《Guidebook for HACCP》HACCP-3 Generic HACCP Model for Raw, Not Ground Meat and Poultry Products.pdf_大学文库

Ray. Not ground model GENERIC HACCP MODEL FOR RAW, NOT GROUND MEAT AND POULTRY PRODUCTS Introduction The Hazard Analysis Critical Control Point(HACCP)system is a scientific approach to process control. It is designed to prevent the occurrence of problems by assuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards include biological, chemical, or physical contamination of food products The Food Safety and Inspection Service(FSIS)published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all inspected meat and poultry plants. As part of its efforts to assist establishments in the preparation of plant-specific HACCP plans, FSiS determined that a generic model for each process defined in the regulation would be made available for use on a voluntary basis by inspected establishments The generic models have been revised since their initial publication and distribution as DRAFTS. The most important change in the revised versions is to make certain that these models are fully consistent with the features of the final regulation. Also, other technical and editorial improvements have been made Throughout this generic model, FSiS discusses a HACCP team with members from different departments. In many very small establishments, there will not be separate departments with different employees. But, there will be employees who perform these different functions-often several of them. For purposes of explaining concepts, it is easier to speak as if these were different people, even though in many cases, they may be the same person carrying out more than one responsibility Each generic model can be used as a starting point for the development of plant-specific pla reflecting actual plant environments and the processes conducted. The generic model is n-an(s) ntended to be used"as is" for plant specific HACCP plan The generic models are designed for use in conjunction with the list of process categories found in the HACCP regulations in section 417 2(b)(1)

Raw, Not Ground Model GENERIC HACCP MODEL FOR RAW, NOT GROUND MEAT AND POULTRY PRODUCTS Introduction The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control. It is designed to prevent the occurrence of problems by assuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards include biological, chemical, or physical contamination of food products. The Food Safety and Inspection Service (FSIS) published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all inspected meat and poultry plants. As part of its efforts to assist establishments in the preparation of plant-specific HACCP plans, FSIS determined that a generic model for each process defined in the regulation would be made available for use on a voluntary basis by inspected establishments. The generic models have been revised since their initial publication and distribution as DRAFTS. The most important change in the revised versions is to make certain that these models are fully consistent with the features of the final regulation. Also, other technical and editorial improvements have been made. Throughout this generic model, FSIS discusses a HACCP team with members from different departments. In many very small establishments, there will not be separate departments with different employees. But, there will be employees who perform these different functions – often several of them. For purposes of explaining concepts, it is easier to speak as if these were different people, even though in many cases, they may be the same person carrying out more than one responsibility. Each generic model can be used as a starting point for the development of plant-specific plan(s) reflecting actual plant environments and the processes conducted. The generic model is not intended to be used “as is” for plant specific HACCP plans. The generic models are designed for use in conjunction with the list of process categories found in the HACCP regulations in section 417.2(b)(1). 2

Ray. Not ground model 4)Compare the grouped products with the list of processes in the regulations, this step should reveal how many and which of the generic models might be useful achievement. If the team does it well. it can save a lot of unnecessary effort and paperwork nt Deciding on a generic model and which products can be covered by a single plan is an importa Selecting an inappropriate generic model reduces its potential benefits. However, often the HACCP team will discover they have made this error when they develop their process flow diagram or during their hazard analysis. These are early stages in the process when it is relatively easy to make changes In any case, establishments must meet all regulatory requirements for their products Using This Generic Model This generic model is designed to be used by establishments that produce raw, not ground product(s), the third process category. The model can be used for all raw, not ground products either meat or poultry. The generic model is not suitable for products that fall into any of the other process categories The model will be most useful to a haccp team that includes access to one trained individual as specified in 417.7(b) (b)The individual performing the functions listed in paragraph(a) of this section shall have successfully completed a course of instruction in the application of the seven HACCP Principles to meat or poultry product processing, including a segment on the development of a HacCP plan for a specific product and on record review It would be beneficial for other team members to have reviewed any of the various guidance materials available on how to develop a hACCP plan for your company, including several useful videos, handbooks, or computer programs. Once the HACCP team has prepared itself thoroughly as possible in general HACCP principles and how to use them, this model should be helpful Note: This generic model includes a number of forms that can be used to record various types of required information. The forms themselves are samples; a company HACCP team can develop whatever forms it finds most useful. All the forms mentioned in this document are included in Appendix B; they appear in the order in which they are discussed in the text All FSiS generic models are designed to assist establishments in applying the seven haCCP principles to their meat and poultry processing operations ANd to meet the regulator

Raw, Not Ground Model 4) Compare the grouped products with the list of processes in the regulations; this step should reveal how many and which of the generic models might be useful. Deciding on a generic model and which products can be covered by a single plan is an important achievement. If the team does it well, it can save a lot of unnecessary effort and paperwork. Selecting an inappropriate generic model reduces its potential benefits. However, often the HACCP team will discover they have made this error when they develop their process flow diagram or during their hazard analysis. These are early stages in the process when it is relatively easy to make changes. In any case, establishments must meet all regulatory requirements for their products. Using This Generic Model This generic model is designed to be used by establishments that produce raw, not ground product(s), the third process category. The model can be used for all raw, not ground products: either meat or poultry. The generic model is not suitable for products that fall into any of the other process categories. The model will be most useful to a HACCP team that includes access to one trained individual, as specified in 417.7(b). (b)The individual performing the functions listed in paragraph (a) of this section shall have successfully completed a course of instruction in the application of the seven HACCP principles to meat or poultry product processing, including a segment on the development of a HACCP plan for a specific product and on record review. It would be beneficial for other team members to have reviewed any of the various guidance materials available on how to develop a HACCP plan for your company, including several useful videos, handbooks, or computer programs. Once the HACCP team has prepared itself as thoroughly as possible in general HACCP principles and how to use them, this model should be helpful. Note: This generic model includes a number of forms that can be used to record various types of required information. The forms themselves are samples; a company HACCP team can develop whatever forms it finds most useful. All the forms mentioned in this document are included in Appendix B; they appear in the order in which they are discussed in the text. All FSIS generic models are designed to assist establishments in applying the seven HACCP principles to their meat and poultry processing operations AND to meet the regulatory 4

Ray. Not ground model In this generic model, there is an example for raw, not ground-beef trimmings and tenderized (mechanically )beef cuts. FSIS has developed certain forms as part of the examples in the generic models; company HACCP teams are not required to use these forms. Figure 1 is an example of a PROCESS FLOW DIAGRAM for the production of beef trimmings and/or tenderized(mechanically)beef cuts in generic establishment X. Figure 2 is an example of a PRODUCT DESCRIPTION for the beef trimmings and/or tenderized (mechanically) beef cuts produced in generic establishment X Once the company hacCP team in your establishment has prepared your Process Flow Diagram, they should verify it by walking through the establishment following the flow of product and making sure that all the steps of the process are included in the flow diagram. The team should also review the information provided on the Product Description to make sure all the key facts are included, such as identifying consumers, especially those with particular health problems or known to be at risk Note: If your process includes steps not included in this example, those steps should be added Also, if your process does not include all the steps identified in this example, those steps would be omitted when conducting the hazard analysis. That is generally, how you use these generic model examples--just omit the features which do not apply to your operation or if your operation includes features not included in this example, they should be added By completing a Process Flow Diagram and a Product Description, you have met the requirements of 417 2(a)(2). You can use the Process Flow Diagram in particular to help you complete the rest of the hazard analysis. Use the flow diagram to systematically review each step in the process and ask the question, "Is there a food safety hazard which is reasonably likely to occur which may be introduced at this step? In answering the question, your HACCP team needs to consider biological (including microbiological), chemical, and physical hazards Hazard analysis Once your product(s) are accurately described through the flow diagram and product description, the haCCP team should begin work on the HAZARD ANALYSIS. The hazard analys fundamental to developing a good HACCP plan and one that meets regulatory requirements The regulatory requirements for a hazard analysis are found at 4172(a) 8417.2 Hazard Analysis and hacCP Plan. (a) Hazard analysis. (1) Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can

Raw, Not Ground Model In this generic model, there is an example for raw, not ground – beef trimmings and tenderized (mechanically) beef cuts. FSIS has developed certain forms as part of the examples in the generic models; company HACCP teams are not required to use these forms. Figure 1 is an example of a PROCESS FLOW DIAGRAM for the production of beef trimmings and/or tenderized (mechanically) beef cuts in generic establishment X. Figure 2 is an example of a PRODUCT DESCRIPTION for the beef trimmings and/or tenderized (mechanically) beef cuts produced in generic establishment X. Once the company HACCP team in your establishment has prepared your Process Flow Diagram, they should verify it by walking through the establishment following the flow of product and making sure that all the steps of the process are included in the flow diagram. The team should also review the information provided on the Product Description to make sure all the key facts are included, such as identifying consumers, especially those with particular health problems or known to be at risk. Note: If your process includes steps not included in this example, those steps should be added. Also, if your process does not include all the steps identified in this example, those steps would be omitted when conducting the hazard analysis. That is generally, how you use these generic model examples--just omit the features which do not apply to your operation or if your operation includes features not included in this example, they should be added. By completing a Process Flow Diagram and a Product Description, you have met the requirements of 417.2(a)(2). You can use the Process Flow Diagram in particular to help you complete the rest of the hazard analysis. Use the flow diagram to systematically review each step in the process and ask the question, "Is there a food safety hazard which is reasonably likely to occur which may be introduced at this step?" In answering the question, your HACCP team needs to consider biological (including microbiological), chemical, and physical hazards. Hazard Analysis Once your product(s) are accurately described through the flow diagram and product description, the HACCP team should begin work on the HAZARD ANALYSIS. The hazard analysis is fundamental to developing a good HACCP plan and one that meets regulatory requirements. The regulatory requirements for a hazard analysis are found at 417.2(a). § 417.2 Hazard Analysis and HACCP Plan. (a) Hazard analysis. (1) Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can 6

Ray. Not ground model apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and afier entry into the establishment. A food safetyould hazard that is reasonably likely to occur is one for which a prudent establishment wo establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls (2)A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified. Generic establishment X, which we are using for our example, is capturing these regulatory requirements on a 6-column Hazard Analysis Form(See Figure 3). a good way to use a form like this is to create the first column by using the Process Flow Diagram and the second by answering the question. Once the HACCP team has considered all the steps in the flow diagram and determined if a food safety hazard could be introduced, it needs to consider whether the hazard is"reasonably likely to occur", using the meaning of this phrase included in 4172(a).On the 6-column form used by generic establishment X, the third and fourth columns address this issue. If the establishment's HACCP team has decided that the hazard is not reasonably likely to occur, they enter"No"in column three, explain the basis for their determination in column four, and do not need to further consider activity at this point in the process If, however, the team has determined there is a food safety hazard reasonably likely to occur introduced at a certain point in the process, column five is used to describe a measure which could be applied to"prevent, eliminate, or reduce to acceptable levels"the food safety hazard identified in column three Look at the entries for" Receiving-Carcasses"on the first page of the six column form for raw products, not ground; the haCCP team has determined that salmonella may be present at high levels in incoming raw product, so it has put a"Yes"in the third column. Column four explains the basis for the teams determination. In the fifth column, the hacCP team has described the preventive measures it will use to make sure that each hazard has been prevented, eliminated, or reduced to an acceptable level. For the Salmonella hazard, the haccp team decided to tell its suppliers that product could not be accepted unless it was accompanied by the most recent Salmonella performance standard sampling results which demonstrated that the supplier had not failed two consecutive Salmonella performance standard sets. FSiS does not consider safe handling labels alone to be an adequate CCP for any pathogenic microorganisms such as bacteria and viruse Note: Look at the entries for"Storage -Carcasses"on the second page of the six-column form the haCCP team has determined that there is a food safety hazard reasonably likely to occur at this step in the process. Column four contains the reason for their thinking pathogenic

Raw, Not Ground Model apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls. (2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified. Generic establishment X, which we are using for our example, is capturing these regulatory requirements on a 6-column Hazard Analysis Form (See Figure 3). A good way to use a form like this is to create the first column by using the Process Flow Diagram and the second by answering the question. Once the HACCP team has considered all the steps in the flow diagram and determined if a food safety hazard could be introduced, it needs to consider whether the hazard is "reasonably likely to occur", using the meaning of this phrase included in 417.2(a). On the 6-column form used by generic establishment X, the third and fourth columns address this issue. If the establishment's HACCP team has decided that the hazard is not reasonably likely to occur, they enter "No" in column three, explain the basis for their determination in column four, and do not need to further consider activity at this point in the process. If, however, the team has determined there is a "food safety hazard reasonably likely to occur" introduced at a certain point in the process, column five is used to describe a measure which could be applied to "prevent, eliminate, or reduce to acceptable levels" the food safety hazard identified in column three. Look at the entries for “Receiving – Carcasses” on the first page of the six column form for raw products, not ground; the HACCP team has determined that Salmonella may be present at high levels in incoming raw product, so it has put a “Yes” in the third column. Column four explains the basis for the team’s determination. In the fifth column, the HACCP team has described the preventive measures it will use to make sure that each hazard has been prevented, eliminated, or reduced to an acceptable level. For the Salmonella hazard, the HACCP team decided to tell its suppliers that product could not be accepted unless it was accompanied by the most recent Salmonella performance standard sampling results which demonstrated that the supplier had not failed two consecutive Salmonella performance standard sets. FSIS does not consider safe handling labels alone to be an adequate CCP for any pathogenic microorganisms such as bacteria and viruses. Note: Look at the entries for “Storage – Carcasses” on the second page of the six-column form: the HACCP team has determined that there is a food safety hazard reasonably likely to occur at this step in the process. Column four contains the reason for their thinking: pathogenic 7

Ray. Not ground model organisms can grow in this product if it is not kept sufficiently cool. Column five contains their description of a measure that will prevent the growth of pathogenic organisms: temperatures that are sufficiently low to preclude growth You will notice that on our generic hazard analysis for beef trimmings and tenderized (mechanically) beef cuts, there are four food safety hazards in which the HACCP team has identified a point in the process at which a food safety hazard is reasonably likely to occur. For each one of these they have identified a measure which can be used to control the hazard When your HACCP team has completed their hazard analysis(whether they use this format or not), it is a good idea to review the flow diagram, the product description and the hazard analysis itself to make sure they are complete. Part 417 2(a (3) includes a list of sources from which food safety hazards might be expected to arise. Reviewing that list could help the haccp team check for completeness Note: If you are using this generic model to produce a different raw, not ground product or if you use a different process flow, you may have different hazards which are reasonably likely to occur. For these different hazards there may be different measures which could be used for control purposes This, and all other FSIS generic models, contains a list of references which can help your references to make sure hazards have not been omitted from the hazard analysi e ofu nd in HACCP team in making sure the hazard analysis is complete. These references are fo Appendix A. A member of your HACCP team might want to review at least som Completing the hazard analysis is a very significant and important element in developing your HACCP system. Your HACCP team should feel a real sense of accomplishment when they get this far; this is like completing the foundation of a house Developing Your HACCP Plan The company HACCP team can now take the materials it developed while doing the hazard analysis and use them to build the HACCP Plan. Remember that one of the important objectives of the FSis generic models is to provide examples which illustrate how to meet the regulatory requirements of Part 417, as well as to correctly apply the principles of HACCP Part 4172(c)and(d)are the regulatory requirements (c) The contents of the HaCCP plan. The HACCP plan shall, at a minimum List the food safery hazards identified in accordance with paragraph(a)of this section, which must be controlled for each process

Raw, Not Ground Model organisms can grow in this product if it is not kept sufficiently cool. Column five contains their description of a measure that will prevent the growth of pathogenic organisms: temperatures that are sufficiently low to preclude growth. You will notice that on our generic hazard analysis for beef trimmings and tenderized (mechanically) beef cuts, there are four food safety hazards in which the HACCP team has identified a point in the process at which a food safety hazard is reasonably likely to occur. For each one of these they have identified a measure which can be used to control the hazard. When your HACCP team has completed their hazard analysis (whether they use this format or not), it is a good idea to review the flow diagram, the product description and the hazard analysis itself to make sure they are complete. Part 417.2(a)(3) includes a list of sources from which food safety hazards might be expected to arise. Reviewing that list could help the HACCP team check for completeness. Note: If you are using this generic model to produce a different raw, not ground product or if you use a different process flow, you may have different hazards which are reasonably likely to occur. For these different hazards, there may be different measures which could be used for control purposes. This, and all other FSIS generic models, contains a list of references which can help your HACCP team in making sure the hazard analysis is complete. These references are found in Appendix A. A member of your HACCP team might want to review at least some of the references to make sure hazards have not been omitted from the hazard analysis. Completing the hazard analysis is a very significant and important element in developing your HACCP system. Your HACCP team should feel a real sense of accomplishment when they get this far; this is like completing the foundation of a house. Developing Your HACCP Plan The company HACCP team can now take the materials it developed while doing the hazard analysis and use them to build the HACCP Plan. Remember that one of the important objectives of the FSIS generic models is to provide examples which illustrate how to meet the regulatory requirements of Part 417, as well as to correctly apply the principles of HACCP. Part 417.2 (c) and (d) are the regulatory requirements: (c) The contents of the HACCP plan. The HACCP plan shall, at a minimum: (1) List the food safety hazards identified in accordance with paragraph (a) of this section, which must be controlled for each process. 8