HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
HACCP PLAN
PROCESS CATEGORY: Fully cooked, not shelf stable (cured whole muscle)
Product example: ham
CCP# and
Location
1B Cooking
05/04/2012
Critical Limits
Product internal
temperature is held at
a pre-determined
temperature and time
listed in Appendix A as
resulting in a 6.5 log
lethality for
Salmonella. Note that
no time measurement
is necessary if the
product internal
temperature reaches
158ºF or higher. For
poultry products, the
Appendix A treatment
(155ºF internal
temperature for cured
products) or one of the
new poultry “safe
harbors” treatments
(based on % fat in
product) will be
followed.
For slow-cooked hams,
the following additional
Critical Limits apply:
product internal
temperature must
increase from 50 to
version;
Supersedes all
93ºF in no more than 4
h, from 93 to 115ºF in
Monitoring Procedures and
Frequency
The plant manager or
designee will use a
calibrated thermometer
and a clock (if necessary)
to determine the internal
temperature over time of
the largest item in the lot.
Alternatively, a calibrated
temperature probe and a
time/temperature
recorder will be used in
place of the thermometer
and clock. This procedure
will be followed for every
lot.
HACCP
Records
CCP
Monitoring
Form
Corrective
Action Log
Thermometer
Calibration
Log
Verification Procedures and
Frequency
Establishment owner or
designee will review the CCP
Monitoring Form, Corrective
Action Log, and Thermometer
Calibration Log once per week.
Establishment owner or
designee will calibrate all
thermometers to a known
standard monthly.
Thermometers will be
calibrated to ± 2° F or taken
out of operation as stated in
the SOP. Calibration actions
are recorded in the
Thermometer Calibration Log.
Establishment owner or
designee will observe
monitoring of temperature at
least once per month.
other versions
Corrective Actions
If a deviation from a
critical limit occurs, the
establishment owner or
designee is responsible
for corrective action
protocol as stated in 9
CFR 417.3
1.
2.
3.
The cause of the
deviation will be
identified and
eliminated.
The CCP will be
under control after
the corrective
action is taken.
Measures to
prevent recurrence
are established.
4. No product that is
injurious to health
or otherwise
adulterated as a
result of the
deviation will be
permitted to enter
commerce.
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
no more than 5
additional hours, and
from 115 to 130ºF in no
more than 5 additional
hours.
2B
Cooling/Freezing
Appendix B limits
for cured products
(internal
temperature falls
from 130ºF to 80ºF
in no more than 5
hours, and from
80ºF to 45ºF in no
more than 10 hours).
Alternative 1: if the
product is a)
formulated so that
the finished product
contains at least 120
ppm nitrite and at
least 3.5% waterphase salt, b) cooled
continuously, then
the internal
temperature cannot
be between 120 and
40ºF for more than
20 h.
Alternative 2:
internal temperature
falls from 130ºF to
80ºF in no more than
9 hours, and from
The plant manager or
designee will use a
calibrated thermometer
and a clock to determine
the internal temperature
and time for the largest
item in the lot removed
from the smokehouse or
oven. About 4.5 hours
later, this procedure will
be repeated with the same
item. The procedure will
be repeated about 10
hours after the 2nd
temperature measurement
with the same item. This
procedure will be
performed for every lot.
05/04/2012 version; Supersedes all other versions
CCP
Monitoring
Form
Corrective
Action Log
Thermometer
Calibration
Log
Establishment owner or
designee will review the CCP
Monitoring Form, Corrective
Aaction Log, and Thermometer
Calibration Log once per week.
Establishment owner or
designee will calibrate all
thermometers to a known
standard monthly.
Thermometers will be
calibrated to ± 2° F or taken
out of operation as stated in
the SOP. Calibration actions
are recorded in the
Thermometer Calibration Log.
Establishment owner or
designee will observe
monitoring of temperature at
least once per month.
If a deviation from a
critical limit occurs, the
establishment owner or
designee is responsible
for corrective action
protocol as stated in
9 CFR 417.3
1. The cause of the
deviation will be identified
and eliminated.
2.The CCP will be under
control after the
corrective action is taken.
3.Measures to prevent
recurrence are
established.
4.No product that is
injurious to health or
otherwise adulterated as a
result of the deviation will
be permitted to enter
commerce.
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
80ºF to 45ºF in no
more than 14 hours.
Haneklaus et al 2011.
Journal of Food
Protection Vol. 74,
pp. 101 – 105.
Sign and date at initial acceptance, modification, and annual reassessment.
Signed __________________________________
Date ___________________________
Signed __________________________________
Date ___________________________
Signed __________________________________
Date ___________________________
Signed __________________________________
Date ___________________________
Signed __________________________________
Date ___________________________
05/04/2012 version; Supersedes all other versions
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
Date
Lot
ID
Cooking
Temperature/
Time
1st
2nd (if
< 158ºF)
CCP Monitoring Form: Critical Limits are internal product temperatures and times
Initials
Cooling
Initials
Devn.
Pre-shipment / pre-use review
Temperature/Time
from
Signature/Date
Measure temp. at the following
Critical
elapsed times (time since cooling
Limit?
began)
Y = yes,
0h
< 4.5 h
<14.5 h
N = no
1st
2nd
3rd
Verification Activities (for up to three weeks) associated with these batches. Indicate Type of activity: DOT =
Direct Observation of Temperature monitoring (monthly), CAL = thermometer calibration, or RR = Records Review
(weekly).
Type of activity:
Result ( = Acceptable):
Date/Time:
05/04/2012 version; Supersedes all other versions
Type of activity:
Result ( = Acceptable):
Date/Time:
Type of activity:
Result ( = Acceptable):
Date/Time:
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
Initials:
05/04/2012 version; Supersedes all other versions
Initials:
Initials:
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
Corrective Action Log
Product:
Date / Time:
Deviation:
Lot ID:
Responsible Person:
Cause of Deviation:
Cause of Deviation
Eliminated By:
CCP Under Control
After Corrective
Actions Taken:
Preventative Measures:
Product Disposition:
Verification (Records Review) by and Date:
05/04/2012 version; Supersedes all other versions
________________________________
HACCP PLAN Fully cooked, not shelf-stable: cured whole muscle, e.g. ham
Thermometer Calibration Log
Date
Time
Test Reference
Therm. Therm.
ID#
Reading
Test
Therm.
Reading
Adjustments Required
(yes/no)
Comments
Initials
Thermometers intended for measuring higher temperature items, such as cooked product, will be calibrated in hot
water, while those used for taking lower temperatures will be calibrated in ice water. All thermometers will be
calibrated within + or – 2 degrees F. Thermometers taken out of service , document in the “comments” column.
05/04/2012 version; Supersedes all other versions