Not Heat Treated, Shelf stable Model achievement. If the team does it well, it can save a lot of unnecessary effort and paperwork tant Deciding on a generic model and which products can be covered by a single plan is an impo 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 flo 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 not heat treated, shelf stable product(s), the fifth process category. The model can be used for all not heat treated, shelf stable products: either meat or poultry. The generic model is not suitable for products that fa 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 ae success lly 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 revie 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 processing operations ANd to m requirements of Part 417. Therefore, the definitions used in this and all other FSis gener models are those found in 417.1 417.lNot Heat Treated, Shelf Stable Model 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 not heat treated, shelf stable product(s), the fifth process category. The model can be used for all not heat treated, shelf stable 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 requirements of Part 417. Therefore, the definitions used in this and all other FSIS generic models are those found in 417.1: § 417.1 Definitions. 5