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haccpplan–heattreatedshelfstable-msuextension
Directions for Using the HACCP Plan Form
Examine your Hazard Analysis form to determine which steps are CCP’s and what type of hazard (Biological, Chemical, or Physical) each CCP controls.
Check to see whether each CCP is already listed on the HACCP Plan Form. If a CCP is not already listed, enter the CCP number and step in the column labeled “CCP # and Location”.
For CCP’s already listed on the model form, examine the Critical Limits listed. In the HACCP Plan Form for some HACCP categories there will be several options for Critical Limits. If this is the case, choose the Critical Limits that will work best in your plant and cross out, white out, or delete the other Critical Limits and the Monitoring Procedures that go with them. It may be helpful to check the “Monitoring Procedures and Frequency” column during your decision-making. For CCP’s already on the model form, supporting scientific documentation is already included in your manual.
If you are adding a new CCP, you will need to determine the scientifically valid Critical Limits to be used with the CCP. You must also obtain scientific information supporting your choice of Critical Limits. Consult your inspector or university extension specialists for help.
Examine the “Monitoring Procedures and Frequency” column for each CCP. If you wish to change the procedure and/or the frequency, check with your inspector or a university extension specialist for help. If a change is OK, you will need to write down your reasoning for making the change and include this reasoning in your HACCP manual.
Examine the “HACCP Records” column. If you are using different forms for record-keeping in this HACCP Plan, please put the correct form title(s) in the “HACCP Records” column.
The verification activities listed in the “Verification Procedures and Frequency” column are required by the regulation. However, you may choose to do additional activities; for example, for verification, beef jerky samples may be sent to the lab
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