HACCP Product Description Form

Provide a brief description of the product, ingredients and processing methods

used. Also describe the method of distribution, the intended use and target
consumer of the product.
 HACCP PRODUCT DESCRIPTION FORM
PRODUCT:

PRODUCT DESCRIPTION METHOD OF DISTRIBUTION

INTENDED USE TARGET CUSTOMER

LIST OF INGREDIENTS PROCESSING METHODS

 HACCP PRODUCT DESCRIPTION FORM
PRODUCT: Espera's Rocking Pear Juice

PRODUCT DESCRIPTION METHOD OF DISTRIBUTION

Pasteurized refrigerated pear juice made from fresh Refrigerated transport directly to grocery stores or to
pears. Shelf life = 8 days distribution centers approved by corporate office.

INTENDED USE TARGET CUSTOMER

Ready to drink General retail customers.

LIST OF INGREDIENTS PROCESSING METHODS

Fresh pears, enzymes, potassium sorbate, citric acid. Fresh pears are received, sorted and sanitized. Pear
juice is then extracted and clarified before being
pasteurized and hot filled into glass containers.
Containers are then coded, cooled, capped, cased, and
placed in refrigerated storage until shipment.
 WORKING GROUP EXERCISE
TASK A
HAZARD ANALYSIS AND CCPs

Objective:
* To identify potential biological, chemical and physical hazards for a specific product and
process.
* To evaluate the significance of the potential hazards to determine those that will be
addressed in the food safety plan
* To determine control measures and appropriate critical control points (CCPs).

Steps:
1 You have been supplied a flow chart. Feel free to modify it if you wish.
2 Provide a brief description of the product, ingredients and processing methods used. Also
describe the method of distribution, the intended use and target consumer of the product.

3 Using Form A, list all potential biological, chemical (including radiological), and physical
hazards introduced, increased or controlled at each process step. Remember to consider the
potential hazards associated with the ingredients, product storage, distribution and use by the
consumer.

4 Evaluate each potential hazard to determine which ones are reasonably likely to cause illness
or injury if not controlled. The hazard evaluation should focus on likelihood of occurrence and
severity of each potential hazard. Identify those hazards that will be addressed in the
HACCP/Food Safety plan.

5 From the list of potential hazards, determine if they are significant or not (must be included in
your HACCP plan or not).
6 Justify your decisions and note on Form A column 4.
7 For each hazard that is significant and will be addressed in your HACCP plan, determine if an
effective control measure exists at that step or at any later step. If so, document on Form A
column 5.

8 Determine whether the steps where effective control measures are identified is a critical
control point.
9 Be prepared to discuss why certain hazards were not included in your HACCP plan
Ingredient or Potential hazards Does this WHY? (Justification for decision made What measures can be applied to Is this step a critical
introduced, potential in previous column. Base the prevent, eliminate or reduce the
Process Step control point (CCP)?
controlled or hazard need to justification on the severity and likely
be addressed
hazard being addressed in your
occurrence of the hazard.)
enhanced at this in HACCP HACCP plan?
step (B, C or P) plan? (Yes or
No)
 Ingredient or Potential hazards Does this WHY? (Justification for decision made What measures can be Is this step a
introduced, potential in previous column. Base the applied to prevent, eliminate
Process Step hazard need justification on the severity and likely
critical control
controlled or to be
or reduce the hazard being point (CCP)?
occurrence of the hazard.)
enhanced at this addressed in addressed in your HACCP
step (B, C or P) HACCP plan? plan?
(Yes or No)

Receive pears B: Pathogenic E. YES E. coli has been associated with raw Fruit rinse in sanitizer at later NO
Coli produce and exposure can cause step. Pasteurization at a later
moderate to severe illness. step.

B: Mold NO While bad for quality, mold is not

likely to cause illness or injury
C: Excessive NO PRP for raw material management, all
pesticide levels fruit sourced from domestic sources
make this hazard NRLTO

P: None
Lots of other XXXXXXXXXXXX XXXXXXXXX XXXXXXXXXXXX XXXXXXXXXXXX XXXXXXXXXXXX
process steps
PASTEURIZATION B: Pathogenic E. Likely to occur and likely to cause Pasteurization YES
Coli illness if not controlled at this step

C: None
P: None
Capping B: None
C: None
P: Glass YES Likely to cause injury if not controlled Maintenance of a glass free YES
fragments at this step zone at the capper
 WORKING GROUP EXERCISE
TASK B
CRITICAL LIMITS, MONITORING, AND CORRECTIVE ACTIONS

Objective:
* To identify and define the critical limits for each CCP.
* To identify monitoring procedures for each CCP.
* To develop corrective actions for deviations from critical limits.

Steps:
1 Using the information developed for Form A, establish the critical limits that need to be met
at each CCP. For example, pasteurize raw milk at or above 161°F for at least 15 seconds.

2 For each critical limit, identify what will be monitored, how it will be done, how often it will
be done, and who (e.g., equipment operator, shipping clerk) will provide the monitoring
activity.

3 Detail the corrective action(s) to be taken when a critical limit is violated. Corrective actions
should address the product involved in a deviation, how the process will be brought back
under control, and considerations on preventing future deviations.

4 Be prepared to discuss your findings with the entire class.

Process Step or Critical Limit(s) MONITORING CORRECTIVE ACTIONS
CCP
WHAT HOW FREQUENCY WHO
(HOW OFTEN)
Process Step or Critical Limit(s) MONITORING CORRECTIVE ACTIONS
CCP
WHAT HOW FREQUENCY WHO
(HOW OFTEN)

Capping No glass fragments Presence of glass Visually Approximately Line Technician or Stop line. Isolate and
> 2 mm in capping fragments > 2 mm hourly other properly hold all production since
area glass free zone trained employee last acceptable
(GFZ) monitoring check.
Further evaluation of
root cause and product
disposition per SOP
123.4
 WORKING GROUP EXERCISE
TASK C
VERIFICATION, VALIDATION AND RECORD-KEEPING

Objective:
* To outline appropriate verification (and validation) and record-keeping activities for
each CCP and the HACCP plan.

Steps:
1 Using the information developed for Forms A & B, identify activities necessary to
verify that adequate control is being maintained at each CCP.
2 Identify specific scientific information needed (including any studies that may be
needed) to validate control measures and effectiveness of critical limits for each CCP.

3 Identify the specific record(s) necessary to document control of the appropriate factor
(critical limit), corrective action procedures, and verification activities at each CCP.

4 Be prepared to discuss your findings with the entire class.

 CCPs:
VERIFICATION
WHAT FREQUENCY WHO

VALIDATION

RECORDS: (e.g., monitoring, corrective actions, verification, validation):

CCPs:
VERIFICATION
WHAT FREQUENCY WHO

VALIDATION

RECORDS
 CCPs:
VERIFICATION
WHAT FREQUENCY WHO

VALIDATION

RECORDS
 CCPs: Capping
VERIFICATION
WHAT FREQUENCY WHO
Records review: Review of monitoring, Daily QA manager or other properly trained
corrective action and verification individual
procedures

Independent check: Visual Inspection for Daily QA Technician

broken glass pieces > 2mm in capping GFZ

Calibration: Extensive PM check of capper Quarterly Maintenance Lead

components that could lead to glass
breakage

VALIDATION
National Glass Institute Recommend Capper Standards to minimize glass breakage, capper manufacturer challenge studies

RECORDS: (e.g., monitoring, corrective actions, verification, validation):

Capping visual check log – monitoring & verification. Capper operator training records, Corrective action records. Consumer
complaint summaries. Plan hazard analysis, HACCP team meeting minutes.

VERIFICATION
WHAT FREQUENCY WHO

VALIDATION

RECORDS
 Critical MONITORING
Control
Hazard to be Corrective
Point (CCP) Critical Limit Verification Records
addressed Action
or Process WHAT HOW FREQUENCY WHO
Step (How often?)
Capping Glass No glass Presence of Visually Approx. Hourly Line Stop line. Records Capping visual
fragments fragments > 2 glass operator or Isolate and review daily. check log –
capable of mm in fragments > other hold all Independent monitoring &
causing injury capping area 2 mm properly production check by QA verification. Capper
glass free trained since last daily. operator training
zone (GFZ) employee acceptable Calibration by records, Corrective
monitoring Maintenance action records.
check. quarterly. Consumer
Further Glass complaint
evaluation of Institute summaries. Plan
root cause Standards hazard analysis,
and product and OEM HACCP team
disposition challenge minutes.
per SOP tests.
123.4
 Critical MONITORING
Control
Hazard to be Corrective
Point (CCP) Critical Limit Verification Records
addressed Action
or Process WHAT HOW FREQUENCY WHO
Step (How often?)