raw , ground model - center for meat process validation
TRANSCRIPT
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 1
HACCP Plan – Raw Ground Products Product Description Ground Beer, Pork, Sheep, Lamb, Poultry products; including patties and fresh sausages COMMON NAME: Ground Beef (chubs, bulk, patties), Pork
Sausage, Fresh Bratwurst, Italian Sausage, Ground Pork, Turkey Bratwurst, Ground Lamb or Sheep products
HOW IS IT TO BE USED? Cooked by consumer TYPE OF PACKAGE? Vacuum packaged, Tray wrapped, Bulk packaged (plastic bag) LENGTH OF SHELF LIFE, 5 days under refrigeration (< 41°F), AT WHAT TEMPERATURE? 6 months frozen (≤ 0ºF) WHERE WILL IT BE SOLD? Retail and Wholesale LABELING INSTRUCTIONS: Appropriate product label, including safe
handling IS SPECIAL DISTRIBUTION Lot code based on production date CONTROL NEEDED?
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 2
Directions for Use of the Process Flow Diagram
1. Make one copy of the Process Flow Diagram for each distinct product
type you make that is in this category (raw, ground). For example, you
may want to make one diagram for ground beef patties and one for
pork bratwurst. Use a highlighter marker to show the actual process
flow for each product. Re-number steps as necessary.
2. List all of your steps that can be considered parts of the step
currently labeled as step 9 (combining ingredients and processing).
Such steps may include grinding, chopping, and mixing. These steps
should be numbered as sub-steps of the step currently labeled as 9,
e.g., 9a, 9b, 9c.
3. Add any processing steps not already shown and make sure that each
new step is assigned a number.
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 3
Process Flow Diagram Process Category: Raw Ground Product
Products: Ground Beef, Pork Sausage, Fresh Bratwurst, Italian Sausage
2. Receiving
Raw Meat/Poultry, Natural Casings
4. Storage (Frozen/Refrigerated)
Raw Meat/Poultry
8. Grinding
5. Tempering Frozen Meat/Poultry
9. Combining Ingredients/Processing
(List All as Separate Steps)
10. Sausage Stuffing
11. Moving to cooler before further steps
12. Packaging and labeling
14. Finished product Storage
1. Receiving Packaging Materials
13. Storage of Packaging Materials
3. Receiving and Storage of Restricted and Unrestricted Non-
Meat/Non-Poultry Food Ingredients (incl. collagen
casings)
7. Weighing Restricted and Unrestricted Non-meat/Non-poultry Food
Ingredients (incl. collagen casing
15. Shipping or Retail
6. Weighing Meat/Poultry
CCP 1B
CCP 2B
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 4
Directions for Use of the Hazard Analysis Form
1. Make sure that every step shown on the Process Flow Diagram is
entered in the Hazard Analysis Form. Make sure that each step has
the same name and number in both the Process Flow Diagram and the
Hazard Analysis Form.
2. Check the three categories of hazard (Biological, Chemical, Physical)
shown for each step.
a. If you think a listed hazard is not reasonably likely to occur,
leave it in column 2 (Food Safety Hazard) and enter “No” in
column 3 (Reasonably likely to occur?). Then provide a reason in
column 4.
b. If you think there are no relevant hazards for a particular
category, delete the listed and hazard and write “none” in
column 2, write “No” in column 3, provide a reason in column 4,
and cross out any information in columns 5 and 6.
c. If you think that a relevant hazard should be added at a step,
describe the hazard in column 2 (Food Safety Hazard). Then
determine whether the hazard is reasonably likely to occur and
put the answer in column 3. Then provide, in column 4, a reason
for deciding whether or not the hazard is reasonably likely to
occur.
i. For example, following an SSOP, SOP, or approved
formulation may make a hazard unlikely to occur, or a
supplier may provide a letter of guarantee stating that
the hazard should not be present.
ii. On the other hand, a history of outbreaks or
contamination related to a hazard would mean that the
hazard IS reasonably likely to occur.
Columns 5 and 6 can be left blank if a hazard is NOT reasonably
likely to occur.
If the hazard IS reasonably likely to occur: fill in columns 5 and
6.
iii. In column 5, list measures that could be applied to
prevent, eliminate, or reduce the hazard to an acceptable
level. NOTE: at least one of these measures must be
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 5
either a Critical Control Point (CCP) at the present step,
or a CCP at a later step.
iv. Finally, if the hazard is controlled by a CCP at the
present step, enter the CCP number in column 6. The
accepted numbering system is to number the CCP’s in
order, followed by either B, C, or P to indicate what type
of hazard is being controlled. For example, if the 2nd CCP
in a process controlled a physical hazard, it would be
entered as CCP -2P.
d. I f you agree that a listed hazard is relevant, no changes are
necessary.
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 6
HAZARD ANALYSIS – RAW, GROUND – Ground Beef, Pork Sausage, Fresh Bratwurst, Italian Sausage
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
1. Receiving –
Packaging Materials
Biological –
Contamination with
meat, other biological
material
No SOP for receiving
makes hazards
unlikely to occur.
Chemical – Non-food
grade materials
No Letter of guarantee
for packaging
materials makes
hazards unlikely to
occur.
Physical – None No SOP for receiving
makes hazards
unlikely to occur.
2. Receiving – Raw
Meat / Poultry
Biological- Pathogens:
Salmonella; if beef, E.
coli 0157:H7 and BSE
prions in SRMs; if
poultry, Campylobacter
jejuni/coli
Yes
(pathogens)
No
(prions)
Raw meat/poultry is
a known source of
pathogens. Elder et
al data (supplied by
FSIS) states that E.
coli O157:H7 is
reasonably likely to
occur in beef. SRM’s
Hazard will be controlled by a
later CCP that limits cumulative
exposure of pathogens (if
present) to temperatures
allowing growth. Product is
labeled to instruct consumers to
fully cook product (and thereby
kill pathogens). Letter of
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 7
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
may be found in
incoming product
from animals over 30
months of age.
guarantee is on file for each
supplier of ground or tenderized
beef documenting the application
of at least one intervention step
against E. coli O157:H7.
Certificate from suppliers that
product supplied is from animals
under 30 months of age or
animals that have had the SRM’s
removed prior to fabrication of
the raw product.
Chemical – None No SOP for receiving
makes hazards
unlikely to occur.
Physical – None No
SOP for receiving
makes hazards
unlikely to occur.
3. Receiving and
Storage – Restricted
and Unrestricted
Non-meat/Non-
poultry, Food
Ingredients
Biological - None No SOP for receiving
and storage makes
hazards unlikely to
occur.
Chemical – Chemical
contaminants
No SOP for storage
makes contamination
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 8
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
unlikely. Letters of
guarantee are
received from all
suppliers of food
ingredients.
Physical – None No SOP for receiving
and storage makes
hazards unlikely to
occur.
4. Storage (Cold –
Frozen/Refrigerated)
– Raw Meat/Poultry
Biological: Presence or
growth of pathogens
(see list above)
Yes
(Presence)
No
(Growth)
Raw meat/poultry is
a known source of
pathogens.
Pathogens are not
likely to grow if the
product is held
according to the
SOP for storage.
Hazard will be controlled by a
later CCP that limits cumulative
exposure of pathogens (if
present) to temperatures
allowing growth. Product is
labeled to instruct consumers to
fully cook product (and thereby
kill pathogens). SOP for
receiving and storage.
Chemical – None No SOP for storage
makes hazards
unlikely to occur.
Physical – None No SOP for storage
makes hazards
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 9
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
unlikely to occur.
5. Tempering Frozen
Meat/Poultry
Biological – Presence or
growth of pathogens
(see list above)
Yes
(Presence)
No
(Growth)
Raw meat/poultry is
a known source of
pathogens.
Tempering done
according to SOP for
Tempering/Thawing
of Frozen Materials.
Hazard will be controlled by a
later CCP that limits cumulative
exposure of pathogens (if
present) to temperatures
allowing growth. Product is
labeled to instruct consumers to
fully cook product (and thereby
kill pathogens).
Chemical – None No SSOP makes hazard
unlikely to occur.
Physical - None No SSOP makes hazard
unlikely to occur.
6. Weighing Raw
Meat/Poultry
Biological – Presence
or growth of pathogens
(see list above)
Yes
(Presence)
No
(Growth)
Raw meat/poultry is
known source of
pathogens. Weighing
is done quickly
enough to prevent
pathogen growth.
SSOP makes
contamination via
equipment and
workers unlikely to
Hazard will be controlled by a
later CCP that limits exposure of
pathogens (if present) to
temperatures allowing growth.
Product is labeled to instruct
consumers to fully cook product
(and thereby kill pathogens).
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 10
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
occur.
Chemical – None No SSOP makes hazard
unlikely to occur.
Physical – None No SSOP makes hazard
unlikely to occur.
7. Weighing
Restricted and
Unrestricted Non-
meat/Non-poultry
Food Ingredients
Biological - None No SSOP makes hazard
unlikely to occur.
Chemical – Addition of
allergenic ingredient;
ingredients not being
added or used as
intended.
Cleaning/sanitizing
chemical residues.
No Approved
formulation is
followed to prevent
improper level of
use. Operational
SSOP prevents cross
contamination of
allergenic agents.
Application of
correct label
prevents inadvertent
consumption of
allergens by
consumer. Pre-
operational SSOP
makes chemical
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 11
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
residue hazard
unlikely.
Physical – Foreign
materials
No Visual observation
for foreign materials
during processing,
inspection of
equipment during
cleaning make hazard
unlikely.
8. Grinding Biological –
Presence or growth of
pathogens (see list
above)
Prions present in meat
Yes
(Presence)
No
(Growth)
No
(Prions)
Raw meat/poultry is
known source of
pathogens. SSOP
makes contamination
via equipment and
workers unlikely to
occur. Grinding is
done quickly enough
to prevent pathogen
growth.
Meat received from
our slaughter
Hazard will be controlled by a
later CCP that limits cumulative
exposure of pathogens (if
present) to temperatures
allowing growth. Product is
labeled to instruct consumers to
fully cook product (and thereby
kill pathogens).
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 12
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
operation will be
processed in
accordance with our
SOP for Minimizing
BSE Risks
Associated with
Specified Risk
Materials (SRMs) in
our slaughter HACCP
manual. Meat
received from an
outside source will
be accompanied by a
certificate that
product is from
animals under 30
months of age or
animals that have
had the SRMs
removed prior to
fabrication of the
raw product.
Chemical – No Pre-operational
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 13
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
cleaning/sanitizing
chemical residues.
SSOP makes
chemical residue
hazard unlikely to
occur.
Physical - Metal No Visual observation
for foreign materials
during processing,
inspection of
equipment during
cleaning make hazard
unlikely.
9. Combining
Ingredients/
Processing (Includes
one or more of the
following; mixing,
stuffing, portioning,
patty-forming)
Biological – Presence or
growth of pathogens
(see list above)
Yes
(Presence)
Yes
(Growth)
Raw meat/poultry is
known source of
pathogens. Growth
may occur if product
temperature warms
up excessively from
grinding or if
product is exposed
for an excessive
time to a
temperature that
allows pathogen
Hazard will be controlled by a
later CCP that limits cumulative
exposure of pathogens (if
present) to temperatures
allowing growth. Product is
labeled to instruct consumers to
fully cook product (and thereby
kill pathogens).
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 14
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
growth. SSOP
makes contamination
via equipment and
workers unlikely to
occur.
Chemical – Allergens;
cleaning/sanitizing
chemical residues
No Application of
correct label
prevents inadvertent
consumption of
allergens by
consumer.
Operational SSOP
prevents cross
contamination of
allergenic agents.
Pre-operational
SSOP makes
presence of chemical
residues unlikely to
occur.
Physical – Metal, other
foreign materials.
No Visual observation
for foreign materials
during processing,
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 15
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
inspection of
equipment during
cleaning make hazard
unlikely.
10 Sausage Stuffing Biological – Presence or
growth of pathogens
(see list above)
Yes
(Presence)
Yes
(Growth)
Raw meat/poultry is
known source of
pathogens. Growth
may occur if product
exposed for an
excessive time to a
temperature that
allows pathogen
growth. SSOP
makes contamination
via equipment and
workers unlikely to
occur.
Hazard will be controlled by a
later CCP that limits exposure of
pathogens (if present) to
temperatures allowing growth.
Product is labeled (CCP) to
instruct consumers to fully cook
product (and thereby kill
pathogens).
Chemical –
cleaning/sanitizing
chemical residues
No Pre-operational
SSOP makes
presence of chemical
residues unlikely to
occur.
Physical - Metal, other No No history of
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 16
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
foreign materials. problem. Visual
observation for
foreign materials
during processing,
inspection of
equipment during
cleaning make hazard
unlikely.
11. Moving to cooler
before further steps
Biological –Presence or
growth of pathogens
(see list above)
Yes
(Presence)
Yes
(Growth)
Raw meat/poultry is
known source of
pathogens. Growth
may occur if product
exposed for an
excessive time to a
temperature that
allows pathogen
growth.
Potential pathogen growth during
this step, and any of steps
5,6,8,9, or 10 done before it, is
controlled by monitoring time,
product temperature, and, in
some situations, room
temperature.
1B
Chemical – None No SOP for storage
makes hazards
unlikely to occur.
Physical - None No SOP for storage
makes hazards
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 17
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
unlikely to occur.
12. Packaging and
Labeling
Biological – Biological –
Presence or growth of
pathogens (see list
above)
Yes
(Presence)
Yes
(Growth)
Raw meat/poultry is
known source of
pathogens. Growth
may occur if product
exposed for an
excessive time to a
temperature that
allows pathogen
growth.
Potential pathogen growth during
this step, and any of steps
5,6,8,9, or 10 done before it, is
controlled by monitoring time,
product temperature, and, in
some situations, room
temperature.
2B
Chemical – None No SSOP makes hazard
unlikely to occur.
Physical - None No SSOP makes hazard
unlikely to occur.
13. Storage of
Packaging Materials
Biological –
contamination from
meat products
No SOP for receiving
and storage makes
hazard unlikely
Chemical - None No SOP for receiving
and storage makes
hazard unlikely
Physical - None No SOP for receiving
and storage makes
hazard unlikely
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 18
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
14. Finished Product
Storage
Biological - None No Product is handled
according to SOP for
Finished Product
Storage
Chemical - None No Product is handled
according to SOP for
Finished Product
Storage
Physical - None No Product is handled
according to SOP for
Finished Product
Storage
15. Shipping or Retail Biological - None No Product is handled
according to SOP for
Finished Product
Storage
Chemical - None No Product is handled
according to SOP for
Finished Product
Storage
Physical - None No Product is handled
according to SOP for
Finished Product
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 19
1. Process Step 2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably likely
to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
Storage
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 20
Directions for Using the HACCP Plan Form
1. Examine your Hazard Analysis form to determine which steps are CCP’s and
what type of hazard (Biological, Chemical, or Physical) each CCP controls.
2. Check to see whether each CCP is already listed on the HACCP Plan Form. If a
CCP is not already listed, enter the CCP number and step in the column labeled
“CCP # and Location”.
3. For CCP’s already listed on the model form, examine the Critical Limits listed. In
the HACCP Plan Form for some HACCP categories there will be several options
for Critical Limits. If this is the case, choose the Critical Limits that will work
best in your plant and cross out, white out, or delete the other Critical Limits and
the Monitoring Procedures that go with them. It may be helpful to check the
“Monitoring Procedures and Frequency” column during your decision-making.
For CCP’s already on the model form, supporting scientific documentation is
already included in your manual.
4. If you are adding a new CCP, you will need to determine the scientifically valid
Critical Limits to be used with the CCP. You must also obtain scientific
information supporting your choice of Critical Limits. Consult your inspector or
university extension specialists for help.
5. Examine the “Monitoring Procedures and Frequency” column for each CCP. If
you wish to change the procedure and/or the frequency, check with your inspector
or a university extension specialist for help. If a change is OK, you will need to
write down your reasoning for making the change and include this reasoning in
your HACCP manual.
6. Examine the “HACCP Records” column. If you are using different forms for
record-keeping in this HACCP Plan, please put the correct form title(s) in the
“HACCP Records” column.
7. The verification activities listed in the “Verification Procedures and Frequency”
column are required by the regulation. However, you may choose to do
additional activities; for example, for verification, beef jerky samples may be sent
to the lab each quarter for water activity and Moisture : Protein Ratio testing. If
you do any additional verification activities, enter them in the “Verification
Procedures and Frequency” column. If you choose to use a frequency for the
required verification activities that is different than the frequency shown, you
must provide written justification for the different frequency. Consult your
inspector or university extension specialists for help.
8. We suggest that you make no changes in the “Corrective Actions” column. Be
sure to have a form for documenting corrective actions that you take. A
corrective action form is included in this model.
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 21
HACCP PLAN
PROCESS CATEGORY: Raw, ground
Product example: Ground Beef, Pork Sausage, Fresh Bratwurst, Italian Sausage CCP# and
Location
Critical Limits Monitoring Procedures and
Frequency
HACCP
Records
Verification Procedures and
Frequency
Corrective Actions
1B – Cooler
Storage
OR
2B -
Packaging
and Labeling
– with no
Cooler
Storage
immediately
before it
1. Meat internal
temperature is
between 41°F – and a
designated maximum
temperature for no
more than the time
designated in the
table shown below.
This means that
product internal
temperature must
return to 41°F or
lower within the
designated time.
Note that if product
internal temperature
does not exceed
41°F, then the
Critical Limit has
been met.
OR
1. The meat temperature
will be measured by the
establishment owner or
designee at the start of
each lot (earliest of steps
5, 6, 8, 9, or 10) using a
calibrated thermometer.
Monitoring starts at the
time product temperature
first exceeds 41°F, but for
simplicity you can note the
time when product is
removed from the cooler
and assume the product
temperature exceeded 41°F
at this time.
Meat internal temperature
will be taken again after
the last of the product is
packaged and placed in the
cooler and a final meat
internal temperature will be
measured when product is
refrigerated to show that
the temperature was 41°F
Product
Temperature
Log
Corrective
Action Log
Thermometer
Calibration
Log
Establishment owner or designee
will review the Product
Temperature Log, Corrective
Action Log, and Thermometer
Calibration Log once per week.
Establishment owner or designee
will calibrate all thermometers
to a known standard monthly.
Thermometers will be calibrated
to ± 2° F or taken out of
operation as stated in the SOP.
Calibration actions are recorded
in the Thermometer Calibration
Log.
Establishment owner or designee
will observe monitoring of
temperature at least once per
month.
If a deviation from a
critical limit occurs, the
establishment owner or
designee is responsible
for corrective action
protocol as stated in
9 CFR 417.3 1. The cause of the
deviation will be
identified and
eliminated.
2. The CCP will be under
control after the
corrective action is
taken.
3. Measures to prevent
recurrence are
established.
4. No product that is
injurious to health or
otherwise adulterated
as a result of the
deviation will be
permitted to enter
commerce.
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09/13/2008 Version; Supersedes all other versions 22
or lower within the Critical
Limit time. Note that if
meat temperature is 41°F
or lower when the meat is
returned to the cooler, no
additional temperature
measurement is necessary.
All temperature
measurements will be made
by the establishment owner
or designee using a
calibrated thermometer.
Temperature monitoring will
be done at least once for
each product grouping done
in each production day.
All products within a
“product grouping” have a
similar diameter and
volume. For example, pork
sausage mix and ground
beef in the same volume
could constitute a product
grouping. Fresh bratwurst
and Polish sausage might
constitute another product
grouping.
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09/13/2008 Version; Supersedes all other versions 23
2. Product exposed
to a designated
maximum room
temperature and
returned to
refrigeration (meat
internal temperature
of 41°F or lower)
within a time
designated in the
table shown below.
2. The room temperature
will be measured at the
start of each lot (earliest
of steps 5, 6, 8, 9, or 10)
and at the end of each lot
(last of the packaged
product enters cooler) by
the establishment owner or
designee using a calibrated
thermometer. Note the
warmer of the two room
temperature measurements.
Within the Critical Limit
time for this temperature
(time elapsed since start of
the lot) the product
temperature will be
measured using a calibrated
thermometer by the
establishment owner or
designee.
Temperature monitoring will
be done at least once for
each product grouping in
each production day.
All products within a
“product grouping” have a
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 24
similar diameter and
volume. For example, pork
sausage mix and ground
beef in the same volume
could constitute a product
grouping. Fresh bratwurst
and Polish sausage might
constitute another product
grouping.
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09/13/2008 Version; Supersedes all other versions 25
Product
Temperature
Log
Corrective
Action Log
Thermometer
Calibration
Log
Establishment owner or designee
will review the Product
Temperature Log, Corrective
Action Log, Thermometer
Calibration Log once per week.
Establishment owner or designee
will calibrate all thermometers
to a known standard monthly.
Thermometers will be calibrated
to ± 2° F or taken out of
operation as stated in the SOP.
Calibration actions are recorded
in the Thermometer Calibration
Log.
Establishment owner or designee
will observe monitoring of
temperature at least once per
month.
If a deviation from a
critical limit occurs, the
establishment owner or
designee is responsible
for corrective action
protocol as stated in
CFR 9, 417.3 1. The cause of the
deviation will be identified
and eliminated.
2. The CCP will be under
control after the
corrective action is taken.
3. Measures to prevent
recurrence are established.
4. No product that is
injurious to health or
otherwise adulterated as a
result of the deviation will
be permitted to enter
commerce.
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2B -
Packaging
and Labeling
- WITH
Cooler
Storage
immediately
before it
1. Meat internal
temperature is
between 41°F – and a
designated upper
temperature for no
more than the time
designated in the
following table. This
means that product
internal temperature
must return to 41°F
or lower within the
designated time.
Note that if product
internal temperature
does not exceed
41°F, then the
Critical Limit has
been met.
PORK
Max. Temp. – Hrs:Min
50°F – 54:45
55°F – 17:30
60°F – 8:30
65°F – 8:15
70°F – 5:45
75°F – 4:15
80°F – 4:15
85°F – 1:30
1. The meat temperature
will be measured by the
establishment owner or
designee at the start of
each lot (earliest of steps
5, 6, 8, 9, or 10) using a
calibrated thermometer.
Monitoring starts at the
time product temperature
first exceeds 41°F, but for
simplicity you can note the
time when product is
removed from the cooler
and assume the product
temperature exceeded 41°F
at this time.
Meat internal temperature
will be taken again after
the last of the product is
packaged and placed in the
cooler and a final meat
internal temperature will be
measured when product is
refrigerated to show that
the temperature was 41°F
or lower within the Critical
Limit time. Note that if
meat temperature is 41°F
or lower when the meat is
Product
Temperature
Log
Corrective
Action Log
Thermometer
Calibration
Log
Establishment owner or designee
will review the Product
Temperature Log, Corrective
Action Log, and Thermometer
Calibration Log once per week.
Establishment owner or designee
will calibrate all thermometers
to a known standard monthly.
Thermometers will be calibrated
to ± 2° F or taken out of
operation as stated in the SOP.
Calibration actions are recorded
in the Thermometer Calibration
Log.
Establishment owner or designee
will observe monitoring of
temperature at least once per
month.
If a deviation from a
critical limit occurs, the
establishment owner or
designee is responsible
for corrective action
protocol as stated in
CFR 9, 417.3 1. The cause of the
deviation will be identified
and eliminated.
2. The CCP will be under
control after the
corrective action is taken.
3. Measures to prevent
recurrence are established.
4. No product that is
injurious to health or
otherwise adulterated as a
result of the deviation will
be permitted to enter
commerce.
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90°F – 1:30
95°F – 1:30
100°F – 1:30
105°F – 1:00
110°F – 1:00
BEEF
Max. Temp. – Hrs:Min
50°F – 27:00
55°F – 9:00
60°F – 6:00
65°F – 3:45
70°F – 3:30
75°F – 2:30
80°F – 2:00
85°F – 1:30
90°F – 1:30
95°F – 1:15
100°F – 1:15
105°F – 1:00
110°F – 1:00
POULTRY
Max. Temp. – Hrs:Min
50°F – 22:30
55°F – 14:45
60°F – 13:45
65°F – 8:15
70°F – 4:45
75°F – 3:00
returned to the cooler, no
additional temperature
measurement is necessary.
All temperature
measurements will be made
by the establishment owner
or designee using a
calibrated thermometer.
Temperature monitoring will
be done at least once for
each product grouping in
each production day.
All products within a
“product grouping” have a
similar diameter and
volume. For example, pork
sausage mix and ground
beef in the same volume
could constitute a product
grouping. Fresh bratwurst
and Polish sausage might
constitute another product
grouping.
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09/13/2008 Version; Supersedes all other versions 28
80°F – 3:00
85°F – 2:00
90°F – 2:00
95°F – 2:00
100°F – 1:30
105°F – 0:45
110°F – 0:45
SAUSAGE (with salt
but no sodium
nitrite)
Max. Temp. – Hrs:Min
50°F – 8:30
55°F – 8 :30
60°F – 8 :30
65°F – 8 :30
70°F – 6 :00
75°F – 5 :15
80°F – 3 :15
85°F – 2 :30
90°F – 2 :30
95°F – 1 :45
100°F – 1 :45
105°F – 1:45
110°F – 2:15
Sources: Ingham et
al., 2007. Predicting
Pathogen Growth
during Short-Term
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Temperature Abuse
of Raw Pork, Beef
and Poultry Products:
Use of an Isothermal
Based Predictive
Tool. Journal of
Food Protection: Vol.
70, pp. 1445-1456.
AND Ingham et al.,
2008. Predicting
pathogen growth
during short-term
temperature abuse
of raw sausage.
Accepted for
publication by
Journal of Food
Protection.
OR
2. Product exposed
to a designated
maximum room
temperature and
returned to
refrigeration (meat
internal temperature
of 41°F or lower)
within a time
2. The room temperature
will be measured at the
start of each lot (earliest
of steps 5, 6, 8, 9, or 10)
and at the end of each lot
(last of the packaged
product enters cooler) by
the establishment owner or
designee using a calibrated
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designated in the
table shown above.
thermometer. Note the
warmer of the two room
temperature measurements.
Within the Critical Limit
time for this temperature
(time elapsed since start of
the lot) the product
temperature will be
measured using a calibrated
thermometer by the
establishment owner or
designee.
Temperature monitoring will
be done at least once for
each product grouping in
each production day.
All products within a
“product grouping” have a
similar diameter and
volume. For example, pork
sausage mix and ground
beef in the same volume
could constitute a product
grouping. Fresh bratwurst
and Polish sausage might
constitute another product
grouping.
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Sign and date at initial acceptance, modification, or annual reassessment.
Signed Date Signed Date
Signed Date Signed Date
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Product Temperature Log
Product
ID
CCP
#
and
date
Start Time of Lot and
Room Temp or Meat
Temp and
Initials
End Time of Lot and
Room Temp or Meat
Temp and
Initials
Product Temp.
when back in
cooler and
Time and
Initials
Devn.
from
CL?
(Y if
yes, N
if no)§
Pre-Shipment Review
Signature
Date
Verification
Date/Time
Activity*/Initials
= Acceptable
§ If “Y”, then document corrective action in corrective action log.
* RR = Records Review (weekly). CAL = thermometer calibration, DO = Direct Observation of monitoring (Monthly)
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Raw, Ground Model
Corrective Action Log
Product: Lot ID:
Date / Time: Responsible Person:
Deviation:
Cause of Deviation:
Cause of Deviation
Eliminated By:
CCP Under Control
After Corrective
Actions Taken:
Preventative Measures:
Product Disposition:
Verification (Records Review) by and Date: ________________________________
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Thermometer Calibration Log
Date Time Test
Therm.
ID#
Reference
Therm.
Reading
Test
Therm.
Reading
Adjustments Required
(yes/no)
Comments Initials
Thermometers intended for measuring higher temperature items, such as cooked product, will be calibrated in hot water,
while those used for taking lower temperatures will be calibrated in ice water. All thermometers will be calibrated within +
or – 2 degrees F.
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09/13/2008 Version; Supersedes all other versions 35
SOP for Calibration of Thermometer
Processor or Designee will calibrate the thermometers prior to use by using
the specifications of the manufacture of the equipment (this will vary) or
the following procedures will be implemented.
Each thermometer will be assigned an ID number.
Thermometers intended for measuring higher temperature items, such as
cooked product, will be calibrated in hot water, while those used for taking
lower temperatures will be calibrated in ice water. All thermometers will be
calibrated within + or – 2 degrees F.
Thermometers in use will be checked against a certified thermometer during
calibration, if available. Otherwise, all thermometers will be calibrated
either against each other, or against a thermometer that is used only during
calibration. These methods would require a minimum of three thermometers
for accuracy. Dial thermometers will not be calibrated on both the high and
low ends on the range it is intended to read to assure accuracy.
Calibration in ice water:
1. Add crushed ice and water to a clean container to form a watery
slush.
2. Place thermometer probe into slush for at least one minute, taking
care to not let the probe contact the container.
3. If the thermometer does not read between 30 degrees and 34
degrees F., adjust to 32 degrees. Nonadjustable thermometers
will be removed from use until they have been professionally
serviced. Thermometers that have been adjusted for 3 consecutive
months will be replaced.
4. Record the results, using actual values, on the thermometer
calibration log, along with the date and initials of the person
performing the calibration procedure.
Calibration in hot water:
1. Heat a clean container of water to a temperature range that is
used for cooked product. Running clean water through the coffee
maker gives a water temperature of approximately 145 degrees F.
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Another option is to bring a clean container of water to a rolling
boil.
2. Place the thermometer probe into the hot water, along with the
certified thermometer and/or reference thermometer, for at
least one minute, taking care not to let the probe contact the
container.
3. If the test thermometer does not read within + or – 2 degrees of
the reference thermometer, adjust accordingly. Nonadjustable
thermometers will be removed from use until they have been
professionally serviced. Thermometers that have been adjusted
for 3 consecutive months will be replaced.
4. Record the results, using actual values, on the thermometer
calibration log, along with the date and initials of the person
performing the calibration procedure.
Thermometers that cannot be easily calibrated through direct immersion in
either ice water or hot water can be calibrated by comparing readings with
another calibrated thermometer. Thermometers that may be calibrated in
this way include smokehouse probes and room temperature thermometers.
When doing this, a recently calibrated thermometer will be used as the
reference. Room temperature thermometers that are outside the + or – 2
degree F. range will be replaced. Smokehouse probes that are outside the +
or – 2 degree F. range will be professionally serviced. Results will be
recorded, using actual values, on the thermometer calibration log, along with
the date and initials of the person performing the calibration procedure.
Thermometers will be calibrated at a frequency dependent on production
volumes, and use of monitoring CCP values or SOP values. Any thermometer
that has been dropped or abused will be taken out of service until it has
been recalibrated. Any “loose” thermometers, or thermometers that have
been out of calibration for 3 consecutive months, shall be disposed of.
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Temperature Measurement Procedures
When performing the monitoring procedure for a CCP, a calibrated
thermometer will be used in pieces of product in various areas of the
storage area. For instance, when monitoring the final internal temperature
of a batch of breakfast sausage patties, a temperature reading will be taken
from a piece in the middle of the storage shelf or lug, as well as one from
the top and one from the bottom. Depending on where the “hot spots” may
be in a particular storage area, product temperatures may also be taken
from the front and rear of a shelf or lug. The HACCP plan may be written
that all monitored product temperatures will be recorded, or just the
highest temperature of the specified number of pieces monitored will be
recorded. The number of pieces temped will depend on the product and the
storage or processing area. Actual values will be documented on the official
HACCP record, along with the monitor’s initials, the date, and the time the
procedure was performed.
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SOP for Receiving and Storage
Raw Meat/Poultry and Natural Casings
We will only accept product from an approved source.
All containers will be inspected for visible evidence of contamination
or damage that may allow contamination. All contaminated or damaged
product will be rejected.
The product temperature will be checked for 2 boxes per load by
placing a calibrated thermometer between two wrapped or bagged
products or by inserting a cleaned and sanitized (and calibrated)
thermometer into the product or between product pieces. Products
that are not warmer than 50ºF will be accepted. Products that are
not warmer than 50ºF will be accepted. Products that are between 50
and 75ºF will either be rejected outright or evaluated. Evaluation may
include organoleptic evaluation, review of time/temperature
information obtained from the shipper, consulting a process authority,
or accepting the product and performing a microbiological analysis.
Product should be properly refrigerated/frozen if it is accepted
pending the end of the evaluation. If the evaluation indicates that
the product could be used to safely make cooked items, it can be
accepted and used only in this way. No product with temperature over
75ºF will be accepted. All temperatures and evaluations will be
recorded on incoming invoices.
All invoices will be checked, initialed, and kept on file for review.
Accepted products will be immediately placed on designated
racks/shelves in the cooler or freezer.
All coolers will be maintained to hold a temperature of 41ºF or lower,
with daily monitoring and documentation.
All freezers will be maintained to hold a temperature of 0ºF or lower,
with daily monitoring and documentation.
Perishable Non-Meat Ingredients
We will only accept product from an approved source.
All containers will be inspected for visible evidence of contamination
or damage that may allow contamination. All contaminated or damaged
product will be rejected.
The product temperature will be checked for 2 boxes per load by
placing a calibrated thermometer between two wrapped or bagged
products or by inserting a cleaned and sanitized (and calibrated)
Raw, Ground Model
09/13/2008 Version; Supersedes all other versions 39
thermometer into the product or between product pieces. Products
that are not warmer than 50ºF will be accepted. Products that are
between 50 and 75ºF will either be rejected outright or evaluated.
Evaluation may include organoleptic evaluation, review of
time/temperature information obtained from the shipper, consulting a
process authority, or accepting the product and performing a
microbiological analysis. Product should be properly
refrigerated/frozen if it is accepted pending the end of the
evaluation. If the evaluation indicates that the product could be used
to safely make cooked items, it can be accepted and used only in this
way. No product with temperature over 75ºF will be accepted. All
temperatures and evaluations will be recorded on incoming invoices.
All invoices will be checked, initialed, and kept on file for review.
Accepted products will be immediately placed on designated
racks/shelves in the cooler or freezer.
Perishable non-meat items will be stored separately (different cooler,
rack, or shelf) from raw meat/poultry and natural casings.
All coolers will be maintained to hold a temperature of 41ºF or lower,
with daily monitoring and documentation.
All freezers will be maintained to hold a temperature of 0ºF or lower,
with daily monitoring and documentation.
Non-Perishable Non-Meat Ingredients
We will only accept product from an approved source.
All containers will be inspected for visible evidence of contamination
or damage that may allow contamination. All contaminated or damaged
product will be rejected.
Product containers will be marked with the date of receipt and stored
on designated shelves/racks in the dry storage area. The “First In,
First Out” principle will be followed in using ingredients.
The acceptance of the product will be recorded on the incoming
product invoice. All invoices will be checked, initialed, and kept on file
for review.
Packaging Materials, Cleaning Supplies, other non-ingredient items
We will only accept product from an approved source.
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All containers will be inspected for visible evidence of contamination
or damage that may allow contamination. All contaminated or damaged
product will be rejected.
Product containers will be marked with the date of receipt and stored
on designated shelves/racks in the packaging storage area or chemical
storage area, as appropriate. The “First In, First Out” principle will
be followed in using packaging materials, cleaning supplies, and other
non-ingredient items..
The acceptance of the product will be recorded on the incoming
product invoice. All invoices will be checked, initialed, and kept on file
for review.
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09/13/2008 Version; Supersedes all other versions 41
SOP for Finished Product Storage
Once meat/poultry items are packaged and labeled, they will be
master-packed (if appropriate), and immediately moved into either dry
storage (jerky and other shelf-stable products), refrigerated storage,
or frozen storage.
All coolers will be maintained to hold a temperature of 41ºF or lower,
with daily monitoring and documentation.
All freezers will be maintained to hold a temperature of 0ºF or lower,
with daily monitoring and documentation.
Finished raw products will be stored separately from finished Ready-
To-Eat (RTE) products, either in separate coolers/freezers/rooms, or
on physically separate racks/shelves.
Finished RTE products will NEVER be stored below finished or
unfinished raw products.
No products (finished or unfinished) will be stored on the floor.
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SOP for Tempering/Thawing of Frozen Materials
1. Place frozen product in a tempering room or cooler that is maintained
at 50ºF or colder and allow product to thaw or reach desired level of
tempering. The following additional time guideline will be followed:
If the room temperature is greater than 41ºF but not
above 50ºF, thawed product must be cooled to 41ºF or
colder within 8 hours of thawing.
2. Alternatively, frozen ground beef or whole chickens may tempered
or thawed at a temperature greater than 50ºF but not greater than
normal room temperature (72ºF) with the following restrictions:
Ground beef portions of at least 1 pound in size may be
tempered/thawed for up to 9 h.
Whole chickens of at least 3.7 pounds in size may be
tempered/thawed for up to 9 h.
Thawed product must be cooled to 41ºF or colder within
2 hours of thawing.
3. Tempering/thawing conditions warmer than 72ºF must be evaluated to
ensure that the pathogenic bacterial growth will not occur on the
products.
4. The tempering/thawing product will be monitored on a scheduled basis to
prevent product drip and loss of package integrity, and to ensure that
product drip does not contaminate other products.
5. The product surface temperature will be monitored and documented on a
scheduled basis to ensure that the guidelines listed above are met.
6. When possible, the outer layer of trim and/or pieces being thawed will be
removed and refrigerated. This process will be repeated as often as
necessary to ensure that the outer surface of the thawing mass is not
held for an unsafe length of time at temperatures that could allow
pathogen growth.
7. The lot code of frozen product that has been purchased from an outside
vendor will be recorded on a batch sheet or production log (before
tempering/thawing) for use in product tracking if the vendor institutes a
recall.