Irradiated Ram Model (b) The HaccP plan. (1) Every establishment shall develop and implement a written HACCP plan covering each product produced by that establishment whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur, based on the hazard analysis conducted in accordance with paragraph(a) ofthis section,including products in the following processing categories Slaughter--all species (ii) Raw product--ground (iii) Raw product--not ground (iv) Thermally processed--commercially sterile (y) Not heat treated--shelf stable (vi) Heat treated--shelf stable (vii) Fully cooked--not shelf stable (viii) Heat treated but not fully cooked--not shelf stable (ix) Product with secondary inhibitors--not shelf stable This generic model is designed for use with the process subcategory: Irradiated, raw product HACCP team may develop a single HACCP plan for multiple products. This may be done wheo? The purpose of the process category listing in 417.2 is to set out the circumstances under which a products are in the same process category, and food safety hazards, critical control points, and other features are essentially the same. There is a generic model for each process category, plus two for subcategories that present special issues: irradiated products and mechanically separated products In order to select the model or models that will be most useful for the activities performed in any specific plant, the following steps should be taken 1) For slaughtering operations, select the model for the appropriate species 2) For processed products, make a list of all products produced in the plantIrradiated, Raw Model (b) The HACCP plan. (1) Every establishment shall develop and implement a written HACCP plan covering each product produced by that establishment whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur, based on the hazard analysis conducted in accordance with paragraph (a) of this section, including products in the following processing categories: (i) Slaughter--all species. (ii) Raw product--ground. (iii) Raw product--not ground. (iv) Thermally processed--commercially sterile. (v) Not heat treated--shelf stable. (vi) Heat treated--shelf stable. (vii) Fully cooked--not shelf stable. (viii) Heat treated but not fully cooked--not shelf stable. (ix) Product with secondary inhibitors--not shelf stable. This generic model is designed for use with the process subcategory: Irradiated, raw product. The purpose of the process category listing in 417.2 is to set out the circumstances under which a HACCP team may develop a single HACCP plan for multiple products. This may be done when products are in the same process category, and food safety hazards, critical control points, and other features are essentially the same. There is a generic model for each process category, plus two for subcategories that present special issues: irradiated products and mechanically separated products. In order to select the model or models that will be most useful for the activities performed in any specific plant, the following steps should be taken: 1) For slaughtering operations, select the model for the appropriate species. 2) For processed products, make a list of all products produced in the plant. 4