Not Heat Treated, Shelf stable Model For purposes of this part, the following shall apply Corrective action. Procedures to be followed when a deviation occurs Critical control point, A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels Critical limit. The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption HACCP System. The HACCP plan in operation, including the haccp plan itself. Hazard. SEE Food Safety Hazard Preventive measure, Physical, chemical, or other means that can be used to control an identified food safety hazard. Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point Responsible establishment official. The individual with overall authority on-site ora higher level official of the establishment Process Flow Diagram and Product Description To begin using this model, the company's HACCP team should first describe the product(s) which are part of this process category and covered by this HACCP plan. The product(s)should be described in two ways (1) by a simple diagram which shows the steps the company uses when it produces the product, and (2)in a brief written description which provides key facts about the product and its use In this generic model, there is an example for not heat treated, shelf stable-pepperoni and salami. FSIS has developed certain forms as part of the examples in the generic models company haccp teams are not required to use these formsNot Heat Treated, Shelf Stable Model For purposes of this part, the following shall apply: Corrective action. Procedures to be followed when a deviation occurs. Critical control point. A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Critical limit. The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. HACCP System. The HACCP plan in operation, including the HACCP plan itself. Hazard. SEE Food Safety Hazard. Preventive measure. Physical, chemical, or other means that can be used to control an identified food safety hazard. Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point. Responsible establishment official. The individual with overall authority on-site or a higher level official of the establishment. Process Flow Diagram and Product Description To begin using this model, the company's HACCP team should first describe the product(s) which are part of this process category and covered by this HACCP plan. The product(s) should be described in two ways: (1) by a simple diagram which shows the steps the company uses when it produces the product, and (2) in a brief written description which provides key facts about the product and its use. In this generic model, there is an example for not heat treated, shelf stable – pepperoni and salami. FSIS has developed certain forms as part of the examples in the generic models; company HACCP teams are not required to use these forms. 6