Records of your HACCP program include a hazard analysis, your HACCP program itself, and supporting documentation of the Critical Limits. Records should include the HACCP team, product descriptions, process charts, hazard analysis, identified CCPs, critical limits, monitoring systems, corrective actions, recordkeeping procedures, and verification procedures.
Reprocessing of poultry involves vacuuming and trimming The HACCP team should determine and prioritize this in the hazard analysis and document this in a HACCP Plan Template. Critical Limits Establish boundaries that measurements should remain within in order to minimize the risk to food safety No detectable contamination from stool, and 20-50 parts per million of chlorine Include detailed personnel instructions in the Recordkeeping Tool for measuring and checking critical limits. Monitoring Procedures Establish the frequency of monitoring, by who, and how they are monitored.
All critical limits, along with associated tolerances, must be documented in the HACCP Plan Worksheet and included as specifications in operating procedures and working instructions. As the term suggests, the prerequisite programs must be met to create a more sophisticated food safety program, such as the Hazard Analysis Critical Control Points (HACCP). Prerequisite programs establish basic operating conditions that are required to produce a safe, healthy product.
Although not all programs require critical levels, they are necessary to maintain environmental conditions safe for food for consumption. The manufacture of safe food products requires the HACCP System to be built on the firm foundation of Prerequisite Programs. A HACCP system requires the identification and containment at certain points of a process of possible biological, chemical, or physical hazards.
HACCP (Hazard Analysis Critical Control Points) is defined as a management system whereby food safety is addressed by the analysis and control of biological, chemical, and physical hazards from raw materials production, acquisition, and handling, to manufacturing, distribution, and consumption of finished products. FSIS HACCP Activities Meat & Poultry Hazard Analysis and Critical Control Points (HACCP) System for Meat 9 CFR Part 417 See 9 CFR 417.2 (HACCP Plan for Animals and Animal Products) HACCP for meat (FSIS) — Each formal [meat] facility must perform or has performed for them, a hazard analysis to identify the food safety hazards that are reasonably probable to occur during production and to determine preventive measures that an establishment may employ in its manufacture, distribution, and consumption. Because these types of handling techniques need to be done properly in order to prevent any foodborne illness, you should create a hazard analysis critical control point (HACCP) plan prior to using them at your facility.
A HACCP plan is made up of other, more complete, steps and processes in the process, which are designed to handle a particular health threat. Second, verification uses scientific and technical principles to determine if a HACCP plan provides the necessary controls to address identified hazards. Documents must also include those documenting initial studies to establish the HACCP, such as the identification of hazards and the selection of critical limits, but most documents will record issues related to HACCP monitoring and remedial actions are taken.
