Guidebook Attachment 3-PROCESS FLOW DIAGRAM(Beef Slaughter) Attachment 4-Checklist of Questions(Hazard Analysis Process) Attachment 5-HAZARD IDENTIFICATION/ PREVENTIVE MEASURES.. 24 Attachment 6-HAZARD ANALYSIS-RAW PRODUCT GROUND Attachment 7-HACCP PLAN DEVELOPMENT FORM: MONITORING PROCEDURES AND FREQUENCY Attachment 8- HACCP PLAN DEVELOPMENT FORM: CORRECTIVE ACTIONS Attachment 9-HACCP PLAN Attachment 10- List of Some Typical Records of a HACCP System in Operation APPENDIX A PART 417-HAZARD ANALYSIS AND CRITICAL CONTROL POINT(HACCP)SYSTEMS APPENDIX B References for HACCP Teams APPENDIX C Livestock Carcasses and Poultry Carcasses Contaminated with Visible Fecal Material Contents of HAcCP Plans Critical Control Points Contents of haccP plans Establishment review of product Production records HACCP Plan Requirements and Meat and Poultry Product Processing Categories; Policy Clarification Listeria Monocytogenes Contamination of Ready-to-Eat Products 65Guidebook Attachment 3 – PROCESS FLOW DIAGRAM (Beef Slaughter)..….……………..19 Attachment 4 – Checklist of Questions (Hazard Analysis Process)………………..20 Attachment 5 – HAZARD IDENTIFICATION/ PREVENTIVE MEASURES..…. 24 Attachment 6 – HAZARD ANALYSIS – RAW PRODUCT, GROUND………… 25 Attachment 7 – HACCP PLAN DEVELOPMENT FORM: MONITORING PROCEDURES AND FREQUENCY……………..………….…. 30 Attachment 8 – HACCP PLAN DEVELOPMENT FORM: CORRECTIVE ACTIONS………………………………………………….……… 31 Attachment 9 – HACCP PLAN……………………………………………….…… 32 Attachment 10 – List of Some Typical Records of a HACCP System in Operation……………………………………………..……… 33 APPENDIX A PART 417 – HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS……………………………….………. 36 APPENDIX B References for HACCP Teams…….……….……………………………………… 45 APPENDIX C Livestock Carcasses and Poultry Carcasses Contaminated with Visible Fecal Material……………………………………………………………………………. 49 Contents of HACCP Plans: Critical Control Points..……………………………… 53 Contents of HACCP Plans…..…………………………………………………….. 56 Establishment Review of Product Production Records……………………………. 59 HACCP Plan Requirements and Meat and Poultry Product Processing Categories; Policy Clarification…………………………………………………….62 Listeria Monocytogenes Contamination of Ready-to-Eat Products……………….. 65 2