Irradiated Ram Model introduced at a certain point in the process, column five is used to describe a measure which could be applied to"prevent, eliminate, or reduce to acceptable levels"the food safety hazard identified in column three Look at the entries for"Receiving -Raw Poultry" "on the first page of the six column form; the HACCP team has determined that Salmonella may be present at high levels in incoming raw product, so it has put a"Yes"in the third column. Column four explains the basis for the teams determination. In the fifth column, the HACCP team has described the preventive measures it will use to make sure that each hazard has been prevented, eliminated, or reduced to an acceptable level. For the Salmonella hazard, the haCCP team decided to tell its suppliers that product could not be accepted unless it was accompanied by the most recent salmonella performance standard sampling results which demonstrated that the supplier had not failed two consecutive Salmonella performance standard sets. FSIS does not consider safe handling instructions on labels alone to be an adequate CCP for any pathogenic mi bacteria and viruses You will notice that in our generic hazard analysis for irradiated fresh poultry, there are five safety hazards in which the HACCP team has identified a point in the process at which a food safety hazard is reasonably likely to occur. For each one of these they have identified a measure which can be used to control the hazard When your HACCP team has completed their hazard analysis(whether they use this format or not), it is a good idea to review the flow diagram, the product description and the hazard analysis itself to make sure they are complete. Part 4172(a)(3)includes a list of sources from which food safety hazards might be expected to arise. Reviewing that list could help the haccp team check for completeness Note: If you are using this generic model to produce a different raw irradiated product or if you use a different process flow, you may have different hazards which are reasonably likely to occur. For these different hazards, there may be different measures that could be used for control purposes This, and all other FSIS generic models, contains a list of references which can help your HACCP team in making sure the hazard analysis is complete. The references for raw, irradiated product are found in Appendix A. A member of your HACCP team might want to review at least some of the references to make sure hazards have not been omitted from the hazard analysis Completing the hazard analysis is a very significant and important element in developing your HACCP system. Your HACCP team should feel a real sense of accomplishment when they getIrradiated, Raw Model introduced at a certain point in the process, column five is used to describe a measure which could be applied to "prevent, eliminate, or reduce to acceptable levels" the food safety hazard identified in column three. Look at the entries for “Receiving-Raw Poultry” on the first page of the six column form; the HACCP team has determined that Salmonella may be present at high levels in incoming raw product, so it has put a “Yes” in the third column. Column four explains the basis for the team’s determination. In the fifth column, the HACCP team has described the preventive measures it will use to make sure that each hazard has been prevented, eliminated, or reduced to an acceptable level. For the Salmonella hazard, the HACCP team decided to tell its suppliers that product could not be accepted unless it was accompanied by the most recent Salmonella performance standard sampling results which demonstrated that the supplier had not failed two consecutive Salmonella performance standard sets. FSIS does not consider safe handling instructions on labels alone to be an adequate CCP for any pathogenic microorganisms such as bacteria and viruses. You will notice that in our generic hazard analysis for irradiated fresh poultry, there are five safety hazards in which the HACCP team has identified a point in the process at which a food safety hazard is reasonably likely to occur. For each one of these they have identified a measure which can be used to control the hazard. When your HACCP team has completed their hazard analysis (whether they use this format or not), it is a good idea to review the flow diagram, the product description and the hazard analysis itself to make sure they are complete. Part 417.2(a)(3) includes a list of sources from which food safety hazards might be expected to arise. Reviewing that list could help the HACCP team check for completeness. Note: If you are using this generic model to produce a different raw irradiated product or if you use a different process flow, you may have different hazards which are reasonably likely to occur. For these different hazards, there may be different measures that could be used for control purposes. This, and all other FSIS generic models, contains a list of references which can help your HACCP team in making sure the hazard analysis is complete. The references for raw, irradiated product are found in Appendix A. A member of your HACCP team might want to review at least some of the references to make sure hazards have not been omitted from the hazard analysis. Completing the hazard analysis is a very significant and important element in developing your HACCP system. Your HACCP team should feel a real sense of accomplishment when they get 9