Name:

Product:

Sdok Soksreymeng
Freezen patties

Potential hazards introduced, controlled or enhanced for each ing

Ingredient

Type of Hazard Chemical/Biological/Chemical

Refrigerated patties

B1: salmonella and Campylobacter

jejuni/coli

Package

B2: Contamination with biological

material
C1: Inappropiate for foods
P1: Presence of dust and foreign
matters

Premixed breading

B3: Contamination with biological

material
C2: Substance allergics
P2: Presence of dust and foreign
matters

Potential hazards introduced, controlled or enhanced at this s

Processing Step

Type of Hazard Chemical/Biological/Chemical

Receive refrigerated
patties

B1: potenial presence and out

growth of salmonella and
Campylobacter jejuni/coli

Cold storage

B2: growth of pathogens bacterias

Breading
Cook- fry

Freeze
Packaging

Frozen storage

Shipping
Receive packaging
Dry storage
Receive premixed
Dry storage

B3: contamination with

sporeforming and vegetative
pathogens from handling
equipment
B4: salmonella and Campylobacter
jejuni/coli
B5: growth of panthogens
bacterias at inappropiat
temperature
No
B6: growth of panthogens
bacterias at inappropiat
temperature
B7: growth of panthogens
bacterias at inappropiat
temperature
B8: Contamination with biological
material
No
B9: Contamination with biological
material
No

zards introduced, controlled or enhanced for each ingredient

Explanation
Patties made from chicken meat are likely to contain
Campylobacter and salmonella. Cooking are common method for
destroy this vegetative pathogens.
B2: Inappropriate sterilize package before using can be cross
contamination. C1: Chemical subtances present in package can
absorpt by food when contacted surface is available. P1: Not
adequted prerequirsiting program in manufacturing.

B3: Inappropriate applied prerequirsit program. C2: Substance

allergic present in the flour. P1: Not adequted prerequirsiting
program in manufacturing.

hazards introduced, controlled or enhanced at this step

Explanation

Products are not received held under critical temperature.

Inappropriate storage temperature can cause the pathogen grow.

This problem related to personal hygience, sanitation procedure.

Thermal treatment can eliminate these pathogens bacteria by
using critical temperature.
If not maintenace temperature freeze, the spores will form the
vegetative cells and will growth rapidly.
packaging can prevent contamination of biological, physical and
chemical hazards.
If not maintenace temperature freeze, the spores will form the
vegetative cells and will growth rapidly.
If not maintenace temperature freeze, the spores will form the
vegetative cells and will growth rapidly.
B8: Inappropriate sterilize package before using can be cross
contamination.
Keep clean and dry storage
B9: Inappropriate applied prerequirsit program.
Keep clean and dry storage

Name:
Product:

Sdok Soksreymeng
Frozen patties

Potential hazards introduced, controlled or enhanced for each i

Ingredient

Type of Hazard Chemical/Biological/Chemical

Refrigerated patties

B1: salmonella and Campylobacter

jejuni/coli

Package

B2: Contamination with biological

material
C1: Inappropiate for foods
P1: Presence of dust and foreign
matters

Premixed breading

B3: Contamination with biological

material
C2: Substance allergics
P2: Presence of dust and foreign
matters

Potential hazards introduced, controlled or enhanced at this

Type of Hazard Chemical/Biological/Chemical

Processing Step
Receive refrigerated
patties

Biological: salmonella and

Campylobacter jejuni/coli

Cold storage

Biological: growth of pathogens

bacterias

Breading
Cook- fry

No
Biological: salmonella and
Campylobacter jejuni/coli

Freeze

Biological: growth of panthogens

bacterias at inappropiat temperature

Packaging

Physical: metal, hair

Frozen storage
Shipping

Biological: growth of panthogens

bacterias at inappropiat temperature
No

Receive packaging
Dry storage
Receive premixed
breading
Dry storage

No
No
No
No

rds introduced, controlled or enhanced for each ingredient

Explanation

Is this hazard(s)
Reasonably Likely
to Occur (RLTO)?
Yes or No

Patties made from chicken meat are likely to contain

Campylobacter and salmonella. Cooking are common method for
destroy this vegetative pathogens.
Yes
B2: Inappropriate sterilize package before using can be cross
contamination. C1: Chemical subtances present in package can
absorpt by food when contacted surface is available. P1: Not
adequted prerequirsiting program in manufacturing.
No

B3: Inappropriate applied prerequirsit program. C2: Substance

allergic present in the flour. P1: Not adequted prerequirsiting
program in manufacturing.

No

azards introduced, controlled or enhanced at this step

Explanation

Is this hazard(s)
Reasonably Likely
to Occur (RLTO)?
Yes or No

Potenial presence and out growth of pathogens bacterias.

Products are not received held under critical temperature.

Yes

Pathogens are reasonably likely to grow in this product if

temperature is not maintained at or below a level sufficient to
preclude their growth and coolers are not maintained to hold
temperatures.

Yes
No

Thermal treatment can eliminate these pathogens bacteria by

using critical temperature.

Yes

If not maintenace temperature freeze, the spores will form the

vegetative cells and will growth rapidly. Heat shocked Clostridium
spores will become vegetative cells that proliferate. Subsequent
toxigenesis in the intestine (Clostridium perfringens) or in the
food (Clostridium botulinum) possible.
Yes
Plant records show that during mechanical processing metal
contamination is likely to occur.
Psychrophilic pathogens are reasonably likely to grow if
temperature is not maintained at or below a level sufficient to
abate their growth.
Letters of guaranty are received from all suppliers of packaging
materials
Keep clean and dry storage
Letters of guaranty are received from all suppliers of packaging
materials
Keep clean and dry storage

Yes

Yes
No
No
No
No
No

What control measure(s) can be

applied to
Is this step a
Justify your decision in previous prevent/reduce/eliminate this Critical Control
column.
hazard?
Point?
Ensure product has been
prepared and handled by the
source establishment in a manner
that minimizes the possibility of
pathogen contamination
No

Purchase from etablisment that

provide certify guarantee

Purchase from etablisment that

provide certify guarantee

What control measure(s) can be

applied to
Is this step a
Justify your decision in previous prevent/reduce/eliminate this Critical Control
column.
hazard?
Point?
Certification from
suppliers that
product has been sampled for
Salmonella meets performance
standards
B1
Maintain product temperature at
or below a level sufficient to
preclude or abate pathogen
growth.

B2

Cook product using validated

time/temperature controls.

B3

Apply appropriate personal

hygience, sanitation procedure.

Proper chilling procedures are

used.
Metal detector with functioning
kick out is installed prior to
packaging and Visual test.

B4

P1

Maintain product temperature at

or below a level sufficient to abate
psychrophilic pathogen growth.
B5

Name:
Product:

MON
CCP #

B1
B2

Process Step
Receive
refrigerated
patties
Cold storage

B3
B4
P1
B5

Cook- fry
Freeze
Packaging
Frozen storage

Hazard

Critical Limit(s)

What

MONITORING
How
Frequency

Who

Corrective
Actions

Name:
Product:
The content in italics below is provided as examples.
CCP (# and
description):

CCP (# and
description):

Verification
What

Frequency

Records Review:
Review of
monitoring,
corrective action and
verification records Daily
Pre-Shipment
Records Review
Prior to Shipment
Freezer
Thermometer
Certification
Freezer
Thermometer
Calibration
Belt speed
verification

Yearly

Monthly
Weekly

Verification
Who

What

QA Manager
QA Manager

3rd Party
QA
Technician/Manager
MaintenanceTechnic
ian

Direct Observation
of settings vs. actual Daily

QA Technician

Internal Temperature Beginning and End

Checks (product)
of Day

QA Technician

Internal Temperature
Thermometer
Daily; Beginning of
Calibration
Shift

QA Technician

Validation

Validation

USDA
FSIS Appendix
B is capable of reducing temperature in
that
demonstrates
chiller
accordance with FSIS/USDA Appendix B Guidelines.

Records (monitoring, corrective actions,

verification, validation)
CCP Monitoring Record #XYZ

Records (monitoring, corr

verification, valid

CCP (# and
description):

CCP (# and
description):

Verification
What

Verification
Frequency

Who

Validation

Records (monitoring, corrective actions,

verification, validation)

What

Validation

Records (monitoring, corr

verification, valid

CCP (# and
description):

Verification
Frequency

Verification
Who

Validation

ords (monitoring, corrective actions,

verification, validation)

What

Frequency

Validation

Records (monitoring, corrective actions

verification, validation)

CCP (# and
description):

Verification
Frequency

Who

Validation

ords (monitoring, corrective actions,

verification, validation)

What

Frequency

Validation

Records (monitoring, corrective actions

verification, validation)

ication
Who

dation

ng, corrective actions,

n, validation)

Who

dation

ng, corrective actions,

n, validation)