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GENERIC HACCP MODEL
Format Treated Not Fully Cooked, Not
Selectable
Developed:
June 2628, 1996
Kansas City, Submitted to
USDA, Food Safety and Inspection Service
by the
International Meat and Poultry
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How to fill out generic haccp model
01
To fill out a generic HACCP (Hazard Analysis and Critical Control Points) model, follow these steps:
1.1
Begin by conducting a thorough analysis of your food production process to identify potential hazards. This may include hazards related to biological, chemical, or physical contaminants.
1.2
Determine the critical control points (CCPs) in your process. These are the steps in your production where you can apply control measures to prevent, eliminate, or minimize the identified hazards.
1.3
Establish critical limits for each CCP, which are the maximum or minimum levels at which a hazard can be controlled effectively.
1.4
Implement monitoring procedures to regularly check if the critical limits are being met at each CCP. This may involve measurements, observations, or other forms of verification.
1.5
Establish corrective actions to be taken when a deviation from the critical limits occurs. These actions should aim to prevent unsafe food from reaching consumers and to bring the process back under control.
1.6
Establish procedures for verification to ensure that the HACCP system is functioning effectively. This may include internal audits, reviews of records, or third-party inspections.
1.7
Finally, establish documentation and record-keeping procedures to demonstrate that the HACCP system is being implemented correctly and consistently.
02
The generic HACCP model can be beneficial for various entities involved in food production and handling. This may include:
2.1
Food manufacturers or processors who want to ensure the safety of their products and comply with regulatory requirements.
2.2
Food service establishments, such as restaurants or catering companies, that want to implement effective food safety practices.
2.3
Retailers or wholesalers who handle and distribute food products to ensure they are sourced from safe suppliers.
2.4
Regulatory agencies that enforce food safety regulations and may use the HACCP model as a guideline.
2.5
Auditors or inspectors who assess the food safety systems of different organizations.
In summary, anyone involved in the food industry, from producers to regulators, can benefit from using a generic HACCP model to ensure the safety of their products and processes.
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