Poultry slaughter Model 4)Compare the grouped products with the list of processes in the regulations; this step should eveal how many and which of the generic models might be useful 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 slaughter, the first process category. The model can be used for all establishments that slaughter, but would be most usef to establishments that slaughter young chickens. 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 ofa 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 ideos, 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 poultry processing operations and to meet the regulatorPoultry Slaughter Model 4) Compare the grouped products with the list of processes in the regulations; this step should reveal how many and which of the generic models might be useful. 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 slaughter, the first process category. The model can be used for all establishments that slaughter, but would be most useful to establishments that slaughter young chickens. 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 5