Not Heat Treated, Shelf stable Model 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 Slaughter--all species (ii) Ra product--ground (iii) Ra product--not ground (iv) Thermally processed--commercially steri (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 category: Not heat treated--shelf stable 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 which 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 pecific 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 3)Examine the list and group like products, considering common processing steps and equipment used 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 usefulNot Heat Treated, Shelf Stable Model 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 category: Not heat treated--shelf stable. 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 which 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. 3) Examine the list and group like products, considering common processing steps and equipment used. 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. 4