HACCP Plan – Fully cooked, not shelf-stable; Pasties
1.Process Step
2. Food Safety
Hazard
1, Receiving and 6.
Storage – Packaging
materials
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
Shiga-toxigenic E. coli
No
Yes
2. Receiving – Raw
and RTE Meat/
Poultry
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
05/08/2012 version. Supersedes all previous 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. Elder et
al data (supplied by
FSIS) states that E.
coli O157:H7 is
reasonably likely to
occur in beef; USDA
regards certain nonO157 STEC and
O157:H7 STEC as
Hazard will be controlled by
later CCP’s of cooking (destroys
vegetative cells) and
cooling/freezing (prevents
germination and growth of
clostridial spores). Letter of
guarantee is on file for each
supplier of ground or 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; Pasties
1.Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
(STEC); if poultry
Campylobacter
jejuni/coli
Chemical – None
Physical – None
adulterants in nonintact beef. Spores
of C. perfringens and
C. botulinum may be
present in RTE
meat/poultry
products.
No
No
05/08/2012 version. Supersedes all previous 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; Pasties
1.Process Step
2. Food Safety
Hazard
3. Receiving – Nonmeat and Non-poultry
Ingredients: flour,
cheese, vegetables,
spices.
Biological- Pathogens:
Salmonella, E. coli
0157:H7, Listeria
monocytogenes,
Staphylococcus aureus,
Clostridium
perfringens,
Clostridium botulinum,
Bacillus cereus
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
(Cheese,
Flour,
Spices)
Yes
(Vegetables)
05/08/2012 version. Supersedes all previous versions.
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Letters of
Guarantee are
received from all
suppliers of food
ingredients that
indicate the
ingredients are from
an approved source.
Receiving SOP
ensures that
ingredients are not
accepted if they
have been improperly
handled.
Raw vegetables may
contain pathogens.
Vegetables are stored separately
from other food components and
washed prior to further
processing. Hazard will be
controlled by later CCPs 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; Pasties
1.Process Step
4. Storage
(Frozen/Refrigerated
) – Raw and RTE
Meat/Poultry
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
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)
Chemical - None
Physical – None
No
(Growth)
No
No
05/08/2012 version. Supersedes all previous versions.
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Approved
formulations are
followed; letters of
guarantee are
received from all
suppliers of food
additives, flour,
cheese, spices etc.
Raw meat/poultry is
a known source of
pathogens.
Pathogens are
unlikely to grow if
raw meat/poultry is
stored according to
the SOP for storage.
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; Pasties
1.Process Step
2. Food Safety
Hazard
5. Storage – Food
Ingredients, both
refrigerated and nonrefrigerated
Biological – Presence or
growth of pathogens on
vegetables (see list in
step 3 above)
Yes
(Presence)
Chemical – None
Physical – None
Biological – Presence or
growth of pathogens
(see list in step 2
above)
No
No
Yes
(Presence)
No
(Growth)
7. Preparation of
Meat/Poultry
Ingredients
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
(Growth)
05/08/2012 version. Supersedes all previous versions.
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Raw vegetables are a
known source of
pathogens.
Pathogens are
unlikely to grow if
raw vegetables are
stored according to
the SOP for storage.
Hazard will be controlled by
later CCP’s of cooking (destroys
vegetative cells) and
cooling/freezing (prevents
germination and growth of
clostridial spores).
Raw meat/poultry is
a known source of
pathogens.
Preparation is done
rapidly enough to
prevent pathogen
growth. If precooking is done, it
will be done rapidly
enough and at high
enough temperature
to prevent pathogen
growth.
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; Pasties
1.Process Step
8. Preparation of
vegetables
9. Assembly of filling
2. Food Safety
Hazard
Chemical – None
Physical - None
Biological - Presence or
growth of pathogens
(see list in step 3
above)
Chemical – None
Physical - None
Biological – Pathogen
contamination via
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
No
Yes
(Presence)
No
(Growth)
No
No
No
(Contamina-
05/08/2012 version. Supersedes all previous versions.
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Raw vegetables are a
known source of
pathogens.
Vegetables are
washed before
preparation and the
preparation process
is done rapidly
enough to prevent
pathogen growth.
If pre-cooking is
done, it is done
rapidly enough and
at high enough
temperature to
prevent pathogen
growth.
Hazard will be controlled by
later CCP’s of cooking (destroys
vegetative cells) and
cooling/freezing (prevents
germination and growth of
clostridial spores).
SSOP makes
contamination via
Hazard will be controlled by
later CCP’s of cooking (destroys
6. Critical
Control Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties
1.Process Step
2. Food Safety
Hazard
equipment and
workers; presence of
pathogens; growth of
pathogens including
Clostridium
perfringens and
Clostridium botulinum
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
tion)
equipment and
workers unlikely to
occur.
Yes
(Presence)
Raw meat/poultry/
vegetables are
known sources of
pathogens.
No
(Growth)
Chemical – Cheese is a
potential allergen;
No
05/08/2012 version. Supersedes all previous versions.
Assembly is done
rapidly enough to
prevent pathogen
growth. Pre-cooked
ingredients (if any)
are rapidly cooled by
addition of other
ingredients that are
cold. Later cooking
will destroy
germinated
clostridial cells.
Application of
correct label
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
vegetative cells) and
cooling/freezing (prevents
germination and growth of
clostridial spores).
6. Critical
Control Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties
1.Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
cleaning/sanitizing
chemical residues
10. Preparation of
dough
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.
Physical – None
Biological – Pathogen
contamination via
equipment and workers.
No
No
Chemical – Wheat flour
is a potential allergen;
cleaning/sanitizing
chemical residues
No
05/08/2012 version. Supersedes all previous versions.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Application of
correct label
prevents inadvertent
consumption of
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; Pasties
1.Process Step
2. Food Safety
Hazard
Physical – Foreign
material
11. Combining dough
and filling
Biological – Presence
or growth of pathogens
(see lists in steps 2
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
Yes
(Presence)
05/08/2012 version. Supersedes all previous versions.
allergen by
consumer.
Operational SSOP
prevents crosscontamination of
allergenic agents.
Pre-op SSOP makes
presence of chemical
residues unlikely to
occur.
No history of
problem (must
provide evidence).
Visual observation
for foreign materials
during processing,
inspection of
equipment during
cleaning make hazard
unlikely.
Raw meat/poultry/
vegetables are
known sources 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
6. Critical
Control Point
HACCP Plan – Fully cooked, not shelf-stable; Pasties
1.Process Step
2. Food Safety
Hazard
and 3 above); Pathogen
contamination via
equipment and workers
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
(Growth)
No
(Contamination)
12. Cooking
Chemical – None
Physical – None
Biological – Survival or
growth of pathogens
(see lists in steps 2
and 3 above);
No
No
Yes
(Presence)
No
(Growth)
05/08/2012 version. Supersedes all previous versions.
pathogens.
Combining step is
done rapidly enough
to prevent pathogen
growth.
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
cooling/freezing (prevents
germination and growth of
clostridial spores).
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Raw
meat/poultry/vegeta
bles are known
sources of
pathogens. Cooking is
done rapidly enough
to prevent pathogen
growth.
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
HACCP Plan – Fully cooked, not shelf-stable; Pasties
1.Process Step
13. Cooling/Freezing
2. Food Safety
Hazard
Chemical – None
Physical - None
Biological – Presence or
growth of Listeria
monocytogenes and
other pathogens listed
in steps 2 and 3 above
(post-cook
contaminants). Growth
of Clostridium
perfringens or
Clostridium botulinum.
Pathogen contamination
via equipment and
workers
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
No
No
(L.m.
Presence)
No
(L.m. Growth)
Yes
(clostridial
growth)
05/08/2012 version. Supersedes all previous versions.
Listeria control
measures, including
testing program,
pre-op and
operational SSOPs
make contamination
unlikely
Product is frozen
(prevents pathogen
growth
Spores survive
cooking and can
germinate and grow
if cooling is done too
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
Product is cooled rapidly enough
to prevent growth of Clostridium
perfringens (> 1 log) or
Clostridium perfringens.
2B
HACCP Plan – Fully cooked, not shelf-stable; Pasties
1.Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
slowly.
No
(Contamination)
14. Packaging
Chemical – None
Physical - None
Biological – Growth of
Clostridium
perfringens or
Clostridium botulinum;
presence or growth of
Listeria monocytogenes
(post-cook
contaminant).
No
No
No
(clostridial
growth)
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Product is frozen
during packaging
step.
No
(L.m.
Presence)
Listeria control
measures, including
testing program,
make hazard
unlikely.
No
(L.m. Growth)
Product is frozen
(prevents pathogen
growth)
05/08/2012 version. Supersedes all previous 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; Pasties
1.Process Step
15. Shipping or Retail
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
Chemical – improperly
labeled allergens
No
Physical - None
No
Biological – None
No
Chemical – None
No
Physical - None
No
05/08/2012 version. Supersedes all previous versions.
Labeling SOP and
SSOP make hazard
unlikely to occur.
SSOP makes hazards
unlikely to occur.
Product is handled
according to SOP for
Finished Product
Storage
Product is handled
according to SOP for
Finished Product
Storage
Product is handled
according to SOP for
Finished Product
Storage
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