Beef slaughter Model compliance with the critical limits ofthis part, to be followed in response to any deviation from a critical limit at a crille ( Include all corrective actions that have been developed in accordance with 5417.3(a) 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 ng 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 (a Signing and dating the HACCP plan. () 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 o Upon initial acceptance (ii Upon anmy 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 cattle slaughter 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 where food safety hazards reasonably likely to occur were identified: pathogen contamination from the hide at skinning, pathogen contamination from the gastrointestinal tract during evisceration, final wash, pathogen proliferation at chilling, and pathogen proliferation at finished products storage (cold). The establishment HACCP team has chosen to have three CCPs to address these five hazards: final wash(antimicrobial), proper chilling of product, and proper maintenance of finished product temperatures during storage After identifying its CCPs, the HACCP team proceeded to consider critical limits, monitoring
Beef Slaughter Model 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 cattle slaughter 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 where food safety hazards reasonably likely to occur were identified: pathogen contamination from the hide at skinning, pathogen contamination from the gastrointestinal tract during evisceration, final wash, pathogen proliferation at chilling, and pathogen proliferation at finished products storage (cold). The establishment HACCP team has chosen to have three CCPs to address these five hazards: final wash (antimicrobial), proper chilling of product, and proper maintenance of finished product temperatures during storage. After identifying its CCPs, the HACCP team proceeded to consider critical limits, monitoring 9
Beef slaughter Model procedures and their frequencies, and verification procedures and their frequencies, and HACCP record 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 chilling carcasses or variety meats, but realized that if the proper chiller procedures were not followed pathogen proliferation was possible. The HACCP team knew that the variety meats should start the chilling process soon after they are removed from the carcass, so they set the critical limit for chilling variety meats to start within one hour after removal from the carcass They set the critical limit for carcass chilling to start within one hour after bleed 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 chilling step(variety meats), the establishment had the Qa technician observe the variety meats handling procedures to ensure the chilling process starts within an hour after removal from the carcass. At the chilling step (carcass and variety meats )the cooler temperature is monitored continuously with recording charts 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 the chilling of variety meats and carcasses by checking the Variety Meats Chilling Log and Carcass Chilling Log once per shift. The team also had the maintenance supervisor verify the accuracy of the carcass cooler and variety meats cooler temperature recording charts once per shift There is a regulatory requirement(Part 417. 4(a)(2)(i) for including as a verification, the calibration of process-monitoring instruments. Each day Qa checks the hand-held thermometers
Beef Slaughter Model 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 chilling carcasses or variety meats, but realized that if the proper chiller procedures were not followed pathogen proliferation was possible. The HACCP team knew that the variety meats should start the chilling process soon after they are removed from the carcass, so they set the critical limit for chilling variety meats to start within one hour after removal from the carcass. They set the critical limit for carcass chilling to start within one hour after bleedout. 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 chilling step (variety meats), the establishment had the QA technician observe the variety meats handling procedures to ensure the chilling process starts within an hour after removal from the carcass. At the chilling step (carcass and variety meats) the cooler temperature is monitored continuously with recording charts. 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 the chilling of variety meats and carcasses by checking the Variety Meats Chilling Log and Carcass Chilling Log once per shift. The team also had the maintenance supervisor verify the accuracy of the carcass cooler and variety meats cooler temperature recording charts once per shift. There is a regulatory requirement (Part 417.4(a)(2)(i)) for including as a verification, the calibration of process-monitoring instruments. Each day QA checks the hand-held thermometers 10
Beef slaughter Model for accuracy in slush ice water and calibrates them to within 2 F accuracy 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 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 ofcCPs and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures B) Records documenting the monitoring of CCPs and their critical limits, including recording of actual times, temperatures, or other quantifiable values, as prescribed in establishment's HACCP plan; the calibration of process-monitoring instrument 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 The HACCP team decided that their records would be kept on some simple forms, some of which the team itself devised The HACCP team decided that since Qa had a form that they had been using for measuring variety meats chilling temperatures, that they would modify that form. The form was modified to provide spaces for all entries necessary for the monitoring and verification activities at the variety meats handling step The Room/Product Temperature Recording Chart for the carcass chill was already in use and the
Beef Slaughter Model for accuracy in slush ice water and calibrates them to within 2° F accuracy. 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. The HACCP team decided that their records would be kept on some simple forms, some of which the team itself devised. The HACCP team decided that since QA had a form that they had been using for measuring variety meats chilling temperatures, that they would modify that form. The form was modified to provide spaces for all entries necessary for the monitoring and verification activities at the variety meats handling step. The Room/Product Temperature Recording Chart for the carcass chill was already in use and the 11
Beef slaughter Model team knew that they needed to do some personnel training to ensure that all recordkeeping requirements are included on the recording chart Qa already had a Thermometer Calibration Log and this form was modified to meet the HACCP regulatory recordkeeping requirements. The HACCP team decided that this form could be used by Qa for more than one day because there are very limited numbers of thermometers issued for product temperature measurements. If at any time during the shift a thermometer is dropped or if the employee questions the accuracy of the thermometer he is to immediately take the thermometer to the Qa lab for an accuracy check On its HACCP Plan, generic establishment X has listed the names of the forms it will be using for monitoring and verification records. The team also devised the antimicrobial intervention log to record monitoring results for pressure and antimicrobial concentrations There is one other form included in column four. where the establishment has described its cordkeeping system. That is the Corrective Actions Log; it is used to create the records of any corrective actions taken because of deviations from critical limits at CCPs. Column six of the HACCP plan references the planned corrective actions for each CCP. The HACCP team carefully reviewed the regulatory requirements for planned corrective actions found at 417. 3(a) 8417.3 Corrective actions. (a) The written haccp plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HaccP plan shall describe the corrective action to be taken, and assign responsibility for taking corrective action, to ensure The cause of the deviation is identified and eliminated (2) The CCP will be under control after the corrective action is taken () Measures to prevent recurrence are established; and (4 No product that is injurious to health or othenwise adulterated as a result ofthe deviation enters commerce The HACCP team has developed a specific corrective action plan which will be followed whenever there is a deviation from a critical limit at a CCP; each of the planned corrective actions meets the four regulatory requirements of 417.3(a) Planned Corrective Actions for CCP 1 1. QA will reject or hold product until temperature is achieved: dependent on time and temperature deviation
Beef Slaughter Model team knew that they needed to do some personnel training to ensure that all recordkeeping requirements are included on the recording chart. QA already had a Thermometer Calibration Log and this form was modified to meet the HACCP regulatory recordkeeping requirements. The HACCP team decided that this form could be used by QA for more than one day because there are very limited numbers of thermometers issued for product temperature measurements. If at any time during the shift a thermometer is dropped or if the employee questions the accuracy of the thermometer he is to immediately take the thermometer to the QA lab for an accuracy check. On its HACCP Plan, generic establishment X has listed the names of the forms it will be using for monitoring and verification records. The team also devised the antimicrobial intervention log to record monitoring results for pressure and antimicrobial concentrations. There is one other form included in column four, where the establishment has described its recordkeeping system. That is the Corrective Actions Log; it is used to create the records of any corrective actions taken because of deviations from critical limits at CCPs. Column six of the HACCP plan references the planned corrective actions for each CCP. The HACCP team carefully reviewed the regulatory requirements for planned corrective actions found at 417.3(a): § 417.3 Corrective actions. (a) The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HACCP plan shall describe the corrective action to be taken, and assign responsibility for taking corrective action, to ensure: (1) The cause of the deviation is identified and eliminated; (2) The CCP will be under control after the corrective action is taken; (3) Measures to prevent recurrence are established; and (4) No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce. The HACCP team has developed a specific corrective action plan which will be followed whenever there is a deviation from a critical limit at a CCP; each of the planned corrective actions meets the four regulatory requirements of 417.3(a). Planned Corrective Actions for CCP 1: 1. QA will reject or hold product until temperature is achieved: dependent on time and temperature deviation. 12