HACCP Plan Raw ground Pizza Product Description

Haccp Plan Raw Ground Pizza Product Description-Free PDF

  • Date:25 Sep 2020
  • Views:1
  • Downloads:0
  • Pages:29
  • Size:272.51 KB

Share Pdf : Haccp Plan Raw Ground Pizza Product Description

Download and Preview : Haccp Plan Raw Ground Pizza Product Description


Report CopyRight/DMCA Form For : Haccp Plan Raw Ground Pizza Product Description


Transcription:

HACCP Plan Raw ground Pizza,Directions for Use of the Process Flow Diagram. 1 Examine the model Process Flow Diagram and determine which steps. you actually use in your process Cross out white out or delete all. steps that are NOT part of your process Re number steps as. 2 Add any processing steps not already shown and make sure that each. new step is assigned a number,12 02 05 version Supersedes all previous versions. HACCP Plan Raw ground Pizza,Process Flow Diagram Process Category Raw Ground. Products Pepperoni Sausage Deluxe and Cheese pizzas. 1 Receiving Packaging 2 Receiving Raw and 3 Receiving of Non meat. Materials cardboard RTE Meat Poultry and Non poultry. circle shrink wrap Ingredients crust,cheese vegetables sauce. 4 Storage Cold,Frozen Refrigerated,Raw and RTE,Meat Poultry.
5 Storage of Food,Ingredients both,Refrigerated and Non. 7 Tempering,Refrigerated,Frozen Meat Poultry 8 Make Sauce for Pizzas. Ingredients,9 Grind Cheese 10 Wash Cut,Vegetables,11 Portioning Food. Ingredients,12 Combining,Ingredients Assemble,6 Storage of Packaging 13 Packaging and. Materials labeling,14 Finished product,15 Shipping or Retail.
12 02 05 version Supersedes all previous versions,HACCP Plan Raw ground Pizza. Directions for Use of the Hazard Analysis Form, 1 Make sure that every step shown on the Process Flow Diagram is entered in the. Hazard Analysis Form Make sure that each step has the same name and number in. both the Process Flow Diagram and the Hazard Analysis Form. 2 Check the three categories of hazard Biological Chemical Physical shown for each. a If you think a listed hazard is not reasonably likely to occur leave it in column. 2 Food Safety Hazard and enter No in column 3 Reasonably likely to. occur Then provide a reason in column 4, b If you think there are no relevant hazards for a particular category delete. the listed and hazard and write none in column 2 write No in column 3 and. cross out any information in columns 4 6, c If you think that a relevant hazard should be added at a step describe the. hazard in column 2 Food Safety Hazard Then determine whether the. hazard is reasonably likely to occur and put the answer in column 3 Then. provide in column 4 a reason for deciding whether or not the hazard is. reasonably likely to occur, i For example following an SSOP SOP or approved formulation may.
make a hazard unlikely to occur or a supplier may provide a letter of. guarantee stating that the hazard should not be present. ii On the other hand a history of outbreaks or contamination related to a. hazard would mean that the hazard IS reasonably likely to occur. Columns 5 and 6 can be left blank if a hazard is NOT reasonably likely to. If the hazard IS reasonably likely to occur fill in columns 5 and 6. iii In column 5 list measures that could be applied to prevent eliminate. or reduce the hazard to an acceptable level NOTE at least one of. these measures must be either a Critical Control Point CCP at the. present step or a CCP at a later step, iv Finally if the hazard is controlled by a CCP at the present step enter. the CCP number in column 6 The accepted numbering system is to. number the CCP s in order followed by either B C or P to indicate what. type of hazard is being controlled For example if the 2nd CCP in a. process controlled a physical hazard it would be entered as CCP 2P. d I f you agree that a listed hazard is relevant no changes are necessary. 12 02 05 version Supersedes all previous versions,HACCP Plan Raw ground Pizza. HAZARD ANALYSIS RAW PIZZA Pepperoni Sausage Deluxe and Cheese Pizza s. 1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical. Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the. Hazard to an Acceptable, 1 Receiving and 6 Biological No Visual inspection for. Storage Packaging Contamination with container integrity. materials meat other biological contamination at,materials receiving makes.
hazard unlikely,Chemical Non food No Letters of guarantee. grade materials are received from all,suppliers of. packaging materials,Physical None No Visual inspection. 2 Receiving Raw Biological Presence of Yes Raw meat is a known Hazard will be controlled by a. Meat Poultry Pathogens source of pathogens later CCP that limits exposure of. Salmonella Listeria pathogens if present to,monocytogenes temperatures allowing growth. Staphylococcus Product is labeled CCP to, aureus if beef E coli instruct consumers to fully cook.
0157 H7 if poultry product and thereby kill,Campylobacter pathogens Letter of guarantee. jejuni coli is on file for each supplier of,ground or tenderized beef. documenting the application of at,least one intervention step. against E coli O157 H7,Chemical None No,Physical None No. 12 02 05 version Supersedes all previous versions,HACCP Plan Raw ground Pizza.
1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical. Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the. Hazard to an Acceptable, 2a Receiving RTE Biological No Letters of guarantee. Meat Poultry Listeria indicating that each,monocytogenes product made by an. Staphylococcus aureus approved processor,post lethality Receiving SOP. contaminants minimizes risk of,Clostridium accepting product.
perfringens and that has been,Clostridium botulinum mishandled such that. spore forming spore forming,pathogens that survive pathogens could. cooking germinate and grow,Chemical None No,Physical None No. 3 Receiving Non Biological Pathogens No Letters of. meat and Non poultry Salmonella E coli Cheese Guarantee are. Ingredients Crust 0157 H7 Listeria Crust Sauce received from all. Cheese Vegetables monocytogenes Spice suppliers of food. Sauce Spice Staphylococcus aureus ingredients that. Clostridium indicate the,perfringens ingredients are from. Clostridium botulinum an approved source,Receiving SOP.
ensures that,ingredients are not,accepted if they,have been improperly. 12 02 05 version Supersedes all previous versions,HACCP Plan Raw ground Pizza. 1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical. Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the. Hazard to an Acceptable,Yes Vegetables are stored separately. Vegetables from other food components and,washed prior to further.
processing Hazard will be,controlled by a later CCP that. limits exposure of pathogens if,present to temperatures. allowing growth Product is,labeled CCP to instruct. consumers to fully cook product,and thereby kill pathogens. Chemical Ingredients No Approved,not being added or formulations are.
used as intended followed letters of,Ingredients containing guarantee are. undesirable substances received from all,suppliers of food. additives crust,sauce cheese etc,Physical None No, 4 Storage Cold Biological Presence or Yes Raw meat is a known Hazard will be controlled by a. Frozen Refrigerated growth of pathogens Presence source of pathogens later CCP that limits exposure of. Raw Meat Poultry see list above Pathogens are pathogens if present to. No unlikely to grow if temperatures allowing growth. Growth raw meats are Product is labeled CCP to, stored according to instruct consumers to fully cook. 12 02 05 version Supersedes all previous versions,HACCP Plan Raw ground Pizza.
1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical. Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the. Hazard to an Acceptable,the SOP for storage product and thereby kill. Chemical None No,Physical None No, 4a Storage Cold Biological Pathogens No Pathogens are. Frozen Refrigerated Listeria unlikely to grow if,RTE Meat Poultry monocytogenes the product is. Staphylococcus aureus maintained at proper,Clostridium temperature SOP.
perfringens for storage,Clostridium botulinum,Chemical None No. Physical None No,5 Storage Food Biological None No. Ingredients both Chemical None No,refrigerated and non Physical None No. refrigerated, 7 Tempering Frozen Biological Presence or Yes Raw meat is a known Hazard will be controlled by a. Meat Poultry growth of pathogens Presence source of pathogens later CCP that limits exposure of. Ingredients see list above No Tempering done pathogens if present to. Growth under conditions not temperatures allowing growth. conducive to growth Product is labeled CCP to,instruct consumers to fully cook.
product and thereby kill,Chemical None No,Physical None No. 12 02 05 version Supersedes all previous versions,HACCP Plan Raw ground Pizza. 1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical. Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the. Hazard to an Acceptable,8 Make Sauce for Biological None No. Pizzas Chemical None No,Physical None No,9 Grind Cheese Biological Pathogen No SSOP makes.
contamination via contamination via,equipment and workers equipment and. workers unlikely to,Chemical Cheese is a No Application of. potential allergen correct label,cleaning sanitizing prevents inadvertent. chemical residues consumption of,allergen by,Operational SSOP. prevents cross,contamination of,allergenic agents,Pre op SSOP makes.
presence of chemical,residues unlikely to,Physical Foreign No No history of. materials problem Visual,observation for,foreign materials. during processing,12 02 05 version Supersedes all previous versions. HACCP Plan Raw ground Pizza, 1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical. Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the.
Hazard to an Acceptable,inspection of,equipment during. cleaning make hazard,10 Wash Cut Biological Pathogen No SSOP makes. Vegetables contamination via Contamina contamination via. equipment and workers tion equipment and,workers unlikely to. Presence of pathogens Yes Hazard will be controlled by a. Presence later CCP that limits exposure of,pathogens if present to. temperatures allowing growth,Product is labeled CCP to.
instruct consumers to fully cook,product and thereby kill. Chemical None No,Physical Foreign No No history of. material problem Visual,observation for,foreign materials. during processing,inspection of,equipment during,cleaning make hazard. 12 02 05 version Supersedes all previous versions,HACCP Plan Raw ground Pizza.
1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical. Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the. Hazard to an Acceptable, 11 Portioning Food Biological Presence Yes Raw meat is a known Hazard will be controlled by. Ingredients or growth of pathogens Presence source of pathogens limiting exposure of pathogens. see list above Yes Pathogens are if present to temperatures. Pathogen contamination Growth reasonably likely to allowing growth during the. via equipment and grow if temperature portioning assembly and. workers and time of exposure packaging labeling CCP steps. to unsafe Product is labeled CCP to,temperatures are instruct consumers to fully cook. not controlled product and thereby kill,No SSOP makes pathogens. Contamina contamination via,tion equipment and,workers unlikely to.
Chemical None No,Physical None No, 12 Combining Biological Presence or Yes Raw meat is a known Hazard will be controlled by by. Ingredients growth of pathogens Presence source of pathogens limiting exposure of pathogens. Assemble Pizzas see list above Yes Pathogens are if present to temperatures. Pathogen contamination Growth reasonably likely to allowing growth during the. via equipment and grow if temperature portioning assembly and. workers and time of exposure packaging labeling CCP steps. to unsafe Product is labeled CCP to,temperatures are instruct consumers to fully cook. not controlled product and thereby kill,No SSOP makes pathogens. Contamina contamination via,12 02 05 version Supersedes all previous versions. HACCP Plan Raw ground Pizza, 1 Process Step 2 Food Safety 3 4 Basis of 5 If Yes in Column 3 6 Critical.
Hazard Reasonably Reasonably likely What Measures Could be Control Point. likely to to occur Applied to Prevent,occur Eliminate or Reduce the. Hazard to an Acceptable,tion equipment and,workers unlikely to. Chemical None No,Physical None No, 13 Biological Presence or Yes Raw meat is a known Hazard will be controlled by 1B. Packaging Labeling growth of pathogens Presence source of pathogens limiting exposure of pathogens. see list above Yes Pathogens are if present to temperatures. Pathogen contamination Growth reasonably likely to allowing growth during the. HACCP Plan Raw ground Pizza 12 02 05 version Supersedes all previous versions HAZARD ANALYSIS RAW PIZZA Pepperoni Sausage Deluxe and Cheese Pizza s 1 Process Step 2 Food Safety Hazard 3 Reasonably likely to occur 4 Basis of Reasonably likely to occur 5 If Yes in Column 3 What Measures Could be Applied to Prevent

Related Books