HACCP Plan – Raw, ground; Pizza
HAZARD ANALYSIS – RAW PIZZA – Pepperoni, Sausage, Deluxe, and Cheese Pizza’s
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
No
2. Receiving – Raw
Meat/ Poultry
Biological Presence of
Pathogens:
Salmonella, Listeria
monocytogenes,
Staphylococcus aureus;
if beef E. coli 0157:H7,
non-O157 Shigatoxigenic E. coli
(STEC); if poultry
Campylobacter
jejuni/coli
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
Yes
(pathogens,
including E.
coli O157:H7
and other
STEC on beef
not treated
with an
intervention or
tested for
presence of E.
Visual inspection for
container integrity,
contamination, at
receiving makes
hazard unlikely
Letters of guarantee
are received from all
suppliers of
packaging materials.
SOP for receiving
makes hazards
unlikely to occur.
Raw meat 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 and O157:H7
STEC as adulterants
1
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Hazard of pathogen growth
(including STEC) will be controlled
by a later CCP that limits exposure
of pathogens (if present) to
temperatures allowing growth.
Product is labeled (CCP) to
instruct consumers to fully cook
product (and thereby kill
pathogens). Letter of guarantee
is on file for each supplier of
ground or tenderized beef
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
coli O157:H7
or other
STEC.)
2a. Receiving –RTE
Meat/ Poultry
Chemical – None
No
Physical – None
No
Biological:
Listeria
monocytogenes,
No
in on-intact beef.
Adoption of
intervention
treatments and/or
product testing by
suppliers prevents
hazard of STEC
from occurring.
USDA has advised
that interventions
shown to be
effective against E.
coli O157:H7 are
also considered
effective against
STEC.
SOP for Receiving
and Storage makes
hazards unlikely.
SOP for Receiving
and Storage makes
hazards unlikely.
Letters of guarantee
indicating that each
product made by an
2
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
documenting the application of at
least one intervention step against
E. coli O157:H7 and other STEC.
Alternately, supplier of beef has
provided certificate of analysis
indicating that E. coli O157:H7 (or
STEC) were not detected by
testing of the shipped lot of beef.
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
Staphylococcus aureus
(post-lethality
contaminants);
Clostridium perfringens
and Clostridium
botulinum (sporeforming pathogens that
survive cooking)
3. Receiving – Nonmeat and Nonpoultry Ingredients:
Crust, Cheese,
Vegetables, Sauce,
Spice.
Chemical – None
No
Physical – None
No
Biological: Pathogens
Salmonella, E. coli
0157:H7, Listeria
monocytogenes,
Staphylococcus aureus,
Clostridium
perfringens,
Clostridium botulinum
No
(Cheese,
Crust, Sauce,
Spice)
approved processor.
Receiving SOP
minimizes risk of
accepting product
that has been
mishandled such that
spore-forming
pathogens could
germinate and grow.
SOP for Receiving
and Storage makes
hazards unlikely.
SOP for Receiving
and Storage makes
hazards unlikely.
Letters of
Guarantee are
received from all
suppliers of food
ingredients that
indicate the
ingredients are from
an approved source.
Receiving SOP
ensures that
3
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 – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
ingredients are not
accepted if they
have been improperly
handled.
Yes
(Vegetables)
Chemical – Ingredients
not being added or
used as intended.
Ingredients containing
undesirable substances
No
Physical – None
No
Vegetables are stored separately
from other food components and
washed prior to further
processing. Hazard will be
controlled by a later CCP that
limits exposure of pathogens (if
present) to temperatures allowing
growth. Product is labeled (CCP)
to instruct consumers to fully cook
product (and thereby kill
pathogens).
Approved
formulations are
followed; letters of
guarantee are
received from all
suppliers of food
additives, crust,
sauce, cheese etc..
SOP for Receiving
and Storage makes
4
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
4. Storage (Cold –
Frozen/Refrigerate
d) – Raw
Meat/Poultry
4a. Storage (Cold –
Frozen/Refrigerate
d) – RTE
Meat/Poultry
2. Food Safety
Hazard
Biological: Presence or
growth of pathogens
(see list above)
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
Yes (Presence)
No
(Growth)
Chemical - None
No
Physical – None
No
Biological: Pathogens
Listeria
monocytogenes,
Staphylococcus aureus,
Clostridium
perfringens,
Clostridium botulinum
Chemical – None
No
No
hazards unlikely.
Raw meat is a known
source of pathogens.
Pathogens are
unlikely to grow if
raw meats are
stored according to
the SOP for storage.
SOP for Receiving
and Storage makes
hazards unlikely.
SOP for Receiving
and Storage makes
hazards unlikely.
Pathogens are
unlikely to grow if
the product is
maintained at proper
temperature (SOP
for storage).
SOP for Receiving
and Storage makes
hazards unlikely.
5
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 a
later CCP that limits exposure of
pathogens (if present) to
temperatures allowing growth.
Product is labeled (CCP) to
instruct consumers to fully cook
product (and thereby kill
pathogens).
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
5. Storage – Food
Ingredients, both
refrigerated and
non-refrigerated
7. Tempering
Frozen
Meat/Poultry
Ingredients
8. Make Sauce for
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
Physical – None
No
Biological - None
No
Chemical – None
No
Physical – None
No
Biological – Presence or
growth of pathogens
(see list above)
Yes
(Presence)
No
(Growth)
Chemical – None
No
Physical - None
No
Biological - None
No
SOP for Receiving
and Storage makes
hazards unlikely.
SOP for Receiving
and Storage makes
hazards unlikely.
SOP for Receiving
and Storage makes
hazards unlikely.
SOP for Receiving
and Storage makes
hazards unlikely.
Raw meat is a known
source of pathogens.
Tempering done
under conditions not
conducive to growth.
SSOP makes hazard
unlikely
SSOP makes hazard
unlikely
SSOP makes hazard
6
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 a
later CCP that limits exposure of
pathogens (if present) to
temperatures allowing growth.
Product is labeled (CCP) to
instruct consumers to fully cook
product (and thereby kill
pathogens).
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
Pizzas
9. Grind Cheese
Chemical – None
No
Physical - None
No
Biological – Pathogen
contamination via
equipment and workers
No
Chemical – Cheese is a
potential allergen;
cleaning/sanitizing
chemical residues
No
unlikely; step is of
short duration
(pathogen growth is
unlikely)
SSOP makes hazards
unlikely.
SSOP makes hazards
unlikely.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
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
7
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 – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
Physical – Foreign
materials
10. Wash & Cut
Vegetables
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
Biological - Pathogen
contamination via
equipment and workers.
No
(Contamination)
Presence of pathogens
Yes (Presence)
Chemical – None
No
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
residues unlikely to
occur.
No history of
problem. 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.
Hazard will be controlled by a
later CCP that limits exposure of
pathogens (if present) to
temperatures allowing growth.
Product is labeled (CCP) to
instruct consumers to fully cook
product (and thereby kill
pathogens).
SSOP makes hazard
8
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
Physical – Foreign
material
11. Portioning Food
Ingredients
Biological – Presence
or growth of pathogens
(see list above);
Pathogen contamination
via equipment and
workers
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
Yes
(Presence)
Yes
(Growth)
No
(Contamination)
Chemical – None
No
unlikely.
No history of
problem. Visual
observation for
foreign materials
during processing,
inspection of
equipment during
cleaning make hazard
unlikely.
Raw meat is a known
source of pathogens.
Pathogens are
reasonably likely to
grow if temperature
and time of exposure
to unsafe
temperatures are
not controlled.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
SSOP makes hazards
9
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
limiting exposure of pathogens (if
present) to temperatures allowing
growth during the portioning,
assembly, and packaging/labeling
(CCP) steps. Product is labeled
(CCP) to instruct consumers to
fully cook product (and thereby
kill pathogens).
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
Physical – None
12. Combining
Ingredients
(Assemble Pizzas)
Biological – Presence or
growth of pathogens
(see list above);
Pathogen contamination
via equipment and
workers
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
No
Yes
(Presence)
Yes
(Growth)
No
(Contamination)
13.
Packaging/Labeling
Chemical – None
No
Physical - None
No
Biological – Presence or
growth of pathogens
(see list above);
Pathogen contamination
Yes
(Presence)
Yes
(Growth)
unlikely.
SSOP makes hazards
unlikely.
Raw meat is a known
source of pathogens.
Pathogens are
reasonably likely to
grow if temperature
and time of exposure
to unsafe
temperatures are
not controlled.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
SSOP makes hazards
unlikely.
SSOP makes hazards
unlikely.
Raw meat is a known
source of pathogens.
Pathogens are
reasonably likely to
10
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 by
limiting exposure of pathogens (if
present) to temperatures allowing
growth during the portioning,
assembly, and packaging/labeling
(CCP) steps. Product is labeled
(CCP) to instruct consumers to
fully cook product (and thereby
kill pathogens).
Hazard will be controlled by
limiting exposure of pathogens (if
present) to temperatures allowing
growth during the portioning,
1B
HACCP Plan – Raw, ground; Pizza
1. Process Step
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
via equipment and
workers
No
(Contamination)
14. Finished Product
Storage
Chemical – improperly
labeled allergens
No
Physical - None
No
Biological – Growth of
pathogens (see list
above)
No
Chemical – None
No
Physical - None
No
grow if temperature
and time of exposure
to unsafe
temperatures are
not controlled.
SSOP makes
contamination via
equipment and
workers unlikely to
occur.
Labeling SOP and
SSOP make hazard
unlikely to occur.
SSOP makes hazards
unlikely.
SOP for finished
product storage
makes this hazard
unlikely to occur.
Product is handled
according to SOP for
Finished Product
Storage
Product is handled
according to SOP for
11
5. If Yes in Column 3,
What Measures Could be
Applied to Prevent,
Eliminate, or Reduce the
Hazard to an Acceptable
Level?
assembly, and packaging/labeling
steps.
Product is labeled to indicate that
it is raw, not RTE, along with
validated cooking instructions, and
the safe food handling statement.
6. Critical
Control Point
HACCP Plan – Raw, ground; Pizza
1. Process Step
15. Shipping or
Retail
2. Food Safety
Hazard
3.
4. Basis of
Reasonably Reasonably likely
likely to
to occur
occur
Biological – None
No
Chemical – None
No
Physical - None
No
Finished Product
Storage
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
12
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