HACCP Generic Model: Assembled Meat Products (Pizza)

Form 5 - Biological Hazards

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

Identified Biological Hazards (Bacteria, Parasites, Viruses...)

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