Ray. Not ground model Table of contents Introduction Using This Generic Model Process Flow Diagram and Product Description Hazard analysis Developing Your HACCP Plan Identifying CCPs Appendix a References for HACCP teams References for Raw, Not Ground Meat and Poultry Products A dix B Process Flow Diagram(Figure1) Product Description Form(Figure 2) 23 Hazard analysis Form(Figure 3) HACCP Plan Form(Figure 4) Form Letter Confirming Salmonella Compliance with Performance Standards.. 31 Thermometer Calibration Log Generic Establishment X: Room Temperature Log Generic Establishment X: Metal Detection Log Corrective Actions Log Pre-Shipment review log 36Raw, Not Ground Model Table of Contents Introduction……………………………………………………………………………..…. 3 Using This Generic Model…………………………………………………………..…….. 5 Process Flow Diagram and Product Description…………………………………..………. 6 Hazard Analysis………………………………………………………………….…………7 Developing Your HACCP Plan………………………………………………..….……….. 9 Identifying CCPs……………………………………………………………………..……. 11 Appendix A References for HACCP Teams ……………………………………..…………... 17 References for Raw, Not Ground Meat and Poultry Products…….…………..…… 19 Appendix B Process Flow Diagram (Figure1)………………………….……………………….. 22 Product Description Form (Figure 2)……………………………………………… 23 Hazard Analysis Form (Figure 3)……………………………………………….…. 24 HACCP Plan Form (Figure 4)…………………………………..……………….… 27 Form Letter Confirming Salmonella Compliance with Performance Standards .… 31 Thermometer Calibration Log…………………………………………………….. 32 Generic Establishment X: Room Temperature Log ………………………………. 33 Generic Establishment X: Metal Detection Log……………………...................... 34 Corrective Actions Log……………………………………………………………. 35 Pre-Shipment Review Log………………………………………………………… 36 1