Guide to Developing a Food Defense Plan for Food ...
Are the facility’s grounds secured to prevent entry by unauthorized persons (e.g., by locked fence, gate or entry/exit doors, guard service)? Is there enough lighting outside the building to properly monitor the plant at night/early morning? Do emergency exits have self-locking doors and/or alarms? 2.
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HACCP - Hazard Analysis and Critical Control Points
meathaccp.wisc.edu1 “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
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meathaccp.wisc.edu2. 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.
This 2007 version of FSIS recognizes it since it was ...
meathaccp.wisc.eduT. 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. …
HACCP Plan – Fully cooked, not shelf-stable; Soup Product ...
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FSIS - Appendix B
meathaccp.wisc.eduFood Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 January 1999 Updated June 1999 Appendix B
HACCP Plan – Raw, ground; Pizza Product Description
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