Skip to content | Skip to institutional links

Common menu bar links

HACCP Generic Model: Assembled Meat Products (Pizza)

Form 10 - Process Steps

Process Steps: #1 Receiving
CCP/Hazard Number: CCP-1BCP

Hazard Description	Critical Limits	Monitoring Procedures	Deviation Procedures	Verification/ Procedures	HACCP Records
Bacterial contamination of meat products	Meat: For verification requirements of contractual specifications TPC <10^{5 Coliforms <10}2 L. monocytogenes neg/20g Sausage: TPC <5 x 10^{4 Coliforms <5 x 102 L. monocytogenes neg/20g Salmonella neg/25g} ^{Supplier QC.} ^{Contractual specifications on file} ^{Temperature of product at receiving <"X"°C}	Designated employee opens "X" boxes for organoleptic check. Check if supplier is on the QC approved list. Take product temperature in the centre of "X" cartons	Designated employee holds product. Inform QC for the disposition of the product. If temperature above "X"°C return product.	One sample per code is obtained by QC and is tested for compliance to micro specifications by the micro lab using standard or rapid test methods as detailed by sampling plan and Manual of Procedures. All incoming ingredients remain on hold until they clear testing by QC and micro. Finished Product Checks Use of Control Plates QC manager and Chief Microbiologist House Audits If a micro result is out of specification the product is rechecked by micro lab using a 3 class sampling plan. QC obtains 5 samples per code/lot. For TPC coliforms if > 2 samples are out of spec. the product is returned to the supplier. All product remains on hold until it clears micro or is returned to the supplier. If product tests presumptive positive for Listeria /or Salmonella sp. then a representative number of samples are sent to an outside laboratory for confirmation testing.	Receiving record QC verification records Micro Lab records
Bacterial growth on cheese products due to temperature abuse	Temperature of product at receiving <"X"°C Coliforms <10 S. aureus <10^{3 Salmonella sp., neg/25g L. monocytogenes neg/20g}	Designated employee Opens "X" boxes for organoleptic check. Check if supplier on the QC approved list. Take product temperatures in the centre of "X" cartons	Designated employee holds product Inform QC for the disposition of the product If temperature above "X"°C return product	Finished Product Checks. Use of Control Plates. QC Manager and Chief Microbiologist House Audits
Bacterial Contamination of Frozen Vegetables (Peppers, Onions, and Mushrooms)	Supplier QC Contractual specification on file TPC <10 ^{5 Coliform <5x10}2 S. aureus <10^{3 Salmonella sp. neg/25g L. monocytogenes neg/20g}	Designated employee Opens "X" boxes for organoleptic check. Check if supplier on the QC approved list. Take product temperatures in the centre of "X" cartons	Designated employee holds product Inform QC for the disposition of the product If temperature above "X"°C return product	Finished Product Checks. Use of Control Plates. QC Manager and Chief Microbiologist House Audits
C. Botulinum in canned mushroom	No tolerance QC. Approved supplier by QC Contractual specifications on file	Receiver checks that each product lot is received from an approved supplier	Hold product inform QC for disposition	QC performs can integrity check, audits receiving records for approved supplier correlation
Bacterial Contamination of Granulated Garlic	TPC <5x10 ^{4 Salmonella sp. neg/25g S. aureus <50 Listeria neg/20g}	Receiver checks that each product lot is received from an approved supplier	Hold product inform QC for disposition	Finished Product Checks Use of Control Plates QC and Chief Microbiologist House Audits
Bacterial Contamination of Seasoning Premix/Pizza Flour	TPC <5 x 10^{4 Coliform <100 Salmonella neg/25g Listeria neg/25g S. aureus <50 B. cereus <100}	Receiver checks that each product lot is received from an approved supplier	Hold product inform QC for disposition	Finished Product Checks Use of Control Plates QC and Chief Microbiologist House Audits	Receiving record QC verification records Micro Lab records
Bacterial Contamination of Skim Milk Powder	TPC <5 x 10^{4 Coliform <100 Salmonella neg/25g Listeria neg/25g S. aureus <50 B. cereus <100}	Receiver checks that each product lot is received from an approved supplier	Hold product inform QC for disposition	Finished Product Checks Use of Control Plates QC and Chief Microbiologist House Audits	Receiving record QC verification records Micro Lab records
Non food grade packaging material	All packaging material approved and listed in receiver's manual. Contractual specifications on file	Receiver to ensure that, for each lot of incoming material. That contractual specifications are on file and inspect sample	Receiver holds product and notifies foreperson for product return	QC audits employee's work, receiving records, and examines packaging material for compliance with Contractual specification
Allergic reaction to MSG not listed on packaging material improper labelling	All labels are printed as registered and as indicated in contractual specifications	Receiver to ensure that received labels are as per contractual specifications	Receiver notifies foreperson for product return	QC audits employee's work, receiving records, and examines labels for compliance with registered labels
Incorrect quantities of Nitrites, Nitrates and MSG not declared on the label	Product to be fully labelled Contractual specifications on file	For each lot the Receiver is to check if supplier is on QC's approved list. Check labels conform with contractual specifications	If the information is inaccurate the receiver holds product and notifies the QC	QC at "X" frequency will verify Contractual specification and product description Audit supplier for compliance to contractual specifications	Receiving record QC verification records Micro Lab records
Extraneous material due to broken boxes of meat	No damaged boxes of Meat	Receiver inspects each pallet for damaged cartons	Return product	"X" times a month QC checks cartons in the cooler and freezers for damage

Process Steps: #16 Casing Removal/Slicing
CCP/Hazard Number: CCP-2B

Hazard Description	Critical Limits	Monitoring Procedures	Deviation Procedures	Verification/ Procedures	HACCP Records
Bacterial growth on meat products	Max 10°C - Fresh Meat Max 7°C - Frozen Meat 10-50°C - Water Water - <10 coliforms/ml Water overflow at "X"l./hr	Designated employee checks and rerecords temperature of meat hourly. Temperature checks of water bath and recorded hourly. Water overflow functional	Designated employee puts meat into freezer and QC performs micro rechecks. If water T° exceeds "X"°C changed more frequently	QC verifies: Temp check procedure Water sampled 1x/day. Finished product checks Coliforms <5 x 10² ^{Salmonella sp. neg/25g} ^{Listeria neg/20g}	Meat temperature and Water temperature records, and analysis results

Hazard Description

Critical Limits

Monitoring
Procedures

Deviation
Procedures

Verification/ Procedures

HACCP Records

Bacterial growth on meat products

Max 10°C - Fresh Meat

Max 7°C - Frozen Meat

10-50°C - Water

Water - <10 coliforms/ml

Water overflow at "X"l./hr

Designated employee checks and rerecords temperature of meat hourly.

Temperature checks of water bath and recorded hourly.

Water overflow functional

Designated employee puts meat into freezer and QC performs micro rechecks.

If water T° exceeds "X"°C changed more frequently

QC verifies:

Temp check procedure

Water sampled 1x/day.

Finished product checks Coliforms <5 x 10²

^{Salmonella sp. neg/25g}

^{Listeria neg/20g}

Meat temperature and Water temperature records, and analysis results

Process Steps: #23 Labelling/Shrink wrapping
CCP/Hazard Number: CCP-3C

Hazard Description	Critical Limits	Monitoring Procedures	Deviation Procedures	Verification/ Procedures	HACCP Records
Allergies due to incomplete/wrong list of ingredients on the label applied to the product	Label to match the product. No tolerance	Line operator (label installer) will check to ensure correct label is in place at start of each lot and record results	HOLD product for repackaging/relabelling correctly	Foreperson to randomly check 2x/day and record beginning of each product run QC reviews department check sheet weekly	Departmental QC check sheets

Process Steps: #24 Metal Detector
CCP/Hazard Number: CCP-4P

Hazard Description	Critical Limits	Monitoring Procedures	Deviation Procedures	Verification/ Procedures	HACCP Records
Metal Detector Malfunction	No tolerance Sensitivity to detect Foreign Material of 2 mm diam. and more	Designated employee uses Test bar 2.0 mm Non-Ferrous every 1/2 hour	Recalibrates and retest all pizza since last satisfactory test	QC verifies detector functioning properly once a day. QC test product and review complaint file at a frequency "X". QC follows up to identify the source when metal fragments are detected.	QC Manager keeps records and retains pieces of metal found by detector Complaint summary received by management and QC personnel

Hazard Description

Critical Limits

Monitoring
Procedures

Deviation
Procedures

Verification/ Procedures

HACCP Records

Metal Detector Malfunction

No tolerance

Sensitivity to detect Foreign Material of 2 mm diam. and more

Designated employee uses Test bar 2.0 mm

Non-Ferrous every 1/2 hour

Recalibrates and retest all pizza since last satisfactory test

QC verifies detector functioning properly once a day.

QC test product and review complaint file at a frequency "X".

QC follows up to identify the source when metal fragments are detected.

QC Manager keeps records and retains pieces of metal found by detector

Complaint summary received by management and QC personnel

Date:

Approved by: