HACCP Plan – Fully Cooked, Not Shelf-stable; Pasties .
HACCP Plan – Fully cooked, not shelf-stable; PastiesProduct DescriptionCOMMON NAME:PastiesHOW IS IT TO BE USED?Cooked by consumer (but consideredReady-to-Eat)TYPE OF PACKAGE?Plastic bag inside cardboard box; waxlined paper bagLENGTH OF SHELF LIFE,AT WHAT TEMPERATURE?6 months at 0 F.WHERE WILL IT BE SOLD?Wholesale to bars, restaurants, grocerystores, and retail to consumersLABELING INSTRUCTIONS:Appropriate product label (may includecooking instructions); lot or date codeIS SPECIAL DISTRIBUTIONCONTROL NEEDED?Shipped in refrigerated trucks. Productshould remain in frozen state.12/15/05 version. Supersedes all previous versions.
HACCP Plan – Fully cooked, not shelf-stable; PastiesDirections for Use of the Process Flow Diagram1. Examine the model Process Flow Diagram and determine which stepsyou actually use in your process. Cross out, white out, or delete allsteps that are NOT part of your process. Re-number steps asnecessary.2. Add any processing steps not already shown and make sure that eachnew step is assigned a number.12/15/05 version. Supersedes all previous versions.
HACCP Plan – Fully cooked, not shelf-stable; PastiesProcess Flow DiagramProcess Category: Fully cooked, not shelf stableProducts: Pasties1. Receiving PackagingMaterials (cardboardboxes, plastic bags,wax-lined paper bags).2. Receiving Raw andRTE Meat/Poultry4. Storage(Frozen/Refrigerated)Raw and RTEMeat/Poultry7. Preparation of rawmeat/poultry3. Receiving of Non-meatand Non-poultryIngredients. (flourcheese, vegetables,spices).5. Storage of FoodIngredients, bothRefrigerated and NonRefrigerated8. Preparationof vegetables9. Assembly of filling11. Combining dough andfilling12. CookingCCP 1B13 Cooling/Freezing6. Storage of PackagingMaterialsCCP 2B14. Packaging15. Shipping or Retail12/15/05 version. Supersedes all previous versions.10. Preparation ofdough
HACCP Plan – Fully cooked, not shelf-stable; PastiesDirections for Use of the Hazard Analysis Form1. Make sure that every step shown on the Process Flow Diagram is entered in theHazard Analysis Form. Make sure that each step has the same name and number inboth the Process Flow Diagram and the Hazard Analysis Form.2. Check the three categories of hazard (Biological, Chemical, Physical) shown for eachstep.a. If you think a listed hazard is not reasonably likely to occur, leave it in column2 (Food Safety Hazard) and enter “No” in column 3 (Reasonably likely tooccur?). Then provide a reason in column 4.b. If you think there are no relevant hazards for a particular category, deletethe listed and hazard and write “none” in column 2, write “No” in column 3, andcross out any information in columns 4 – 6.c. If you think that a relevant hazard should be added at a step, describe thehazard in column 2 (Food Safety Hazard). Then determine whether thehazard is reasonably likely to occur and put the answer in column 3. Thenprovide, in column 4, a reason for deciding whether or not the hazard isreasonably likely to occur.i. For example, following an SSOP, SOP, or approved formulation maymake a hazard unlikely to occur, or a supplier may provide a letter ofguarantee stating that the hazard should not be present.ii. On the other hand, a history of outbreaks or contamination related to ahazard 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 tooccur.If the hazard IS reasonably likely to occur, fill in columns 5 and 6.iii. In the 5th column, list measures that could be applied to prevent,eliminate, or reduce the hazard to an acceptable level. NOTE: at leastone of these measures must be either a Critical Control Point (CCP) atthe present step or a CCP at a later step.iv. Finally, if the hazard is controlled by a CCP at the present step, enterthe CCP number in the 6th column. The accepted numbering system isto number the CCP’s in order, followed by either B, C, or P to indicatewhat type of hazard is being controlled. For example, if the 2nd CCP ina 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.12/15/05 version. Supersedes all previous versions.
HACCP Plan – Fully cooked, not shelf-stable; PastiesHAZARD ANALYSIS3.4. Basis ofReasonably Reasonably likelylikely toto occuroccur1.Process Step2. Food SafetyHazard1, Receiving and 6.Storage – PackagingmaterialsBiological –Contamination withmeat, other biologicalmaterialsNoChemical – Non-foodgrade materialsNoPhysical – NoneBiological Presence ofpathogens:Salmonella, Listeriamonocytogenes,Staphylococcus ;if beef E.coli0157:H7; if poultryCampylobacterjejuni/coliChemical – NonePhysical – NoneNoYes2. Receiving – Rawand RTE Meat/PoultryNoNo12/15/05 version. Supersedes all previous versions.5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?Visual inspection forcontainer integrity,contamination, atreceiving makeshazard unlikely. SOPfor storage makeshazard unlikely.Letters of guaranteeare received from allsuppliers ofpackaging materials.Raw meat/poultry isa known source ofpathogens. Sporesof C. perfringens andC. botulinum may bepresent in RTEmeat/poultryproducts.Hazard will be controlled bylater CCP’s of cooking (destroysvegetative cells) andcooling/freezing (preventsgermination and growth ofclostridial spores). Letter ofguarantee is on file for eachsupplier of ground or tenderizedbeef documenting the applicationof at least one intervention stepagainst E. coli O157:H7.6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazard3. Receiving – Nonmeat and Non-poultryIngredients: flour,cheese, vegetables,spices.Biological- Pathogens:Salmonella, E. coli0157:H7, Listeriamonocytogenes,Staphylococcus aureus,Clostridiumperfringens,Clostridium botulinum,Bacillus cereus3.4. Basis ofReasonably Reasonably likelylikely toto emical – Ingredientsnot being added orNo12/15/05 version. Supersedes all previous versions.5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?Letters ofGuarantee arereceived from allsuppliers of foodingredients thatindicate theingredients are froman approved source.Receiving SOPensures thatingredients are notaccepted if theyhave been improperlyhandled.Raw vegetables maycontain pathogens.Approvedformulations areVegetables are stored separatelyfrom other food components andwashed prior to furtherprocessing. Hazard will becontrolled by later CCPs ofcooking (destroys vegetativecells) and cooling/freezing(prevents germination andgrowth of clostridial spores).6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurused as intended;ingredients containingundesirable substancesfollowed; letters ofguarantee arereceived from allsuppliers of foodadditives, flour,cheese, spices etc.4. Storage(Frozen/Refrigerated) – Raw and RTEMeat/PoultryPhysical – NoneBiological: Presence orgrowth of pathogens(see list in step 2above)NoYes(Presence)5. Storage – FoodIngredients, bothrefrigerated and nonrefrigeratedChemical - NonePhysical – NoneBiological – Presence orgrowth of pathogens onvegetables (see list instep 3 above)NoNoYes(Presence)Chemical – None5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?No(Growth)No(Growth)No12/15/05 version. Supersedes all previous versions.Raw meat/poultry isa known source ofpathogens.Pathogens areunlikely to grow ifraw meat/poultry isstored according tothe SOP for storage.Raw vegetables are aknown source ofpathogens.Pathogens areunlikely to grow ifraw vegetables arestored according tothe SOP for storage.Hazard will be controlled bylater CCP’s of cooking (destroysvegetative cells) andcooling/freezing (preventsgermination and growth ofclostridial spores).Hazard will be controlled bylater CCP’s of cooking (destroysvegetative cells) andcooling/freezing (preventsgermination and growth ofclostridial spores).6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccur7. Preparation ofMeat/PoultryIngredientsPhysical – NoneBiological – Presence orgrowth of pathogens(see list in step 2above)NoYes(Presence)No(Growth)8. Preparation ofvegetablesChemical – NonePhysical - NoneBiological - Presence orgrowth of pathogens(see list in step 3above)NoNoYes(Presence)No(Growth)12/15/05 version. Supersedes all previous versions.5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?Raw meat/poultry isa known source ofpathogens.Preparation is donerapidly enough toprevent pathogengrowth. If precooking is done, itwill be done rapidlyenough and at highenough temperatureto prevent pathogengrowth.Hazard will be controlled bylater CCP’s of cooking (destroysvegetative cells) andcooling/freezing (preventsgermination and growth ofclostridial spores).Raw vegetables are aknown source ofpathogens.Vegetables arewashed beforepreparation and thepreparation processis done rapidlyenough to preventpathogen growth.If pre-cooking isHazard will be controlled bylater CCP’s of cooking (destroysvegetative cells) andcooling/freezing (preventsgermination and growth ofclostridial spores).6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccur5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?done, it is donerapidly enough andat high enoughtemperature toprevent pathogengrowth.9. Assembly of fillingChemical – NonePhysical - NoneBiological – Pathogencontamination viaequipment andworkers; presence ofpathogens; growth ofpathogens includingClostridiumperfringens andClostridium th)12/15/05 version. Supersedes all previous versions.SSOP makescontamination viaequipment andworkers unlikely tooccur.Raw meat/poultry/vegetables areknown sources ofpathogens.Assembly is donerapidly enough toprevent pathogengrowth. Pre-cookedingredients (if any)are rapidly cooled byaddition of otheringredients that areHazard will be controlled bylater CCP’s of cooking (destroysvegetative cells) andcooling/freezing (preventsgermination and growth ofclostridial spores).6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step10. Preparation ofdough2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurChemical – Cheese is apotential allergen;cleaning/sanitizingchemical residuesNoPhysical – NoneBiological – Pathogencontamination viaequipment and workers.NoNoChemical – Wheat flouris a potential allergen;No12/15/05 version. Supersedes all previous versions.cold. Later cookingwill destroygerminatedclostridial cells.Application ofcorrect labelprevents inadvertentconsumption ofallergen byconsumer.Operational SSOPprevents crosscontamination ofallergenic agents.Pre-op SSOP makespresence of chemicalresidues unlikely tooccur.SSOP makescontamination viaequipment andworkers unlikely tooccur.Application ofcorrect label5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazard3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurcleaning/sanitizingchemical residuesPhysical – Foreignmaterial11. Combining doughand fillingBiological – Presenceor growth of pathogens(see lists in steps 2and 3 above); Pathogencontamination viaNoYes(Presence)12/15/05 version. Supersedes all previous versions.prevents inadvertentconsumption ofallergen byconsumer.Operational SSOPprevents crosscontamination ofallergenic agents.Pre-op SSOP makespresence of chemicalresidues unlikely tooccur.No history ofproblem (mustprovide evidence).Visual observationfor foreign materialsduring processing,inspection ofequipment duringcleaning make hazardunlikely.Raw meat/poultry/vegetables areknown sources ofpathogens.Combining step is5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?Hazard will be controlled bylater CCP’s of cooking (destroysvegetative cells) andcooling/freezing (preventsgermination and growth of6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazardequipment and workers3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurNo(Growth)No(Contamination)12. Cooking13. Cooling/FreezingChemical – NonePhysical – NoneBiological – Survival orgrowth of pathogens(see lists in steps 2and 3 above);NoNoYes(Presence)No(Growth)Chemical – NonePhysical - NoneBiological – Presence orgrowth of ListeriaNoNoNo(L.m.12/15/05 version. Supersedes all previous versions.done rapidly enoughto prevent pathogengrowth.5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?6. CriticalControl Pointclostridial spores).SSOP makescontamination viaequipment andworkers unlikely tooccur.Rawmeat/poultry/vegetables are knownsources ofpathogens. Cooking isdone rapidly enoughto prevent pathogengrowth.Hazard will be controlled byexposing pathogens (if present)to sufficiently hightemperatures for a long enoughtime to ensure destruction ofvegetative pathogens.1BListeria controlmeasures, includingProduct is cooled rapidly enoughto prevent growth of Clostridium2B
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazardmonocytogenes andother pathogens listedin steps 2 and 3 above(post-cookcontaminants). Growthof Clostridiumperfringens orClostridium botulinum.Pathogen contaminationvia equipment andworkers14. PackagingChemical – NonePhysical - NoneBiological – Growth of3.4. Basis ofReasonably Reasonably likelylikely toto occuroccurPresence)testing program,pre-op andoperational SSOPsmake contaminationunlikelyNo(L.m. Growth)Product is frozen(prevents pathogengrowthYes(clostridialgrowth)Spores survivecooking and cangerminate and growif cooling is done tooslowly.No(Contamination)SSOP makescontamination viaequipment andworkers unlikely tooccur.NoNoNo12/15/05 version. Supersedes all previous versions.Product is frozen5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?perfringens ( 1 log) orClostridium perfringens.6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties1.Process Step2. Food SafetyHazardClostridiumperfringens orClostridium botulinum;presence or growth ofListeria monocytogenes(post-cookcontaminant).15. Shipping or Retail3.4. Basis ofReasonably Reasonably likelylikely toto occuroccur(clostridialgrowth)during packagingstep.No(L.m.Presence)Listeria controlmeasures, includingtesting program,make hazardunlikely.No(L.m. Growth)Product is frozen(prevents pathogengrowth)Chemical – NonePhysical - NoneBiological – NoneNoNoNoChemical – NoneNoPhysical - NoneNo12/15/05 version. Supersedes all previous versions.Product is handledaccording to SOP forFinished ProductStorageProduct is handledaccording to SOP forFinished ProductStorageProduct is handledaccording to SOP forFinished ProductStorage5. If Yes in Column 3,What Measures Could beApplied to Prevent,Eliminate, or Reduce theHazard to an AcceptableLevel?6. CriticalControl Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties12/15/05 version. Supersedes all previous versions.
HACCP Plan – Fully cooked, not shelf-stable; PastiesDirections for Using the HACCP Plan Form1. 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 notalready 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 HACCPPlan Form for some HACCP categories there will be several options for Critical Limits. If this isthe case, choose the Critical Limits that will work best in your plant and cross out, white out, ordelete the other Critical Limits and the Monitoring Procedures that go with them. It may behelpful to check the “Monitoring Procedures and Frequency” column during your decisionmaking. For CCP’s already on the model form, supporting scientific documentation is alreadyincluded in your manual.4. If you are adding a new CCP, you will need to determine the scientifically valid Critical Limits tobe used with the CCP. You must also obtain scientific information supporting your choice ofCritical Limits. Consult your inspector or university extension specialists for help.5. Examine the “Monitoring Procedures and Frequency” column for each CCP. If you wish tochange the procedure and/or the frequency, check with your inspector or a university extensionspecialist for help. If a change is OK, you will need to write down your reasoning for making thechange and include this reasoning in your HACCP manual.6. Examine the “HACCP Records” column. If you are using different forms for record-keeping inthis 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 arerequired by the regulation. However, you may choose to do additional activities; for example, forverification, 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 therequired verification activities that is different than the frequency shown, you must provide writtenjustification for the different frequency. Consult your inspector or university extension specialistsfor help.8. We suggest that you make no changes in the “Corrective Actions” column. Be sure to have a formfor documenting corrective actions that you take. A corrective action form is included in thismodel.12/15/05 version. Supersedes all previous versions.
HACCP Plan – Fully cooked, not shelf-stable; PastiesHACCP PLANPROCESS CATEGORY: Fully cooked, not shelf stableProduct example: PastiesCCP# andLocation1B CookingCritical LimitsPasty internaltemperature is held ata pre-determinedtemperature and timelisted in Appendix A asresulting in a 6.5 loglethality forSalmonella. Note thatno time measurementis necessary if thepasty internaltemperature reaches158ºF or higher. Ifpre-cooked poultryingredients are used,the assembled pastmust be cooked to aninternal temperatureof at least 160ºF. Ifraw poultry ingredientsare used, the AppendixA treatment (160ºFinternal temperaturefor uncured productsor 155ºF internaltemperature for curedproducts) or one of thenew poultry “safeharbors” treatments(based on % fat inproduct) will beMonitoring Procedures andFrequencyThe plant manager ordesignee will use acalibrated thermometerand a clock (if necessary)to determine the internaltemperature over time ofa pasty located in thecoldest part of the oven.This procedure will befollowed for every lot.12/15/05 version. Supersedes all previous tion LogThermometerCalibrationLogVerification Procedures andFrequencyEstablishment owner ordesignee will review the CCPMonitoring Form, CorrectiveAction Log, and ThermometerCalibration Log once per week.Establish
HACCP Plan – Fully cooked, not shelf-stable; Pasties 12/15/05 version. Supersedes all previous versions. 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 Ha
1.3 Advantages of HACCP 1.4 Application of HACCP 1.5 HACCP and Food Safety Standards 2. The Codex guidelines for the application of the HACCP system 2.1 The HACCP system 2.2 Definitions 2.3 Principles of the HACCP system 2.4 Application of the HACCP principles 3. Assemble the HACCP team - Step 1 3.1
processes is to provide guidance in developing a HACCP plan. 1. There must be a thorough understanding of HACCP principles when developing a HACCP plan. 2. Please refer to the "Reduced Oxygen Packaging Fact Sheet" 3. Please refer to the information sheet "What is needed in a HACCP Plan." ROP HACCP Plan must contain the following: 1.
Developing a HACCP Plan. The HACCP Plan must be developed specifically for the product and process implemented. Therefore, HACCP plans will vary depending on the actual product being processed. Generic HACCP plans can serve as useful guides in the development of process and product HACCP plans. However, it is essential that the unique .
Table of Most Likely Hazards/Control Measures for Juice VI. Preparing for HACCP A. Getting People Ready B. HACCP Training and HACCP Resource Materials 1.0 Juice HACCP Alliance Training Curriculum 2.0 USDA/FDA HACCP Training Programs and Resources Database V
The introduction of HACCP in spite of any legislative requirements may be met with resistance or antagonism just because it is different. Phase 1: Prepare it Preparation - getting ready Phase 2: Plan it Designing the HACCP plan - Codex principles Phase 4: Prove it Maintaining the HACCP plan Phase 3: Use it Implementing the HACCP plan HACCP
Basic HACCP Basic HACCP Juice & Beverage Advanced HACCP Accredited by the International HACCP Alliance Receive a certificate of completion Teaches you how to develop & implement an effective food safety plan based on CODEX HACCP specifications, which is required by th
HACCP Plan – Fully cooked, not shelf-stable; Soup Directions for Use of the Process Flow Diagram 1. Examine the model Process Flow Diagram and determine which steps you actually use in your process. Cross out, white out, or delete all steps that are NOT part
launch AutoCAD 2016. Opening an existing Drawing. This tutorial shows you how to add arcs and circles to the subdivision drawing provided with the datafiles that came with this guide. In Tuto-rial 3 you will finish the subdivision drawing so that the final drawing will look like Figure 2.1. Figure 2.1 . POND. N. 10. ECSTASY ROAD . CIRCLE. GARRET BRONWYN ROAD. 9 8 7 6 5 4 3 2 1. Wannabe Heights .
