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Generic HACCP* Model for Poultry Slaughter *Hazard Analysis and Critical Control Point (HACCP)United States Department of Agriculture Food Safety and Inspection Service March 1994Introduction HACCP

How to fill out generic haccp

How to fill out generic HACCP:

1. Start by gathering a team: It is important to assemble a team of individuals who have a good understanding of the food industry, including production, processing, and handling. This team should consist of representatives from different departments within your organization, including management, quality assurance, production, and sanitation.
2. Identify hazards: Conduct a thorough analysis of your production process to identify any potential physical, chemical, or biological hazards. This can include conducting facility inspections, reviewing past product recalls or customer complaints, and analyzing raw materials and ingredients.
3. Determine critical control points (CCPs): Once hazards have been identified, determine the critical control points in your production process. These are the steps or procedures that must be controlled to prevent, eliminate, or reduce the identified hazards. For example, CCPs could include cooking, cooling, storage, or packaging processes.
4. Establish critical limits: Critical limits are the maximum or minimum values that must be met at each CCP to ensure that the identified hazards are controlled. These limits are usually based on scientific literature, regulatory requirements, or industry standards. For example, the critical limit for cooking temperature may be set at 165°F to ensure the destruction of harmful bacteria.
5. Monitor CCPs: Implement a monitoring system to regularly check and record the critical control points. This involves measuring and documenting the critical parameters at each CCP to ensure they are within the established limits. Monitoring can be done through visual inspections, temperature checks, pH testing, or any other appropriate method.
6. Establish corrective actions: Develop procedures to address any deviations from the established critical limits. This includes actions to be taken if a CCP is not under control or if a deviation occurs. Corrective actions can include adjusting processes, retraining employees, disposing of affected products, or implementing additional control measures.
7. Verification: Regularly verify the effectiveness of your HACCP plan by conducting internal audits, reviewing records, and analyzing data. This ensures that your plan is being implemented correctly and that the identified hazards are being adequately controlled. Verification also includes validating the HACCP plan by conducting scientific studies or testing to ensure its effectiveness.

Who needs generic HACCP:

1. Food manufacturers: Any organization involved in the production, processing, or handling of food products should implement a HACCP plan. This includes manufacturers of all sizes, ranging from small-scale producers to large industrial facilities.
2. Restaurants and food service establishments: Restaurants, cafes, caterers, and any establishments serving food to the public should also have a HACCP plan in place. This helps ensure the safety and quality of the food being served to customers.
3. Retailers and distributors: Retailers and distributors play a crucial role in the food supply chain. Implementing HACCP helps maintain the integrity of the products they handle and ensures that any potential hazards are minimized.
4. Regulatory bodies: Government agencies responsible for food safety regulations and inspections also require the implementation of HACCP systems. This helps ensure compliance with food safety standards and protects public health.

Overall, implementing a generic HACCP plan is essential for any organization involved in the food industry to ensure the production of safe and high-quality food products that meet regulatory requirements and customer expectations.

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What is generic haccp?

Generic HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

Who is required to file generic haccp?

Food manufacturers, processors, and distributors are required to implement and file generic HACCP plans.

How to fill out generic haccp?

Generic HACCP plans can be filled out by identifying potential hazards, determining critical control points, establishing monitoring procedures, setting corrective actions, and maintaining proper records.

What is the purpose of generic haccp?

The purpose of generic HACCP is to prevent food safety hazards before they occur, ensuring the production of safe and quality food products for consumers.

What information must be reported on generic haccp?

Information such as hazard analysis, critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping must be reported on generic HACCP plans.