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HACCP Generic Model: Assembled Meat Products (Pizza)
Form 8 - Critical Control Points Determination
| Category and Identified
Hazard
Determine if FULLY controlled by Prerequisite Program(s). * If "YES" = indicate "Prerequisite Programs." and proceed to next identified hazard. If "NO" = proceed to question 1 (Q1) |
Q1. Could a control measure(s) be used by the
operator at any process step?
*If no = not CCP + identification on how this hazard will be controlled before and after the process + proceed to the next identified hazard *If yes= description + next question |
Q2. Is it likely that contamination with the
identified hazard could occur in excess of the acceptable level or could
increase to an unacceptable level?
*If no = not CCP + proceed to the next identified hazard *if yes= next question |
Q3. Is this process step specifically designed to
eliminate/reduce the likely occurrence of the identified hazard to an
acceptable level?
*If no = next question *if yes = CCP + go to last column |
Q4. Will a subsequent step eliminate the identified
hazard or reduce likely occurrence to an acceptable level?
*If no = CCP + go to last column *if yes= not a CCP + identify subsequent step + proceed to the next identified hazard |
CCP Number
*Proceed to next identified hazard |
Incoming Material: Water as delivered
| Biological
Water not meeting the drinking water criteria established by Health
Canada Prerequisite programs |
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| Chemical
Chemical residues Prerequisite programs |
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| Biological
Salmonella sp., Listeria mono., S. aureus, bacterial growth due to temperature abuse during transportation |
Yes Lot testing Contractual specification Specs for S. aureus Measure product temperature on arrival. Control transport |
Yes | N/A | Yes Step #1 - Receiving |
Incoming Material: Meat (ham, Italian sausage, pepperoni) as delivered
| Physical
Metal |
Yes Metal detector Contractual specifications |
No | |||
| Physical
Non-metal |
Yes Controlled by supplier, inspect cartons at receiving for damage Contractual Specification |
Yes | N/A | Yes Step #1 - Receiving |
|
| Chemical
Nitrates, Nitrites, Ingredient quantities and presence of MSG not declared on the label |
Yes Contractual specifications from supplier, approved supplies |
Yes | N/A | Yes Step #1 - Receiving |
|
| Chemical
Pesticides antibiotics/drug residues hormones |
No controlled at the farm level See Form 9 |
Incoming Material: Mozzarella, Parmesan and Cheddar Cheese as delivered
| Biological
Salmonella sp., Listeria mono., S. aureus bacterial growth due to temperature abuse during transportation |
Yes Lot testing Contractual specification Measure product temperature on arrival Prerequisite programs, Transport |
Yes | N/A | Yes Step #1 - Receiving |
|
| Physical
Metal |
Yes Metal Detector |
No Based on plant data |
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| Physical
Non-metal (plastic) |
Yes Visual inspection |
No Based on plant data |
Incoming Material: Canned Mushrooms as delivered
| Biological
C. botulinum |
Yes Lot testing Contractual specification, seam integrity tests, commercial sterility test |
Yes | N/A | Yes Step #1 - Receiving |
|
| Biological
S. aureus enterotoxin |
Yes Lot testing Contractual specification |
No Based on plant history and current Health Canada (HC) surveys |
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| Physical
Metal |
Yes Metal detector |
No | |||
| Physical
Non-metal (wood) |
Yes Visual inspection |
No Based on previous AAFC and HC surveys |
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| Chemical
Pesticides |
Yes Contractual specification with supplier |
No Based on previous AAFC and HC surveys |
Incoming Material: IQF red and green peppers, diced mushrooms and diced onions as delivered
| Biological
High level of pathogens, indicating processing in poor hygienic conditions |
Yes Contractual specifications Lot testing for verification of compliance to contractual specifications (total plate count (TPC), coliform counts) |
Yes | N/A | Yes Step #1 - Receiving |
|
| Physical
Metal |
Yes Metal detector |
No Based on plant data |
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| Physical
Non-metal (wood) |
Yes Visual inspection Contractual specification |
No Based on plant data |
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| Chemical
Pesticides |
Yes Contractual specification with supplier |
No Based on previous AAFC and HC surveys |
Incoming Material: Tomato Paste as delivered
| Biological
Mould contamination |
Yes Analysis Contractual specification |
No Based on low pH of sauce, lot testing and Contractual specifications |
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| Chemical
Pesticides |
Yes Contractual specification with supplier |
No Based on previous AAFC and HC surveys |
Incoming Material: Skim Milk Powder as delivered
| Biological
Salmonella sp., Listeria mono., S. aureus |
Yes Contractual specification with supplier |
Yes | N/A | Yes Step #1 - Receiving |
|
| Chemical
Antibiotics, pesticides |
No See Form #9 |
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| Physical
Metal |
Yes Contractual specification Metal detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Visual inspection |
No Based on plant data |
Incoming Material: Pizza Flour as delivered
| Biological
B. cereus in flour |
Yes Contractual specification from supplier |
No Based on plant data |
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| Physical
Metal |
Yes Contractual specification Metal Detector |
No | |||
| Physical
Non-metal (wood, plastic) |
Yes Sifting, Contractual specification |
No | |||
| Chemical
Pesticides and Mycotoxin |
Yes Contractual specification from supplier |
No Based on HC test results and based on the history of product |
Incoming Material: Granulated fine white sugar and salt as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal (food grade salt, wood, plastic) |
Yes Contractual specification visual inspection during product manipulation |
No Based on plant data |
Incoming Material: Pizza seasoning Premix as delivered
| Biological
Contamination Salmonella sp., Listeria mono., S. aureus |
Yes Lot testing Contractual specification |
Yes | N/A | Yes Step #1 - Receiving |
|
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal (wood, plastic) |
Yes Contractual specification Visual inspection |
No Based on plant data |
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| Chemical
Pesticides |
Yes Contractual specification with supplier |
No Based on previous HC surveys |
Incoming Material: Dehydrated Onions as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
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| Chemical
Pesticides |
Yes Contractual specification with supplier |
No Based on AAFC inspection and surveys |
Incoming Material: Canned Pineapple as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
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| Chemical
Pesticides, tin ions (acid reaction) |
Yes Contractual specification with supplier |
No Based on previous AAFC and HC surveys |
Incoming Material: Sodium Bicarbonate as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
Incoming Material: Sodium Aluminum Phosphate as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal (wood) |
Yes Contractual specification Visual inspection |
No Based on plant data |
Incoming Material: Sodium Steroyl-2-Lactylate as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
Incoming Material: Granulated garlic as delivered
| Biological
Contamination Salmonella sp., Listeria mono., S. aureus |
Yes Lot testing Contractual specification |
Yes | N/A | Yes Step #1 - Receiving |
|
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
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| Chemical
Pesticides |
Yes Contractual specification with supplier |
No Based on previous HC surveys |
Incoming Material: Shortening as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
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| Chemical
Preservatives |
Yes Contractual specification with supplier |
No Based on previous HC surveys |
Incoming Material: Distilled monoglycerides as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
Incoming Material: Hydroxypropyl methylcellulose as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
Incoming Material: Vegetable Oil as delivered
| Chemical
BHA, BHT, anti-oxidizer, preservative |
Yes Contractual specification with supplier |
No Based on previous HC surveys |
Incoming Material: Corn Starch as delivered
| Physical
Metal |
Yes Contractual specification Metal Detector |
No Based on plant data |
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| Physical
Non-metal |
Yes Contractual specification Visual inspection |
No Based on plant data |
Incoming Material: Packaging Materials as delivered
| Chemical
Migration due to use of non-food grade packaging materials |
Yes Check to see if on the approved material list |
Yes | N/A | Step #1 - Receiving |
Incoming Material: Labels/Packaging as delivered
| Chemical
Allergies due to ingredients not being printed on labels and cartons |
Yes Check to see labels are approved from a supplier under contractual specification |
Yes | N/A | Step #1 - Receiving Step #23 - Packaging |
Process Step: #1 Receiving
| Biological,
Physical and Chemical
Receiving of material out of compliance with this HACCP plan, Damaged Carton |
Yes Contractual specification, visual inspection, approved suppliers only, approved material only. NOTE: in the HACCP plan, control could be grouped for a specific incoming material to simplify the operations |
Yes | Yes | CCP - 1BCP |
Process Step: #2 Dry Storage
| Physical
Physical Contamination Prerequisite programs |
Process Step/: #4 Storage (16°C)
| Physical
Physical Contamination Prerequisite programs |
Process Step: #5 Storage (4°C)
| Biological
Bacterial growth due to time/temperature abuse of meat, cheese, leftover
sauce, garnish and vegetables returned to storage Prerequisite programs |
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| Physical
Physical Contamination Prerequisite programs |
Process Step: #6 Storage in Freezer (-18°C)
| Biological
Bacterial growth due to time/temperature abuse of meat, cheese, leftover
sauce and garnish Prerequisite programs |
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| Physical
Physical Contamination Prerequisite programs |
Process Step: #7 Dough Mixing
| Biological
Bacterial contamination due to employee handling Prerequisite programs |
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| Physical
Plastic from ingredient bags Prerequisite programs |
Process Step: #8 Dough Rework
| Biological
Bacterial contamination due to employee handling Prerequisite programs |
Process Step: #9 Sheeting
| Biological
Bacterial contamination due to employee handling Prerequisite programs |
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| Physical
Belt disintegration pieces of Conveyor Belt falling into crust Prerequisite programs |
Process Step: #11 Baking Oven (Crust)
| Physical
Metal from oven brush |
Yes Metal detector and partially controlled by equipment maintenance |
Yes | No | Yes at Step #24 - Metal Detector |
Process Step: #13 Hand Alignment
| Biological
Bacterial contamination due to employee handling Prerequisite programs |
Process Step: #14 Sauce Mixing
| Biological
Bacterial growth due to time/temperature abuse |
Yes Proper size batching |
No Because of low pH of sauce |
Process Step: #15 Sauce Applicator
| Biological
Bacterial growth due to time/temperature abuse |
Yes Small reclaim system, proper size batches, and temperature checks |
No Because of low pH of sauce |
Process Step: #16 Casing Removal/Slicing
| Biological
Bacterial growth due to employee handling or to time/temperature abuse; cross contamination in water bath used for the softening of casing |
Yes Temperature control Prerequisite Programs |
Yes | No | No | CCP - 2B |
Process Step: #17 Meat Application
| Biological
Bacterial growth due to employee handling or build-up of product during
operations Prerequisite programs |
Process Step: #18 Cheese Shredding
| Biological
Bacterial growth due to cheese build up Prerequisite programs |
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| Physical
Cheese cutting wire Prerequisite programs |
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| Physical
Plastic wrap Prerequisite programs |
Process Step: #19 Cheese Application
| Biological
Bacterial growth due to cheese build up Prerequisite programs |
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| Physical
Nuts and bolts |
Yes Metal detector Partially by Prerequisite programs |
Yes | No | Yes Step #24 - Metal Detector |
Process Step: #20 Garnish Mixing
| Biological
Bacterial growth due to garnish build up Prerequisite programs |
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| Physical
Can shavings and shards |
Yes Metal detector Partially by Prerequisite programs |
Yes | No | Yes Step #24 - Metal Detector |
Process Step: #21 Garnish Applicator
| Biological
Bacterial growth due to garnish build up Prerequisite programs |
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| Physical
Nuts and bolts |
Yes Metal detector Partially by Prerequisite programs |
Yes | No | Yes Step #24 - Metal Detector |
Process Step: #22 Spiral Freezing Tunnel
| Physical
Rust flakes Prerequisite programs |
Process Step: #23 Labelling
| Chemical
Allergen due to improper label |
Yes Monitor at start-up and each product change |
Yes | Yes | CCP-3C |
Process Step: #24 Metal Detector
| Physical
Metal being missed going through the detector due to malfunction or non- operation |
Yes Monitor at start-up and with check strip every 1/2 hour |
Yes | Yes | CCP-4P |
Process Step: #26 Ship to warehouse storage in Freezer (-18°C) for further distribution
| Biological
Bacterial growth due to time/temperature abuse of finished product Prerequisite programs |
Date:
Approved by:
