Examples of Some Procedures ISO 22000

Chapter
11
Appendices
1-
Test and Evaluation Forms ....................................................................................... 43
2-
Prerequisite Programs ............................................................................................... 47
3-
Sanitation Standard Operating Procedures (SSOP) .................................................. 48
4-
Glossary of Terms ..................................................................................................... 52
5-
HACCP: Origins ...................................................................................................... 54
6-
Common Hazards Found in Retail Establishments .................................................. 55
7-
Growth Rate of Microorganisms at Different Temperatures .................................... 57
8-
HACCP Plans* ......................................................................................................... 60
Cold Deli Potato Salad
Hot Deli Vegetable Beef Soup
Meat Preparation Packaged Ground Beef
Bakery Chocolate Chip Cookies
Fresh Produce Lettuce
Dairy/Eggs Eggs
Seafood Fresh Fish
Vacuum-Packaged Food Ham
Process Flow Diagram .......................................................................................... 61
Hazard Analysis and CCP .................................................................................... 70
Critical Limits, Monitoring, and Corrective Actions ............................................ 93
Verification and Record Keeping ....................................................................... 102
HACCP Plan Summary ...................................................................................... 109
9 - Lot Identification/Coding ....................................................................................... 119
10 - Final HACCP Plan ................................................................................................. 120
11 - Emergency Management Plan Example ................................................................. 122
* These are examples for illustrative purposes only. The potential hazards identified may not be
the only hazards associated with these type type of products. Your response may be different
for each specific case.
42
Appendix 1 — Test and Evaluation Forms
1. What does the acronym HACCP stand for?
Hazard Analysis and Critical Control Points
2. Which of the following statement(s) is/are true?
_____ HACCP is intended for food safety only.

_____ HACCP is intended for food safety and high quality.
_____ HACCP is intended for food safety, high quality, and nutrition.
HACCP is intended for food safety only.
3. Principle 1 — Conduct a Hazard Analysis.
State what the principle is and give its regulation definition.
• States: Conduct a hazard analysis. Prepare a list of steps in the process where signifi-
cant hazards occur and describe the preventative measures.
• The regulation defines a food safety hazard as “any biological, chemical, or physical
property that may cause a food to be unsafe for human consumption.”
4. Principle 2 — Critical Control Points.
• States: Identify the Critical Control Points (CCP) in the process.
• A Critical Control Point (CCP) is defined as “a point, step, or procedure in a food

process at which control can be applied and, as a result, a food-safety hazard can be
prevented, eliminated, or reduced to acceptable levels.”
5. Principle 3 — Establish Critical Limits for Each Critical Control Point.
• States: Establish critical limits for preventative measures associated with each identi-
fied CCP.
43
• The regulation defines critical limit as “the maximum or minimum value to which a
physical, biological, or chemical hazard must be controlled at a Critical Control
Point to prevent, eliminate, or reduce to an acceptable level the occurrence of the
identified food safety hazard.”
6. Principle 4 — Establish Monitoring Procedures.
• States: Establish CCP monitoring requirements. Establish procedures for using the
results of monitoring to adjust the process and maintain control.
• Monitoring is a planned sequence of observations or measurements to assess whether

a CCP is under control and to produce an accurate record for future use in verifica-
tion.
7. Principle 5 — Establish Corrective Actions.
• States: Establish corrective action to be taken when monitoring indicates that there is
a deviation from an established critical limit.
• The regulation defines corrective action as “procedures to be followed when a devia-

tion occurs.” A deviation is a failure to meet a critical limit.
8. Principle 6 — Establish Verification Procedures.
State what the principle is and what it entails.
• States: “Establish procedures to verify that the HACCP system is working correctly.”
• Simply stated, the HACCP team needs to verify that the HACCP system is working the
way it is expected to work.
9. Principle 7 — Establish Record-Keeping Procedures.
State what the principle is and what the records should include.
44
• States: “Establish effective record-keeping procedures that document the HACCP
systems.”
1. SSOP Records and employee training
2. HACCP Plan and reassessments
3. Operating records of Critical Limits
10. What are three categories of hazards?
Biological
Chemical
Physical
11. Why do you think the government agencies (FDA and USDA) are emphasizing
HACCP?
• Since it is Retail Grocery’s responsibility to provide a safe food of acceptable quality,

it should be Retail Grocery’s prerogative to design and implement the means by which
such responsibility can be met to the satisfaction of regulatory agencies and, more
broadly, the consuming public.
• The HACCP system is a logical, scientific approach to controlling safety problems in

food production.
12. Is the United States the only country using HACCP?
No. Canada and Europe are using HACCP.
13. Why are the prerequisite programs necessary for a good HACCP program?
The prerequisite programs provide:
• Guidelines in the areas of Personnel, Buildings and Facilities, Equipment and Uten-
sils, and Production and Process Control to provide a safe practice for manufactur-
ing, packing, or holding food for human consumption.
• Written procedures for cleaning the equipment.
• Clear identification of the product and the process for which the HACCP is designed.
• Minimization of Critical Control Points.
45
14. What are the requirements of Sanitation Standard Operating Procedures (SSOP)?
• A written document describing daily sanitation procedures that the plant will conduct
before and during operations to prevent direct contamination or adulteration of
product(s).
• A statement of the procedures the plant will conduct prior to the start of operations.
At a minimum, these procedures must address the cleaning of food contact surfaces,
equipment, and utensils.
• A statement of the frequency at which each procedure will be performed.
• A statement identifying the individuals who will be responsible for implementing daily
sanitation activities.
• An established form that an official with overall authority on-site, or higher, is re-
quired to sign and date.
15. What are the four parts that must be addressed in Principle 5 —
Establish Corrective Actions.
1. Determine that the CCP is once again under control.
2. Determine the disposition of any product that is in noncompliance.
3. Correct the cause of the noncompliance to prevent a recurrence.
4. Maintain records of the corrective actions.
16. Name and describe the three parts of Principle 6 —

Establish Verification Procedures.
1. Validation — The regulation defines validation as “the scientific and technical

process for determining that the CCP and associated critical limits are adequate
and sufficient to control likely hazards.”
2. Verification — The emphasis in this section is compliance and not adequacy. Say
What You Do and Do What You Say.
3. Reassessments — Review the HACCP plan for accuracy whenever there are
changes and at least annually.
46
Appendix 2 — Prerequisite Programs
Examples of Common Prerequisite Programs

The production of safe food products requires facility should be written and followed. A master
that the HACCP system be built upon a solid sanitation schedule should be in place.
foundation of prerequisite programs. Each
segment of the food industry must provide the Personal Hygiene. All employees and other
conditions necessary to protect food while the persons who enter the manufacturing plant
food is under that segment’s control. This protec- should follow the requirements for personal
tion has traditionally been accomplished through hygiene.
the application of Good Manufacturing Practices
(GMP). These conditions and practices are now Training. All employees should receive docu-
considered to be prerequisite to the development mented training in personal hygiene, GMP,
and implementation of effective HACCP plans. cleaning and sanitation procedures, personal
Prerequisite programs provide the basic environ- safety, and their role in the HACCP program.
mental and operating conditions that are neces-
sary for the production of safe, wholesome food. Chemical Control. Documented procedures
Common prerequisite programs may include, but must be in place to assure the segregation and
are not limited to: proper use of nonfood chemicals in the plant.
These include cleaning chemicals, fumigants,
Facilities. The establishment should be located, and pesticides or baits used in or around the
constructed, and maintained according to sani- plant.
tary design principles. There should be linear
product flow and traffic control to minimize Receiving, Storage, and Shipping. All raw
cross-contamination from raw to cooked materi- materials and products should be stored under
als. sanitary conditions and the proper environmental
conditions such as temperature and humidity to
Supplier Control. Each facility should assure assure their safety and wholesomeness.
that its suppliers have in place effective GMP
and food-safety programs. These may be the Traceability and Recall. All raw materials and
subject of continuing supplier guarantee and products should be lot-coded and a recall system
supplier HACCP system verification. should be in place so that rapid and complete
traces and recalls can be done when a product
Specifications. There should be written specifi- retrieval is necessary.
cations for all ingredients, products, and packag-
ing materials. Pest Control. Effective pest control programs
should be in place.
Production Equipment. All equipment should
be constructed and installed according to sanitary Other examples of prerequisite programs might
design principles. Preventive maintenance and include quality assurance procedures; standard
calibration schedules should be established and operating procedures for sanitation, processes,
documented. product formulations and recipes; glass control;
procedures for receiving, storage, and shipping;
Cleaning and Sanitation. All procedures for labeling; and employee food and ingredient
cleaning and sanitizing the equipment and the handling practices.
47
Appendix 3 —
Sanitation Standard Operating Procedures (SSOP)
I. Sanitation Standard Operating Procedures (SSOP) should address each of the bulleted points
listed here.
Sanitation Standard Operating Procedures
SSOP
• Written Sanitation Standard Operating Procedures (SSOP) describe those procedures

the establishment conducts daily to prevent direct contamination or adulteration of
the product.
• Preoperational procedures are identified. Preoperational procedures address the

cleaning of food contact surfaces of facilities, equipment, and utensils.
• The SSOP frequency is specified for each procedure.
• The employee(s) responsible for implementing and maintaining the procedures are
identified.
• Records are identified and kept, on a daily basis; these records document implemen-
tation and monitoring of SSOP and any corrective action taken.
• The individual with overall authority on-site, or a higher-level official, signs and
dates the SSOP upon initial implementation and signs and dates any new modifica-
tion.
II. An example of a written SSOP practice follows.
Sanitation Standard Operating Procedure (SSOP)
Example
for:
(Establishment Name)
(Establishment Number)
(Address)
(Phone/Fax Numbers)
(Date)
48
Administrative structure is as follows:
President/Owner: ____________________________________________________
Signature: ____________________________________________________
Manager: ____________________________________________________
Signature: ____________________________________________________
The manager is responsible for implementing and daily monitoring of the Sanitation Standard
Operating Procedures (SSOP) and recording the findings and any corrective actions. All records
pertaining to this SSOP will be maintained on file and become a part of the HACCP daily record
keeping.
I. Pre-Operational Sanitation — Equipment and Facility Cleaning
A. General Equipment Cleaning.
All equipment used for food processing and/or preparation will be cleaned and sanitized
prior to starting processing or preparation.
1. Established cleaning procedures include:
a. Equipment is disassembled, as necessary.

b. Food debris is removed from equipment.
c. Equipment parts are rinsed with water to remove remaining food debris.
d. An approved cleaning solution, ___________________ (name of cleaning
compound) (120-140ºF), is applied to equipment parts/surfaces and scrubbed as
needed to remove soil.
e. Equipment/parts are rinsed with potable water (120-140ºF).
f. Equipment/parts are inspected for cleanliness and recleaned if necessary.
g. Equipment/parts are sanitized with approved sanitizer, ____________ (name of
sanitizer), or 180ºF water.
h. Equipment is reassembled, re-sanitized, and re-rinsed, if necessary.
49
2. Implementation, Monitoring, and Record Keeping.
The manager performs a daily visual and organoleptic (smell) sanitation inspection
after preoperational cleaning and sanitizing. The results of this inspection are
recorded on Form ______. If inspection finds that the equipment is acceptably
clean, then the appropriate box is checked and initialed. If corrective actions are
needed, such actions need to be completed and documented on Form ______.
3. Corrective Actions.
When the manager determines that equipment or parts are not properly cleaned, the
cleaning procedure and inspection are repeated. The manager monitors the cleaning
process and retrains the employees doing the cleaning, if necessary. Corrective
actions are recorded on Form _______.
B. Cleaning of Facilities, Including Floors, Walls, and Ceilings.
1. Cleaning procedures:
a. Debris is swept up and discarded.

b. Facilities are rinsed with potable water.
c. Facilities are cleaned with an approved cleaner, ____________________.
2. Cleaning Frequency. Floors and walls are cleaned at the end of each processing day.
Ceilings are cleaned as needed, but at least once a week.

The manager performs a daily organoleptic (smell) sanitation inspection after preopera-
tional cleaning of facilities. The results of this inspection are recorded on Form
_______. If inspection finds that the facilities are acceptably clean, then the appropriate
box is checked and initialed. If corrective actions are needed, such actions need to be
completed and documented on Form _______.
When the manager determines that the facilities are not properly cleaned, the cleaning
procedure and inspection are repeated. The manager monitors the cleaning process and
retrains the employees doing the cleaning, if necessary. Corrective actions are recorded
on Form _______.
II. Operational Sanitation — Equipment and Facility Cleaning.
A. Food preparation and/or processing operations. Food preparation and/or processing are
performed under sanitary conditions to prevent direct and cross-contamination of food
products.
50
1. Established personal hygiene procedures for employees preparing and processing food
products include:
a. All employees handling meat will wear hair nets during processing.
b. All employees will clean and sanitize hands, gloves, knives, spatulas, cutting boards,
etc., as necessary during processing to prevent contamination of food products.
c. All equipment, tables, or counter tops are cleaned and sanitized throughout the day as
needed.
d. Employees take appropriate precautions when going from a raw product area to a
cooked product area, to prevent cross contamination of cooked products. Employees
change outer garments, wash hands, and sanitize hands with an approved hand sani-
tizer (equivalent to 50 ppm chlorine), and put on clean gloves for that room or area.
2. Established procedures for meat product handling and storage include:
a. Raw and cooked processing areas are separate. There is no cross use of equipment
between raw and cooked meat products.
b. Outer garments, such as aprons and gloves, are identified and designated specifically
for either raw or cooked meat processing. Outer garments are maintained in a clean
and sanitary manner and are changed at least daily, and if necessary, more often.
3. Established procedures for insect and rodent control include:
a. Insect and rodent traps will be maintained in nonfood handling areas.

b. All areas (dry storage rooms, coolers, processing rooms, etc.) will be checked for
visible rodent droppings and insects.
4. Established procedures for mid-shift cleanup include:
a. A full cleanup will be done for the processing areas and equipment, in the event that
processing time exceeds 50ºF (in the applicable areas) for more than five hours.

The manager is responsible for ensuring that employee hygiene practices, sanitary
product-handling procedures, pest and rodent control, and mid-shift cleaning procedures
are maintained during a processing shift. The manager monitors these operational sanita-
tion procedures once during each processing shift and these results are recorded on
Form _______.
When the manager identifies operational sanitation problems, the manager notifies
employees to take appropriate action to correct the sanitation problems. If necessary,
processing is stopped and/or employees are retrained. Corrective actions are recorded on
Form _______.
51
Appendix 4 — Glossary of Terms
• CCP: • Critical Defect:

See Critical Control Point. A deviation at a CCP that may result in a
hazard.
• CCP Decision Tree:
A sequence of questions to determine • Critical Limit:
whether a control point is a Critical Control The maximum or minimum value to which a
Point (CCP). (See Critical Control Point.) physical, biological, or chemical hazard must
be controlled at a Critical Control Point to
• Continuous Monitoring: prevent, eliminate, or reduce to an acceptable
Uninterrupted collection and recording of level the occurrence of the identified food
data such as temperature on a strip chart. safety hazard. A criterion that must be met
for each preventive measure associated with
• Control: a Critical Control Point.
(a) To manage the conditions of an operation
to maintain compliance with established • Deviation:
criteria, and (b) the state wherein correct Failure to meet a critical limit.
procedures are being followed and criteria
are being met. • GMP:
See Good Manufacturing Practices.
• Control Point:
Any point, step, or procedure at which • Good Manufacturing Practices (GMP):
biological, physical, or chemical factors can An extensive list of practices that, if not met,
be controlled. could cause an adulterated food product.
Found in the Code of Federal Regulations.
• Corrective Action: (Chapter 21, Part 110.)
Procedures to be followed when a deviation
occurs. • HACCP:
Hazard Analysis and Critical Control Points.
• Criterion:
A requirement on which a judgment or a • HACCP Plan:
decision can be based. The written document that is based upon the
principles of HACCP and that delineates the
• Critical Control Point (CCP): procedures to be followed to assure the
The last point, step, or procedure at which control of a specific process or procedure.
control can be applied and a food-safety
hazard can be prevented, eliminated, or • HACCP System:
reduced to acceptable levels. The result of the implementation of the
HACCP plan.
52
• HACCP Team: • Risk:
The group of people who are responsible for An estimate of the likely occurrence of a
developing a HACCP plan. hazard.
• HACCP Plan Reevaluation: • SSOP:

One aspect of verification in which a docu- See Sanitation Standard Operating Proce-
mented periodic review of the HACCP plan dures.
is done by the HACCP team with the pur-
pose of modifying the HACCP plan as • Sensitive Ingredient:
necessary. An ingredient known to have been associated
with a hazard and for which there is reason
• HACCP Plan Validation: for concern.
The initial review by the HACCP team to
ensure that all elements of the HACCP plan • Severity:
are accurate. The seriousness of a hazard.
• Hazard: • Sanitation Standard Operating

A biological, chemical, or physical property Procedures (SSOP):
that may cause a food to be unsafe for Developed by the Food Safety and Inspec-
consumption. tion Service (FSIS), USDA, as a Reference
Guide to provide written directions in assur-
• Monitor: ing good quality control and sanitation
To conduct a planned sequence of observa- programs.
tions or measurements to assess whether a
CCP is under control and to produce an • Target Levels:
accurate record for future use in verifica- Criteria that are more stringent than critical
tion. limits and that are used by an operator to
reduce the risk of a deviation.
• Preventive Measure:
Physical, chemical, or other factors that can • Verification:
be used to control an identified health haz- The use of methods, procedures, or tests in
ard. addition to those used in monitoring to
determine if the HACCP system is in compli-
• Random Checks: ance with the HACCP plan and/or whether
Observations or measurements that are the HACCP plan needs modification and
performed to supplement the scheduled revalidation.
evaluations required by the HACCP plan.
53
Appendix 5 — HACCP: Origins
Concepts for HACCP originated from work done in the 1960s to help establish that food trans-
ported into space would not cause astronauts food-borne illness. The first work on HACCP was
done at the Pillsbury Company, in collaboration with NASA and the U.S. Army Natick Laboratories
and the U.S. Air Force Space Laboratory Project Group.
1971 — 1990s —
HACCP, as we presently know it, took form at HACCP is an internationally accepted method of
the National Conference on Food Protection, ensuring food safety by identifying hazards and
where risk assessment was combined with the monitoring their Critical Control Points in the
critical point concept. process.
Mid 1970s — 1997 (December) —

Pillsbury first used HACCP for safety of foods in FDA’s Seafood HAACP program becomes
the U.S. Space Program and adopted it as a mandatory.
company-wide food-protection system. Pillsbury
published the first comprehensive treatise on 1998 (January) —
HACCP in 1973. HACCP becomes mandatory for large meat and
poultry manufacturers.
1973 —
A HACCP system was adopted for the Low-Acid 1999 (January) —
Canned Food Regulations following the Bon HACCP becomes mandatory for small meat and
Vivant Vichyssoise Soup botulism incident. [In poultry manufacturers.
this incident, several people died, after eating the
soup, due to potulism poisoning.] 1999 (May) —
A voluntary pilot study to test the implementa-
1985 — tion, evaluation, monitoring, and enforcement of
HACCP was recommended by the National the proposed National Conference of Interstate
Academy of Science for broad application to Milk Shipment HACCP program.
various categories of non-canned food.
1999 (September) —
1989 — HACCP becomes mandatory for frozen dessert
The U.S. National Advisory Committee on manufacturers in the state of Ohio.
Microbiological Criteria for Food (NACMCF)
developed and approved a standardized and 2000 (January) —
updated HACCP system, endorsed by federal HACCP becomes mandatory for very small meat
regulatory agencies responsible for food safety. and poultry manufacturers.
2002 (January) —
The juice HACCP regulation begins to be man-
datory for processors (02), small businesses (03),
and very small businesses (04).
54
Appendix 6 —
Common Hazards Found in Retail Establishments
Biological Hazards
Food Category Pathogens Spoilage
Fresh Produce Yersinia enterocolitica Erwinia carotovora

Bacillus cereus Pseudomonas
Salmonella Bacillus
Shigella Molds (Alternaria, Botrytis,
Listeria Penicillium, Phytophthora)
Enteropathogenic Escherichia coli
Hot/ Cold Staphylococcus aureus Enterococci

Delicatessen Shigella species Pseudomonas
Clostridium perfringens lactic acid bacteria
Listeria monocytogenes coliforms
yeast
Bakery Norwalk virus Molds

Norwalk-like viruses Bacillus subtilis
Otherwise rarely associated with
food-borne illness
Butcher Shop Salmonella Pseudomonas

Campylobacter jejuni Acinetobacter
Clostridium perfringens Moraxella
Enteropathogenic Escherichia coli Lactobacillus
Listeria monocytogenes
Staphylococcus aureus
Seafood Vibrio cholerae Pseudomonas

Vibrio parahaemolyticus
Clostridium botulinum type E
Norwalk virus
Dairy/Egg Salmonella Pseudomonas

Campylobacter jejuni Flavobacterium
Bacillus cereus Alcaligenes
Yersinia enterocolitica
Listeria monocytogenes
Common Pathogenic and Spoilage Microorganisms for Food Categories Found in Retail Establishments.
(Source: Compendium for the Microbiological Examination of Foods. 1992. Vanderzant and Splittsoesser,
Eds. American Public Health Association, Washington, D.C.)
55
Chemical Hazards
Pesticides, insecticides, improperly prepared or improperly applied sanitizers and cleaners.
Physical Hazards
Staples Sand
Wire twist-ties Stones
Glass Bone pieces
Plastic film Wire
Tooth picks Wood
56
Appendix 7—
Growth Rate of Microorganisms at Different Temperatures
Microorganisms can multiply very quickly under known, it is important to restrict all microbial
optimum conditions. The time it takes for a growth as much as possible.
microbial cell to reproduce is called the genera-
tion, or doubling, time. The type of microorgan- Example:
ism, type of food, and the storage conditions The generation time of a bacterium is 20 minutes
determine the generation time. At optimum at 98ºF. One cell will generate more than one
conditions, most microbial generation times million cells in less than seven hours at this
range from eight to 45 minutes. At refrigeration temperature (Table 1, page 58).
temperatures, generation times can be slowed to
one to 10 days, if the cells reproduce at all. Table 1 illustrates the importance of initial
bacterial numbers. The initial contamination
For spoilage organisms, a slime or odor may level affects how rapidly the food will spoil or
begin to appear at one to 10 million microbial become hazardous to humans. The table shows
cells per gram of food. For pathogens, the haz- two initial contamination levels — one bacterial
ardous dose varies. Clostridium perfringens cell and 1,000 bacterial cells. The more micro-
requires 10 to 100 million cells per gram to bial cells that are initially present, the less time it
cause disease, whereas 10 Listeria takes to reach spoilage or hazardous levels.
monocytogenes cells can cause disease. Because Proper sanitation of food contact surfaces is
the identity of the initial contaminants is not essential to keep contamination levels low.
57
Table 1. Effect of Time and Contamination Level on Cell Numbers of a Bacterium With a
20-Minute Generation Time at 98ºF.
Time Number of Number of

(hours:minutes) Microbial Cells (low Microbial Cells (high
contamination level) contamination level)
0 1 1,000
0:20 2 2,000
0:40 4 4,000
1:00 8 8,000
1:20 16 16,000
1:40 32 32,000
2:00 64 64,000
2:20 128 128,000
2:40 256 254,000
3:00 512 508,000
3:20 1,024 1,016,000
3:40 2,048
4:00 4,096
4:20 8,192
4:40 16,384
5:00 32,768
5:20 65,536
5:40 131,072
6:00 262,144
6:20 524,288
6:40 1,048,576
Food storage conditions, such as temperature, can dramatically impact microbial generation
time. Microorganisms can grow from 40 to 140ºF, though most grow best at 65 to 100ºF. At
temperatures below each microorganism’s optimum, the generation time is longer, so it takes
more time to reach spoilage or hazardous levels.
Table 2 (page 59) shows examples of bacterial cell numbers over time at three temperatures.
Refrigerated storage of sensitive foods is essential to keep microbial levels low.
58
Table 2: Effect of Temperature on Cell Numbers Over Time for One Bacterium.
Time Number of cells Number of cells Number of cells

(hours) (at 98ºF, generation (at 70ºF, generation (at 36ºF, generation
time = 20 minutes) time = 1 hour) time = 24 hours)
0 1 1 1
1:00 8 2
2:00 64 4
3:00 512 8
4:00 4,096 16
5:00 32,768 32
6:00 262,144 64
24:00 4,722,366,483,000,000,000,000 16,777,216 2
(in theory only; practically, numbers will

not exceed 10,000,000,000)
59
Appendix 8 — HACCP Plans
Chapter 7: Creating a HACCP Plan contains a

step-by-step approach to creating a HACCP It must be noted that these HACCP Plans are
Plan. Eight examples of HACCP plans are illustrations only. It is probable that your proce-
included here in the Appendix. They are: dures and ingredients for preparing the products
will differ, thus modifying the process steps. The
Cold Deli ................... Potato Salad regulatory agencies recognized this and, there-
Hot Deli ..................... Vegetable Beef Soup fore, intentionally did not create the details.
Meat Preparation........ Packaged Ground Beef
Bakery ........................ Chocolate Chip Cookies In Verification and Record Keeping, it will be an
Fresh Produce ............ Lettuce advantage to enter the names of your procedures,
Dairy/Eggs ................. Eggs tests, or documentation. The individuals per-
Seafood ...................... Fresh Fish forming Critical Limits recording will need
Ham ........................... Vacuum-Packaged Ham forms. In your plans, the titles of the positions
doing the tasks are best indicated instead of the
These HACCP plans are for eight different areas names of individuals.
that may be found in a retail grocery store. An
example of a product from each of the areas is Remember, HACCP is created by the establish-
provided. ment and used by the establishment. Following
HACCP procedures and creating the appropriate
The five forms required for a HACCP Plan are documentation of those procedures will help in
illustrated and are: further assuring a safe food product.
• Process Flow Diagram • The Process Flow Diagram is the begin-

• Hazard Analysis and CCP ning of developing the needed forms as
• Critical Limits, Monitoring, explained in Step 1 in Chapter 7.
and Corrective Actions • The developing of the Hazard Analysis
• Verification and Record Keeping and CCP from the Process Flow Diagram
• HACCP Plan Summary is explained in Steps 2-4 in Chapter 7.
These forms address each of the Seven Prin- • The Critical Limits, Monitoring, and
ciples of HACCP. Corrective Actions form is discussed in
Steps 5-7 in Chapter 7.
• The Verification and Record Keeping
The Seven HACCP Principles
forms continue with Steps 8-9 in
1. Conduct a Hazard Analysis. Chapter 7.
2. Determine the CCP. • The HAACP Plan Summary form follows
3. Establish Critical Limits. for Step 10 in Chapter 7.
4. Establish Monitoring Procedures.
• Step 11 in Chapter 7 requires that all forms
5. Establish Corrective Actions.
be reviewed for correctness, signed, and
6. Establish Verification Procedures.
dated. The HACCP Plan Summary is to be
7. Establish Record Keeping and
approved by management.
Documentation.
60
Process Flow Diagram*
Product: Cold Deli — Potato Salad
Receiving Potatoes, Celery Mayonnaise, Spices, Pots, Pans,
Onion Mustard, Sugar Utensils,
Pimiento and Etc.
Storage Dry Storage Refrigerated Dry Storage Dry Storage Dry and Clean
at 50 to 70ºF Storage at 41ºF at 50 to 70ºF at 50 to 70ºF Storage
or Below
Pre-Prep Wash Under Wash Under

Cool Running Cool Running
Water Water
Peel Potatoes Dice Celery

Chop Onions
Cover and Cover and

Refrigerate Refrigerate
at 41ºF or
Below
➔ ➔
➔
➔
➔
Preparation 1. Place potatoes in stock pot with enough water to cover. Boil, cover,
simmer until potatoes are tender. CCP 1
2. Drain water. Cover and refrigerate at 41ºF or below.
3. Combine mayonnaise, vinegar, mustard, spices, and pimiento. Stir well.
4. Dice potatoes. Combine potatoes, celery, onions, and mayonnaise
mixture.
5. Place in shallow containers to maximize cooling rate.
Cooling Cover, label, date. Refrigerate at 41ºF or below. CCP 2
Holding Portion into serving cups. Garnish and place into service. CCP 3
and Service
Storage Cover. Refrigerate at 41ºF or below. CCP 4
Date Date product with the date of opening or production.

Marking Discard all product held after 7 days.
Approved By: _____________________________ Date: _______________________

* These are examples for illustrative purposes only. The potential hazards identified may not be the only hazards associated with
these types of products. Your response may be different for each specific product and establishment. 61
Process Flow Diagram *
Product: Hot Deli — Vegetable Beef Soup
Receiving Beef Beans, Parsley, Potatoes, Canned, Pots, Pans,
Peas, Corn Celery, Onions Tomatoes Utensils,
Carrots Bouillon, And Etc.
Spices
Storage Freezer Storage Freezer Storage Refrigerated Dry Storage Dry Storage Dry and Clean
at 0ºF or at 0ºF or Storage at 41ºF at 50 to 70ºF at 50 to 70ºF Storage
Below Below or Below
Pre-Prep Thaw Beef Wash Beans, Wash Parsley, Wash

Under Peas, Corn Celery, Carrots Potatoes,
Refrigeration Under Cool Under Cool Onions
at 41ºF or Running Water Running Water
Below
Cover and Mince Parsley, Peel and Dice

Refrigerate at Chop Celery, Potatoes,
41º or Below Slice Carrots Chop Onions
Cover and Cover and

Refrigerate at Refrigerate at
41ºF or Below 41ºF or Below
➔
➔
➔
➔
➔
➔
Preparation 1. Trim fat from beef. Discard. Cube beef. Cover and refrigerate at 41ºF or
below.
2. Place meat, water, bouillion, and spices into stock pot. Bring to a boil,
reduce heat, cover, and simmer 1 to 1-1/2 hours or until meat is tender.
3. Remove meat from stock pot, place in covered container, and refrigerate
at 41ºF or below until vegetables are cooked in next step.
4. Add parsley and all vegetables to beef stock. Boil, reduce heat, simmer for
approximately 30 minutes. Stir occasionally.
5. Add refrigerated cooked beef to vegetable mixture. Bring to a boil, reduce
heat, and simmer another 15 minutes. Critical limit cook to 165ºF, 15 sec.
CCP 1
Holding Portion = 1 cup

and Service Maintain product temperature at 140ºF or above. CCP 2
Cover.
Cooling Cool properly.

Cover, label, and date.
Refrigerate at 41ºF or below. Cool to 41ºF in 4 hours. CCP 3
Approved By: _____________________________ Date: _______________________
Continued
62
Product: Hot Deli — Vegetable Beef Soup, continued
Storage Refrigerate at 41ºF or below for 4 days or freeze at 0ºF for 3 months.
CCP 4
Reheat If frozen, thaw under refrigeration at 41ºF or below.

Check quality. Place into clean baking pans. Reheat one time only, in small
batches as needed. Reheat to 165ºF, 15 sec. CCP 5
Reheat only one time.
Holding Portion = 1 cup

and Service Maintain product temperature at 140ºF or above. CCP 6
Cover if possible.
Discard Discard all product in service but not served.

Discard all reheated product not served.
Approved By: _____________________________ Date: _______________________

Product: Meat Preparation — Packaged Ground Beef
Receiving Beef Cuts Packaging Pans, Utensils,

Grinder, and Etc.
Storage Refrigerate at 41ºF Dry storage Dry and Clean
or below. at 50 to 70ºF Storage
➔
➔
➔
➔
Preparation 1. Cut specified sections of beef.
2. Trim excess fat from beef; discard.
3. Grind in clean grinder.
4. Section ground beef.
5. Check temperature of ground beef
(45ºF maximum temperature). CCP 1
6. Package immediately.
7. Label and date. Refrigerate at 41ºF or below.
The time needed for removing beef cuts from the cooler to placing packaged
ground beef into refrigeration should not exceed 1 hour.
Holding Maintain Holding and Service area at 41ºF or below.

and Service
Storage Refrigerate at 41ºF or below.
Discard Discard all refrigerated product held longer than 4 days.

Discard all non-refrigerated product.
Approved By: _____________________________ Date: _______________________

these types of products. Your response may be different for each specific product and establishment.
64
Product: Bakery — Chocolate Chip Cookies
Receiving Eggs Shortening, Sugars, Flour, Pans, Blender, and
Baking Soda, Salt, Vanilla, Utensils
Chocolate Chips, Walnuts
➔
Storage ➔
Refrigerate Dry storage at 50 to 70ºF Dry and Clean
at 41ºF or Storage
below
➔
Pre-Prep Chop Walnuts.
Cover and refrigerate
at 41ºF or below until ready
to use in recipe.
➔ ➔
➔➔
➔➔ ➔
Preparation 1. Beat shortening and sugars at medium speed until light and fluffy. Add egg
and vanilla; beat again.
2. Combine flour, baking soda, salt. Blend into creamed mixture.
3. Add chocolate chips and nuts; mix only until combined.
4. Scoop dough onto baking sheet pans sprayed with nonstick spray.
5. Bake at 350ºF for 12 to 15 minutes in the oven.
6. After the temperature goal has been met, remove the cookies from the
baking pan sheet immediately.
Cooling Cool at room temperature (60 to 80ºF).
Holding Portion = 1 cookie

and Service Maintain product temperature at room temperature (60 to 80ºF). Do not hold
more than 4 hours. Cover, if possible.
Storage Only store product not sent to service.

Cover, label, date.
Store at room temperature (60 to 80ºF) for 1 to 2 days.
Discard Discard any product in service but not served.

Discard any product after 1 to 2 days.
Approved By: _____________________________ Date: _______________________

Product: Fresh Produce — Lettuce
Receiving Lettuce
Storage Date and store at 50 to 60ºF.

Do not store for more than 2 days.
Preparation 1. Remove chilled lettuce from package.

2. Wash individual heads of lettuce under cool running water.
3. Drain thoroughly.
Service Maintain clean and orderly Service display.

Discard any lettuce leaves or lettuce heads dropped on floor.
Service Store at 50 to 60ºF.

Storage Do not store for more than 3 days.
Approved By: _____________________________ Date: _______________________

66 these types of products. Your response may be different for each specific product and establishment.
Product: Dairy/Eggs — Eggs
Receiving Eggs
Storage Date and refrigerate at 33 to 41ºF.

Do not store longer than producers “out” date.
Preparation 1. Inspect each individual carton.

2. Discard any carton of eggs containing a cracked egg.
Service 1. Maintain clean and orderly Service display.

2. Refrigerate at 33 to 41ºF.
3. Do not store longer than producers “out” date.
Discard Discard eggs if cracked or follow producers “out” date.
Approved By: _____________________________ Date: _______________________

Product: Seafood — Fresh Fish
Receiving Fresh Fish
Receiving Date and store in refrigerator at 41ºF or colder.

Preparation 1. Remove fresh fish from package.

2. Wash individual fish under chill running water.
3. Drain thoroughly.
Service 1. Maintain clean and orderly Service display.

2. Place fish in Service display container and cover fish with ice.
Service Store at 41ºF or colder. CCP 1

Discard Discard all fish stored for 3 days or longer.
Approved By: _____________________________ Date: _______________________

* These are examples for illustrative purposes only. The potential hazards identified may not be the only hazards
68 associated with these types of products. Your response may be different for each specific product and establishment.
Process Flow Diagram
Product: Meat Preparation — Vacuum-Packaged Ham Products
Receiving Cooked, Cured Hams Packaging

Materials
Storage Refrigerate at 41ºF or below.

Do not store for more than 3 days.
Preparation 1. Cut hams into halves, slices, or cubes.

2. Package ham using vacuum or modified atmosphere packaging (reduced
oxygen packaging.)
3. Label packages. CCP 1
Finished Maintain Product temperatures at 41ºF or colder, during storage and display
Product CCP 2
Storage
and
Display
Approved By: _____________________________ Date: _______________________
69
Hazard Analysis and CCP*
Ingredient / Potential Is this Why? What measures Is this step

Process Step Hazards, hazard (Justification can be applied a
Introduced, likely for decision made to prevent, eliminate, Critical
Controlled, to occur? in previous column)2 or reduce the hazards Control Point?
or Enhanced being addressed (CCP)4
at This Step1 in the HACCP plan?3
Receiving B No
Potatoes,
Onions
C No
P No
Receiving B No
Celery
C No
P No
Receiving B No
Mayonnaise,
Mustard,
Pimiento C No
P No
Receiving B No
Spices, C No
Sugar
P No
Storage B No
Pans, Pots,
Utensils,
and Etc.
C No
P No
Continued
70
Product: Cold Deli — Potato Salad, continued

Dry Storage B No
Potatoes,
Onions
C No
P No
Refrigerated B Yes
Storage
Celery C No
P No
Dry Storage B No
Mayonnaise,
Mustard, C No
Pimento
P No
Dry B No
Storage
Spices, C No
Sugar
P No
Pre-Prep B Yes Yes Stored in designated Maintain Critical Control No

refrigerated area and Control records and See CCP 1
Potatoes kept refrigerated. personnel practices. on next page
C No
P No
Continued
71

Preparation B Yes Yes Final cooking tempera- Maintain Critical Control Yes
ture of potatoes must records and personnel CCP 1
be met. practices.
C No
P No
Cooling B Yes Yes Final cooling tempera- Maintain Critical Control Yes
ture of potatoes must records and personnel CCP 2
be met. practices.
C No
P No
Holding B Yes Yes Potato Salad refrigerated Maintain Critical Control Yes
and Service temperature must be records and personnel CCP 3
maintained in practices.
refrigerated Holding
and Service areas.
C No
P No
Continued
72

Product B Yes Yes Stored in designated Maintain designated Yes

Storage refrigerated storage and storage refrigerator and CCP 4
must be kept refrigerated. cleaning procedures.
C No
P No
Discard B No
C No
P No
1
Hazards are classified as: B — Biological, C — Chemical, and P — Physical.
2
List justification for your decision based upon severity and likely occurrence of the hazard.
3
List control measures within your operation which occur at this or a later step.
4
Note CCP number and hazards controlled (e.g., CCP 1 (B-1) for biological hazard).
Approved By: _____________________________ Date: _______________________
* These are examples for illustrative purposes only. The potential hazards identified may not be the only hazards associated
with these types of products. Your response may be different for each specific product and establishment.
73

Receiving B No
Beef
C No
P No
Receiving B No
Beans,
Peas,
Corn
C No
P No
Receiving B No
Parsley,
Celery, C No
Carrots
P No
Receiving B No
Potatoes,
Onions
P No
P No
Receiving B No
Canned
Tomatoes,
Bouillon,
Spices C No
Continued
74

P No
Storage B No
Pots, Pans,
Utensils,
and Etc.
C No
P No
Storage B No
Beef
C No
P No
Storage B No
Beans,
Peas,
Corn
C No
P No
Storage B No
Parsley,
Continued
75

Celery,
Carrots C No
P No
Storage B No
Potatoes,
Onions
C No
P No
Storage B No
Canned
Tomatoes,
Bouillon,
Spices C No
P No
Pre-Prep B No
Beef
Thaw Under
Refrigeration
C No
P No
Continued
76

Pre-Prep B No
Wash
vegetables
under cool
running
water.
Mince, chop, B No
slice, peel,
and dice;
refrigerate.
Cover and
refrigerate.
C No
P No
Preparation B Yes Yes Final cooking Maintain Critical Control Yes

temperature of soup records and personnel CCP 1
Vegetable must be met. practices.
Beef Soup C No
P No
Holding B Yes Yes Heated soup temperature Maintain clean design- Yes
and Service must be maintained ated holding and CCP 2
in heated holding and service areas and train
Vegetable service areas. personnel using good
Beef Soup management practices.
C No
Continued
77

P No
Cooling B Yes Yes Final cooling Maintain designated Yes

temperature of soup clean cooling area CCP 3
Vegetable must meet times and and train personnel
Beef Soup temperatures. using good sanitation
practices.
C No
P No
Storage B Yes No Soup refrigerated or Maintain Critical Control Yes

frozen temperature records and personnel CCP 4
Vegetable must be maintained. practices.
Beef Soup C No
P No
Reheat B Yes Yes Final re-heating Maintain Critical Control Yes

temperature of soup records and trained
Vegetable must be met. personnel using good CCP 5
Beef Soup sanitation practices.
C No
P No
Continued
78

Holding B Yes Yes Heated soup temperature Maintain Critical Yes

and Service must be maintained Control records CCP 6
in heated holding and and personnel
Vegetable service areas. practices.
Beef Soup
C No
P No
Discard B No
Vegetable
Beef Soup
C No
P No
1
2
3
4
Approved By: _____________________________ Date: _______________________
associated with these types of products. Your response may be different for each specific product and establishment.
79

Receiving B No
Beef Cuts
C No
P No
Receiving B No
Packaging
C No
P No
Storage B No
Beef Cuts
C No
P No
Storage B No
Packaging
C No
P No
Continued
80
Product: Meat Preparation — Packaged Ground Beef, continued

Preparation B Yes Yes Ground beef Maintain designated Yes

temperatures may cleaned refrigerated CCP 1
Ground increase into the danger Preparation area and
Beef zone. trained personnel using
good sanitation practices.
C No
P No
Holding B No
and
Service
C No
Packaged
Ground
Beef
P No
Storage B No
Packaged
Ground C No
Beef
P No
Discard B No
Packaged
Ground C No
Beef
P No
Continued
81
Product: Meat Preparation — Packaged Ground Beef, continued

1
2
3
4
Approved By: _____________________________ Date: _______________________
82

Receiving B No
Eggs
C No
P No
Receiving B No
Shortening,
Sugars, Flour, C No
Baking Soda,
Salt, Vanilla,
Chocolate
Chips, P No
Walnuts
Storage B No
Pans,
Blender,
Utensils,
and Etc. C No
P No
Storage B No
Eggs
C No
P No
Storage B No
Shortening,
Sugars, Flour, C No
Baking Soda,
Salt, Vanilla,
Continued
83
Product: Bakery — Chocolate Chip Cookies, continued

Shortening, P No
Chocolate
Chips,
Walnuts
Pre-Prep B No
Chop
Walnuts
C No
P No
Preparation B No
Chocolate
Chip
Cookies
C No
P No
Cooling B No
Chocolate
Chip
Cookies
C No
Continued
84
Product: Bakery — Chocolate Chip Cookies, continued

P No
Holding B No
and
Service
Chocolate
Chip C No
Cookies
P No
Product B No
Storage
C No
Chocolate
Chip
Cookies
P No
Discard B No
Chocolate
Chip C No
Cookies
P No
1
2
3
4
Approved By: _____________________________ Date: _______________________
85

Receiving B No
Lettuce
C No
P No
Receiving B No
Storage
Lettuce C No
P No
Preparation B No
Lettuce
C No
P No
Service B No
Lettuce
C No
P No
Continued
86
Product: Fresh Produce — Lettuce, continued

Service B No
Storage
Lettuce C No
P No
Discard B No
Lettuce
C No
B No
1
2
3
4
Approved By: _____________________________ Date: _______________________
87

Receiving B No
Eggs
C No
P No
Receiving B No
Storage
Eggs C No
P No
Service B No
Eggs C No
P No
1
2
3
4
Approved By: _____________________________ Date: _______________________
88

Receiving B No
Fresh Fish
C No
P No
Receiving B No
Storage
B No
Receiving
Fresh Fish
C No
P No
Preparation B No
Fresh Fish
C No
P No
Service B Yes Yes Cleaned freezer Service Maintain designated Yes

Storage area using sanitary cleaned refrigerated CCP 1
equipment by trained Service area and trained
Fresh Fish personnel using good personnel using good
sanitation practices. sanitation practices.
C No
P No
Continued
89
Product: Seafood — Fresh Fish, continued

Discard B No
Fresh Fish
C No
P No
1
2
3
4
Approved By: _____________________________ Date: _______________________
90
Product: Meat Preparation — Vacuum-Packaged Ham Products

Receiving B No
Cooked,
Cured C No
Hams
P No
Receiving B No
Packaging
Materials
C No
P No
Storage B No
Cooked,
Cured C No
Hams
P No
Storage B No
Packaging
Materials
C No
P No
Preparation B Yes Yes Temperature abuse SSOP records for time No
Slicing could cause pathogen out of refrigeration.
and Cubing to grow.
Ham
C No
P No
Preparation B Yes Yes C. botulinum growth Products must be No

and germination could cured at a USDA or an
Vacuum occur. Ohio Department of
Packaging Agriculture-inspected
Ham plant.
C No
P No
91
Product: Meat Preparation — Vacuum-Packaged Ham Products,
continued
Preparation B Yes Yes Specific label Apply sell-by date. Yes

Labelling requirements for CCP 1
Ham reduced-oxygen
packaging.
C No
P No
Product B Yes Yes Temperature abuse and Ham temperature at Yes

germination of C. botu- 41ºF or colder. CCP 2
Storage linum
and
Display C No
Ham
P No
1
2
3
4
Approved By: _____________________________ Date: _______________________
associated with these types of products. Your response may be different for each specific product and
establishment.
92
Approved By: ________________________ Date: ____________________
Critical Limits, Monitoring, and Corrective Actions*
Process Step/ Critical Monitoring Procedures Corrective
CCP Limits What How Frequency Who Actions
Preparation 140ºF for Final cooked Cleaned Every batch Cold Deli 1. CCP under control.
15 seconds potato calibrated of potatoes Preparer 2. Disposition of non-
Cooking Potatoes center thermometer complying product
temperature for potato determined.
CCP 1 temperatures 3. Cause corrected
to prevent a recurrence.
4. Maintain records.
Cooling Product Center Cleaned Every batch Cold Deli 1. CCP under control.
temperature potato salad calibrated of potato salad Preparer 2. Disposition of non-
Potato Salad must reach temperature thermometer complying product
41ºF or below for potato salad determined.
CCP 2 within temperatures 3. Cause corrected
4 hours to prevent a recurrence.
Holding and 41ºF or below Product Calibrated Every 2 hours Area Personnel 1. CCP under control.
Service temperature thermometer in 2. Disposition of non-
product storage complying product
Potato Salad cooler; determined.
chart recorder 3. Cause corrected
CCP 3 to prevent a recurrence.
Refrigerated 41ºF or below Storage cooler Calibrated Every 2 hours Area Supervisor 1. CCP under control.
Product temperature thermometer 2. Disposition of non-
Storage complying product
determined.
3. Cause corrected
93
* These are examples for illustrative purposes only. The potential hazards identified may not be the only hazards associated with these types of products.
Your response may be different for each specific product and establishment.
Continued
94

Preparation 165ºF for 15 Cooked soup Calibrated Every batch Soup Preparer 1. CCP under control.
seconds temperature thermometer in of soup 2. Disposition of non-
Cooking Soup soup storage complying product
cooler determined.
Approved By: ________________________ Date: ____________________
CCP 1 3. Cause corrected

Holding and 140ºF or Cooked soup Calibrated Every 2 hours Area Supervisor 1. CCP under control.
Service above temperature thermometer in 2. Disposition of non-
soup storage complying product
Maintain hot cooler determined.
soup temperature 3. Cause corrected
CCP 2 4. Maintain records.
Cooling Soup From 140 to Cooling soup Calibrated Every batch Soup Preparer 1. CCP under control.
70ºF within temperature thermometer in of soup 2. Disposition of non-
Soup 2 hours; soup storage complying product
then 70 to cooler determined.
CCP 3 41ºF or below 3. Cause corrected
within 4 to prevent a recurrence.
additional 4. Maintain records.
hours.
Storage Refrigerate at Stored soup Calibrated Every 2 hours Area Supervisor 1. CCP under control.
41ºF or below refrigerator thermometer in 2. Disposition of non-
Soup for 7 days; or freezer area soup storage complying product
freeze at 0ºF cooler or freezer determined.
CCP 4 or below 3. Cause corrected
for 3 months. to prevent a recurrence.
Continued
Approved By: ________________________ Date: ____________________
Reheat If frozen, Cooked soup Calibrated Every batch Soup Preparer 1. CCP under control.
thaw under temperature thermometer of soup 2. Disposition of non-
Soup refrigeration in soup storage complying product
at 41ºF. cooler determined.
CCP 5 Within 2 3. Cause corrected
hours, to prevent a recurrence.
product 4. Maintain records.
temperature
must reach
165ºF for
15 seconds.
Holding and 140ºF or Cooked soup Calibrated Every 2 hours Area Supervisor 1. CCP under control.
Service above temperature thermometer 2. Disposition of non-
in soup storage complying product
Soup cooler determined.
3. Cause corrected
95
Continued
96

Preparation Not above Ground beef Cleaned Every batch Ground Beef 1. CCP under control.
41ºF center calibrated of ground beef Preparer 2. Disposition of non-
Ground Beef (45ºF temperature thermometer complying product
maximum for ground beef determined.
Approved By: ________________________ Date: ____________________
CCP 1 temperature) temperatures 3. Cause corrected

for more to prevent a recurrence.
than 1 hour 4. Maintain records.
Approved By: ________________________ Date: ____________________
Note: There were no Critical Control Points (CCPs) in the Hazard Analysis for this specific instance of chocolate chip
cookies; therefore, there are no Critical Limits, Monitoring, and Corrective Actions.
97
98

Note: There were no Critical Control Points (CCPs) in the Hazard Analysis for this specific instance of fresh produce —
lettuce; therefore, there are no Critical Limits, Monitoring, and Corrective Actions.
Approved By: ________________________ Date: ____________________
Approved By: ________________________ Date: ____________________
Note: There were no Critical Control Points (CCPs) in the Hazard Analysis for this specific instance of eggs; therefore,
there are no Critical Limits, Monitoring, and Corrective Actions.
99
100

Service 41ºF or below Service fish Calibrated Every 2 hours Area Supervisor 1. CCP under control.
Storage storage freezer thermometer 2. Disposition of non-
temperature in fish storage complying product
Fresh Fish area determined.
3. Cause corrected
Approved By: ________________________ Date: ____________________

Approved By: ________________________ Date: ____________________
Product: Meat Preparation: Vacuum-Packaged Ham Products
Preparation/ 14 days Dates Review date Daily Dept. Discard out-of-date

Labelling from on product marking Manager product
packaging on products
CCP 1
Product Storage Store Product Metal stem Once per shift Dept. Discard product
and Display at 41ºF temperature thermometer Manager above 41ºF
or below
CCP 2
* These are examples for illustrative purposes only. The potential hazards identified may not be the only hazards associated with these types of
101
products. Your response may be different for each specific product and establishment.
Verification and Record Keeping*
102
Process Step/CCP Verification Activities Record-Keeping Procedures

Preparation 1. Preparation area clean and maintained. All Verification Records
Cooking Potatoes 2. Personnel trained. All Critical Factor Recordings
3. Critical records accurate and maintained
(calibration of thermometer and cooked potato
CCP 1 temperature).
Cooling 1. Cooling area clean and maintained. All Verification Records
Approved By: ________________________ Date: ____________________
Potato Salad 2. Personnel trained. All Critical Factor Recordings

(calibration of thermometer and potato salad
CCP 2 temperature).
Holding and Service 1. Holding and Service area clean and maintained. All Verification Records
(calibration of thermometer and potato salad
CCP 3 temperature).
Product Storage 1. Product Storage area clean and maintained. All Verification Records
(calibration thermometer and refrigerated storage
CCP 4 cooler temperature).
Approved By: ________________________ Date: ____________________
Preparation 1. Preparation area clean and maintained. All Verification Records

Cooking Soup 2. Personnel trained. All Critical Factor Recordings
CCP 1 (calibration of thermometer and cooking soup
temperature).
Soup 2. Personnel trained. All Critical Factor Recordings
CCP 2 (calibration of thermometer and service soup
temperature).
Cooling 1. Cooling area clean and maintained. All Verification Records
(calibration of thermometer and cooling soup
CCP 3 temperature).
Product Storage 1. Storage area clean and maintained. All Verification Records
CCP 4 (calibration of thermometer and storage
temperature).
Reheat 1. Reheat area clean and maintained. All Verification Records
CCP 5 (calibration of thermometer and reheated soup
temperature).
103
Continued
104
CCP 6 (calibration of thermometer and service soup
temperature).
Approved By: ________________________ Date: ____________________
Approved By: ________________________ Date: ____________________

Preparation 1. Monitoring record review Monitoring all maintaining and
Ground Beef 2. Direct observation of monitoring procedure Verification Records
(Check the checker)
CCP 1 3. Calibration of thermometer
105
106
Product: Bakery -- Chocolate Chip Cookies
Note: There are no Verification and Record Keeping procedures and activities for chocolate
chip cookies because the Hazard Analysis and CCP do not have any CCP. See Process Flow
diagram on page 65.
Approved By: ________________________ Date: ____________________
Approved By: ________________________ Date: ____________________
Product: Produce -- Lettuce
Note: There are no Verification and Record Keeping procedures and activities for lettuce
because the Hazard Analysis and CCP do not have any CCP. See Process Flow diagram on
page 66.
107
108
Product: Produce -- Eggs
Note: There are no Verification and Record Keeping procedures and activities for eggs because
the Hazard Analysis and CCP do not have any CCP. See Process Flow diagram on page 67.
Approved By: ________________________ Date: ____________________
Approved By: ________________________ Date: ____________________

Service Storage 1. Storage area clean and maintained. All Verification Records
Fresh Fish 2. Personnel trained. All Critical Factor Recordings
CCP 1 (calibration of thermometer and Fresh Fish Service
Storage Freezer Temperature).
109
110

Preparation/ 1. Check monitoring records for accuracy. All Monitoring Records
Labelling 2. Direct observation of monitoring procedure. All Verification Records
(Check the checker.)
CCP 1
Product Storage 1. Calibrate thermometer weekly. All Monitoring Records

Approved By: ________________________ Date: ____________________
and Display 2. Check monitoring records for accuracy. All Verification Records
3. Direct observation of monitoring procedure.
CCP 2 (Check the checker.)
HACCP Plan Summary*
Approved By: ________________________ Date: ____________________
Process Step/ Hazard Critical Monitoring Corrective Action Verification Record

CCP Limit Keeping
Preparation Yes 140ºF for Cooked 1. CCP under control. 1. Personnel trained. 1. All Verification
15 seconds potatoes 2. Disposition of non- 2. Critical records Records
Cooked CCP 1 final center complying product accurate and main- 2. All Critical
Potatoes temperature determined. tained (calibration Factor
3. Cause corrected to and cooked potato Recordings
prevent a recurrence. temperature).
4. Maintain records. 3. Area clean and
maintained.
Cooling Yes Product Center 1. CCP under control. 1. Personnel trained. 1. All Verification
temperature potato salad 2. Disposition of non- 2. Critical records Records
Potato Salad CCP 2 must reach temperature complying product accurate and main- 2. All Critical
41ºF or determined. tained (calibration Factor
below 3. Cause corrected to and cooled potato Recordings
within prevent a recurrence. temperature).
4 hours 4. Maintain records. 3. Area clean and
maintained.
Holding and Yes 41ºF or Potato salad 1. CCP under control. 1. Personnel trained. 1. All Verification
Service below temperature 2. Disposition of non- 2. Critical records Records
CCP 3 complying product accurate and main- 2. All Critical
Potato Salad determined. tained (calibration Factor
3. Cause corrected to and celery storage Recordings
prevent a recurrence. cooler temperature).
maintained.
111
Continued
HACCP Plan Summary*
112

CCP Limit Keeping
Refrigerated Yes 41ºF or Ingredient 1. CCP under control. 1. Personnel trained. 1. All Verification
Product below Storage Cooler 2. Disposition of non- 2. Critical records Records
Storage CCP 4 Temperature complying product accurate and main- 2. All Critical
determined. tained (calibration Factor
Potato Salad 3. Cause corrected to and celery storage Recordings
Approved By: ________________________ Date: ____________________
prevent a recurrence. cooler temperature).

maintained.
HACCP Plan Summary*
Approved By: ________________________ Date: ____________________

CCP Limit Keeping
Preparation Yes 165ºF for Final soup 1. CCP under control. 1. Personnel trained. 1. All Verification
15 seconds cooking 2. Disposition of non- 2. Critical records Records
Cooking Soup CCP 1 temperature complying product accurate and main- 2. All Critical
3. Cause corrected to and cooked soup Recordings
maintained.
Holding and Yes 140ºF or Holding and 1. CCP under control. 1. Personnel trained. 1. All Verification
Service Service Soup 2. Disposition of non- 2. Critical records Records
CCP 2 above Temperature complying product accurate and main- 2. All Critical
Maintain determined. tained (calibration Factor
hot soup 3. Cause corrected to and cooked soup Recordings
temperature prevent a recurrence. temperature).
maintained.
Cooling Yes 140 to 70ºF Soup 1. CCP under control. 1. Personnel trained. 1. All Verification
within temperature 2. Disposition of non- 2. Critical records Records
Soup CCP 3 2 hours complying product accurate and main- 2. All Critical
then determined. tained (calibration Factor
70 to 41ºF 3. Cause corrected to and cooling soup Recordings
within 4 prevent a recurrence. temperature).
additional 4. Maintain records. 3. Area clean and
hours maintained.
113
Continued
HACCP Plan Summary*
114

CCP Limit Keeping
Service Storage Yes Refrigerate Soup Storage 1. CCP under control. 1. Personnel trained. 1. All Verification
at 41ºF Refrigerator 2. Disposition of non- 2. Critical records Records
Soup CCP 4 for 7 days or Freezer complying product accurate and main- 2. All Critical
or freeze Temperature determined. tained (calibration Factor
at 0ºF for 3. Cause corrected to and storage Recordings
3 months prevent a recurrence. temperature).
Approved By: ________________________ Date: ____________________

maintained.
Reheat Yes If frozen, Final soup 1. CCP under control. 1. Personnel trained. 1. All Verification
thaw cooking 2. Disposition of non- 2. Critical records Records
Soup CCP 5 under temperature complying product accurate and main- 2. All Critical
refrigera- determined. tained (calibration Factor
tion at 41ºF 3. Cause corrected to and cooked soup Recordings
or below; prevent a recurrence. temperature).
reheat to 4. Maintain records. 3. Area clean and
165ºF for maintained.
15 seconds.
Holding and Yes 140ºF or Holding and 1. CCP under control. 1. Personnel trained. 1. All Verification
Service above Service Soup 2. Disposition of non- 2. Critical records Records
CCP 6 Temperature complying product accurate and main- 2. All Critical
Soup determined. tained (calibration Factor
3. Cause corrected to and cooked soup Recordings
maintained.
Continued
HACCP Plan Summary*
Approved By: ________________________ Date: ____________________

CCP Limit Keeping
Preparation Biological Not above Ground beef 1. CCP under control. 1. Monitoring record 1. All Verification
41ºF center 2. Disposition of non- review Records
Ground Beef CCP 1 (45ºF temperature complying product 2. Direct observation 2. All Monitoring
maximum determined. of monitoring proce- Records
tempera- 3. Cause corrected to dure (check the chec-
ture) prevent a recurrence. ker)
for more 4. Maintain records. 3. Calibration of therm-
than 1 hour ometers
115
HACCP Plan Summary*
116
Product: Bakery - Chocolate Chip Cookies

CCP Limit Keeping
Note: There were no Critical Control Points (CCPs) in the Hazard Analysis for this specific instance of chocolate chip cook-
ies; therefore, there is no HACCP Plan Summary.
Approved By: ________________________ Date: ____________________
HACCP Plan Summary*
Approved By: ________________________ Date: ____________________
Product: Fresh Produce - Lettuce

CCP Limit Keeping
Note: There were no Critical Control Points (CCPs) in the Hazard Analysis for this specific instance of fresh produce — let-
tuce; therefore, there is no HACCP Plan Summary.
117
HACCP Plan Summary*
118
Product: Dairy/Eggs - Eggs

CCP Limit Keeping
Note: There were no Critical Control Points (CCPs) in the Hazard Analysis for this specific instance of eggs; therefore,
there is no HACCP Plan Summary.
Approved By: ________________________ Date: ____________________
HACCP Plan Summary*
Approved By: ________________________ Date: ____________________

CCP Limit Keeping
Service Yes 41ºF or Storage Fresh 1. CCP under control. 1. Personnel trained. 1. All Verification
below Freezer 2. Disposition of non- 2. Critical records Records
Fish CCP 1 Temperature complying product accurate and main- 2. All Critical
3. Cause corrected to and fresh fish Recordings
prevent a recurrence. freezer
4. Maintain records. temperature).
3. Area clean and
maintained.
119
HACCP Plan Summary*
120

CCP Limit Keeping
Preparation/ Biological 41ºF or 14 days after Discard out-of-date 1. Check monitoring Monitoring and
Labelling below Packaging product, and record records for accuracy. Verification
2. Direct observation Records
CCP 1 of monitoring
procedure.
Approved By: ________________________ Date: ____________________
Product Storage Biological Product Check product Discard product above 1. Calibrate thermom- Monitoring and
and Display maintained temperature 41ºF and record eter weekly. Verification
at 41ºF or once per shift 2. Check monitoring Records
CCP 2 below records for accuracy.
3. Direct observation
of monitoring
procedure.
Appendix 9 — Lot Identification/Coding
Recall Procedure
Since any system can fail, a recall procedure might be in order, hopefully never to be
used but available in the event it is needed. It is best that such a procedure be de-
signed proactively, rather than put together in the event of an emergency.
The required identification shall identify in code:
1. The establishment where the food was prepared and/or processed.

2. The food product.
3. The year prepared and/or processed.
4. The day prepared and/or processed.
5. The period or shift during which the food product was prepared and/or pro-
cessed.
The period or shift code should be changed with sufficient frequency to enable ready
identification of lots during their sale and/or distribution.
• Intervals of four to five hours

• Personnel shift changes
• Batches
121
Appendix 10 — Final HACCP Plan
When the HACCP program is completed, the manual should include:
1. Cover Page
a. Plant name and address.
b. Purpose Statement — A statement detailing the purpose of the manual
(e.g., This manual lists the products manufactured in this establishment
and provides a full description of the hazards, preventive measures, correc-
tive actions, and verifications used in the safe manufacture of food products
at this establishment.).
c. Commitment Statement — A statement committing the management to
initiate and perform the program detailed in this manual (e.g., The owners
of this establishment by signature agree to accept and perform the duties
described in the HACCP manual and further to empower the employees of
the establishment to carry out the procedures described in the manual.).
d. Signatures of officials committed to the program.
e. Date program will be initiated.
2. HACCP Team:
a. Coordinator’s name.
b. Credentials of coordinator.
c. Team members and titles.
3. List of products covered in each plan.
4. For each process category or HACCP plan:
• Describe fully the product and the method of distribution.

• Identify the consumer and the intended use of the food.
• Provide a flow diagram for each step in the process.
• List the identified hazards.
• State the significance of each hazard.
• Justify the significance.
• Describe preventive measures.
• Identify Critical Control Points (CCP).
• Identify critical limits.
• Describe monitoring procedures and frequencies.
• Describe corrective actions to be taken.
• Describe the record-keeping system to be used.
• Describe the verification procedures to be used.
122
5. Employee training records.
• New hires
• On-the-job training
6. Recall Procedure — Since any system can fail, a recall procedure might be in
order, hopefully never to be used but available in the event it is needed. It is
best that such a procedure be designed proactively, rather than put together in
the event of an emergency.
123
Appendix 11 — Emergency Management Plan Example
Crisis Team Members:

__________________________, Crisis Team Leader (and Media Spokesperson), 555-1212
__________________________, Company President and/or Owner, 555-1213
__________________________, Company Sales Manager, 555-1214
Crisis Communication Plan
In response to any crisis situation (anyone answering the phone regarding a pathogen test
result or questions and complaints from media or customers, or anyone hearing a grape-
vine comment in the community), all employees are trained to contact
____________________ (Crisis Team Leader) immediately, and to refer all questions to
____________________ (Crisis Team Leader). Other employees should not attempt to an-
swer any questions or respond to any phone calls, but should refer all calls to the Team
Leader.
The information listed here, along with pertinent names and phone numbers filled in,
should be kept in a notebook that is readily accessible to the Crisis Team Leader at all
times.
The Crisis Team Leader should have a plan, or flow chart, developed to address the follow-
ing:
• Which media representative(s) will be notified?
• Who will handle media notification?
• Should media access to the situation be limited in any way?
• Identify respected third parties, who will support the company’s position.
• Determine how to communicate the situation to employees.
When You Get “The Call”
The Crisis Team shall meet, in person, within 1 hour of the notification of the crisis situation to:
• Get all the facts straight (How much product is involved? Where is the affected
product? Product label names, code dates, and sizes of products, etc.) before
contacting the inspection division. With the proper records, a public recall may not
be necessary.
• Determine what additional information or expertise is needed.
• Identify targeted audiences who may have a stake in the outcome of the crisis.
• Determine what further action is needed.
Prepared by Lynn Knipe, Ohio State University Extension Meats Specialist; Lamar Hendricks, Regulatory Compliance,
Hillshire Farms & Kahns, Cincinnati, Ohio; and Deb Abbott, Ohio Department of Agriculture. October 1999.
124
Recall Notice
For Ohio Department of Agriculture-inspected establishments, public notification of a

voluntary recall is required within 24 hours. Also, responses to media questions
should be made as soon as possible. All public statements should be truthful and
candid. The company will take control of the message by minimizing references to
outside agencies or companies for further information.
It is very important that you get the product name(s), package sizes, and lot or code
numbers clearly identified in your announcement, in order to minimize additional
confusion later. Once this information is available, a new release may be prepared.
The Crisis Team Leader, or other designees, will cooperate with the media, treating
them as the messenger, not as the enemy. Daily communication with the media will
occur during the initial few days of the crisis, to update media with the latest informa-
tion.
The Media Spokesperson should be prepared with a list of “talking points,” which
address:
• The company’s concern with the problem.
• That this is a voluntary recall.
• The company is cooperating with the Ohio Department of Agriculture (ODA)
and/or the Food Safety and Inspection Service (FSIS) in the process.
• That the problem is fixed.
Statements may be checked by legal counsel prior to public notification, to protect the
company’s legal rights; therefore, media will need to be informed of the forthcoming
information.
The Crisis Team Leader, or other designee, will make regular contact with any victims
resulting from the crisis.
Crisis Communications Training
All employees and management, who might be expected to receive incoming tele-
phone calls, will be required to complete training regarding what to say and who
should be the spokeperson. Updated training is required at least once each year. The
Crisis Team Leader will conduct the training, and a training record will be kept.
125
Fact Sheet on the Company
A positive, and hopefully honest, message to emphasize that you are and have been a
producer of high-quality meat (and/or other food) products for _____ years, operating
under state and/or federal inspection, implementing Sanitation Standard Operating Proce-
dures (SSOP) and Hazard Analysis and Critical Control Point (HACCP) programs, employ-
ing _____ people, in the ___________________________ (county, city, state) area.
Emergency Management Directory
Key customers, brokers, and their phone numbers
___________________________________ Phone __________________________________
___________________________________ Phone __________________________________
___________________________________ Phone __________________________________
___________________________________ Phone __________________________________
___________________________________ Phone __________________________________
___________________________________ Phone __________________________________
126
Notes
127
Notes
128

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Chapter

1. What does the acronym HACCP stand for?

Hazard Analysis and Critical Control Points

2. Which of the following statement(s) is/are true?

_____ HACCP is intended for food safety only.

HACCP is intended for food safety only.

3. Principle 1 — Conduct a Hazard Analysis.

State what the principle is and give its regulation definition.

4. Principle 2 — Critical Control Points.

State what the principle is and give its regulation definition.

• States: Identify the Critical Control Points (CCP) in the process.

• A Critical Control Point (CCP) is defined as “a point, step, or procedure in a food

5. Principle 3 — Establish Critical Limits for Each Critical Control Point.

State what the principle is and give its regulation definition.

6. Principle 4 — Establish Monitoring Procedures.

State what the principle is and give its regulation definition.

• Monitoring is a planned sequence of observations or measurements to assess whether

7. Principle 5 — Establish Corrective Actions.

State what the principle is and give its regulation definition.

• The regulation defines corrective action as “procedures to be followed when a devia-

8. Principle 6 — Establish Verification Procedures.

State what the principle is and what it entails.

9. Principle 7 — Establish Record-Keeping Procedures.

10. What are three categories of hazards?

• Since it is Retail Grocery’s responsibility to provide a safe food of acceptable quality,

• The HACCP system is a logical, scientific approach to controlling safety problems in

12. Is the United States the only country using HACCP?

No. Canada and Europe are using HACCP.

The prerequisite programs provide:

• Written procedures for cleaning the equipment.

• Minimization of Critical Control Points.

• A statement of the frequency at which each procedure will be performed.

16. Name and describe the three parts of Principle 6 —

1. Validation — The regulation defines validation as “the scientific and technical

Examples of Common Prerequisite Programs

Sanitation Standard Operating Procedures

• Written Sanitation Standard Operating Procedures (SSOP) describe those procedures

• Preoperational procedures are identified. Preoperational procedures address the

• The SSOP frequency is specified for each procedure.

II. An example of a written SSOP practice follows.

Sanitation Standard Operating Procedure (SSOP)

I. Pre-Operational Sanitation — Equipment and Facility Cleaning

A. General Equipment Cleaning.

1. Established cleaning procedures include:

a. Equipment is disassembled, as necessary.

B. Cleaning of Facilities, Including Floors, Walls, and Ceilings.

a. Debris is swept up and discarded.

3. Implementation, Monitoring, and Record Keeping.

II. Operational Sanitation — Equipment and Facility Cleaning.

2. Established procedures for meat product handling and storage include:

3. Established procedures for insect and rodent control include:

a. Insect and rodent traps will be maintained in nonfood handling areas.

4. Established procedures for mid-shift cleanup include:

5. Implementation, Monitoring, and Record Keeping.

• CCP: • Critical Defect:

• HACCP Plan Reevaluation: • SSOP:

• Hazard: • Sanitation Standard Operating

Mid 1970s — 1997 (December) —

Fresh Produce Yersinia enterocolitica Erwinia carotovora

Hot/ Cold Staphylococcus aureus Enterococci

Approved By: _______ Date: _

Approved By: _______ Date: _

Approved By: _______ Date: _

Approved By: _______ Date: _

Approved By: _______ Date: _

Approved By: _______ Date: _

Approved By: _______ Date: _

Approved By: _______ Date: _

Approved By: _______ Date: _