HACCP GENERIC MODEL

COLD STORAGE / FREEZER FACILITY

Last revision: January 08, 2013

 HACCP Generic Model
Cold Storage/ Freezer Facilities
Introduction
As a food processors move towards maximum usage of floor space in production facilities and
maintaining product inventories off site, the use of storage facilities is increasing. Products in third party
storages could range from highly regulated products such as meat stored in the freezers for parasite
control to products from unregistered facilities such as bakery goods, frozen deserts, canned goods as
well as non-food products.

The generic model was developed using the CFIA’s Food Safety Enhancement Program (FSEP)
approach and tools. It is a practical example for the operator of a storage facility to follow in designing
their own facility specific HACCP plan. The operator must review all potential health and safety hazards
in their operation and focus on controlling the points that are critical to food safety.

The committee wishes to emphasize that the model described here is a GENERIC MODEL. It does not
cover all storages, nor does it list all possible associated hazards. This generic model is a template that
can be adapted to most storage operations. Detailed information can be found in the FSEP Manual to aid
in the completion of the required forms.The process flow diagram in this generic model represents the
basic process steps from receipt of the incoming products through to shipping and distribution.

The HACCP team at each establishment is responsible for identifying and controlling all hazards
specific to its operation and for determining how each hazard is controlled. In order to identify all
possible hazards, the HACCP team should consult the Reference Database for Hazard Identification
developed by CFIA, along with the most current FSEP Manual, reference texts and scientific publications.
A review of the manufacturer’s processes and procedures should then be conducted to determine
whether each of the hazards identified in this generic model actually exist in the facility and to determine
how each of those hazards is controlled at each step in the process. Where products, procedures or
processes differ from those in the generic model, the HACCP team should determine whether process
steps should be added or removed. In addition, a hazard analysis should be conducted to determine
whether any hazards associated with those steps should be added or removed and to determine where
each of the additional hazards are controlled at the facility. As an example:

Freezing for Trichina control – While this generic model includes a step for the freezing of product
to control trichina if the facility does not conduct this process, this step would not be included in
the process flow. The step and the associated hazards would not appear on the hazard
identification and decision tree form and as a result, a CCP would not be identified.

This generic model indicates, as an example, the use of Method 3 from Annex B, Chapter 4 of the
Meat Hygiene Manual of Procedures. If the facility uses another method from Annex B, the
HACCP team must include the appropriate method(s) of Trichina control on Form 10. Each
method has its own set of regulated standards that must be met based on thickness, spacers,
temperatures etc.

Tempering for reinspection of meat products in this generic model is conducted in a room that is 4
°C or less. If tempering is conducted in a warmer room or in water, the HACCP Team must,
conduct a hazard analysis, determine whether any hazards associated with tempering must be
added or removed and determine how each of the hazards are controlled at this facility.

As a result of discussions during the development of this generic model, the following decisions and
assumptions were made:

It is the responsibility of the storage facility to ensure products received from clients are in
acceptable condition (e.g. acceptable and/or regulated temperature) and are maintained in that
condition.

It is the responsibility of the processing industry to ensure that the food sent to the storage has
been produced under conditions to prevent, eliminate or reduce contamination with pathogenic
bacteria. Storing and freezing operations do not eliminate pathogenic bacteria.

Last Updated; 2013-01-08 -1-

 The operator of the facility does not own the product that is being stored.

The receiving, storage, reinspection, and Trichina control of frozen and fresh pork domestic and
import loads, as well as other refrigerated products and dry goods are included in this generic
model.

Since it is impossible for the storage to maintain a current list of all products stored in the facility,
it is acceptable to reference a computerized database

The cold storage in this generic model receives both fresh and frozen pork. As required by the
Meat Hygiene Manual of Procedures (MOP) Chapter 4 Annex B, all pork must be fully frozen by
the operator prior to the start of the monitoring procedures to ensure the destruction of Trichina.
For freezing methods used to ensure the destruction of viable Trichinella in striated pork muscle
or meat product containing striated pork muscle, the operator is responsible for keeping current
and accurate records which document all parameters required for process control (e.g. lot
identification, time/temperature records), the critical limits which must be respected as well as the
actual measurements confirming that the critical limits were met and, when a process deviation
has occurred, the corrective action taken. Records shall be available to the inspector upon
request.

Water is supplied to the facility and is tested by a municipality.

This Storage facility does not package or re-package product.

Lighting and other regulatory requirements for the re-inspection room must be addressed in the
Premises Prerequisite Program of the facility.

Operators should give consideration to the separation of incompatible goods to avoid issues of
cross-contamination and allergens.

As the use of cold storage facilities as distribution centres for food increases, the ability of the storage
facility to rapidly locate and identify product as an extension to the customer’s Recall procedures
becomes increasingly important, and must be given due consideration in the storage’s Recall Pre-
requisite Program.

For additional information concerning the control measures required to address the hazards associated
with the use of controlled freezing for the destruction of parasites such as Trichinella spiralis in pork, as
included in this Generic Model, refer to the Meat Hygiene Manual of Procedures, Chapter 4, Appendix B.

Last Updated; 2013-01-08 -2-


PRODUCT DESCRIPTION
Process/Product Type Name:
COLD STORAGE / FREEZER FACILITY
The generic or common name of the product family or process covered by the HACCP plan
shall be documented in form 1 or equivalent.
1. Product name(s)
2. Important product characteristics (aw, pH,
preservatives, etc)
3. Intended use
4. Packaging
5. Shelf life
6. Where it will be sold
7. Labelling instructions
8. Special distribution control
Last Updated; 2013-01-08
FORM #1
Meat and Non-Meat products
(See Computer Data Base for a complete list of
meat and non-meat products stored at the
establishment.)
Not applicable
It is the customers’ responsibility to conduct the
hazard analysis associated with their product
characteristics.
Not applicable
It is the customers’ responsibility to conduct the
hazard analysis associated with the expected uses
of their products by the end user.
Not applicable
It is the customers’ responsibility to conduct the
hazard analysis associated with the type of
packaging material to be used for their products.
Not applicable
It is the customers’ responsibility to conduct the
hazard analysis associated with their products shelf
life.
Not applicable
It is the customers’ responsibility to conduct the
hazard analysis associated with the point of sale
and the target group of end users of their products.
Not applicable
It is the customers’ responsibility to conduct the
hazard analysis associated with the labelling
instructions that appear on their products.
Refrigerated Products : “X”°C or less and does
not permit the product to become frozen.
Frozen Products
“Y” °C; maintain products in frozen state.
Fish Frozen: -18°C or colder.
-3-
 FORM 2

List of Product Ingredients and Incoming Materials

Process/Product Name(s): COLD STORAGE / FREEZER FACILITY

All ingredients, including composition of formulated ingredients (with reference to other documents if
needed), additives, processing aids and incoming materials that come in contact with the product or are
used in preparing the product shall be described in form 2 or equivalent, to the extent needed to conduct
the hazard analysis.

MEAT & POULTRY NON-MEAT FOOD Other

PRODUCTS PRODUCTS (Perishable)

Fresh and Frozen PORK FOR

CERTIFICATION (Anti-parasitic
treatment, Trichinella)
(B, C, P)
See computer data base for a
complete list of all other meat and
poultry products. (B, C, P)
Water (BCP)
See computer data base for a
See computer database for a
complete list of all non-meat products.
complete list of all other non-food
(B, C, P)
products.

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 Process Flow Diagram Form 3

Product name(s): COLD STORAGE / FREEZER FACILITY

Cold Storage & Freezer Facility

Water
BCP
Step 1
Receiving
BCP

Step 3-
Anti-parasite treatment for
Step 2-
pork
Tempering/
BCP
Re-inspection
BCP CCP 1B

Step 4-Storage
Cooler/Freezer
BCP

Step 5-
Shipping/Distribution
BCP

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 FORM #4
PLANT SCHEMATIC

Product Name: COLD SORAGE / FREEZER FACILITY

Plant specific

Product flow diagram

and

Employees traffic pattern diagram

Note: This form is to be specific for each establishment. The plant schematic provides a basis for
evaluating potential areas of cross-contamination.

Plant schematic must be clear, accurate and sufficiently detailed. Plant schematic must at least include:

• The flows of food products;

• The flows of packaging materials;
• The employee traffic pattern throughout the establishment including change rooms, washrooms
and lunchrooms;
• The flows of the waste, inedible products and other non-food products that could cause cross-
contamination;
• The hand/boot washing and sanitizing installations.

The HACCP team must verify the accuracy and completeness of the plant schematic by on-site checking.

The overall evaluation of potential areas of cross-contamination at the establishment should include any
other plant schematic from other HACCP plan(s).

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 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY
List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step Controlled at:
incoming material, Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial #CCP
process step where a by the operator at the identified hazard designed to prevent, eliminate the control of the #PC
hazard has been Determine if fully controlled by prerequisite any process step? could occur in eliminate or reduce identified hazard or identified hazard? Prerequisite program bullets
identified as well as any programs. excess of the the likely occurrence reduce its likely Before or after the process
cross contamination If no = Indicate how acceptable level or of the identified occurrence to an If yes = PC. Enter
point If yes = indicate actual prerequisite program the hazard will be could increase to an hazard to an acceptable level? PC number in the
bullet(s) in the last column and proceed to the controlled before unacceptable level? acceptable level? last column and
next identified hazard. and after the process If no = CCP. Enter proceed to the next
in the last column. If no = Identify If yes = CCP. Enter CCP number in the identified hazard.
If no = proceed to Q1. Then proceed to the reason(s) why it is CCP number in the last column then
next identified not likely to occur last column. proceed to the next If no = Proceed to
hazard. and proceed to the identified hazard. the next identified
next identified If no = proceed to hazard.
If yes = describe the hazard. Q4. If yes = not a CCP.
control measure and Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

INCOMING Biolgocal NO Farm level:

Potential presence of pathogenic bacteria Husbandry practices and On-
ALL MEAT and / or viruses (see attached fact sheets Farm Food Safety Program or
PRODUCTS for pathogens and viruses inherent to equivalent
(see computer data specific food types). Further processing:
base for complete NO Use of a thermal process step
product list) that leads to an acceptable log
reduction in pathogenic
PORK FOR organisms.
CERTIFICATION (Anti- Consumer level:
parasitic treatment, Proper handling and cooking of
Trichinella) the food product

Biological NO Farm level:

Potential presence of parasites (see fact Husbandry practices and On-
sheets for parasites inherent to specific food Farm Food Safety Program or
types in the CFIA’s Hazard Database). equivalent
Further processing:
NO Use of a thermal process step,
validated freezing,
fermentation, curing, drying
step that leads to the
destruction of parasites
Consumer level:
Proper handling and cooking of
the food product

Last Updated; 2013-01-08 7

 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY
List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step Controlled at:
incoming material, Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial #CCP
process step where a by the operator at the identified hazard designed to prevent, eliminate the control of the #PC
hazard has been Determine if fully controlled by prerequisite any process step? could occur in eliminate or reduce identified hazard or identified hazard? Prerequisite program bullets
identified as well as any programs. excess of the the likely occurrence reduce its likely Before or after the process
cross contamination If no = Indicate how acceptable level or of the identified occurrence to an If yes = PC. Enter
point If yes = indicate actual prerequisite program the hazard will be could increase to an hazard to an acceptable level? PC number in the
bullet(s) in the last column and proceed to the controlled before unacceptable level? acceptable level? last column and
next identified hazard. and after the process If no = CCP. Enter proceed to the next
in the last column. If no = Identify If yes = CCP. Enter CCP number in the identified hazard.
If no = proceed to Q1. Then proceed to the reason(s) why it is CCP number in the last column then
next identified not likely to occur last column. proceed to the next If no = Proceed to
hazard. and proceed to the identified hazard. the next identified
next identified If no = proceed to hazard.
If yes = describe the hazard. Q4. If yes = not a CCP.
control measure and Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

Biological Prerequisite programs:

Potential Pathogen and Mycotoxigenic Transportation, Purchasing/
Fungi growth due to time/temperature Receiving/Shipping and
abuse during transport (see attached fact Storage
sheets for pathogens inherent to specific B 1.1.1, B 2.1.1, B 2.1.3
food types and fact sheet for foods at risk
associated with Mycotoxigenic Fungi in the
CFIA’s Hazard Database).
YES

Biological Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with pathogens through Receiving/Shipping and
damaged / breached primary packaging Storage
during transport (e.g., from fork lift accidents B 1.1.1, B.2.1.3
or improper stacking procedures) at the
Manufacturer and / or unacceptable
condition of Food Carrier.
YES

Biological Yes Yes N/A YES NA Step 3

Potential presence of parasites in raw pork Apply an - Not Detected Step 3 Anti- Anti-parasite treatment for pork
for certification (e.g., Taenia spp., antiparasitic Parasitic treatment
Trichinella spiralis). treatment e.g.,
Freezing as
NO specified in MOP,
Chapter 4 – Annex
B tables and
Monitor the freezing
time and product
temperature to
ensure
requirements are
met..

Last Updated; 2013-01-08 8

 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY
List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step Controlled at:
incoming material, Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial #CCP
process step where a by the operator at the identified hazard designed to prevent, eliminate the control of the #PC
hazard has been Determine if fully controlled by prerequisite any process step? could occur in eliminate or reduce identified hazard or identified hazard? Prerequisite program bullets
identified as well as any programs. excess of the the likely occurrence reduce its likely Before or after the process
cross contamination If no = Indicate how acceptable level or of the identified occurrence to an If yes = PC. Enter
point If yes = indicate actual prerequisite program the hazard will be could increase to an hazard to an acceptable level? PC number in the
bullet(s) in the last column and proceed to the controlled before unacceptable level? acceptable level? last column and
next identified hazard. and after the process If no = CCP. Enter proceed to the next
in the last column. If no = Identify If yes = CCP. Enter CCP number in the identified hazard.
If no = proceed to Q1. Then proceed to the reason(s) why it is CCP number in the last column then
next identified not likely to occur last column. proceed to the next If no = Proceed to
hazard. and proceed to the identified hazard. the next identified
next identified If no = proceed to hazard.
If yes = describe the hazard. Q4. If yes = not a CCP.
control measure and Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

Chemical Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with chemicals and / or Receiving/Shipping and
allergens through damaged / breached Storage
primary packaging during transport (e.g. B 1.1.1, B 2.1.3
from fork lift accidents or improper stacking
procedures) at the Manufacturer and / or
unacceptable condition of Food Carrier.
YES

Physical Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with hazardous extraneous Receiving/Shipping and
material through damaged / breached Storage
primary packaging at supplier and/or during B 1.1.1, B 2.1.3
transport (e.g. from fork lift accidents or
improper stacking procedures) at the
Manufacturer and / or unacceptable
condition of Food Carrier.
YES

All Non-Meat Products Biological NO Farm level:

(perishable) Potential presence of pathogenic bacteria On-Farm Food Safety Program
(see computer data and / or viruses (see attached fact sheets or equivalent
base for complete for pathogens and viruses inherent to Further processing:
product list) specific food types in the CFIA’s Hazard Use of a thermal process step
Database). that leads to an acceptable log
NO reduction in pathogenic
organisms.
Consumer level:
Proper handling and cooking of
the food product

Last Updated; 2013-01-08 9

 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY
List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step Controlled at:
incoming material, Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial #CCP
process step where a by the operator at the identified hazard designed to prevent, eliminate the control of the #PC
hazard has been Determine if fully controlled by prerequisite any process step? could occur in eliminate or reduce identified hazard or identified hazard? Prerequisite program bullets
identified as well as any programs. excess of the the likely occurrence reduce its likely Before or after the process
cross contamination If no = Indicate how acceptable level or of the identified occurrence to an If yes = PC. Enter
point If yes = indicate actual prerequisite program the hazard will be could increase to an hazard to an acceptable level? PC number in the
bullet(s) in the last column and proceed to the controlled before unacceptable level? acceptable level? last column and
next identified hazard. and after the process If no = CCP. Enter proceed to the next
in the last column. If no = Identify If yes = CCP. Enter CCP number in the identified hazard.
If no = proceed to Q1. Then proceed to the reason(s) why it is CCP number in the last column then
next identified not likely to occur last column. proceed to the next If no = Proceed to
hazard. and proceed to the identified hazard. the next identified
next identified If no = proceed to hazard.
If yes = describe the hazard. Q4. If yes = not a CCP.
control measure and Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

Biological NO On-Farm Food Safety Program

Potential presence of parasites (see or equivalent
attached fact sheets for parasites inherent Further processing:
to specific food types in the CFIA’s Hazard Use of a thermal process step,
Database). validated freezing,
fermentation, curing, drying
NO step that leads to the
destruction of parasites
Consumer level:
Proper handling and cooking of
the food product

Biological Prerequisite programs:

Potential Pathogen and Mycotoxigenic Transportation, Purchasing/
Fungi growth due to time/temperature Receiving/Shipping and
abuse during transport (see attached fact Storage
sheets for pathogens inherent to specific B 1.1.1, B 2.1.1, B 2.1.3
food types and attached fact sheet for foods
at risk associated with Mycotoxigenic Fungi
in the CFIA’s Hazard Database).
YES

Biological Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with pathogens through Receiving/Shipping and
damaged / breached primary packaging Storage
during transport (e.g. from fork lift accidents B 1.1.1, B 2.1.3
or improper stacking procedures) at the
Manufacturer and / or unacceptable
condition of Food Carrier.
YES

Last Updated; 2013-01-08 10

 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY
List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step Controlled at:
incoming material, Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial #CCP
process step where a by the operator at the identified hazard designed to prevent, eliminate the control of the #PC
hazard has been Determine if fully controlled by prerequisite any process step? could occur in eliminate or reduce identified hazard or identified hazard? Prerequisite program bullets
identified as well as any programs. excess of the the likely occurrence reduce its likely Before or after the process
cross contamination If no = Indicate how acceptable level or of the identified occurrence to an If yes = PC. Enter
point If yes = indicate actual prerequisite program the hazard will be could increase to an hazard to an acceptable level? PC number in the
bullet(s) in the last column and proceed to the controlled before unacceptable level? acceptable level? last column and
next identified hazard. and after the process If no = CCP. Enter proceed to the next
in the last column. If no = Identify If yes = CCP. Enter CCP number in the identified hazard.
If no = proceed to Q1. Then proceed to the reason(s) why it is CCP number in the last column then
next identified not likely to occur last column. proceed to the next If no = Proceed to
hazard. and proceed to the identified hazard. the next identified
next identified If no = proceed to hazard.
If yes = describe the hazard. Q4. If yes = not a CCP.
control measure and Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

Chemical Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with chemicals and / or Receiving/Shipping and
allergens through damaged / breached Storage
primary packaging during transport (e.g. B 1.1.1, B 2.1.3
from fork lift accidents or improper stacking
procedures) at the Manufacturer and / or
unacceptable condition of Food Carrier.
YES

Physical Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with hazardous extraneous Receiving/Shipping and
material through damaged / breached Storage
primary packaging during transport (e.g. B 1.1.1, B 2.1.3
from fork lift accidents or improper stacking
procedures) at the Manufacturer and / or
unacceptable condition of Food Carrier.
YES

INCOMING Biological Prerequisite programs:

WATER Presence of pathogens and viruses in Premises
Water as received that does not meet the A 4.1.1
drinking water criteria established by Health
Canada.
YES

Chemical Prerequisite programs:

Water, potentially, contaminated by heavy Premises
metal, pesticides, excess chlorine, etc. A 4.1.1
YES

Last Updated; 2013-01-08 11

 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY
List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step Controlled at:
incoming material, Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial #CCP
process step where a by the operator at the identified hazard designed to prevent, eliminate the control of the #PC
hazard has been Determine if fully controlled by prerequisite any process step? could occur in eliminate or reduce identified hazard or identified hazard? Prerequisite program bullets
identified as well as any programs. excess of the the likely occurrence reduce its likely Before or after the process
cross contamination If no = Indicate how acceptable level or of the identified occurrence to an If yes = PC. Enter
point If yes = indicate actual prerequisite program the hazard will be could increase to an hazard to an acceptable level? PC number in the
bullet(s) in the last column and proceed to the controlled before unacceptable level? acceptable level? last column and
next identified hazard. and after the process If no = CCP. Enter proceed to the next
in the last column. If no = Identify If yes = CCP. Enter CCP number in the identified hazard.
If no = proceed to Q1. Then proceed to the reason(s) why it is CCP number in the last column then
next identified not likely to occur last column. proceed to the next If no = Proceed to
hazard. and proceed to the identified hazard. the next identified
next identified If no = proceed to hazard.
If yes = describe the hazard. Q4. If yes = not a CCP.
control measure and Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

Physical Prerequisite programs:

Potential presence of hazardous extraneous Premises
material. A 4.1.4
YES

Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY

Last Updated; 2013-01-08 12

List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step
incoming material, process Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial
step where a hazard has by the operator at the identified hazard designed to eliminate the control of the
been identified as well as Determine if fully controlled by prerequisite any process step? could occur in prevent, eliminate identified hazard or identified hazard?
any cross contamination programs. excess of the or reduce the likely reduce its likely
point If no = Indicate how acceptable level or occurrence of the occurrence to an If yes = PC. Enter
If yes = indicate actual prerequisite program the hazard will be could increase to an identified hazard to acceptable level? PC number in the
bullet(s) in the last column and proceed to controlled before and unacceptable level? an acceptable last column and
the next identified hazard. after the process in level? If no = CCP. Enter proceed to the
the last column. If no = Identify CCP number in the next identified
If no = proceed to Q1. Then proceed to the reason(s) why it is If yes = CCP. Enter last column then hazard.
next identified not likely to occur CCP number in the proceed to the next
hazard. and proceed to the last column. identified hazard. If no = Proceed to
next identified the next identified
If yes = describe the hazard. If no = proceed to If yes = not a CCP. hazard.
control measure and Q4. Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

Biological Prerequisite programs:

Potential Pathogen growth due to Transportation, Purchasing/
time/temperature abuse during receiving Receiving/Shipping and
(e.g. prolonged staging on the receiving Storage
dock prior to putting into refrigerated B 2.2.2
Step 1 RECEIVING storage room).
YES

Biological Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with, pathogens due to Receiving/Shipping and
damaged / breached primary packaging Storage
during receiving / unloading (e.g., from B 1.1.2
fork lift accidents).
YES General Food Hygiene
Program
D 2.1.1

Biological Prerequisite programs:

Pathogen contamination due to Transportation, Purchasing/
unacceptable transport conditions (e.g., Receiving/Shipping and
transport vehicle, loading method, Storage
stacking procedures at origin). B 1.1.1
YES

Biological Prerequisite programs:

Acceptance of product not meeting Transportation, Purchasing/
regulated standards (as applicable) and/or Receiving/Shipping and
company specifications. Storage
YES B 1.1.1, B 2.1.2, B 2.1.3

Last Updated; 2013-01-08 13

 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form
COLD STORAGE / FREEZER FACILITY
List each ingredient, Identify category of hazard (B,C,P) Q1. Could a control Q2. Is it likely that Q3. Is this process Q4. Will a Q5. Does this step
incoming material, process Fully describe the identified hazard. measure(s) be used contamination with step specifically subsequent step provide partial
step where a hazard has by the operator at the identified hazard designed to eliminate the control of the
been identified as well as Determine if fully controlled by prerequisite any process step? could occur in prevent, eliminate identified hazard or identified hazard?
any cross contamination programs. excess of the or reduce the likely reduce its likely
point If no = Indicate how acceptable level or occurrence of the occurrence to an If yes = PC. Enter
If yes = indicate actual prerequisite program the hazard will be could increase to an identified hazard to acceptable level? PC number in the
bullet(s) in the last column and proceed to controlled before and unacceptable level? an acceptable last column and
the next identified hazard. after the process in level? If no = CCP. Enter proceed to the
the last column. If no = Identify CCP number in the next identified
If no = proceed to Q1. Then proceed to the reason(s) why it is If yes = CCP. Enter last column then hazard.
next identified not likely to occur CCP number in the proceed to the next
hazard. and proceed to the last column. identified hazard. If no = Proceed to
next identified the next identified
If yes = describe the hazard. If no = proceed to If yes = not a CCP. hazard.
control measure and Q4. Identify the
proceed to Q2. If yes = Identify subsequent
acceptable level of controlling step and
the hazard in the proceed to Q5.
finished product,
wherever possible,
then proceed to Q3.

Chemical Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with chemicals and / or Receiving/Shipping and
allergens due to damaged / breached Storage
primary packaging during receiving / B 1.1.2
unloading (e.g. from fork lift accidents,
improper stacking procedures). General Food Hygiene
YES Program
D 2.1.1

Physical Prerequisite programs:

Potential contamination or cross Transportation, Purchasing/
contamination with hazardous extraneous Receiving/Shipping and
material due to damaged / breached Storage
primary packaging during receiving / B 1.1.2
unloading (e.g. from fork lift accidents,
improper stacking procedures). General Food Hygiene
YES Program
D 2.1.1

Physical Prerequisite programs:

Acceptance of product not meeting Transportation, Purchasing/
regulated standards (as applicable) or Receiving/Shipping and
company specifications. Storage
YES B 2.1.2, B 2.1.3

Physical Prerequisite programs:

Contamination due to unacceptable Transportation, Purchasingé
transport conditions (e.g., transport ReceivingéShipping and
vehicle, loading method, stacking Storage
procedures at origin). B 1.1.1
YES

Last Updated; 2013-01-08 14

 Biological Prerequisite programs:
Potential pathogen growth (e.g., Transportation, Purchasing
Step 2- Staphylococcus aureus and/or its /Receiving/Shipping and
Tempering / Import Re- enterotoxin) due to time / temperature Storage
inspection abuse (e.g. Product staged in an area or B 2.2.2
room above the regulated temperature of
the product for a prolonged period of
time).
YES

Biological Prerequisite programs:

Potential pathogen (e.g., Listeria Premises
monocytogenes) contamination due to A 2.1.1, A 2.1.2, A 2.3.1
condensation falling on exposed products
or food contact surfaces.
YES

Biological Prerequisite programs:

Potential pathogen contamination due to Premises
inadequate temperature and/or water A 3.2.2
replenishment of sanitizers.
YES

Biological Prerequisite programs:

Potential pathogen contamination due to Sanitation Program
improper sanitation of Inspection room, E 1.1.1
utensils, tables.
YES

Chemical Prerequisite programs:

Potential chemical contamination due to Sanitation Program
improper sanitation procedures used in E 1.1.1
Inspection room and/or on utensils, tables
e.g., use of unapproved chemicals or
excessive chemical levels.
YES

Physical Prerequisite programs:

Potential contamination with hazaradous Equipment Design & Installation
extraneous material from personal C 1.1.1
equipment during re-inspection (e.g. knife
blade parts, mesh glove links, plastic Equipment Maintenance and
gloves). Calibration
YES C 1.2.1

General Food Hygiene Program

D 2.1.1

Last Updated; 2013-01-08 15

Step 3- Biological Yes YES YES CCP 1B
Anti-parasite treatment Potential survival of Taenia spp.Trichinella Trichinella spiralis Trichinella spiralis
for pork spiralis due to inadequate time /
temperature applications. (pork) - not detected
NO Monitoring of time /
temperature
applications as
specified in MOP,
Chapter 4, Annex B
Tables

Biological Prerequisite programs:

Potential pathogen contamination or Sanitation Program
cross-contamination due to improper E 1.1.1
sanitation of equipment (including knives,
personal protective equipment, boring
tools, etc.).
YES

Chemical Prerequisite programs:

Potential chemical contamination due to Sanitation Program
improper sanitation of equipment E 1.1.1
(including temperature probes, knives,
personal protective equipment, boring
tools, etc.).
YES

Physical Prerequisite programs:

Potential contamination with hazardous Equipment Design & Installation
extraneous material from equipment when C 1.1.1
prepping product for treatment (e.g. knife
blade parts, mesh glove links, Equipment Maintenance
thermocouple parts). Program and Calibration
YES C 1.2.1

General Food Hygiene Program

D 2.1.1

Step 4- Biological Prerequisite programs:

Storage Potential pathogen growth due to Transportation, Purchasing
(Cooler/Freezer) temperature and time abuse (e.g. /Receiving/Shipping and
temperature of room is unable to maintain Storage
product in a refrigerated or frozen state B 2.2.1
(as applicable).
YES Equipment Maintenance and
Calibration
C1.2.2

Biological Prerequisite programs:

Potential pathogen growth due to Transportation, Purchasing/
improper rotation of stock. Receiving/Shipping and Storage
YES B 2.2.2

Last Updated; 2013-01-08 16

 Biological
Potential contamination or cross Prerequisite programs:
contamination of pathogens through Transportation, Purchasing/
damaged / breached primary packaging Receiving/Shipping and Storage
(e.g. from fork lift accidents, improper B 2.2.2
stacking procedures).
YES General Food Hygiene Program
D 2.1.1

Chemical
Potential contamination or cross Prerequisite programs:
contamination with chemicals through Transportation, Purchasing/
damaged / breached primary packaging Receiving/Shipping and Storage
(e.g. from fork lift accidents, improper B 2.2.2
stacking procedures).
YES General Food Hygiene Program
D 2.1.1

Chemical Prerequisite programs:

Cross contamination with allergens due to Allergen Control Program
inappropriate storage of allergens G 1.1.9
YES

Physical
Potential contamination or cross Prerequisite programs:
contamination with hazardous extraneous Transportation, Purchasing/
material through damaged / breached Receiving/Shipping and Storage
primary packaging (e.g. from fork lift B 2.2.2
accidents, improper stacking procedures).
YES

Biological Prerequisite programs:

Step 5- Potential pathogen growth due to time / Transportation, Purchasing/
Shipping/Distribution temperature abuse or product Receiving/Shipping and Storage
accumulation in the shipping area prior to B 2.2.2
shipping.
YES

Biological Prerequisite programs:

Pathogen growth due time/temperature Transportation, Purchasing/
abuse as a result of inadequate Receiving/Shipping and Storage
temperature control of food carrier. B 1.1.1
YES

Biological Prerequisite programs:

Potential contamination with pathogens
due to inadequate sanitation,
maintenance and / or condition of food
carrier.
YES
Transportation, Purchasing/
Receiving/Shipping and Storage
B 1.1.1, B 2.1.1

Last Updated; 2013-01-08 17

 Biological
Potential contamination or cross Prerequisite programs:
contamination with pathogens through Transportation, Purchasing/
damaged / breached primary packaging Receiving/Shipping and Storage
(e.g. from fork lift accidents, improper B 2.1.2, B 2.2.2
stacking procedures).
YES General Food Hygiene Program
D 2.1.1

Biological Prerequisite programs:

Pork treated for Trichina control is Transportation, Purchasing/
shipped without meeting critical limits. Receiving/Shipping and Storage
YES B 2.1.4

Biological Prerequisite programs:

Food product is shipped without meeting Transportation, Purchasing/
client’s specification. (i.e., the food Receiving/Shipping and Storage
product does not meet the client’s B 2.1.4
specification for refrigeration or freezing).

Chemical
Potential contamination or cross Prerequisite programs:
contamination with chemicals through Transportation, Purchasing/
damaged / breached primary packaging Receiving/Shipping and Storage
(e.g. from fork lift accidents, improper B 2.1.2, B 2.2.2
stacking procedures).
YES

Chemical Prerequisite programs:

Chemical contamination from contact with Transportation, Purchasing/
incompatible products or Receiving/Shipping and Storage
materials during transport. B.1.1.1
YES

Chemical Prerequisite programs:

Potential contamination or cross Allergen Control Program
contamination with allergens through G 1.1.9
damaged / breached primary packaging
(e.g. from fork lift accidents, improper
stacking procedures).
YES

Physical
Potential contamination or cross Prerequisite programs:
contamination with hazardous extraneous Transportation, Purchasing/
material through damaged / breached Receiving/Shipping and Storage
primary packaging (e.g. from fork lift B 2.1.2, B 2.2.2
accidents, improper stacking procedures).
YES General Food Hygiene Program
D 2.1.1

Last Updated; 2013-01-08 18

ALL STEPS Biological Prerequisite programs:
Potential contamination or cross General Food Hygiene
contamination with pathogens, viruses Personnel
due to unhygienic employee handling / D 2.1.1
techniques / procedures (e.g. standing on
boxed product and / or not adhering to
GMPs when handling product that has
been exposed [for any reason]).
YES

Chemical Prerequisite programs:

Potential contamination or cross General Food Hygiene
contamination with chemicals due to Personnel
unhygienic employee handling / D 2.1.1
techniques / procedures.
YES

Chemical Prerequisite programs:

Potential contamination or cross Allergen Control Program
contamination with allergens due to G 1.1.9
unhygienic employee handling /
techniques / procedures.
YES

Physical Prerequisite programs:

Potential contamination or cross General Food Hygiene
contamination with hazardous extraneous Personnel
material due to unhygienic employee D 2.1.1
handling / techniques / procedures.
YES

ALL ROOMS WHERE Biological Prerequisite programs:

PRODUCT IS HANDLED Potential pathogen contamination or cross Premises
OR STORED. contamination by pests or their by- A.2.1.1, A 2.1.2
products that breach / penetrate through
the primary packaging of the product. Technical Training Program
YES D 1.2.1

Pest Control Program

E 2.1.1

Chemical Prerequisite programs:

Chemical contamination from refrigerant Equipment Design & Installation
leak C 1.1.1
YES
Equipment Maintenance
Program and Calibration
C1.2.1

Last Updated; 2013-01-08 19

 Form #10
CRITICAL CONTROL POINTS
COLD STORAGE / FREEZER FACILITY

Process CCP Hazard Critical Limits Monitoring Procedures Deviation Procedures Verification Procedures HACCP
Steps /Hazard Description Records
number

Last Updated; 2013-01-08 20


CRITICAL CONTROL POINTS
COLD STORAGE / FREEZER FACILITY
Process CCP Hazard Critical Limits Monitoring Procedures
Steps /Hazard Description
number
Step 3- CCP-1B Biological Product placed in The product to be treated will
Anti-parasite Potential freezer in a frozen be placed in the Trichinella
treatment for survival of state at room. A thermocouple is
pork Trichinella -18 °C for 106 hours placed in the centre of the
spiralis due to (uninterrupted) thickest piece of meat and in
inadequate Meat Hygiene MOP the warmest location of the
time / Chapter 4, freezer. Before the treatment
temperature Annex B, Method 3. starts, the CFIA inspector will
applications seal the doors to the room with
a lock.
The internal temperature of
product will be monitored and
continuously recorded through
the “mis-probe” website. The
designated employee monitors
the time/temperature through
the “mis-probes” portal every
[specify frequency].
When the treatment is
successfully completed (106
hours at -18°C), the
designated employee prints
the Freezing Chart and signs
it.
The designated employee
records the lot number,
product description, number of
boxes, date and time into the
freezer, date and time out of
the freezer on the Freezing
Log Book.
The designated employee
notifies the CFIA inspector.
The Freezing Chart and the
Freezing Log Book will be
presented to the CFIA
inspector for release of the
product.
Last Updated; 2013-01-08
Deviation Procedures
If the temperature is interrupted (above -18°C)
before the 106 hours has been met the
freezing chart does not get signed and the
process starts over again once the inspector
unlocks the room. If the core temperature has
lost -18C, then the product returns to the blast
cell to obtain -18C again.
The designated employee conducts/performs
the following procedures, using the Corrective
Action Report
1. Records a description of the deviation
and its cause.
2. Take actions to control affected product.
3. Implements corrective actions to restore
control of the CCP. The complete
treatment must be restarted again
(Product placed in freezer in a frozen
state at -18 °C for 106 hours
(uninterrupted))
4. Verifies the effectiveness of the
corrective actions taken
5. Evaluates the need to implement
additional measures to prevent
reoccurrence of the deviation.
6. Verifies the effectiveness of preventative
measures if taken.
The designated employee documents all
information and results of actions or
procedures followed on the Corrective Action
Report. The designated employee initials and
dates each entry and records the exact time
each entry is made.
21
Form #10
Verification Procedures HACCP
Records
[Specify frequency], the HACCP Team Freezing
Leader performs a record review and an Charts
onsite observation of the person
performing the monitoring task to Freezing
determine that: Log Book
• The control measure within the
CCP has been operating as Corrective
intended. Action
• Monitoring and deviation Report
procedures are conducted
according to the written program. CCP-1B
• The CCP is effective in maintaining Verification
control of the hazard and that there Record
is no identified loss of control or
trends in monitoring that may
indicate development towards a
loss of control at the CCP
Record Review
For every Lot of product undergoing
parasitic treatment, the HACCP Team
Leader performs the following
o Reviews all records documenting the
monitoring activities (Freezing Charts
and Freezing Log Book) generated since
the last verification;
o Reviews all records documenting the
actions taken in response to a
deviation activities (Corrective Action
Report) generated since the last
verification.
On-site Review
The HACCP Team Leader performs the
following;
o Observes the monitor perfoming the
monitoring activities and interviews
employee(s) responsible for monitoring
and deviation
When the results of the verification
demonstrate that the monitoring or
deviation activities are not conducted
according to the written program, the
CCP is not effective to maintain control
of the hazard or there is a trend towards
a loss of control, the HACCP Team
Leader shall follow the Deviation
Procedures as stated in the CCP.
All information gathered is recorded on
the CCP 1B Verification Report.
Last Updated; 2013-01-08 22