HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step
1, Receiving and 6.
Storage – Packaging materials
2. Food Safety
Hazard
Biological –
Contamination with meat, other biological materials
Chemical – Non-food grade materials
Physical – None
3.
Reasonably likely to occur
2. Receiving – Raw
Meat/ Poultry and natural casings
Biological Presence of pathogens:
Salmonella, Listeria monocytogenes,
Staphylococcus aureus,
Clostridium perfringens,
Clostridium botulinum; if beef E.coli 0157:H7,
05/11/2012 version; Supersedes all other versions
No
No
No
HAZARD ANALYSIS
Yes
(pathogens)
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?
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.
SOP for Receiving and Storage makes hazards unlikely to occur
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 germination and growth of clostridial spores). Letter of guarantee is on file for each supplier of ground or tenderized beef documenting the application
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step 2. Food Safety
Hazard non-O157 Shigatoxigenic E. coli
(STEC); if poultry
Campylobacter jejuni/coli.
BSE-causing prions
Chemical – None
Physical – None
3.
Reasonably likely to occur
No
(prions)
No
No
4. Basis of
Reasonably likely to occur
Letter of guarantee received from all suppliers of natural beef casings to certify that casings are not obtained from SRM (distal ileum).
SOP for Receiving and Storage makes hazards unlikely to occur
SOP for Receiving and Storage makes hazards unlikely 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 at least one intervention step against E. coli O157:H7.
6. Critical
Control Point
05/11/2012 version; Supersedes all other versions

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step 2. Food Safety
Hazard
3. Receiving – Food
(Non-meat and Nonpoultry) Ingredients: spices, cure mix, binders.
Biological- None
Chemical – Ingredients not being added or used as intended; ingredients containing undesirable substances
Physical – None
3.
Reasonably likely to occur
4. Basis of
Reasonably likely to occur
No
SOP for Receiving and Storage makes hazards unlikely to occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
05/11/2012 version; Supersedes all other versions
No
No
Approved formulations are followed; letter of guarantee are received from each supplier of food additives, spices, cure mix, binders, etc.
SOP for Receiving
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step
4. Storage (Frozen or
Refrigerated) – Raw
Meat/Poultry
Biological - Presence or growth of pathogens
(see list in step 2 above)
5. Storage – Food
Ingredients, both refrigerated and nonrefrigerated
2. Food Safety
Hazard
Chemical - None
Physical – None
Biological – None
3.
Reasonably likely to occur
Yes
(Presence)
No
(Growth)
No
No
No
Chemical – None
05/11/2012 version; Supersedes all other versions
No
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? and Storage makes hazards unlikely to occur
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.
SOP for Receiving and Storage makes hazards unlikely to occur
SOP for Receiving and Storage makes hazards unlikely to occur
SOP for Receiving and Storage makes hazards unlikely to occur
SOP for Receiving
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; Wieners
1. Process Step
7. Tempering of raw meat/poultry
2. Food Safety
Hazard
Physical – None
Biological – Presence or growth of pathogens
(see list in step 2 above)
Chemical – None
Physical - None
8. Weighing of meat/poultry
Biological - Presence or growth of pathogens
(see list in step 2 above); contamination with pathogens via
05/11/2012 version; Supersedes all other versions
3.
Reasonably likely to occur
No
Yes
(Presence)
No
(Growth)
No
No
Yes
(Presence)
No
(Growth)
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? and Storage makes hazards unlikely to occur
SOP for Receiving and Storage makes hazards unlikely to occur
Raw meat/poultry is a known source of pathogens.
Tempering done according to SOP for
Tempering/Thawing of Frozen Materials.
SSOP makes hazards unlikely to occur
SSOP makes hazards unlikely to occur
Raw meat/poultry is a known source of pathogens.
Weighing is done rapidly enough to
Hazard will be controlled by later
CCP’s of cooking (destroys vegetative cells) and cooling/freezing (prevents germination and growth of clostridial spores).
Hazard will be controlled by later
CCP’s of cooking (destroys vegetative cells) and cooling/freezing (prevents germination and growth of
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step
9. Grinding
2. Food Safety
Hazard equipment
(contaminated at start of shift) or workers
Chemical –
Cleaning/sanitizing chemical residues
Physical - None
Biological – Pathogen
(see list in step 2 above) contamination via equipment
(contaminated at start of shift) and workers; presence of pathogens; growth of pathogens
3.
Reasonably likely to occur
No
(Contamination)
No
No
No
(Contamina- tion)
Yes
(Presence)
No
(Growth)
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? clostridial spores). prevent pathogen growth.
Pre-op and
Operational SSOPs make hazard unlikely to occur
Pre-op SSOP makes presence of chemical residues unlikely to occur.
SSOP makes hazards unlikely to occur
Pre-op and
Operational SSOPs make hazard unlikely to occur.
Raw meat/poultry is a known source of pathogens.
Grinding is done rapidly enough to
Hazard will be controlled by later
CCP’s of cooking (destroys vegetative cells) and cooling/freezing (prevents germination and growth of clostridial spores).
05/11/2012 version; Supersedes all other versions
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step 2. Food Safety
Hazard
Chemical – cleaning/sanitizing chemical residues
Physical – Metal
3.
Reasonably likely to occur
10. Weighing of food ingredients
Biological – Pathogen
(see list in step 2 above) contamination via equipment and workers.
Insufficient addition of cure mix.
05/11/2012 version; Supersedes all other versions
No
No
No
(contamination)
No
(cure)
4. Basis of
Reasonably likely to occur prevent pathogen growth.
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.
SSOP makes contamination via equipment and workers unlikely to occur.
Finished product color would be unacceptable if
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; Wieners
1. Process Step 2. Food Safety
Hazard
3.
Reasonably likely to occur
4. Basis of
Reasonably likely to occur
Chemical – Binders may contain potential allergens; cleaning/sanitizing chemical residues; excess cure addition
No
(allergens)
No
(cleaning chemicals)
No
(excess cure) 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.
Pre-op SSOP makes presence of chemical residues unlikely to occur.
Cure mix has highly dilute concentration of nitrite, amount used is logged on batch sheet.
05/11/2012 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; Wieners
1. Process Step
11. Mixing
2. Food Safety
Hazard
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
Chemical – cleaning/sanitizing chemical residues
Physical – Metal
3.
Reasonably likely to occur
4. Basis of
Reasonably likely to occur
No
Yes
(Presence)
No
(Growth)
No
(Contamina- tion)
No
No
Raw meat/poultry is a known source of pathogens.
Mixing step 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 (must provide evidence).
Visual observation for foreign materials during processing,
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).
05/11/2012 version; Supersedes all other versions
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step
12. Chopping or
Emulsifying
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
Chemical – cleaning/sanitizing chemical residues
Physical - Metal
Yes
(Presence)
No
(Growth)
No
(contamination)
No
3.
Reasonably likely to occur
No
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? inspection of equipment during cleaning make hazard unlikely.
Raw meat/poultry is a known source of pathogens.
Chopping or emulsifying 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 (must provide evidence).
Hazard will be controlled by later
CCP’s of cooking (destroys vegetative cells) and cooling/freezing (prevents germination and growth of clostridial spores).
05/11/2012 version; Supersedes all other versions
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step 2. Food Safety
Hazard
13. Stuffing Biological – Presence or growth of pathogens
(see list in step 2 above); pathogen contamination via equipment
(contaminated at start of shift) and workers
Yes
(Presence)
No
(Growth)
No
(contamination)
No Chemical – cleaning/sanitizing
05/11/2012 version; Supersedes all other versions
3.
Reasonably likely to occur
4. Basis of
Reasonably likely to occur
Visual observation for foreign materials during processing, inspection of equipment during cleaning make hazard unlikely.
Raw meat/poultry is a known source of pathogens.
Stuffing is done rapidly enough to prevent pathogen growth.
SSOP makes contamination via equipment and workers unlikely to occur.
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Pre-op SSOP makes presence of
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step
14. Cooking
2. Food Safety
Hazard chemical residues
Physical - Metal
Biological – Survival or growth of pathogens
(see list in step 2 above)
Chemical – None
Physical - None
3.
Reasonably likely to occur
No
Yes
(presence)
No
(growth)
No
No
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? 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 is a known source of pathogens.
Cooking is done rapidly enough to prevent pathogen growth.
SSOP makes hazards unlikely to occur
SSOP makes hazards unlikely to
Hazard will be controlled by exposing pathogens (vegetative cells, if present) to sufficiently high temperatures for a long enough time to ensure their destruction.
05/11/2012 version; Supersedes all other versions
6. Critical
Control Point
1B

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step
15. Cooling
2. Food Safety
Hazard
Biological – growth of
Clostridium perfringens or
Clostridium botulinum; presence or growth of
Listeria monocytogenes or other pathogens
(post-cook contaminants; see list in step 2 above).
Chemical – None
Yes
(clostridial growth)
No
(Presence of
L.m. or other pathogens)
No
(Growth of
L.m. or other pathogens)
No
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? occur
Spores survive cooking and can germinate and grow if cooling is done too slowly.
Listeria control measures, including testing program, make hazard unlikely. Pre-op and
Operational SSOPs make contamination unlikely.
Product is refrigerated or frozen (minimizes or prevents pathogen growth)
Product is cooled rapidly enough to prevent growth of Clostridium perfringens (> 1 log) or
Clostridium perfringens.
SSOP makes hazards unlikely to occur
05/11/2012 version; Supersedes all other versions
6. Critical
Control Point
2B

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step
16. Packaging
2. Food Safety
Hazard
Physical - None
Biological - Growth of
Clostridium perfringens or
Clostridium botulinum; presence or growth of
Listeria monocytogenes or other pathogens
(post-cook contaminants).
Chemical – improperly
No
(clostridial growth)
No
(Presenc of
L.m. or other pathogens)
No
(Growth of
L.m. or other pathogens)
No
3.
Reasonably likely to occur
No
4. Basis of
Reasonably likely to occur
SSOP makes hazards unlikely to occur
Product does not get warm enough for a long enough time during packaging to result in growth.
Listeria control measures, including testing program, make hazard unlikely. Pre-op and
Operational SSOPs make contamination unlikely.
Product is kept refrigerated/frozen
(minimizes/prevents pathogen growth)
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
05/11/2012 version; Supersedes all other versions
Labeling SOP and
6. Critical
Control Point

HACCP Plan
– Fully cooked, not shelf-stable; Wieners
1. Process Step 2. Food Safety
Hazard labeled allergens
Physical - None
17. Finished product storage, shipping and/or retail sale
Biological - None
Chemical - None
Physical - None
3.
Reasonably likely to occur
No
No
No
No
4. Basis of
Reasonably likely to occur
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
05/11/2012 version; Supersedes all other versions