HACCP GENERIC MODEL COLD STORAGE / FREEZER FACILITY

Transcription

1 HACCP GENERIC MODEL Last revision: January 08, 2013

2 HACCP Generic Model Cold / Freezer Facilities Introduction As a food processors move towards maximum usage of floor space in production facilities and maintaining product inventories off site, the use of storage facilities is increasing. Products in third party storages could range from highly regulated products such as meat stored in the freezers for parasite control to products from unregistered facilities such as bakery goods, frozen deserts, canned goods as well as non-food products. The generic model was developed using the CFIA s Food Safety Enhancement Program (FSEP) approach and tools. It is a practical example for the operator of a storage facility to follow in designing their own facility specific HACCP plan. The operator must review all potential health and safety hazards in their operation and focus on controlling the points that are critical to food safety. The committee wishes to emphasize that the model described here is a GENERIC MODEL. It does not cover all storages, nor does it list all possible associated hazards. This generic model is a template that can be adapted to most storage operations. Detailed information can be found in the FSEP Manual to aid in the completion of the required forms.the process flow diagram in this generic model represents the basic process steps from receipt of the incoming products through to shipping and distribution. The HACCP team at each establishment is responsible for identifying and controlling all hazards specific to its operation and for determining how each hazard is controlled. In order to identify all possible hazards, the HACCP team should consult the Reference Database for Hazard Identification developed by CFIA, along with the most current FSEP Manual, reference texts and scientific publications. A review of the manufacturer s processes and procedures should then be conducted to determine whether each of the hazards identified in this generic model actually exist in the facility and to determine how each of those hazards is controlled at each step in the process. Where products, procedures or processes differ from those in the generic model, the HACCP team should determine whether process steps should be added or removed. In addition, a hazard analysis should be conducted to determine whether any hazards associated with those steps should be added or removed and to determine where each of the additional hazards are controlled at the facility. As an example: Freezing for Trichina control While this generic model includes a step for the freezing of product to control trichina if the facility does not conduct this process, this step would not be included in the process flow. The step and the associated hazards would not appear on the hazard identification and decision tree form and as a result, a CCP would not be identified. This generic model indicates, as an example, the use of Method 3 from Annex B, Chapter 4 of the Meat Hygiene Manual of Procedures. If the facility uses another method from Annex B, the HACCP team must include the appropriate method(s) of Trichina control on Form 10. Each method has its own set of regulated standards that must be met based on thickness, spacers, temperatures etc. Tempering for reinspection of meat products in this generic model is conducted in a room that is 4 C or less. If tempering is conducted in a warmer room or in water, the HACCP Team must, conduct a hazard analysis, determine whether any hazards associated with tempering must be added or removed and determine how each of the hazards are controlled at this facility. As a result of discussions during the development of this generic model, the following decisions and assumptions were made: It is the responsibility of the storage facility to ensure products received from clients are in acceptable condition (e.g. acceptable and/or regulated temperature) and are maintained in that condition. It is the responsibility of the processing industry to ensure that the food sent to the storage has been produced under conditions to prevent, eliminate or reduce contamination with pathogenic bacteria. Storing and freezing operations do not eliminate pathogenic bacteria. Last Updated;

3 The operator of the facility does not own the product that is being stored. The receiving, storage, reinspection, and Trichina control of frozen and fresh pork domestic and import loads, as well as other refrigerated products and dry goods are included in this generic model. Since it is impossible for the storage to maintain a current list of all products stored in the facility, it is acceptable to reference a computerized database The cold storage in this generic model receives both fresh and frozen pork. As required by the Meat Hygiene Manual of Procedures (MOP) Chapter 4 Annex B, all pork must be fully frozen by the operator prior to the start of the monitoring procedures to ensure the destruction of Trichina. For freezing methods used to ensure the destruction of viable Trichinella in striated pork muscle or meat product containing striated pork muscle, the operator is responsible for keeping current and accurate records which document all parameters required for process control (e.g. lot identification, time/temperature records), the critical limits which must be respected as well as the actual measurements confirming that the critical limits were met and, when a process deviation has occurred, the corrective action taken. Records shall be available to the inspector upon request. Water is supplied to the facility and is tested by a municipality. This facility does not package or re-package product. Lighting and other regulatory requirements for the re-inspection room must be addressed in the Premises Prerequisite Program of the facility. Operators should give consideration to the separation of incompatible goods to avoid issues of cross-contamination and allergens. As the use of cold storage facilities as distribution centres for food increases, the ability of the storage facility to rapidly locate and identify product as an extension to the customer s Recall procedures becomes increasingly important, and must be given due consideration in the storage s Recall Prerequisite Program. For additional information concerning the control measures required to address the hazards associated with the use of controlled freezing for the destruction of parasites such as Trichinella spiralis in pork, as included in this Generic Model, refer to the Meat Hygiene Manual of Procedures, Chapter 4, Appendix B. Last Updated;

4 PRODUCT DESCRIPTION FORM #1 Process/Product Type Name: The generic or common name of the product family or process covered by the HACCP plan shall be documented in form 1 or equivalent. 1. Product name(s) Meat and Non-Meat products (See Computer Data Base for a complete list of meat and non-meat products stored at the establishment.) 2. Important product characteristics (a w, ph, preservatives, etc) Not applicable It is the customers responsibility to conduct the hazard analysis associated with their product characteristics. 3. Intended use Not applicable It is the customers responsibility to conduct the hazard analysis associated with the expected uses of their products by the end user. 4. Packaging Not applicable It is the customers responsibility to conduct the hazard analysis associated with the type of packaging material to be used for their products. 5. Shelf life Not applicable It is the customers responsibility to conduct the hazard analysis associated with their products shelf life. 6. Where it will be sold Not applicable It is the customers responsibility to conduct the hazard analysis associated with the point of sale and the target group of end users of their products. 7. Labelling instructions Not applicable It is the customers responsibility to conduct the hazard analysis associated with the labelling instructions that appear on their products. 8. Special distribution control Refrigerated Products : X C or less and does not permit the product to become frozen. Frozen Products Y C; maintain products in frozen state. Fish Frozen: -18 C or colder. Last Updated;

5 FORM 2 List of Product Ingredients and Incoming Materials Process/Product Name(s): All ingredients, including composition of formulated ingredients (with reference to other documents if needed), additives, processing aids and incoming materials that come in contact with the product or are used in preparing the product shall be described in form 2 or equivalent, to the extent needed to conduct the hazard analysis. MEAT & POULTRY PRODUCTS NON-MEAT FOOD PRODUCTS (Perishable) Other Fresh and Frozen PORK FOR CERTIFICATION (Anti-parasitic treatment, Trichinella) (B, C, P) See computer data base for a complete list of all other meat and poultry products. (B, C, P) See computer data base for a complete list of all non-meat products. (B, C, P) Water (BCP) See computer database for a complete list of all other non-food products. Last Updated;

6 Process Flow Diagram Form 3 Product name(s): Cold & Freezer Facility Water BCP Step 1 Receiving BCP Step 2- Tempering/ Re-inspection BCP Step 3- Anti-parasite treatment for pork BCP CCP 1B Step 4- Cooler/Freezer BCP Step 5- Shipping/Distribution BCP Last Updated;

7 PLANT SCHEMATIC FORM #4 Product Name: COLD SORAGE / FREEZER FACILITY Plant specific Product flow diagram and Employees traffic pattern diagram Note: This form is to be specific for each establishment. The plant schematic provides a basis for evaluating potential areas of cross-contamination. Plant schematic must be clear, accurate and sufficiently detailed. Plant schematic must at least include: The flows of food products; The flows of packaging materials; The employee traffic pattern throughout the establishment including change rooms, washrooms and lunchrooms; The flows of the waste, inedible products and other non-food products that could cause crosscontamination; The hand/boot washing and sanitizing installations. The HACCP team must verify the accuracy and completeness of the plant schematic by on-site checking. The overall evaluation of potential areas of cross-contamination at the establishment should include any other plant schematic from other HACCP plan(s). Last Updated;

8 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and identified If no = Proceed to the Controlled at: #CCP #PC Prerequisite program bullets Before or after the process INCOMING ALL MEAT PRODUCTS (see computer data base for complete product list) PORK FOR CERTIFICATION (Antiparasitic treatment, Trichinella) Biolgocal Potential presence of pathogenic bacteria and / or viruses (see attached fact sheets for pathogens and viruses inherent to specific food types). NO Potential presence of parasites (see fact sheets for parasites inherent to specific food types in the CFIA s Hazard Database). NO NO Farm level: Husbandry practices and On- Farm Food Safety Program or equivalent Further processing: Use of a thermal process step that leads to an acceptable log reduction in pathogenic organisms. Consumer level: Proper handling and cooking of the food product NO Farm level: Husbandry practices and On- Farm Food Safety Program or equivalent Further processing: Use of a thermal process step, validated freezing, fermentation, curing, drying step that leads to the destruction of parasites Consumer level: Proper handling and cooking of the food product Last Updated;

9 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and identified If no = Proceed to the Controlled at: #CCP #PC Prerequisite program bullets Before or after the process Potential Pathogen and Mycotoxigenic Fungi growth due to time/temperature abuse during transport (see attached fact sheets for pathogens inherent to specific food types and fact sheet for foods at risk associated with Mycotoxigenic Fungi in the CFIA s Hazard Database). B 1.1.1, B 2.1.1, B contamination with pathogens through damaged / breached primary packaging during transport (e.g., from fork lift accidents or improper stacking procedures) at the Manufacturer and / or unacceptable condition of Food Carrier. B 1.1.1, B Potential presence of parasites in raw pork for certification (e.g., Taenia spp., Trichinella spiralis). NO Yes Apply an antiparasitic treatment e.g., Freezing as specified in MOP, Chapter 4 Annex B tables and Monitor the freezing time and product temperature to ensure requirements are met.. Yes - Not Detected N/A Step 3 Anti- Parasitic treatment NA Step 3 Anti-parasite treatment for pork Last Updated;

10 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and identified If no = Proceed to the Controlled at: #CCP #PC Prerequisite program bullets Before or after the process contamination with chemicals and / or allergens through damaged / breached primary packaging during transport (e.g. from fork lift accidents or improper stacking procedures) at the Manufacturer and / or unacceptable condition of Food Carrier. B 1.1.1, B Physical contamination with hazardous extraneous material through damaged / breached primary packaging at supplier and/or during transport (e.g. from fork lift accidents or improper stacking procedures) at the Manufacturer and / or unacceptable condition of Food Carrier. B 1.1.1, B All Non-Meat Products (perishable) (see computer data base for complete product list) Potential presence of pathogenic bacteria and / or viruses (see attached fact sheets for pathogens and viruses inherent to specific food types in the CFIA s Hazard Database). NO NO Farm level: On-Farm Food Safety Program or equivalent Further processing: Use of a thermal process step that leads to an acceptable log reduction in pathogenic organisms. Consumer level: Proper handling and cooking of the food product Last Updated;

11 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and identified If no = Proceed to the Controlled at: #CCP #PC Prerequisite program bullets Before or after the process Potential presence of parasites (see attached fact sheets for parasites inherent to specific food types in the CFIA s Hazard Database). NO Potential Pathogen and Mycotoxigenic Fungi growth due to time/temperature abuse during transport (see attached fact sheets for pathogens inherent to specific food types and attached fact sheet for foods at risk associated with Mycotoxigenic Fungi in the CFIA s Hazard Database). contamination with pathogens through damaged / breached primary packaging during transport (e.g. from fork lift accidents or improper stacking procedures) at the Manufacturer and / or unacceptable condition of Food Carrier. NO On-Farm Food Safety Program or equivalent Further processing: Use of a thermal process step, validated freezing, fermentation, curing, drying step that leads to the destruction of parasites Consumer level: Proper handling and cooking of the food product B 1.1.1, B 2.1.1, B B 1.1.1, B Last Updated;

12 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and identified If no = Proceed to the Controlled at: #CCP #PC Prerequisite program bullets Before or after the process contamination with chemicals and / or allergens through damaged / breached primary packaging during transport (e.g. from fork lift accidents or improper stacking procedures) at the Manufacturer and / or unacceptable condition of Food Carrier. B 1.1.1, B Physical contamination with hazardous extraneous material through damaged / breached primary packaging during transport (e.g. from fork lift accidents or improper stacking procedures) at the Manufacturer and / or unacceptable condition of Food Carrier. B 1.1.1, B INCOMING WATER Presence of pathogens and viruses in Water as received that does not meet the drinking water criteria established by Health Canada. Premises A Water, potentially, contaminated by heavy metal, pesticides, excess chlorine, etc. Premises A Last Updated;

13 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and identified If no = Proceed to the Controlled at: #CCP #PC Prerequisite program bullets Before or after the process Physical Potential presence of hazardous extraneous material. Premises A Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form Last Updated;

14 List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an acceptable level? If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and proceed to the If no = Proceed to the Step 1 RECEIVING Potential Pathogen growth due to time/temperature abuse during receiving (e.g. prolonged staging on the receiving dock prior to putting into refrigerated storage room). contamination with, pathogens due to damaged / breached primary packaging during receiving / unloading (e.g., from fork lift accidents). Pathogen contamination due to unacceptable transport conditions (e.g., transport vehicle, loading method, stacking procedures at origin). Acceptance of product not meeting regulated standards (as applicable) and/or company specifications. B B General Food Hygiene Program B B 1.1.1, B 2.1.2, B Last Updated;

15 Hazard Identification and Decision Tree - CCP Determination and other Control Measures (PP, PC) - FSEP forms 5, 6, 7, 8 and 9 combined into one form List each ingredient, incoming material, process step where a hazard has been identified as well as any cross contamination point Identify category of hazard (B,C,P) Fully describe the identified Determine if fully controlled by prerequisite programs. If yes = indicate actual prerequisite program bullet(s) in the last column and proceed to the If no = proceed to Q1. Q1. Could a control measure(s) be used by the operator at any process step? If no = Indicate how the hazard will be controlled before and after the process in the last column. Then proceed to the If yes = describe the control measure and proceed to Q2. Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase to an un If no = Identify reason(s) why it is not likely to occur and proceed to the If yes = Identify acceptable level of the hazard in the finished product, wherever possible, then proceed to Q3. Q3. Is this process step specifically designed to prevent, eliminate or reduce the likely occurrence of the identified hazard to an acceptable level? If yes = CCP. Enter last column. If no = proceed to Q4. Q4. Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an If no = CCP. Enter last column then identified If yes = not a CCP. Identify the subsequent controlling step and proceed to Q5. Q5. Does this step provide partial control of the identified hazard? If yes = PC. Enter PC number in the last column and proceed to the If no = Proceed to the contamination with chemicals and / or allergens due to damaged / breached primary packaging during receiving / unloading (e.g. from fork lift accidents, improper stacking procedures). B General Food Hygiene Program Physical contamination with hazardous extraneous material due to damaged / breached primary packaging during receiving / unloading (e.g. from fork lift accidents, improper stacking procedures). Physical Acceptance of product not meeting regulated standards (as applicable) or company specifications. B General Food Hygiene Program B 2.1.2, B Physical Contamination due to unacceptable transport conditions (e.g., transport vehicle, loading method, stacking procedures at origin). Transportation, Purchasingé ReceivingéShipping and B Last Updated;

16 Step 2- Tempering / Import Reinspection Potential pathogen growth (e.g., Staphylococcus aureus and/or its enterotoxin) due to time / temperature abuse (e.g. Product staged in an area or room above the regulated temperature of the product for a prolonged period of time). Potential pathogen (e.g., Listeria monocytogenes) contamination due to condensation falling on exposed products or food contact surfaces. Potential pathogen contamination due to inadequate temperature and/or water replenishment of sanitizers. Potential pathogen contamination due to improper sanitation of Inspection room, utensils, tables. Potential chemical contamination due to improper sanitation procedures used in Inspection room and/or on utensils, tables e.g., use of unapproved chemicals or excessive chemical levels. Physical Potential contamination with hazaradous extraneous material from personal equipment during re-inspection (e.g. knife blade parts, mesh glove links, plastic gloves). Transportation, Purchasing / B Premises A 2.1.1, A 2.1.2, A Premises A Sanitation Program E Sanitation Program E Equipment Design & Installation C Equipment Maintenance and Calibration C General Food Hygiene Program Last Updated;

17 Step 3- Anti-parasite treatment for pork Potential survival of Taenia spp.trichinella spiralis due to inadequate time / temperature applications. NO Yes Trichinella spiralis (pork) Monitoring of time / temperature applications as specified in MOP, Chapter 4, Annex B Tables Trichinella spiralis - not detected CCP 1B Potential pathogen contamination or cross-contamination due to improper sanitation of equipment (including knives, personal protective equipment, boring tools, etc.). Sanitation Program E Potential chemical contamination due to improper sanitation of equipment (including temperature probes, knives, personal protective equipment, boring tools, etc.). Sanitation Program E Physical Potential contamination with hazardous extraneous material from equipment when prepping product for treatment (e.g. knife blade parts, mesh glove links, thermocouple parts). Equipment Design & Installation C Equipment Maintenance Program and Calibration C General Food Hygiene Program Step 4- (Cooler/Freezer) Potential pathogen growth due to temperature and time abuse (e.g. temperature of room is unable to maintain product in a refrigerated or frozen state (as applicable). Transportation, Purchasing / B Equipment Maintenance and Calibration C1.2.2 Potential pathogen growth due to improper rotation of stock. B Last Updated;

18 contamination of pathogens through damaged / breached primary packaging (e.g. from fork lift accidents, improper stacking procedures). B General Food Hygiene Program Step 5- Shipping/Distribution contamination with chemicals through damaged / breached primary packaging (e.g. from fork lift accidents, improper stacking procedures). Cross contamination with allergens due to inappropriate storage of allergens Physical contamination with hazardous extraneous material through damaged / breached primary packaging (e.g. from fork lift accidents, improper stacking procedures). Potential pathogen growth due to time / temperature abuse or product accumulation in the shipping area prior to shipping. Pathogen growth due time/temperature abuse as a result of inadequate temperature control of food carrier. Potential contamination with pathogens due to inadequate sanitation, maintenance and / or condition of food carrier. B General Food Hygiene Program Allergen Control Program G B B B B 1.1.1, B Last Updated;

19 contamination with pathogens through damaged / breached primary packaging (e.g. from fork lift accidents, improper stacking procedures). Pork treated for Trichina control is shipped without meeting critical limits. Food product is shipped without meeting client s specification. (i.e., the food product does not meet the client s specification for refrigeration or freezing). contamination with chemicals through damaged / breached primary packaging (e.g. from fork lift accidents, improper stacking procedures). contamination from contact with incompatible products or materials during transport. contamination with allergens through damaged / breached primary packaging (e.g. from fork lift accidents, improper stacking procedures). Physical contamination with hazardous extraneous material through damaged / breached primary packaging (e.g. from fork lift accidents, improper stacking procedures). B 2.1.2, B General Food Hygiene Program B B B 2.1.2, B B Allergen Control Program G B 2.1.2, B General Food Hygiene Program Last Updated;

20 ALL STEPS contamination with pathogens, viruses due to unhygienic employee handling / techniques / procedures (e.g. standing on boxed product and / or not adhering to GMPs when handling product that has been exposed [for any reason]). contamination with chemicals due to unhygienic employee handling / techniques / procedures. General Food Hygiene Personnel General Food Hygiene Personnel ALL ROOMS WHERE PRODUCT IS HANDLED OR STORED. contamination with allergens due to unhygienic employee handling / techniques / procedures. Physical contamination with hazardous extraneous material due to unhygienic employee handling / techniques / procedures. Potential pathogen contamination or cross contamination by pests or their byproducts that breach / penetrate through the primary packaging of the product. contamination from refrigerant leak Allergen Control Program G General Food Hygiene Personnel Premises A.2.1.1, A Technical Training Program D Pest Control Program E Equipment Design & Installation C Equipment Maintenance Program and Calibration C1.2.1 Last Updated;

21 CRITICAL CONTROL POINTS Form #10 Process Steps CCP /Hazard number Hazard Description Critical Limits Monitoring Procedures Deviation Procedures Verification Procedures HACCP Records Last Updated;

22 CRITICAL CONTROL POINTS Form #10 Process Steps CCP /Hazard number Hazard Description Critical Limits Monitoring Procedures Deviation Procedures Verification Procedures HACCP Records Step 3- Anti-parasite treatment for pork CCP-1B Potential survival of Trichinella spiralis due to inadequate time / temperature applications Product placed in freezer in a frozen state at -18 C for 106 hours (uninterrupted) Meat Hygiene MOP Chapter 4, Annex B, Method 3. The product to be treated will be placed in the Trichinella room. A thermocouple is placed in the centre of the thickest piece of meat and in the warmest location of the freezer. Before the treatment starts, the CFIA inspector will seal the doors to the room with a lock. The internal temperature of product will be monitored and continuously recorded through the mis-probe website. The designated employee monitors the time/temperature through the mis-probes portal every [specify frequency]. When the treatment is successfully completed (106 hours at -18 C), the designated employee prints the Freezing Chart and signs it. The designated employee records the lot number, product description, number of boxes, date and time into the freezer, date and time out of the freezer on the Freezing Log Book. The designated employee notifies the CFIA inspector. The Freezing Chart and the Freezing Log Book will be presented to the CFIA inspector for release of the product. If the temperature is interrupted (above -18 C) before the 106 hours has been met the freezing chart does not get signed and the process starts over again once the inspector unlocks the room. If the core temperature has lost -18C, then the product returns to the blast cell to obtain -18C again. The designated employee conducts/performs the following procedures, using the Corrective Action Report 1. Records a description of the deviation and its cause. 2. Take actions to control affected product. 3. Implements corrective actions to restore control of the CCP. The complete treatment must be restarted again (Product placed in freezer in a frozen state at -18 C for 106 hours (uninterrupted)) 4. Verifies the effectiveness of the corrective actions taken 5. Evaluates the need to implement additional measures to prevent reoccurrence of the deviation. 6. Verifies the effectiveness of preventative measures if taken. The designated employee documents all information and results of actions or procedures followed on the Corrective Action Report. The designated employee initials and dates each entry and records the exact time each entry is made. [Specify frequency], the HACCP Team Leader performs a record review and an onsite observation of the person performing the monitoring task to determine that: The control measure within the CCP has been operating as intended. Monitoring and deviation procedures are conducted according to the written program. The CCP is effective in maintaining control of the hazard and that there is no identified loss of control or trends in monitoring that may indicate development towards a loss of control at the CCP Record Review For every Lot of product undergoing parasitic treatment, the HACCP Team Leader performs the following o Reviews all records documenting the monitoring activities (Freezing Charts and Freezing Log Book) generated since the last verification; o Reviews all records documenting the actions taken in response to a deviation activities (Corrective Action Report) generated since the last verification. On-site Review The HACCP Team Leader performs the following; o Observes the monitor perfoming the monitoring activities and interviews employee(s) responsible for monitoring and deviation When the results of the verification demonstrate that the monitoring or deviation activities are not conducted according to the written program, the CCP is not effective to maintain control of the hazard or there is a trend towards a loss of control, the HACCP Team Leader shall follow the Deviation Procedures as stated in the CCP. Freezing Charts Freezing Log Book Corrective Action Report CCP-1B Verification Record All information gathered is recorded on the CCP 1B Verification Report. Last Updated;

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