USDA Generic HACCP Model for United states Department of griculture Thermally Food Safety and Inspection Service Processed September 1999 Commercially HACCP-7 Sterile meat and poult Products
United States Department of Agriculture Food Safety and Inspection Service September 1999 HACCP-7 Generic HACCP Model for Thermally Processed, Commercially Sterile Meat and Poultry Products
Additional copies of the Guidebook for the Preparation of haccP plans and the generic hAcCP Models are available from U.S. Department of Agriculture Food Safety and Inspection Service(FSIS) Office of Policy, Program Development and Evaluation(OPPDE) Inspection Systems Development Division Room 202, Cotton Annex Building 300 Street sw Washington. D.C. 20250-3700 Phone:(202)720-3219 Fax:(202)690-0824 This material is also available on the FSis Homepage http://www.fsisusdagov/index.htm
Additional copies of the Guidebook for the Preparation of HACCP Plans and the Generic HACCP Models are available from: U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) Office of Policy, Program Development, and Evaluation (OPPDE) Inspection Systems Development Division Room 202, Cotton Annex Building 300 12th Street SW Washington, D.C. 20250-3700 Phone: (202) 720-3219 Fax: (202) 690-0824 This material is also available on the FSIS Homepage: http://www.fsis.usda.gov/index.htm
Thermally Processed, Commercially sterile Table of contents Using This Generic Model 5 Process Flow Diagram and Product Description Hazard analysis Developing Your HACCP Plan 10 Identifying CCPs Appendix a References for HACCP teams 19 References for Thermally processed, Commercially sterile Meat and Poultry Products Part I- Epidemiology of Foodborne Illness Part II- Product Spoilage 22 Part IlI- Physical and Chemical Contamination Appendix B Process Flow Diagram(Figure 1)Beef Stew 26 Product Description Form(Figure 2 azard Analysis Form( Figure 3) HACCP Plan Form (Figure 4) Thermometer Calibration Log
Thermally Processed, Commercially Sterile Table of Contents Introduction………………………………………….……………………………………. 3 Using This Generic Model………………………….…………………………………….. 5 Process Flow Diagram and Product Description….………………………………………. 7 Hazard Analysis…………………………………………………………………………… 8 Developing Your HACCP Plan………..………………………………………………….. 10 Identifying CCPs…………………………………….……………………………………. 11 Appendix A References for HACCP Teams……………………………………….………….. 19 References for Thermally Processed, Commercially Sterile Meat and Poultry Products………………………………………….…………...... 21 Part I – Epidemiology of Foodborne Illness…………..………….…….….. 21 Part II – Product Spoilage ………………………………….……………… 22 Part III – Physical and Chemical Contamination ………….…..…………….23 Appendix B Process Flow Diagram (Figure 1) Beef Stew…………………………………….. 26 Product Description Form (Figure 2)……………………………………………… 27 Hazard Analysis Form (Figure 3)…………………………………………………. 28 HACCP Plan Form (Figure 4)..…………………………………………………… 33 Thermometer Calibration Log…………………………………………………….. 40 1
Thermally Processed, Commercially sterile Generic Establishment X: Metal Detection Log Generic Establishment X: Process Operating Log Generic Establishment X: Process Deviation log 43 Corrective Actions Log Pre-Shipment Review Log
Thermally Processed, Commercially Sterile Generic Establishment X: Metal Detection Log…………………………………. 41 Generic Establishment X: Process Operating Log………………………………… 42 Generic Establishment X: Process Deviation Log……………....………………… 43 Corrective Actions Log……………………………………………………………. 44 Pre-Shipment Review Log………………………………………………………… 45 2
Thermally Processed, Commercially sterile GENERIC HACCP MODEL FOR THERMALLY PROCESSED. COMMERCIALLY STERILE PRODUCTS Introducti The Hazard Analysis Critical Control Point(HACCP) system is a scientific approach to process control. It is designed to prevent the occurrence of problems by assuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards include biological, chemical, or physical contamination of food products The Food Safety and Inspection Service(FSIS) published a final rule in July 1996 mandating that haCCP be implemented as the system of process control in all inspected meat and poultry plants. As part of its efforts to assist establishments in the preparation of plant-specific HACCP plans, FSIS determined that a generic model for each process defined in the regulation would be made available for use on a voluntary basis by inspected establishments The generic models have been revised since their initial publication and distribution as DRAFTS. The most important change in the revised versions is to make certain that these models are fully consistent with the features of the final regulation. Also, other technical and editorial improvements have been made Throughout this generic model, FSIS discusses a HACCP team, with members from different departments. In many very small establishments, there will not be separate departments with different employees. But there will be employees who perform these different functions -often several of them. For purposes of explaining concepts, it is easier to speak as if these were different people, even though in many cases, they may be the same person carrying out more than one responsibility Each generic model can be used as a starting point for the development of plant-specific plan(s) reflecting actual plant environments and the processes conducted. The generic model is not ntended to be used"as is"for plant specific HACCP plans The generic models are designed for use in conjunction with the list of process categories found in the HACCP regulations in section 417 2(b)(1
Thermally Processed, Commercially Sterile GENERIC HACCP MODEL FOR THERMALLY PROCESSED, COMMERCIALLY STERILE PRODUCTS Introduction The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control. It is designed to prevent the occurrence of problems by assuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards include biological, chemical, or physical contamination of food products. The Food Safety and Inspection Service (FSIS) published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all inspected meat and poultry plants. As part of its efforts to assist establishments in the preparation of plant-specific HACCP plans, FSIS determined that a generic model for each process defined in the regulation would be made available for use on a voluntary basis by inspected establishments. The generic models have been revised since their initial publication and distribution as DRAFTS. The most important change in the revised versions is to make certain that these models are fully consistent with the features of the final regulation. Also, other technical and editorial improvements have been made. Throughout this generic model, FSIS discusses a HACCP team, with members from different departments. In many very small establishments, there will not be separate departments with different employees. But there will be employees who perform these different functions – often several of them. For purposes of explaining concepts, it is easier to speak as if these were different people, even though in many cases, they may be the same person carrying out more than one responsibility. Each generic model can be used as a starting point for the development of plant-specific plan(s) reflecting actual plant environments and the processes conducted. The generic model is not intended to be used “as is” for plant specific HACCP plans. The generic models are designed for use in conjunction with the list of process categories found in the HACCP regulations in section 417.2(b)(1). 3