Ray. Not ground model (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 establishmen 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 formed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits Include all corrective actions that have been developed in accordance with $.(a) ofthis 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 during monitoring. (7 List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with4174 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 ( Upon initial acceptance (ii) Upon any modification,; and (iii) At least annually, upon reassessment, as required under$417.4(a) ) of this part Generic establishment X has prepared its HACCP plan for beef trimmings and tenderized
Raw, Not Ground Model (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 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 beef trimmings and tenderized 9
Ray. Not ground model (mechanically) beef cuts 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 4172(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 three points on the hazard analysis form for beef trimmings and tenderized (mechanically) beef cuts where food safety hazards reasonably likely to occur were identified: Salmonella on carcasses at receiving, pathogen proliferation at cold storage, and pathogen proliferation at finished product storage(cold). The establishment HACCP team has chosen to have four CCPs to address these three hazards salmonella certification, proper cold storage of carcasses, and proper maintenance of finished product temperatures during 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 found no regulatory requirements for receiving carcasses, but realized that salmonella knew that Salmonella may be present on incoming raw product, so they set the critical liml ar coming into the plant could result in cross-contamination with other product. The haccp tear requiring the supplier of the carcass parts to send a salmonella certificate with each shipment stating that the product has been sampled for Salmonella 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 receiving-carcasses step, the establishment had the receiving personnel check each shipment for Salmonella certification 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
Raw, Not Ground Model (mechanically) beef cuts 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 three points on the hazard analysis form for beef trimmings and tenderized (mechanically) beef cuts where food safety hazards reasonably likely to occur were identified: Salmonella on carcasses at receiving, pathogen proliferation at cold storage, and pathogen proliferation at finished product storage (cold). The establishment HACCP team has chosen to have four CCPs to address these three hazards: Salmonella certification, proper cold storage of carcasses, and proper maintenance of finished product temperatures during 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 found no regulatory requirements for receiving carcasses, but realized that Salmonella coming into the plant could result in cross-contamination with other product. The HACCP team knew that Salmonella may be present on incoming raw product, so they set the critical limit at requiring the supplier of the carcass parts to send a Salmonella certificate with each shipment stating that the product has been sampled for Salmonella. 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 receiving – carcasses step, the establishment had the receiving personnel check each shipment for Salmonella certification. 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 10
Ray. Not ground model limited to ( 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 the suppliers'Salmonella certifications by requesting Salmonella data results from FSiS for at least two suppliers every two months 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 8417.5 Records (a) The establishment shall maintain the following records documenting the stablishment's HACCP plan a The written hazard analysis prescribed in 5 417 2(a)of this part, including all supporting documentation (2) The written HaCCP plan, including decision making documents associated with the selection and development of CCPs and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures 3) Records documenting the monitoring of cCPs and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment's HACCP plan: the calibration ofprocess- monitoring instruments, corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made (b) each entry on a record maintained under the haccP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry
Raw, Not Ground Model 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 the suppliers’ Salmonella certifications by requesting Salmonella data results from FSIS for at least two suppliers every two months. 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; (2) The written HACCP plan, including decision making documents associated with the selection and development of CCPs and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures. (3) Records documenting the monitoring of CCPs and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment's HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made. (b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry. 11