OpenSourceHACCP_Fully Cooked Shelf Stable 092816
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Open Source Food Safety Initiative
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Visit our Website: opensourcefoodsafety.org
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HACCP Plan: Fully Cooked, Shelf Stable
Add a comment using the “Comments” button at the top of this page. All comments will be visible on the document and on this website. We will review edits and release revised versions of HACCP plans monthly.
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Purveyor: Underground Meats
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1. Process Step2.Food Safety Hazard3.Reasonably Likely to Occur4.Basis of Reasonably Likely To Occur5 .If Yes in Column 3, What Measures Could Be Applied to Prevent, Eliminate, or Reduce the Hazard to an Acceptable Level?6. Critical Control Point7. Sources
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1. Receiving and 6. Storage – Packaging materialsBiological-Pathogen ContaminationNoReceiving and Storage SOP makes hazard unlikely.
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Chemical-Chemical contaminationNoReceiving and Storage SOP makes hazard unlikely
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Physical-Damage to packing materials, Foreign MaterialsNoReceiving and Storage SOP makes hazard unlikely
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2. Receiving Raw MeatBiological- Pathogens
Salmonella, Listeria m., E. coli O157:H7 (beef), Trichinella spiralis, Staph aureus, Clostridium botulinum, Clostridium perfringens
YesRaw Meat is a known source of pathogensPathogens will be controlled at subsequent CCPs of Fermentation, Heat Treatment, and Drying
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Chemical-None
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Physical-Foreign MaterialsNoReceiving and Storage SOP makes Hazard Unlikely
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3. Receiving of Restricted and Unrestricted Non-Meat IngredientsBiological-Starter Cultures could dieNoCultures are stored in accordance with the manufacturers recommendations
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Chemical-none
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Physical- Foreign objectsNoReceiving and Storage SOP makes hazard unlikely
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4. Storage (Frozen/Refrigerated) Raw MeatBiological-Pathogen growthNoCooler/Freezer SOP makes hazard unlikely
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Chemical-None
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Physical-None
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5. Storage of Restricted and Unrestricted Non-Meat IngredientsBiological-Starter Cultures could dieNoCultures are stored in accordance with manufacturers recommendations
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Physical-None
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Chemical-None
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7. Tempering of Frozen/Raw meatBiological-Pathogen GrowthNoPathogen growth is unlikely because tempering/thawing SOP is followed.
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Physical-None
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Chemical-None
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8. Weighing Restricted and Unrestricted non-meat IngredientsBiological-None
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Physical-None
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Chemical-Excess Nitrite







Spice mix may contain allergens
No








No
Pre-blended nitrite is used, not a hazard based upon AMI paper (Borchert & Cassens, 1998)






Operational SSOP prevents cross-contamination of allergens
Borchert, L.L. and R.G. Cassens, 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper
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9. Weighing Raw MeatBiological-Presence of PathogensYesRaw meat is a known source of pathogensPathogens will be controlled at subsequent CCPs of Fermentation, Heat Treatment, and Drying
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Physical-None
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Chemical-None
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10. Combine Ingredients/ProcessingBiological-Presence of pathogensYesRaw meat is a known source of pathogensPathogens will be controlled at subsequent CCPs of Fermentation, Heat Treatment, and Drying
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Physical-None
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Chemical-Potential allergen contaminationNoOperational SSOP prevents cross-contamination of allergens
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11. Preparing Starter Cultures/CasingsBiological-Starter Cultures and may be rendered ineffectiveNoCultures are prepared according to manufacturer’s recommendations.
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Physical-None
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Chemical-None
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12. Hanging/RackingBiological-Presence of pathogensYesRaw meat is a known source of pathogensPathogens will be controlled at subsequent CCPs of Fermentation, Heat Treatment, and Drying
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Physical-None
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Chemical-None
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13. FermentingBiological-Outgrowth of Staphylococcus aureus and Clostridium spp.NoLactic acid starter culture is added, product is fermented to a pH of 4.8 or below within 1200 degree hours.1BGood Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997.

A.C.S. Porto-Fett et al./ Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella
typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto
the surface of a soudjouk-style fermented semi-dry sausage Food Microbiology 25 (2008) 793-801

K. K. Nightingale, H. Thippareddi, R.K. Phebus, J. L. Marsden, and A. L. Nutsch. 2006. Validation of a Traditional Italian-Style Salami Manufactureing Process for Control of Salmonella and Listeria monocytogenes.Journal of Food Protection. 69: 794-800
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Physical- none
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Chemical- none
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14. Heat Treatment









14. Heat Treatment (cont.)
Biological- PathogensSalmonella, Listeria m., E. coli O157:H7 (beef), Trichinella spiralis, Staph aureusYesPotential survival and growth of pathogens along with toxigenesis from S. aureus with inadequate process of time/temperature.Heat Treatment with appropriate time/temperature in accordance with Appendix A to produce lethality2B
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Physical-None
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Chemical-None
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15. DryingBiological-Post-process contaminating pathogens: Listeria monocytogenes, Staphylococcus aureusYes (bacteria)Spore-forming pathogens may survive. Post-process contamination may occur.Product will have a reduced pH and reduced water activity to prevent growth of bacterial pathogens3BGood Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997.


K. K. Nightingale, H. Thippareddi, R.K. Phebus, J. L. Marsden, and A. L. Nutsch. 2006. Validation of a Traditional Italian-Style Salami Manufactureing Process for Control of Salmonella and Listeria monocytogenes.Journal of Food Protection. 69: 794-800
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Physical-None
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Chemical-None
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16. Packaging/LabelingBiological-Listeria m. contaminationNoSanitation SOP and monthly swabs of the RTE room and food contact surfaces prevent Listeria m. contamination
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Physical-None
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Chemical-None
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17.Storage of Finished ProductBiological-None
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Physical-None
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Chemical-None
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18. ShippingBiological- None
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Physical-None
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Chemical-None
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