Beef HACCP Plan Templates & Example for Compliance

Identify food safety hazards, set critical limits, and document procedures with our customizable beef HACCP template and AI HACCP builder.

Create a USDA-approved HACCP plan for raw, cooked, or frozen beef products.

Introduction
Beef HACCP Plan Examples

Beef 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 will find how to develop a HACCP plan to achieve USDA compliance.

Who NeedsBeef HACCP Plan Templates?

Slaughter
Retail
Beef processors and manufacturers
Commercial kitchens
Food service operations
Cold storage, wholesale, and distribution centers

What Products Do Our Beef HACCP Templates Cover?

Beef

Beef – Angus Burger

Beef – Dry Aged

Beef – Jerky

Beef – Raw-Ground

Beef – Slaughter

Worried about your special business needs? You can customize the template with FoodReady consultants.

Building a Complete Food Safety System with HACCP

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:

HACCP Consulting

Sanitary operations

Sanitary facilities & controls

Equipment & Utensils

Processes & controls

Plant & grounds

Defect action level considerations

Warehousing & distribution

Industry Leaders Who Already Use Our HACCP Plan Templates

Thanks Danks

Gabriel’s Bakery

eurobake

Process Flow

Example Beef Processing Steps

What does a HACCP plan look like?

The process flow of a food safety plan (HACCP) is the center of a food product’s food safety story. It tells how a company makes its products and what hazards and controls are associated with each step.

Here’s an example process flow for beef jerky:

Steps:

Receiving of raw meat/non-meat ingredients

Marinating

Metal Detection

Storage

Drying

Distribution, etc

Slicing

Packaging

Suggested
Logs and Records

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:

Customer Complaints
Corrective Action Forms
Employee Training
Food Safety Quarterly Audit
Food Safety Checklist
Raw Materials/Receiving Log
Worker Illness Log
Refrigerator Log
Assembly Log
Shipping Temperature Log
Freezer Log
Thawing Log

Potential Hazards

Biological

Chemical

Physical

Enterobacteriacae — Salmonella

Environmental chemical contaminants

Metal

Enterobacteriacae — Escherichia coli O157:H7

Pesticides

Glass

Proteobacteria — Campylobacter jejuni

Cleaning agents

Plastic

Parasites — Taenia saginata

Food additives

Wood

Bacteria — Staphylococcus aureus

Allergens

Biological:

Brucella spp.
Listeria monocytogenes
Campylobacter spp.
Pathogenic E. coli
Salmonella spp.

Chemical:

Unintentional or incidental chemical contamination
Environmental chemical contaminants
Toxic elements and compounds
Vitamin Toxicity
Drug residues

Physical:

External contamination from rainwater, bird droppings, vermin/rodents, or flying insects
Stones.
Glass (when the product is packed in glass)
Dust and debris
Metal

Suggested Standard Operating Procedures (SOPs)

SOPs are related to GMPs and controls of hazards in a food safety plan.

SOPs define the steps of how GMPs and Controls of Hazards mitigate food safety hazards and define a repeatable process.

Using and Calibrating Thermometers
Transporting Food to Remote Sites
Cooling Potentially Hazardous Foods
Cleaning and Sanitizing Food Contact Surfaces
Storing and Using Poisonous or Toxic Chemicals
Preventing Cross-Contamination During Storage and Preparation
Receiving Deliveries
Cleaning the Building and Facility
Allergen Control Program
Washing Hands – To prevent foodborne illness from contaminated hands
Employee Illness Program

Additional Components for Compliance (Recommended)

The following associated food safety components are recommended to achieve compliance with State and Federal rules and regulations.

Recall Plan

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

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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