Not Heat Treated, Shelf stable Model the hazard analysis form. Part 417 2(c)(1)and (2)require that the food safety hazards identified in the hazard analysis be listed on the haCCP plan and that there be a CCP for each identified hazard. You will notice that there were six points on the hazard analysis form for pepperoni and salami where food safety hazards reasonably likely to occur were identified Salmonella on raw heat/poultry at receiving, pathogen proliferation at cold storage, metal contamination during mechanical processing, pathogen proliferation at fermentation, pathogen proliferation at drying and Listeria monocytogenes contamination at slicing/peeling. The establishment HACCP team has chosen to have six CCPs to address these six hazards Salmonella certification, proper cold storage of raw meat, metal detectors prior to packaging and labeling, correct pH reached after th fermentation process is done, proper moisture: protein ratio(MPR) is reached after drying, and proper sanitizer is used at slicing/peeling After identifying its CCPs, the HACCP team proceeded to consider critical limits, monitoring procedures and their frequencies, and verification procedures and their frequencies, and HACCP In deciding what would be the critical limits, the HACCP team first considered whether there were any regulatory requirements which had to be met and would function as critical limits They did find FSiS regulatory requirements and guidelines for slicing/peeling, so they set the critical limit(s) using criteria as specified by FSiS for the control of pathogens Once they had decided on their critical limits, they needed to identify how the monitorin procedures would be carried out and at what frequency For their slicing/peeling step, the establishment had Quality Assurance monitor the application and record the time of sanitizer application These decisions by the HACCP team regarding critical limits, plus monitoring procedures and their frequencies are written up in columns two and three of the HACCP Plan The team then went on to consider appropriate verification procedures; the team knew that there were different types of verification and that Part 417. 4(a)(2)included specific regulatory requirements for each. The regulatory requirements for ongoing verification are (2)Ongoing verification activities. Ongoing verification activities include, but are not limited (i The calibration of process-monitoring instrumentS, (ii) Direct observations of monitoring activities and corrective actions, and (iii) The review of records generated and maintained in accordance with $417.5(a))ofNot Heat Treated, Shelf Stable Model the hazard analysis form. Part 417.2(c)(1) and (2) require that the food safety hazards identified in the hazard analysis be listed on the HACCP plan and that there be a CCP for each identified hazard. You will notice that there were six points on the hazard analysis form for pepperoni and salami where food safety hazards reasonably likely to occur were identified: Salmonella on raw meat/poultry at receiving, pathogen proliferation at cold storage, metal contamination during mechanical processing, pathogen proliferation at fermentation, pathogen proliferation at drying, and Listeria monocytogenes contamination at slicing/peeling. The establishment HACCP team has chosen to have six CCPs to address these six hazards: Salmonella certification, proper cold storage of raw meat, metal detectors prior to packaging and labeling, correct pH reached after the fermentation process is done, proper moisture: protein ratio (MPR) is reached after drying, and proper sanitizer is used at slicing/peeling. After identifying its CCPs, the HACCP team proceeded to consider critical limits, monitoring procedures and their frequencies, and verification procedures and their frequencies, and HACCP records. In deciding what would be the critical limits, the HACCP team first considered whether there were any regulatory requirements which had to be met and would function as critical limits. They did find FSIS regulatory requirements and guidelines for slicing/peeling, so they set the critical limit(s) using criteria as specified by FSIS for the control of pathogens. Once they had decided on their critical limits, they needed to identify how the monitoring procedures would be carried out and at what frequency. For their slicing/peeling step, the establishment had Quality Assurance monitor the application and record the time of sanitizer application. These decisions by the HACCP team regarding critical limits, plus monitoring procedures and their frequencies are written up in columns two and three of the HACCP Plan. The team then went on to consider appropriate verification procedures; the team knew that there were different types of verification and that Part 417.4(a)(2) included specific regulatory requirements for each. The regulatory requirements for ongoing verification are: (2) Ongoing verification activities. Ongoing verification activities include, but are not limited to: (i) The calibration of process-monitoring instruments; (ii) Direct observations of monitoring activities and corrective actions; and (iii) The review of records generated and maintained in accordance with §417.5(a)(3) of this part. 11