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United States Department of Agriculture Food Safety and Inspection Service September 1999 HACCP-13 Generic HACCP Model for Beef Slaughter Additional copies of the Guidebook for the Preparation of
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How to fill out haccp 13 - generic
How to fill out HACCP 13 - Generic:
01
Identify the hazards: Review your food production process thoroughly to identify any potential hazards that could compromise food safety. This includes physical, chemical, and biological hazards.
02
Determine critical control points (CCPs): Once hazards are identified, determine the critical control points in your process where you can implement controls to prevent, eliminate, or reduce the identified hazards to safe levels.
03
Establish critical limits: Establish specific limits for each critical control point. These limits define the acceptable conditions or parameters that must be met to ensure food safety. For example, the temperature at which certain food should be cooked to kill bacteria.
04
Implement monitoring procedures: Develop monitoring procedures to regularly check and record the critical control points and critical limits. This ensures that the process remains within the defined parameters and any deviations can be identified and corrected.
05
Establish corrective actions: Establish appropriate actions to be taken if a deviation from the critical limits occurs. These actions should include immediate corrections to prevent food safety hazards and corrective measures to address and resolve the underlying issue.
06
Verify effectiveness: Regularly verify the effectiveness of the HACCP plan by conducting checks, tests, and audits. This helps ensure that the plan is being followed correctly and that the identified hazards are adequately controlled.
07
Keep records: Maintain accurate and up-to-date records of the entire HACCP process. This includes hazard analysis, critical control points, monitoring procedures, corrective actions, and verification activities. These records serve as documentation and evidence of your compliance with HACCP requirements.
Who needs HACCP 13 - Generic?
HACCP 13 - Generic is needed by organizations involved in food production, processing, and handling. It is particularly relevant for businesses in the food industry, including restaurants, food manufacturers, catering services, and retail food establishments. Implementing HACCP principles, such as HACCP 13 - Generic, helps ensure food safety, prevent foodborne illnesses, and comply with regulatory requirements. It is essential for businesses that prioritize the well-being and satisfaction of their customers by maintaining high-quality and safe food products.
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What is haccp 13 - generic?
HACCP 13 - generic refers to a specific form used to document hazard analysis critical control points for food safety.
Who is required to file haccp 13 - generic?
Food establishments and facilities are required to file haccp 13 - generic.
How to fill out haccp 13 - generic?
HACCP 13 - generic form should be filled out by identifying potential food safety hazards, determining critical control points, establishing monitoring procedures, etc.
What is the purpose of haccp 13 - generic?
The purpose of haccp 13 - generic is to ensure food safety by identifying and controlling potential hazards in food production processes.
What information must be reported on haccp 13 - generic?
Information such as food safety hazards, critical control points, monitoring procedures, corrective actions, verification procedures, etc., must be reported on haccp 13 - generic.
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