HACCP PLAN

Process Category :

Product Example :

Process Biological CCP Critical Limits Monitoring Corrective/Preventive HACCP Verifications

Step Chemical Procedures/Frequency/Person Action/Person Records Procedure/Person
Physical Responsible Responsible Responsible
Hazard
Description
Receiving B 1B Temperature Internal temperature If product Record all
- Meat Microbial within plant monitored when a shipment is temperature is out of results and
Growth specifications* received by the receiving compliance, corrective
personnel immediate container actions in a
is compromised or plant
foreign material is specific
noted in/on the meat log/record.
product, identify and Signs record
control affected and records
product for time and
disposition; take date of
corrective action to observation
prevent reoccurence,
notify plant designee
B 1B Immediate Visual inspection of Receiving personnel Corrective
Container container is immediate container at the documents actions Action Log
Integrity intact time a shipment is received taken in HACCP
and before processing by the receiving log. Signs
receiving personnel records and records
time of observation
P Foreign 1P No Visible Record ll findings in HACCP
Material hazardous non- receiving log. Include lot#,
food material date, condition, time of
 inspection and sign the record
*Carcasses or
red meat must
be received at
40 F or below

*Note:
Insufficient
scientific data
exist regarding
the growth of
pathogens
during
chilling.However
the chilling
parameters
provided above
will control
quality and limit
the growth
rates of even
psychrotrophic
spoilage
organisms.
Therefore, these
parameters are
more than
sufficient to
prevent growth
of mesophilic
enteric bacterial
pathogens