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HACCP Generic Model: Assembled Meat Products (Pizza)

Form 5A - Hazards Identification, Biological Hazards (Controlled at)

List all Biological Hazards Related to Ingredients, Incoming Material, Processing, Product Flow, etc.

Identified Biological Hazards (Bacteria, Parasites, Viruses...)	Controlled at
Incoming Materials
Pizza Flour B. cereus	N/A
Water Water not meeting the drinking water criteria established by Health Canada	Prerequisite programs (Water quality)
Pizza Seasoning Premix Salmonella sp.	CCP-1BCP
Granulated Garlic Salmonella sp.	CCP-1BCP
Meat: pepperoni, ham, Italian sausage Salmonella sp., S. aureus, Listeria monocytogenes and bacterial growth due to time/temperature abuse in transport	CCP-1BCP
Mozzarella Parmesan and Cheddar cheese Salmonella sp., Listeria monocytogenes, S. aureus and bacterial growth due to time/temperature abuse in transport	CCP-1BCP
Tomato Paste Mould contamination, mycotoxins	N/A
Skim Milk Powder Salmonella sp., Listeria monocytogenes and S. aureus	CCP-1BCP
Canned Mushrooms Bacterial contamination (Clostridium botulinum)	CCP-1BCP
Canned Mushrooms Underprocessed (S. aureus, enterotoxin)	N/A
Individually quick frozen diced/sliced - green red pepper High bacterial count (C. perfringens, B. cereus, E. coli, Listeria monocytogenes...)	CCP-1BCP
Individually quick frozen diced mushrooms High bacterial count (C. perfringens, B. cereus, E. coli, Listeria monocytogenes...)	CCP-1BCP
Individually quick frozen diced onions High bacterial count (C. perfringens, B. cereus, E. coli, Listeria monocytogenes...)	CCP-1BCP
Process Steps
#1 Receiving Of non compliant material (see above)	CCP-1BCP
#5 4°C storage Bacterial growth due to time/temperature abuse of meat, cheese and leftover sauce, cheese garnish and vegetables returned to storage	Prerequisite programs (Transportation & storage)
#6 -18°C (Freezer) storage Bacterial growth due to time/temperature abuse of product returned to storage; vegetables, meat, garnishing, sauce.	Prerequisite programs (Transportation & storage)
#7 Dough Mix Bacterial contamination due to improper handling - (Staphylococcus aureus, L. monocytogenes, E. coli)	Prerequisite programs (Employee training, sanitation program)
#8 Dough Rework Bacterial contamination by employee handling - (Staphylococcus aureus, L. monocytogenes, E. coli)	Prerequisite programs (Employee training, sanitation program)
#9 Sheeting Bacterial contamination by employee handling - (Staphylococcus aureus, L. monocytogenes, E. coli)	Prerequisite programs (Employee training, sanitation program)
#13 Manual Handling Bacterial contamination by employee handling - (Staphylococcus aureus, L. monocytogenes, E. coli)	Prerequisite programs (Employee training, sanitation program)
#14 Sauce Mixing Bacterial growth due to time/temperature abuse (pH should be below 4.6)	N/A
#15 Sauce Application Bacterial growth due to time/temperature abuse (pH should be below 4.6)	N/A
#16 Casing Removal/Slicing Bacterial growth due to employee handling and bacterial growth due to time/temperature abuse, cross contamination in water bath used for the softening of casing	CCP-2B Prerequisite programs (Employee training; Sanitation programs)
#17 Meat Applicator Bacterial growth due to employee handling or meat build-up on equipment during operations	Prerequisite programs (Employee training, sanitation programs)
#18 Cheese Shredding Bacterial growth due to cheese buildup	Prerequisite programs (Employee training, sanitation programs)
#19 Cheese Applicator Bacterial growth due to cheese build-up	Prerequisite programs (Employee training, sanitation programs)
#20 Garnish Mixing Bacterial growth due to garnish build-up	Prerequisite programs (Employee training, sanitation programs)
#21 Garnish Applicator Bacterial growth due to garnish build-up	Prerequisite programs (Employee training, sanitation programs)
#26 Shipping Bacterial growth due to time/temperature abuse when shipping to an approved warehouse storage for further distribution	Prerequisite programs (Transportation & storage)

Date:

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