HACCP - Hazard Analysis and Critical Control Points

1 “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

  Critical, Analysis, Control, Points, Hazards, Hazard analysis and critical control points

Table 1. Minimum growth temperatures for selected ...

2. Arbitrarily establish a performance standard a. for example, <2 log increase in salmonellae and E. coli O157:H7 3. Conduct a risk assessment (This is highly recommended) B. Cooked meat and poultry products 1. Provide time and temperature guidance such as in the current guideline (FSIS Directive 7110.3 Rev. 1; 1-24-89) 2.

  Standards, Growth, Temperatures, Minimum, Selected, Minimum growth temperatures for selected

FSIS - Appendix B

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 January 1999 Updated June 1999 Appendix B

SOP for Calibration of Thermometer

thermometer calibration log, along with the date and initials of the person performing the calibration procedure. Thermometers will be calibrated at a frequency dependent on production volumes, and use of monitoring CCP values or SOP values. Any thermometer that has been dropped or abused will be taken out of service until it has been ...

  Calibration, Procedures, Calibration procedure

This 2007 version of FSIS recognizes it since it was ...

T. gondii 2,056 2.7 raw pork None. This parasite can not multiply in meat or poultry products. Campylobacter 1,031,000-1,313,000 0.5 - 0.8 poultry None. C. …

  Indigo

HACCP Plan – Fully cooked, not shelf-stable; Soup Product ...

HACCP Plan – Fully cooked, not shelf-stable; Soup Process Flow Diagram Process Category: Fully cooked, not shelf stable Products: Soups 2. Receiving Raw and RTE Meat/Poultry 1. Receiving Packaging Materials (deli containers, plastic bags). 3. Receiving of Non-meat and Non-poultry Ingredients. (flour, thickeners, gravy, cheese,

  Packaging, Plastics, Shelf

HACCP Plan – Raw, ground; Pizza Product Description

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 …

  Descriptions, Plan

Emergency Action Plan for Retail Food Est

A food establishment owner, manager or the person-in-charge (PIC) is responsible for conducting both initial and ongoing assessments to ensure consistent compliance with food safety requirements. The owner, manager, PIC and other key employees should ... this guide. Developing a Written Food …

  Guide, Food, Developing, Establishment, Food establishment

A Guide to Starting a Composting Program in Your School

Section 5-213 Item 34 of the Health Department’s code for Food safety indicates that ―Food waste may be disposed of by composting with the following requirements: A. Compost sites cannot be in close proximity to the outer openings of a food service establishment. B. A compost site must be properly operated and kept free of insects, rodents, and

  Programs, Guide, Your, School, Food, Starting, Establishment, Composting, Guide to starting a composting program in your school

Good manufacturing practices guide for drug products

Good manufacturing practices guide for drug products (GUI-0001) Page 10 of 156 About quality management 4. Pharmaceutical quality system Guiding principles Do you hold an establishment licence, or run an operation governed by Part C, Division 2 of the Food and Drug Regulations? If you do, you must make sure that you comply with these

  Guide, Food, Establishment

GUIDE TO GOOD MANUFACTURING PRACTICE (GMP) …

control of hygiene in the food establishment. A greater preventative approach is taken in HACCP. HACCP is a food safety management system, in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards starting from raw material until the finished product reaches the consumer.

  Guide, Good, Practices, Manufacturing, Food, Establishment, Good manufacturing practice, Food establishment

National Pretreatment Program - US EPA

establishments (FSEs) as byproducts from food preparation activities. FOG captured on-site is generally classified into two broad categories: yellow grease and grease trap waste. Yellow grease is derived from used cooking oil and waste greases that are separated and collected at the point of use by the food service establishment.

  Food, Grease, Establishment

Community Garden Guide - USDA

accommodate production of an estimated amount of food a family will consume in a year (Tables1, 2 and 3). If garden space is limited or if there is uncertainty on how large of a garden to make, it may be useful to calculate the garden area required based on vegetable production goals. Tables 1 and 2 provide

  Guide, Food, Community, Garden, Usda, Community garden guide

Publication 60 Field Crop Budgets

Total Establishment Year Expenses 359.80 ANNUAL OPERATING EXPENSES (costs based on projected yield of 3.15 tonnes DM/acre over 2 cuts) Establishment year expenses — over 4 years (less establishment year sales) Fertility crop removal 47 kg/ha P. 2. O. 5 …

  Establishment