Identify food safety hazards, set critical limits, and document procedures with our customizable HACCP templates for sausage and AI HACCP builder.
Create a USDA-approved HACCP plan for sausage.
Sausage products currently fall under the regulatory rules of the United States Department of Agriculture’s (USDA) Hazard Analysis and Critical Control Point (HACCP) program.
Here, you’ll learn how to develop a validated HACCP plan to meet the requirements of USDA 9 CFR Part 417 and ensure safe, compliant sausage production.
Worried about your special business needs? You can customize the template with FoodReady consultants.
A HACCP plan is vital to your food safety system, but is not the only part. Prerequisite programs, such as GMPs (Good Manufacturing Practices), must be in place to support your HACCP plan.
The regulation (117 Subpart B) mandates safe food processing practices under sanitary conditions, including:
Here's an example process flow for sausage:
Steps:
Monitoring records and logs must include the actual values or observations that document the actual implementation of a Food Safety Plan.
For example, it should be the exact temperature recorded, not just a checkmark that the temperature complied with the critical limit.
To comply with regulations, you must record the information when you observe it.
Here are suggested record and log types to use
The safety of your product goes beyond your facility.
If an ingredient has a history of association with a specific hazard, a supply chain program may be required to control that risk within your food safety plan.
Many companies also implement broader supplier programs to monitor performance and ensure compliance beyond food safety.
Here is a list of suggested documents to obtain from your supply chain:
SOPs are related to GMPs and the control of hazards in a food safety plan.
SOPs define how GMPs and Controls of Hazards mitigate food safety hazards and define a repeatable process.
The following associated food safety components are recommended to achieve compliance with State and Federal rules and regulations.
According to the Food Safety Modernization Act (FSMA), Preventive Controls for Human Food regulation requires a written Recall Plan when a hazard analysis identifies a hazard requiring a preventive control.
Recalls are actions an establishment takes to remove an adulterated, misbranded, or violative product from the market.
In other words, a product for which the FDA or a state could take legal action against the company would be recalled.
Verification is essential to the supply chain, sanitation, allergen, and critical controls. It confirms that the HACCP Plan is operating as intended.
Validation confirms the effectiveness of the HACCP Plan. The purpose of verification is to make sure that the HACCP Plan is:
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