Raw. ground Model The HACCP team decided that they could verify the salmonella results forwarded by suppliers by periodically seeking results directly from FSIS. Because the sample set for pork carcasses consisted of 51 samples, the team decided that seeking the information from FSIS every two months would be sufficient. QA staff would initiate these data requests The hacCP team determined that since maintenance personnel were performing the room temperature checks, their supervisor would be a good person to involve in verification. He will review the temperature logs, and may either observe the employee taking the temperature or take a temperature of his own, once per shift calibration sulatory requirement(Part 417. 4(a)(2)() for including as a verification,the There of process-monitoring instruments; the thermometers being used to take the temperature checks are obviously process monitoring instruments, so someone outside the maintenance unit, in this case the Quality Assurance unit, will check those thermometers for accuracy on a daily basis, and calibrate them to within l degree as necessary To verify the functioning of the metal detector, a Qa person who is outside the packaging unit will feed the seeded sample through the metal detector twice per shift, once in the morning and once in the afternoon Finally, the HACCP team decided that verification of the accuracy, clarity, and appropriateness of product labels could be handled by Qa personnel, who routinely sampled packaged product to assure customer satisfaction. In this case, Qa would add a verification check once a day to make sure the labeling met requirements 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
Raw, Ground Model of this part. The HACCP team decided that they could verify the Salmonella results forwarded by suppliers by periodically seeking results directly from FSIS. Because the sample set for pork carcasses consisted of 51 samples, the team decided that seeking the information from FSIS every two months would be sufficient. QA staff would initiate these data requests. The HACCP team determined that since maintenance personnel were performing the room temperature checks, their supervisor would be a good person to involve in verification. He will review the temperature logs, and may either observe the employee taking the temperature or take a temperature of his own, 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; the thermometers being used to take the temperature checks are obviously process monitoring instruments, so someone outside the maintenance unit, in this case the Quality Assurance unit, will check those thermometers for accuracy on a daily basis, and calibrate them to within 1 degree as necessary. To verify the functioning of the metal detector, a QA person who is outside the packaging unit, will feed the seeded sample through the metal detector twice per shift, once in the morning and once in the afternoon. Finally, the HACCP team decided that verification of the accuracy, clarity, and appropriateness of product labels could be handled by QA personnel, who routinely sampled packaged product to assure customer satisfaction. In this case, QA would add a verification check once a day to make sure the labeling met requirements. 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: 14
Raw, ground Model The written hazard analysis prescribed in417. 2(a)of this part, including all supporting documentation (2) The written HACCP plan, including decision making documents associated with the the monitoring and verification procedures selected and the frequency of thop ?s both selection and development ofcCPs and critical limits, and documents suppot 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. To monitor supplier Salmonella data, the form now used at Receiving-Meat, had an additional box added, which would be checked. A similar simple form modification made it easy for receiving staff to check label correctness. For monitoring temperatures during storage of raw product and storage of finished products, the maintenance employees performing the checks would use a Room Temperature Log. Notice that this form can be used for both monitoring and verification temperature checks performed by maintenance personnel; the form can be used in both the raw meat storage room and in the finished products storage room. Since the Qa staff were heavily involved with verification activities, as they had been before HACCP, the HACCP team sometimes modified existing forms they used, and sometimes created simple new forms. In requesting the salmonella data from FSis, Qa staff used a form letter that listed the establishment numbers of their suppliers. They retained a copy of the form letter, and when results were received, noted if the supplier had failed two consecutive sample sets. If so they immediately notified operational staff receiving meat to refuse shipments from that supplier, and initiated contacts with the supplier QA staff already had a checklist which they used when they sampled packaged product, so the HACCP team just added an extra box, where the presence of complete, clear, and accurate abeling was specifically noted
Raw, Ground Model (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. To monitor supplier Salmonella data, the form now used at Receiving-Meat, had an additional box added, which would be checked. A similar simple form modification made it easy for receiving staff to check label correctness. For monitoring temperatures during storage of raw product and storage of finished products, the maintenance employees performing the checks would use a Room Temperature Log. Notice that this form can be used for both monitoring and verification temperature checks performed by maintenance personnel; the form can be used in both the raw meat storage room and in the finished products storage room. Since the QA staff were heavily involved with verification activities, as they had been before HACCP, the HACCP team sometimes modified existing forms they used, and sometimes created simple new forms. In requesting the Salmonella data from FSIS, QA staff used a form letter that listed the establishment numbers of their suppliers. They retained a copy of the form letter, and when results were received, noted if the supplier had failed two consecutive sample sets. If so, they immediately notified operational staff receiving meat to refuse shipments from that supplier, and initiated contacts with the supplier. QA staff already had a checklist which they used when they sampled packaged product, so the HACCP team just added an extra box, where the presence of complete, clear, and accurate labeling was specifically noted. 15