 4). You do not need to use this form, although some kind of a form is probably the easiest way to present your HACCP plan. Identifying CCPs The first column on this particular form is used to enter information developed and contained on the hazard analysis form. Part 417.2(c)(1) and (2) require that the food safety hazards identified in the hazard analysis be listed on the HACCP plan and that there be a CCP for each identified hazard. You will notice that there were five points on the hazard analysis form for corned beef where food safety hazards reasonably likely to occur were identified: Salmonella on raw beef at receiving, pathogen proliferation at cold storage, excess nitrite in finished product, pathogen survival and/or proliferation at curing, and pathogen contamination at finished product storage. The establishment HACCP team has chosen to have five CCPs to address these five hazards: Salmonella certification, proper cold storage of raw beef, proper control and formulation of nitrite, proper curing application, and proper finished product cold storage. After identifying its CCPs, the HACCP team proceeded to consider critical limits, monitoring procedures and their frequencies, and verification procedures and their frequencies, and HACCP records. In deciding what would be the critical limits, the HACCP team first considered whether there were any regulatory requirements which had to be met and would function as critical limits. They did find FSIS regulatory requirements and guidelines, so they set the critical limit(s) using 11
Products with Secondary Inhibitors, Not Shelf stable model criteria as specified by fsis for the control of pathogens Once they had decided on their critical limits, they needed to identify how the monitoring procedures would be carried out and at what frequency For their cure application step, the establishment had Quality Assurance monitor the application of and record the amount of cure and application method These decisions by the haCCP team regarding critical limits, plus monitoring procedures and their frequencies are written up in columns two and three of the HACCP Plan The team then went on to consider appropriate verification procedures; the team knew that there were different types of verification and that Part 417.4(a)(2)included specific regulatory requirements for each. The regulatory requirements for ongoing verification are (2)Ongoing verification activities. Ongoing verification activities include, but are not limited to (i) The calibration of process-monitoring instruments (ii) Direct observations of monitoring activities and corrective actions, and (iii) The review of records generated and maintained in accordance with $417.5(a))of this part The HACCP team decided they could verify through the following procedures and frequency The haCCP team described the verification procedures and their frequencies in the fifth column of their HACCP plan The HACCP team for generic establishment X knew that their HACCP Plan needed to provide for a recordkeeping system. They wanted their records to be easy to create and understand They wanted to be sure their records met regulatory requirements, so they reviewed part 417.5(a) nd (b) 8417.5 Records (a) The establishment shall maintain the following records documenting the establishment's HACCP plan The written hazard analysis prescribed in417. 2(a)of this part, including all supporting documentation
Products with Secondary Inhibitors, Not Shelf Stable Model criteria as specified by FSIS for the control of pathogens. Once they had decided on their critical limits, they needed to identify how the monitoring procedures would be carried out and at what frequency. For their cure application step, the establishment had Quality Assurance monitor the application of and record the amount of cure and application method. These decisions by the HACCP team regarding critical limits, plus monitoring procedures and their frequencies are written up in columns two and three of the HACCP Plan. The team then went on to consider appropriate verification procedures; the team knew that there were different types of verification and that Part 417.4(a)(2) included specific regulatory requirements for each. The regulatory requirements for ongoing verification are: (2) Ongoing verification activities. Ongoing verification activities include, but are not limited to: (i) The calibration of process-monitoring instruments; (ii) Direct observations of monitoring activities and corrective actions; and (iii) The review of records generated and maintained in accordance with §417.5(a)(3) of this part. The HACCP team decided they could verify through the following procedures and frequency: The HACCP team described the verification procedures and their frequencies in the fifth column of their HACCP plan. The HACCP team for generic establishment X knew that their HACCP Plan needed to provide for a recordkeeping system. They wanted their records to be easy to create and understand. They wanted to be sure their records met regulatory requirements, so they reviewed part 417.5(a) and (b): § 417.5 Records. (a) The establishment shall maintain the following records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation; 12