Products with Secondary Inhibitors, Not Shelf stable model Table of contents Introduction Using This Generic Model Process Flow Diagram and product Descripti Hazard analysis Developing Your HACCP Plan 10 Identifying CCPs appendix a References for HACCP teams 17 References for Meat and Poultry Products with Secondary Inhibitors Not shelf stable appendix b Process Flow Diagram(Figure 1)Corned Beef Product Description Form(Figure 2)Corned Beef Hazard analysis Form( Figure 3) HACCP Plan Form(Figure 4) Form Letter Confirming Salmonella Compliance with Performance Standards Thermometer Calibration Log Weight/Formulation Record L 35Products with Secondary Inhibitors, Not Shelf Stable 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……………………………………..…………….. 17 References for Meat and Poultry Products with Secondary Inhibitors, Not Shelf Stable …………………………………………………………..……..… 19 Appendix B Process Flow Diagram (Figure1) Corned Beef ………………………….………… 22 Product Description Form (Figure 2) Corned Beef ……………………………… 23 Hazard Analysis Form (Figure 3)……………………………………………….…. 24 HACCP Plan Form (Figure 4)…………………………………..……………….… 28 Form Letter Confirming Salmonella Compliance with Performance Standards ……………………………………….…………………………………. 32 Thermometer Calibration Log…………………………………………………….. 33 Weight/Formulation Record………………………………………………………. 34 Pump Percentage Log……………………………………………………………… 35 1