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USDA HACCP-14 1999-2025 free printable template

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United States Department of Agriculture Food Safety and Inspection Service September 1999 HACCP-14 Generic HACCP Model for Pork Slaughter Additional copies of the Guidebook for the Preparation of
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How to fill out USDA HACCP-14

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How to fill out USDA HACCP-14

01
Obtain the USDA HACCP-14 form from the USDA website or your local USDA office.
02
Read the instructions carefully to understand each section of the form.
03
Identify the food product and the process used to produce it.
04
List all potential hazards associated with the food product.
05
Determine the critical control points (CCPs) where these hazards can be prevented, reduced, or eliminated.
06
Establish critical limits for each CCP.
07
Develop monitoring procedures to ensure that each CCP stays within the established limits.
08
Create corrective actions for when monitoring indicates a CCP is not within its critical limits.
09
Establish verification procedures to confirm that the HACCP plan is working effectively.
10
Document all records, including the completed HACCP-14 form, monitoring results, and any corrective actions taken.

Who needs USDA HACCP-14?

01
Food processing plants that produce meat, poultry, or egg products.
02
Establishments that are required to have a HACCP plan as part of USDA regulations.
03
Food safety managers and compliance officers overseeing food safety protocols.
04
Regulatory officials who need to review and ensure compliance with food safety standards.
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USDA HACCP-14 is a form used by establishments regulated by the United States Department of Agriculture (USDA) to document their Hazard Analysis Critical Control Point (HACCP) plan and ensure compliance with food safety regulations.
Establishments processing meat, poultry, and egg products under USDA inspection are required to file the USDA HACCP-14 form as part of their food safety management system.
To fill out USDA HACCP-14, establishments need to provide information related to their HACCP plan, such as the identification of critical control points, hazard analysis, monitoring procedures, and corrective actions. It is essential to follow the guidelines provided by the USDA.
The purpose of USDA HACCP-14 is to ensure that food establishments implement effective food safety management practices to minimize hazards and comply with federal regulations.
USDA HACCP-14 requires reporting information including establishment details, HACCP plan components, identified hazards, control measures, critical limits, monitoring procedures, and verification activities.
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