“BARE-BONES” OVERVIEW OF HACCP

By Dr. Dennis Buege

HACCP - Hazard Analysis and Critical Control Points

The HACCP approach to food safety emphasizes the following actions in addressing potential
hazards:
• Prevention
• Control
• Documentation (Record Keeping)

It is the primary goal of every food processor to prevent the development of bacterial, chemical
or physical hazards in the food they produce. Prevention is best achieved by controlling the
processing environment and procedures to keep food safe. Documentation, or keeping records of
actions taken at key steps in the process assures that proper control measures were applied, and
provides the evidence to prove it. Plant employees are already using many “prevention” and
“control” steps to produce safe food. These practices are also the heart of food safety under
HACCP.

HACCP is similar to Sanitation Standard Operating Procedures (SSOP’s) in that you:

• describe in writing what you are going to do to produce safe food
• carry out those actions during production
• record observations or measurements at key steps
• verify that you are operating your system as you said you would

HACCP is a plant’s program, developed and operated by the plant. Much of Inspection Service
activities under HACCP will consist of verifying that you are following your HACCP program,
and keeping records of what you have done.

Although the prevention and control approach of HACCP may also lead to improvements in
quality and economic factors in food processing, HACCP itself only addresses food safety.

The HACCP system operates around 7 principles in controlling hazards in food production:
1. Conduct a Hazard Analysis of the process.
2. Identify Critical Control Points (CCP’s) in the process.
3. Establish Critical Limits for preventative measure(s) at each CCP.
4. Monitor CCP’s to determine if they’re in control.
5. Establish Corrective Actions to be taken when critical limits aren’t met.
6. Establish an effective Record Keeping System.
7. Establish procedures to Verify that the HACCP system is working.

The following pages provide simple descriptions of steps in developing a HACCP program, and
examples of some of these steps.

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 ORGANIZING AND OPERATING YOUR HACCP SYSTEM

The steps often followed in moving into a HACCP system include:

1. Decide who will lead the development of the HACCP program (the HACCP team).
What resources do you need to help develop the program? Learn as much as you can about
HACCP from industry publications, training programs, other processors, and inspection
personnel. Bring employees into the process.

2. Which HACCP plans need to be developed? Products produced in a relatively similar

manner can be combined into a single HACCP plan. What can be combined is determined
by the product type, and how they are manufactured in your plant. The USDA has
identified categories into which like products or procedures can be combined into a single
HACCP plan. These include:
• Slaughter - all species (beef, swine, poultry)
• Raw - not ground (cuts of beef, pork)
• Raw - ground (ground beef, fresh sausage)
• Fully cooked - not shelf stable (wieners, ham, roast beef)
• Heat treated - shelf stable (jerky, snack sticks)
• Heat treated - not fully cooked (bacon)

3. Determine the “prerequisite programs” that are needed to support your HACCP
program. Standard Operating Procedures (SOP’s) and Good Manufacturing Practices
(GMP’s) describe in writing the important steps and practices you and your employees will
take in producing safe food. SOP’s and GMP’s support HACCP and are an important part
of the HACCP system. They are often described as “Prerequisite Programs for HACCP.”
Effective SOP’s and GMP’s are preventive and controlling measures which can make
potential hazards unlikely to occur. SOP’s and GMP’s must be written down (clearly and
simply), and where appropriate records should be maintained to document their
effectiveness.

SOP’s and GMP’s may be applied in the following areas to support the HACCP system:
• Sanitation ( SSOP’s )
o Pre-operational Sanitation - cleaning and sanitizing
o Operational sanitation- personal hygiene and food handling practices.
• Receiving of meat and non-meat ingredients.
• Controlling temperatures in coolers, freezers and processing areas.
• Storage of meat and non-meat ingredients (including temperature control).
• Building and equipment maintenance.
• Weighing of restricted ingredients (such as nitrite).
• Handling and packaging of ready-to-eat products (separation of raw and cooked).

Several examples of SOP’s are provided on the following pages.

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 Receiving and Storage Standard Operating Procedures
XYZ Company
Meat

10. Plant will only accept product from an approved source.

11. All containers are inspected for visible contamination, or damage to package that may
allow contamination.
- Reject any contaminated/damaged product and return to supplier.

3. Check temperature of incoming meat products (2 boxes/load)

- Record temperatures on incoming meat invoices.
- Reject meat products that are more than 50oF or evaluate product and cool rapidly.

4. Product is to be placed in cooler or freezer immediately on racks approved for specific

products.

5. All invoices are checked, initialed and kept on file for review by meat inspection personnel.

Non-Meat Ingredients

1. Only accept products from approved sources. Letters of guarantee kept on file by plant.

2. Date containers upon arrival and check for damage or contamination.

3. Reject containers that are not acceptable and return to suppliers.

4. Store all meat additives in approved areas.

5. Document receiving by initialing and filing invoices in plant’s file.

Packaging Materials, Cleaning Supplies etc.

1. Accept only products from approved sources.

A. Letters of approval or USDA codes kept on file.
B. Invoices initialed and kept on file for review.

2. Inspect all products for condition and integrity. Reject any damaged goods and return to
supplier.

3. Date containers or materials upon arrival.

4. Store in approved areas and rotate stocks for freshness.

5. Store all cleaning chemicals separate from packaging materials, meat and other food
ingredients. Inspect storage areas weekly and document.

3
 S.O.P. for Monitoring Cooler and Freezer Temperatures
1. A thermometer shall be placed on an inner wall at eye level in each cooler and freezer

2. Thermometers shall be calibrated once each month by comparing with another previously
calibrated thermometer.

3. Temperature shall be checked and recorded Monday thru Saturday on a daily basis.

4. Fresh kill cooler thermometer shall also be checked and recorded at the end of the kill days.

One month/sheet. Keep on clipboard in handy spot.

Sample Temperature Log Sheet

Date Time Temperature Temperature Temperature Initials

Fresh Kill Cooler Aging Cooler Freezer

4
 S.O.P. for Vacuum Packing Ready-to-Eat Products
1. Packaging shall only take place if the packaging area has been properly cleaned and
sanitized (see SSOP for procedures).

2. Product shall remain in cooler until packaging to prevent sweating.

3. Personnel shall have a clean frock or apron and shall wash and sanitize hands prior to
touching product to be packaged.

4. Operator shall wear rubber or plastic gloves.

5. No cross contamination of raw and cooked product shall occur.

6. Equipment used in raw processing areas shall not be permitted in finished product
packaging areas unless properly cleaned and sanitized (see SSOP for procedures).

7. Product shall be refrigerated immediately after packaging.

S.O.P. for Product Code Dating and Batching for Identifying

in Case a Recall is Needed

• All products leaving the plant shall either have a production date or a Julian date on each
package corresponding to a batch sheet for a specific lot.

• Batch sheets will be part of the recording and verification records for each category’s
HACCP plan.

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4. For each HACCP plan, perform the following “Pre-HACCP steps:”
• Describe the product(s)
• List the ingredients
• Prepare a flow diagram of all steps in the process

Describe the Product (or Category of Product)

1. Process Category.
2. Product Name(s).
3. How It Will Be Used (further process, wholesale, retail etc.).
4. Type of Package (if several types used-- list all).
5. Length of Shelf Life (expected shelf life at what temperature).
6. Labeling Instructions that relate to safety, (“Keep Refrigerated,” safe handling statement,
etc.).
7. Special Distribution Control (lot codes, distribution temperatures, etc.).

List all the Ingredients

List all meat or non-meat ingredients which are used in the product of group of products. This
will call attention to ingredients which have special safety considerations, such as pork
(trichinosis), poultry (higher cooking temperatures required), nitrite (anti-microbial when
present, toxic if present in excess) and allergens (soy, dairy, nut proteins etc.).

There is flexibility in how you list the ingredients. Some plants just have two lists: meat and
non-meat ingredients. Some plants use more categories, such as meat, spices/ flavorings,
restricted ingredients, binders/ extenders, etc. Other plants attach copies of formulation sheets
for individual products with the HACCP plan.

Prepare a Process Flow Diagram

Write down in flow chart form all steps carried out in producing the product, from receiving the
meat and non-meat ingredients, to storing the finished product. Show where non-meat
ingredients, casings, packaging, etc. enter the process. It is important to verify that the process
flow diagram you write down accurately describes what actually takes place in your plant.

The following pages provide examples of:

• Product descriptions
• Ingredient lists
• Process flow diagrams

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 Meat Science and Muscle Biology Laboratory
University of Wisconsin-Madison

PRODUCT(S) DESCRIPTION

PRODUCT: Fully Cooked - Not Shelf Stable II (Cooked Sausages)

_____________________________________________________________________________
THE FOLLOWING QUESTIONS NEED TO BE ANSWERED WHEN DEVELOPING
THE PRODUCT DESCRIPTION:
_____________________________________________________________________________

1. COMMON NAME? Wieners*

Ring Bologna
Summer Sausage
Snack Stix
Braunschweiger
Polish Sausage
Smoked Bratwurst

2. HOW IS IT TO BE USED? Ready-to-eat or reheated

3. TYPE OF PACKAGE? Paper wrap, polywrap and vacuum packaged

4. LENGTH OF SHELF LIFE, 30 days at 40oF or less

AT WHAT TEMPERATURE? 6 mos at 0oF or less

5. WHERE WILL IT BE SOLD? Usually not sold (manufactured for class demo
purposes - given away). If sold, picked up by customer
directly from laboratory.

6. LABELING INSTRUCTIONS? If sold, required label elements

Keep Refrigerated
Lot Code (date)

7. IS SPECIAL DISTRIBUTION
CONTROL NEEDED? No - product distributed directly to customers from
laboratory

DATE: _______________________ APPROVED BY: __________________________

*Formulation sheets for each individual product, listing individual ingredients, will be kept with
this HACCP plan.

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PRODUCT INGREDIENTS

PRODUCT: Fully Cooked - Not Shelf Stable II (Cooked Sausages)

MEAT AND MEAT NONMEAT FOOD BINDERS/EXTENDERS

BYPRODUCTS INGREDIENTS
Beef Non-fat dry milk
Pork
Lamb
Chicken
Turkey

SPICES/FLAVORINGS RESTRICTED PRESERVATIVES/

INGREDIENTS ACIDIFIERS
Salt Sodium nitrite Lactic acid starter culture
Sugar Sodium erythorbate Lactic citric acid
Dextrose Sodium tripoly phosphate (encapsulated)
Spices
Flavorings
MSG

OTHER
Water

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 Fully Cooked – Not Shelf Stable II
(Cooked Sausages)

1. Receive Meat 4. Receive Non-Meat 6. Receive Dry

2. Receive Meat and
Ingredients Casings and
(Lab Natural Casings
Packaging Materials
Slaughter) from Outside
Sources
3. Store Meat and
Natural Casings
5. Store Non-Meat
7. Store Dry Casings
Ingredients
and Packaging
Materials
8. Grind Meat
Casings

9. Blend Meat,
Ingredients and
Water in Mixer or
Chopper

10. Stuff and

Hang Sausage

11. Smoke and Cook

Re-work

(ferment if applicable)
(CCP-1B)

12. Shower

13. Chill

14. Package and

Label

15. Store Finished

Product in Cooler or
Freezer

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5a. Conduct a hazard analysis - evaluate each step in the process for the potential presence
of a food safety hazard. Determine if the hazard is significant (reasonably likely to occur). The
hazard analysis should consider the likelihood of any of the following hazards occurring at each
step in the process.
• biological hazards (bacteria)
• chemical hazards (pesticides, cleaning compounds, allergens)
• physical hazards (wood, metal, glass)
5b. Determine “preventive measures” to address any potential hazards
Note: Steps taken as part of the Sanitation Standard Operating Procedures (SSOPs), other
Standard Operating Procedures (SOPs) and Good Manufacturing Practices (GMPs) can
make many hazards unlikely to occur. Below are some possible preventive measures.

1. Check product temperature and condition at receiving.

2. Check broken boxes at receiving for possible biological (B), chemical (C) or physical
(P) contamination.
3. Monitor storage coolers and freezers to maintain proper temperature control.
4. Store ingredients properly to prevent B, C or P contamination. Maintain adequate
separation of product ingredients and non-food chemicals (cleaning supplies,
pesticides, etc.)
5. Have letters of guarantee on hand for non-meat ingredients and packaging materials
which contact the products (update annually).
6. Monitor weighing of restricted ingredients (such as sodium nitrite).
7. Operate SSOPs to provide properly cleaned and sanitized facilities and equipment.
Train employees in safe food handling practices.
8. Cook product to proper temperature/time endpoints to insure adequate destruction of
pathogens.
9. Properly chill cooked products to prevent growth of surviving heat resistant spores.
10. Maintain effective separation of raw and cooked products (including
equipment/clothing used in raw and cooked areas).
11. Provide proper labels on products (“Safe Handling” statements for fresh products,
ingredient statements which point out if allergens are present, etc.).
12. Train employees in sanitary dressing procedures for animal slaughter.

6. Determine which steps in the process will be a Critical Control Points (CCP’s) - - a
CCP is a point, step or procedure in a process, at which control can be applied and where
significant food safety hazards can be prevented, eliminated and or reduced to an
acceptable level.

If a significant food safety hazard is identified at a step, it must be controlled in one of

three ways:
• A critical control point is instituted at that step.
• A critical control point at a later step is identified to control the hazard.
• The significant hazard is addressed by the sanitation standard operating
procedures (SSOPs).

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Examples of steps which could be possible CCPs include:
• Receiving
• Storage of refrigerated products
• Processing of raw product (product temperature)
• Addition of ingredients
• Cooking
• Fermentation
• Chilling cooked products
• Certain slaughter/dressing procedure
The following pages present an example of a hazard analysis for cooked sausage.

7. Establish a Critical Limit(s) at each CCP. This is the target level or limit for a
measurement or observation which must be met at the CCP to insure safety or reduce
risk. A critical limit might be:
• receiving temperature and appearance of meat and poultry.
• a cooler freezer or processing room temperature.
• a product temperature during processing (raw products).
• monitor weighing a sensitive ingredient (nitrite).
• an internal temperature of a cooked product.
• pH of a product.
• temperature drop in cooked product during chilling
• proper operation of a metal detector.
• an observation of zero fecal contamination on carcasses after slaughter.

8. Establish monitoring procedures to determine if the critical limit is being met in the
process. They are planned measurements or observations to assess if CCPs are under
control. Monitoring provides a record of what was done. Describe the monitoring
procedure in terms of:
• who will monitor.
• what will be monitored.
• when will it be monitored.
• how will it be monitored

Measurements or observations should be recorded at the time they are made, and must be
accompanied by person’s initials, date and time.

9. Plan for Corrective Actions to be taken if the Critical Limit is not met. This is
planning in advance what to do if a deviation from the critical limit occurs, to bring the
process back into control. Corrective actions taken must be written down, and initialed
and dated.
Documentation of corrective action must address the following four points:
• cause of deviation and how was it eliminated
• corrective action taken to insure CCP is under control
• measures taken to prevent recurrence of deviation
• disposition of product (assurance that no adulterated product will enter commerce)

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Hazard Identification/Preventive Measures Cooked Sausages (Fully Cooked - Not
Shelf Stable I)
Process Step Potential Hazard What Control Measures Can Be Applied Is Hazard Significant CCP #
To Prevent The Hazard And Reasonably,
Likely To Occur?
1. Receive meat B Pathogens* in meat Controlled at CCP-1B (step 11). B Yes
(from lab
slaughter) P None No history of problems. P No

C None No history of problems. C No

2. Receive meat B Pathogens present Receiving program checks meat for B Yes
and natural temperature and condition; controlled at
casings from CCP-1B (step 11).
outside sources
P Foreign material Letter of guarantee (casings); meat visually P No
checked during processing.

C Harmful chemicals Letter of guarantee (casings). C No

3. Store meat and B Growth of pathogens Cooler and freezer temperatures monitored B Yes
natural casings regularly. Controlled at CCP-1B (step 11).

P None Proper storage procedures prevent P No

contamination.

C None Proper storage procedures prevent C No

contamination.
4. Receive non- B Pathogens may be present in Letters of guarantee from suppliers. B No
meat ingredients spices Controlled at CCP-1B (step 11).

P Foreign material in ingredients Letters of guarantee from supplier. P No

C Harmful chemicals present in Letters of guarantee from supplier. C No

ingredients

“Cooked.Sausage”,
HACCP #1, 12-3-03

*Pathogens of concern include Salmonella, E. coli O157:H7, and Campylobacter.

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Hazards: B=Biological, C=Chemical, P=Physical
Hazard Identification/Preventive Measures Cooked Sausages (Fully Cooked - Not Shelf Stable I)
Process Step Potential Hazard What Control Measures Can Be Applied Is Hazard Significant CCP #
To Prevent The Hazard And Reasonably,
Likely To Occur?
5. Store non-meat B None Proper storage conditions prevent B No
ingredients contamination.

P None Proper storage conditions prevent P No

contamination.

C None Proper storage conditions prevent C No

contamination.
6. Receive dry B None No history of problems. B No
casings and
packaging P None No history of problems.
materials P No
C Harmful chemicals in casings or Letters of guarantee from suppliers.
vacuum bags. C No
7. Store dry B None Proper storage conditions prevent B No
casings and contamination - SSOP.
packaging
materials P None Proper storage conditions prevent P No
contamination - SSOP.

C None Proper storage conditions prevent C No

contamination - SSOP.
8. Grind meat B Pathogens in meat, and cross SSOP directs effective pre-op. and B Yes
contamination of pathogens from operational sanitation; controlled at CCP-
environment and people 1B (cooking).

P Bone, metal or employee Visual inspection for foreign materials as P No

personal items meat is ground. SSOP outlines employee
dress code to prevent personal items from
getting into product.

C None SSOP, no history of problems. C No

Hazards: B=Biological, C=Chemical, P=Physical
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Hazard Identification/Preventive Measures Cooked Sausages (Fully Cooked - Not
Shelf Stable I)
Process Step Potential Hazard What Control Measures Can Be Applied Is Hazard Significant CCP #
To Prevent The Hazard And Reasonably,
Likely To Occur?
9. Mixing meat, B Pathogens in meat, and cross SSOP directs effective pre-op. and B Yes
non-meat contamination of pathogens from operational sanitation. Controlled at CCP-
ingredients and environment and people 1B (cooking).
water
P None No history of problems. P No

C None No history of problems - SSOP. C No

10. Stuff and hang B Pathogens in meat, and cross SSOP directs effective pre-op. and B Yes
sausages contamination of pathogens from operational sanitation. Controlled at CCP-
environment and people 1B (cooking).

P None No history of problems. P No

C None No history of problems. C No

11. Smoke and B Survival of pathogens Cook to appropriate temperature/time to B Yes CCP-1B
cook destroy pathogens.

P None No history of problems. P No

C None No history of problems - SSOP. C No

12. Cold shower B None No history of problems (potable water). B No

P None No history of problems. P No

C None No history of problems (potable water). C No

Hazards: B=Biological, C=Chemical, P=Physical

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Hazard Identification/Preventive Measures Cooked Sausages (Fully Cooked - Not
Shelf Stable I)
Process Step Potential Hazard What Control Measures Can Be Applied Is Hazard Significant CCP #
To Prevent The Hazard And Reasonably,
Likely To Occur?
13. Chill B Growth of spore-forming Product is placed into cooler within 60 B Yes CCP-2B
pathogens (clostridium minutes after cold shower. Product
perfringens) due to improper temperature is monitored to insure
cooling compliance with stabilization guidelines.

B Cross contamination with Safe food handling practiced by employees. B No

pathogens (Listeria Strict separation of raw and cooked
monocytogenes) products, equipment, and clothing (SSOP).

P None No history of problems. P No

C None No history of problems. C No

14. Package and B Cross contamination of Proper cleaning and sanitizing per SSOP. B No
label pathogens (including Listeria Safe food handling practiced by employees.
monocytogenes) to cooked Strict separation of raw and cooked
product during packaging products, equipment, and clothing.

P None No history of problems. P

C Allergens in product Proper label is placed on product. C

15. Store finished B None Proper storage procedures prevent B No
product in cooler contamination. Temperature control in
or freezer coolers/freezers.

P None Proper storage conditions prevent P No

contamination.

C None Proper storage conditions prevent C No

contamination.
Hazards: B=Biological, C=Chemical, P=Physical

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10. Establish an effective Record Keeping System. Daily records to be kept include:
• measurements or observations at each Critical Control Point (initialed and dated)
• any corrective action taken (initialed and dated)
• verification activities carried out (initialed and dated)
• pre-shipment or pre-use review-- this a review of the CCP records before the
product is shipped or used, to again verify that each CCP has been properly
monitored, the critical limit has been achieved, and the result is documented. The
pre-shipment review requires a full signature and date.
• Measurements or observations associated with SOPs/GMPs which, when properly
operating, make hazards unlikely to occur.

11. Establish Procedures to Verify that the HACCP System is operating as intended.
Some examples of verification procedures include:
• checking over the CCP monitoring records to insure that all measurements or
observations were made as intended.
• calibrating thermometers and other instruments to insure that they are making
accurate measurements.
• watching an employee take a measurement or make an observation, to insure that
it is carried out as described in the HACCP plan.

12. After the HACCP plan is developed, it is operated by recording the required
measurements or observations at critical control points, and at SOPs and GMPs as
needed, to document control of the system.

HACCP plans can be modified whenever necessary to improve safety, or make their
operation more effective or convenient. The HACCP plan should be signed by a trained
individual after it is initially developed, and whenever changes are made to it.

The following pages present a summary HACCP plan, showing the critical limit, monitoring
procedure, corrective actions, verification procedures and proposed record keeping for the
designated CCP (Critical Control Point). A possible recording log for the CCP is included, as
well as a corrective action record.

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 HACCP Plan for Fully Cooked - Not Shelf Stable II (Cooked Sausages)

Meat Science and Muscle Biology Laboratory

Processing Step: No. 11 - - Cooking/Smoking

CCP #: CCP-1B

CCP Description: Cooking of product to destroy pathogens

Critical Limits: Internal product temperature of at least 150oF for 72 seconds

(Appendix A)

Monitoring: A calibrated smokehouse probe will be placed in the largest product (if
there is variation in size), to permanently record the internal temperature
of the product during cooking. A second calibrated probe controls the
operation of the house, and will shut down the house when the desired
internal temperature is met (this probe will likewise be placed in one of
the largest sized products). The smokehouse operator will record the
internal temperature achieved by the recording thermometer. As a
verification procedure, at least quarterly the smokehouse operator will
likewise take the internal temperature of the largest product with a
calibrated hand-held thermometer, at the conclusion of cooking.

Corrective Action: If the product internal temperature fails to reach at least 150oF for 72
seconds the cooking record will be examined to determine if any other
safe combination of time and temperature from Appendix A has been met.
If a safe combination has not been met/achieved, cooking will continue (or
restart if product has been chilled) until the critical limits have been met.
The corrective action response will comply with all elements of 417.3.

Records: Smokehouse operator will record product internal temperature on the

cooking log at the conclusion of cooking, and will initial and date the
entry.

Verification: Meat Lab Manager or designee will check the cooking log weekly to
ensure that the temperatures for each batch have been taken and recorded,
and are acceptable. Thermometers will be calibrated monthly. At least
annually one sample of packaged product will be tested for the presence of
Salmonella, E. coli0157:H7 and Listeria monocytogenes. The Meat Lab
Manager or his designee will observe monitoring of cooked product
temperature at least semi-annually.

Date: _____________________________ Approved By: ______________________________

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 HACCP Plan for Fully Cooked - Not Shelf Stable II (Cooked Sausages)

Meat Science and Muscle Biology Laboratory

Processing Step: No. 13 - Chilling

CCP#: CCP - 2B

CCP Description: Chilling of products to prevent growth of heat-resistant spores

Critical Limits: From 130oF to 80oF in less than 5 hours and

from 80oF to 45oF in less than 10 hours
(Appendix B)

Monitoring: The Meat Lab Manager or designee will monitor product

temperatures with a calibrated thermometer or continuous
recording instrument at regular intervals during chilling to
determine compliance with the critical limit.

Corrective Action: If it is determined that product is chilling too slowly to meet the
critical limits, it will be moved to a freezer to achieve cooling
critical limits. A determination will be made as to why an
adequate chilling rate was not achieved, and adjustments made to
the cooling process. If product fails to meet the critical limits, the
extent of the deviation and severity of the risk will be considered,
with product either being released to commerce, recooked or
destroyed. The corrective action response will comply with all
elements of 417.3

Records: The person responsible for monitoring will record product, date,
time and product temperatures on a cooling log.

Verification: Meat Lab Manager or designee will check the cooling log weekly
to ensure that the temperatures for each batch have been taken and
recorded, and are acceptable. Thermometers will be calibrated
monthly. At least semi-annually the plant manager or his designee
will observe monitoring of cooling times/temperatures.

Date: _________________________ Approved By: ______________________________

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 Cooked Product Temperature Log

Operator
Initials Pre-Use Review Verification
Date Lot Code Temp 1 Time 1 Time 2
Product Date/Signature Date/Initials

19
 Cooked Product Cooling Record

(120oF) (40oF) Hrs 120 Pre-Shipment Review Verification

Cool Product/Lot # Time Temp Time Temp - Time 3 Temp Hrs Initials
Date 1 1 2 2 40oF 3 Date Time Signature Date Time Initials

Critical Limits: Cured Uncured

120 ⎟ 40oF in 20 hours 130 ⎟ 80oF in 1.5 hours
80 ⎟ 45oF in 5.0 hours

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 Corrective Action Record
Date _____________________ Time _____________

Product(s):________________________________________________________

Lot ID: _________________________________

Deviation:_________________________________________________________

Amount of Product: ___________________

1. Cause of deviation and how was it eliminated:

2. Corrective action taken to insure CCP is under control:

3. Measures taken to prevent recurrence of deviation:

4. Disposition of product (no adulterated product will enter commerce):

Individuals Involved (signatures):

____________________________________________________/date__________

____________________________________________________/date__________

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