Raw. ground Model Table of contents Introduction Using This Generic Model Process Flow Diagram and Product Description 3578 Hazard analysis Developing Your HACCP Plan 10 Identifying CCPs Appendix a References for HACCP teams References for Raw, Ground Meat and Poultry Products 23 Part I- Prevalence of Pathogens Found in ground Beef and Fresh Pork ausage 23 Part II-Effects of Processing Procedures on the growth of Pathogens Appendix B Process Flow Diagram(Figure 1) 28 Product Description Form(Figure 2) Hazard analysis Form( Figure 3) HACCP Plan Form(Figure 4) FORM LETTER Confirming Salmonella compliance with Performance StandardsRaw, Ground Model Table of Contents Introduction………………………………………….……………………………………. 3 Using This Generic Model………………………….…………………………………….. 5 Process Flow Diagram and Product Description….………………………………………. 7 Hazard Analysis…………………………………………………………………………… 8 Developing Your HACCP Plan………..………………………………………………….. 10 Identifying CCPs…………………………………….……………………………………. 11 Appendix A References for HACCP Teams………………………………………….............. 21 References for Raw, Ground Meat and Poultry Products…..…………………….. 23 Part I – Prevalence of Pathogens Found in Ground Beef and Fresh Pork Sausage…………………………………………..………………… 23 Part II – Effects of Processing Procedures on the Growth of Pathogens……………………………………….………………… 25 Appendix B Process Flow Diagram (Figure 1)…………………………………………………. 28 Product Description Form (Figure 2)……………………………………………… 29 Hazard Analysis Form (Figure 3)…………………………………………………. 30 HACCP Plan Form (Figure 4)..…………………………………………………… 35 FORM LETTER Confirming Salmonella Compliance with Performance Standards……………………………………………………… 40 1