HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
1, Receiving and 6.
Storage – Packaging
materials
2. Receiving – Raw
Meat/ Poultry
2. Food Safety
Hazard
HAZARD ANALYSIS
3.
4. Basis of
Reasonably
Reasonably
likely to
likely to occur
occur
Biological –
Contamination with
meat, other biological
materials
No
Chemical – Non-food
grade materials
No
Physical – None
Biological Presence of
pathogens:
Salmonella, Listeria
monocytogenes,
Staphylococcus aureus,
Clostridium
perfringens,
Clostridium botulinum;
if beef E.coli 0157:H7,
non-O157 Shigatoxigenic E. coli
(STEC); if poultry
No
Yes
(pathogens)
05/04/2012 version; Supersedes all other versions
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Visual inspection for
container integrity,
contamination, at
receiving makes
hazard unlikely. SOP
for storage makes
hazard unlikely.
Letters of
guarantee are
received from all
suppliers of
packaging materials.
Raw meat/poultry is
a known source of
pathogens.
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and cooling
(prevents germination and growth
of clostridial spores). Letter of
guarantee is on file for each
supplier of tenderized beef
documenting the application of at
least one intervention step
against E. coli O157:H7.
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Campylobacter
jejuni/coli.
3. Receiving – Food
(Non-meat and Nonpoultry) Ingredients:
spices, cure mix,
binders.
4. Storage(Frozen/
Refrigerated) – Raw
Meat/Poultry
Chemical – None
Physical – None
Biological- None
No
No
No
Chemical – Ingredients
not being added or
used as intended;
ingredients containing
undesirable substances
No
Physical – None
Biological - Presence or
growth of pathogens
(see list in step 2
above)
No
Yes
(Presence)
05/04/2012 version; Supersedes all other versions
Approved
formulations are
followed; letter of
guarantee is
received from each
supplier of food
additives, spices,
cure mix, binders,
etc.
Raw meat/poultry is
a known source of
pathogens.
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and
cooling/freezing (prevents
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
5. Storage – Food
Ingredients, both
refrigerated and nonrefrigerated
7. Tempering of raw
meat/poultry
8. Preparing cure
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
No
(Growth)
Pathogens are
unlikely to grow if
raw meat/poultry is
stored according to
the SOP for
storage.
germination and growth of
clostridial spores).
Raw meat/poultry is
a known source of
pathogens.
Pathogen growth is
unlikely because
tempering is done
according to SOP
for
Tempering/Thawing
of Frozen Materials.
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and cooling
(prevents germination and growth
of clostridial spores).
Chemical - None
Physical – None
Biological – None
Chemical – None
Physical – None
Biological – Presence or
growth of pathogens
(see list in step 2
above)
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
No
No
No
No
No
Yes
(Presence)
No
(Growth)
Chemical – None
Physical - None
Biological –
05/04/2012 version; Supersedes all other versions
No
No
No
Finished product
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
Insufficient nitrite
level allowing growth of
spore-forming
pathogens
Chemical –
Cleaning/sanitizing
chemical residues;
cure-mix may contain
potential allergens;
excess cure addition
4. Basis of
Reasonably
likely to occur
color would be
unacceptable if
insufficient cure
added – product
would not enter
commerce
No
(cleaning
chemicals)
Pre-op SSOP makes
presence of
chemical residues
unlikely to occur.
No
(allergens)
Application of
correct label
prevents
inadvertent
consumption of
allergen by
consumer.
Operational SSOP
prevents crosscontamination of
allergenic agents.
No
(excess cure)
05/04/2012 version; Supersedes all other versions
Cure mix has highly
dilute concentration
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
of nitrite; amount
used is logged on
batch sheet.
9. Dry-rubbing
Physical - None
Biological – Presence of
pathogens (see list in
step 2 above);
pathogen contamination
via equipment
(contaminated at start
of shift) and workers;
growth of pathogens;
insufficient nitrite
level allowing growth of
spore-forming
pathogens
No
Yes
(Presence)
Raw meat/poultry
is a known source of
pathogens.
No
(Contamination)
Pre-op and
Operational SSOPs
make hazard unlikely
to occur.
No
(Growth)
Dry-rubbing is done
rapidly enough to
prevent pathogen
growth.
No
(cure)
Finished product
color would be
unacceptable if
insufficient cure
added – product
would not enter
commerce
Pre-op SSOP makes
Chemical –
05/04/2012 version; Supersedes all other versions
No
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and cooling
(prevents germination and growth
of clostridial spores).
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
cleaning/sanitizing
chemical residues;
excess cure addition
3.
Reasonably
likely to
occur
(cleaning
chemicals)
No
(excess cure)
10. Pumping
Physical – None
Biological – Pathogen
(see list in step 2
above) presence or
growth; contamination
via equipment and
workers; insufficient
nitrite level allowing
growth of sporeforming pathogens.
No
Yes
(Presence)
No
(Growth)
No
(contamination)
No
05/04/2012 version; Supersedes all other versions
4. Basis of
Reasonably
likely to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
presence of
chemical residues
unlikely to occur.
Cure mix has highly
dilute concentration
of nitrite; amount
used is logged on
batch sheet.
Raw meat/poultry is
a known source of
pathogens. Pumping
step is done rapidly
enough to prevent
growth.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Finished product
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and cooling
(prevents germination and growth
of clostridial spores).
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
(cure)
Chemical – Binders may
contain potential
allergens;
cleaning/sanitizing
chemical residues;
excess cure addition
No
(allergens)
4. Basis of
Reasonably
likely to occur
color would be
unacceptable if
insufficient cure
added – product
would not enter
commerce.
Application of
correct label
prevents
inadvertent
consumption of
allergen by
consumer.
Operational SSOP
prevents crosscontamination of
allergenic agents.
No
(cleaning
chemicals)
Pre-op SSOP makes
presence of
chemical residues
unlikely to occur.
No
(excess cure)
Cure mix has highly
dilute concentration
of nitrite, amount
05/04/2012 version; Supersedes all other versions
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
used is logged on
batch sheet.
11. Injecting
Physical – None
Biological – Presence
or growth of pathogens
(see list in step 2
above); pathogen
contamination via
equipment
(contaminated at start
of shift) and workers;
insufficient nitrite
level allowing growth of
spore-forming
pathogens.
No
Yes
(Presence)
No
(Growth)
No
(Contamination)
No
(cure)
Chemical – Binders may
05/04/2012 version; Supersedes all other versions
No
Raw meat/poultry is
a known source of
pathogens.
Injecting step is
done rapidly enough
to prevent pathogen
growth.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Finished product
color would be
unacceptable if
insufficient cure
added – product
would not enter
commerce.
Application of
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and
cooling/freezing (prevents
germination and growth of
clostridial spores).
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
contain potential
allergens;
cleaning/sanitizing
chemical residues;
excess cure addition
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
(allergens)
correct label
prevents
inadvertent
consumption of
allergen by
consumer.
Operational SSOP
prevents crosscontamination of
allergenic agents.
Pre-op SSOP makes
presence of
chemical residues
unlikely to occur.
No
(cleaning
chemicals)
No
(excess cure)
Physical – Metal from
injector
05/04/2012 version; Supersedes all other versions
No
Cure mix has highly
dilute concentration
of nitrite, amount
used is logged on
batch sheet.
No history of
problem (must
provide evidence).
Visual inspection of
equipment during
cleaning make it
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
12. Tumbling
2. Food Safety
Hazard
Biological – Presence
or growth of pathogens
(see list in step 2
above); pathogen
contamination via
equipment
(contaminated at start
of shift) and workers
3.
Reasonably
likely to
occur
Yes
(Presence)
No
(Growth)
No
(contamination)
Chemical –
cleaning/sanitizing
chemical residues
No
Physical - Metal
No
05/04/2012 version; Supersedes all other versions
4. Basis of
Reasonably
likely to occur
unlikely that hazard
enters commerce.
Raw meat/poultry is
a known source of
pathogens.
Tumbling is done
rapidly enough to
prevent pathogen
growth.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Pre-op SSOP makes
presence of
chemical residues
unlikely to occur.
No history of
problem. Visual
observation for
foreign materials
during processing,
inspection of
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and
cooling/freezing (prevents
germination and growth of
clostridial spores).
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
13. Brining
2. Food Safety
Hazard
Biological – Presence
or growth of pathogens
(see list in step 2
above); pathogen
contamination via
equipment
(contaminated at start
of shift) and workers
3.
Reasonably
likely to
occur
Yes
(Presence)
Physical - None
Biological - Presence
or growth of pathogens
equipment during
cleaning make
hazard unlikely.
Raw meat/poultry is
a known source of
pathogens.
No
(Growth)
Brining is done at a
temperature cold
enough to prevent
pathogen growth.
No
(contamination)
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
No
Pre-op SSOP makes
presence of
chemical residues
unlikely to occur.
Chemical –
cleaning/sanitizing
chemical residues
14. Boning and
Netting
4. Basis of
Reasonably
likely to occur
No
Yes
(Presence)
05/04/2012 version; Supersedes all other versions
Raw meat/poultry is
a known source of
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Hazard will be controlled by later
CCP’s of cooking (destroys
vegetative cells) and cooling
(prevents germination and growth
of clostridial spores).
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
(see list in step 2
above); pathogen
contamination via
equipment
(contaminated at start
of shift) and workers
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
pathogens.
No
(Growth)
No
(contamination)
Chemical – non-food
grade netting
No
Physical – metal or
bone fragments
No
05/04/2012 version; Supersedes all other versions
Boning and netting
are done rapidly
enough to prevent
pathogen growth.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Letter of guarantee
from netting
supplier states that
nettings are food
grade.
No history of
problem (must
provide evidence).
Visual observation
for foreign
materials during
processing,
inspection of
equipment during
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
15.Hanging in cooler
2. Food Safety
Hazard
Biological- Presence or
growth of pathogens
(see list in step 2
above).
3.
Reasonably
likely to
occur
Yes
(Presence)
No
(Growth)
16. Cooking
Chemical - None
Physical - None
Biological – Survival or
growth of pathogens
(see list in step 2
above)
No
No
Yes
(presence)
No
(growth)
17. Cooling
Chemical – None
Physical - None
Biological – growth of
Clostridium
No
No
Yes
(clostridial
05/04/2012 version; Supersedes all other versions
4. Basis of
Reasonably
likely to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
Hazard will be controlled by
exposing pathogens (if present)
to sufficiently high temperatures
for a long enough time to ensure
destruction of vegetative
pathogens.
1B
Product is cooled rapidly enough
to prevent growth of Clostridium
2B
cleaning make
hazard unlikely.
Raw meat/poultry is
a known source of
pathogens.
Cooler temperature
is maintained cold
enough to prevent
pathogen growth
(per storage SOP).
Raw meat/poultry is
a known source of
pathogens.
Cooking is done
rapidly enough to
prevent pathogen
growth.
Spores survive
cooking and can
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
18. Packaging
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
perfringens or
Clostridium botulinum;
presence or growth of
Listeria monocytogenes
or other pathogens
(post-cook
contaminants; see list
in step 2 above).
growth)
germinate and grow
if cooling is done too
slowly.
No
(Presence of
L.m. or other
pathogens)
Listeria control
measures, including
testing program,
make hazard
unlikely. Pre-op and
Operational SSOPs
make contamination
unlikely.
No
(Growth of
L.m. or other
pathogens)
Product is
refrigerated or
frozen (minimizes or
prevents pathogen
growth)
Chemical – None
Physical - None
Biological - Growth of
Clostridium
perfringens or
Clostridium botulinum;
presence or growth of
No
No
No
(clostridial
growth)
05/04/2012 version; Supersedes all other versions
Product does not
get warm enough for
a long enough time
during packaging to
result in growth.
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
perfringens (> 1 log) or
Clostridium botulinum.
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
No
(Presence of
L.m. or other
pathogens)
Listeria control
measures, including
testing program,
make hazard
unlikely. Pre-op and
Operational SSOPs
make contamination
unlikely.
No
(Growth of
L.m. or other
pathogens)
Product is kept
refrigerated/frozen
(minimizes/prevents
pathogen growth)
Chemical – improperly
labeled allergens
No
Physical - None
No
Biological - None
No
Chemical - None
No
Labeling SOP and
SSOP make hazard
unlikely to occur
SSOP makes hazard
unlikely to occur
Product is packaged
and kept chilled
during shipping or
retail sale
Product is packaged
Listeria monocytogenes
or other pathogens
(post-cook
contaminant).
19. Shipping or retail
sale
05/04/2012 version; Supersedes all other versions
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
1. Process Step
2. Food Safety
Hazard
3.
Reasonably
likely to
occur
4. Basis of
Reasonably
likely to occur
No
Product is packaged
Physical - None
05/04/2012 version; Supersedes all other versions
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
6. Critical
Control Point