Raw. ground Model (1) by a simple diagram which shows the steps the company uses when it produces the product, and (2)in a brief written description which provides key facts about the product and its use In this generic model, there is an example for fresh pork sausage, one of the products in this process category. 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 fresh pork sausage in generic establishment X. Figure 2 is an example of a PRODUCT DESCRIPTION for the fresh pork sausage produced by 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 you are producing a raw, ground product which does not have any non-meat ingredients, such as raw, ground beef patties, you would not include the left side of the flow diagram i.e receiving non-meat ingredients, storage of non-meat ingredients, etc. That is generally, how you use these generic model examples--just omit the features which do not apply to your operation By completing a Process Flow Diagram and a Product Description, you have met the requirements of 4172(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 HACCPteam 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) 8417. 2 Hazard analysis and hacCP planRaw, Ground Model (1) by a simple diagram which shows the steps the company uses when it produces the product, and (2) in a brief written description which provides key facts about the product and its use. In this generic model, there is an example for fresh pork sausage, one of the products in this process category. 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 fresh pork sausage in generic establishment X. Figure 2 is an example of a PRODUCT DESCRIPTION for the fresh pork sausage produced by 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 you are producing a raw, ground product which does not have any non-meat ingredients, such as raw, ground beef patties, you would not include the left side of the flow diagram i.e., receiving non-meat ingredients, storage of non-meat ingredients, etc. That is generally, how you use these generic model examples--just omit the features which do not apply to your operation. 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. 7