Food Safety Enhancement Program
HACCP Generic Models

Meat and poultry meat | Processed products

Generic models were developed to cover as many processes and products as possible to facilitate the development of plant specific HACCP plans. However, the listed generic models do not cover all product types and/or processes. Some models or parts of models may serve as examples for other related operations.

Models which may be used across commodity lines have been indicated by an asterisk (*).

Please note that these generic models were developed through pilot projects or expert committees to be used as examples or guidelines for various processes/product types. Once selected, specific generic model(s) can be used as a starting point or template for further customization to reflect a particular plant environment and specific product. Generic models were not designed to be used as is in a plant. They must be adapted to reflect the specific conditions of a given plant.

Meat and poultry meat products:

• Assembled Meat Product (Pizza) - multi commodity food products with or without meat e.g. pizza, submarines, sandwiches
• Chinese Style Dried Sausage - cured, dried/ sausages (not ready to eat)
• Cooked Sausage - cooked, cured, ready-to-eat meat products e.g., wieners, bologna
• Dried Meat (Beef Jerky) - non-fermented dried cured meat products e.g., beef jerky
• Fermented Smoked Sausage - dry fermented meat products sausages e.g., salami and some types of pepperoni
• Fresh/Frozen Stored Products (Meat, Non-meat, Food, Non-food)
• Meat spread (Cretons) - cooked, pasteurized meat products requiring refrigeration for preservation e.g., head cheese, cretons
• Mechanically Separated Meat (Chicken) - mechanically separated or deboned meat products
• Ready to Cook Poultry Products:  (Chicken Breast Fillets) - raw or partially cooked, may be cured e.g., seasoned or breaded breasts, fingers

Processed products (fruits, vegetables, honey, maple):

• Acidified low acid* - includes pickles, pork tongue in vinegar
• Aseptic Fruit Juice - aseptically packaged fruit and most vegetable juices
• Low acid canned food* - canned vegetables, meats and milk products
• Maple Syrup (Packer) - maple product operations that heat treat and package