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HACCP PLAN - For the manufacture of beef patties and burgers intended to be eaten less than thoroughly cooked at
retail level
CCP and Monitoring Procedures and
Critical Limits
Location Frequency
CCP 2 – Meat internal The meat temperature will be
Moving to temperature is between measured by the FBO or
chiller before 2°C for MM or 4°C for designee at the start of each
further steps MPreps – at all times lot (earliest of steps 5, 6, 8,
or at no more than 6°C 9, or 10) using a calibrated
for 3 hours during the thermometer.
processing.
Monitoring starts at the time
(Note: product temperature first
time/temperature range exceeds 2°C for MM or 4°C
needs validating) for MPreps, but for simplicity
the FBO can note the time
when product is removed
from the chiller and assume
the product temperature of
raw material intended for for
the production of MM or
MPreps exceeded 2°C or
4°C respectively at this time.
Meat internal temperature
will be taken again after the
last of the product is moved
to the chiller, if not going
directly for packaging, or
packaged and placed in the
chiller.
A final meat internal
temperature will be
measured when product has
been fully refrigerated to
show that the temperature
has reached 2°C for MM or
4°C for MPreps or lower
Verification
HACCP
Procedures and Corrective Actions
Records
Frequency
CCP Log FBO or designee will If a deviation from a critical limit
review the CCP log and occurs, the FBO or designee is
Thermometer Thermometer responsible for corrective action:
Calibration Log Calibration Log once per
week. 1. The cause of the deviation will
be identified and eliminated.
FBO or designee will 2. The CCP will be under control
calibrate all after the corrective action is
thermometers to a taken.
known standard 3. Measures to prevent recurrence
monthly. Thermometers are established.
will be calibrated to ± 4. No product that is injurious to
0.5° C or taken out of health or otherwise unfit for
operation as stated in human consumption as a result
the SOP. Calibration of the deviation will be
actions are recorded in permitted to enter commerce.
the Thermometer
Calibration Log. Ultimately, the FBO may decide not
to place this product in the market
FBO or designee will for the manufacture of less than
observe monitoring of thoroughly cooked burgers but other
temperature at least processes where the cooking step
once per month. will eliminate the potential
pathogens present in the meat.
In addition to the above actions, if
the final product fitness for human
consumption has not been
compromised, this can be re-
introduced in the system.
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HACCP PLAN - For the manufacture of beef patties and burgers intended to be eaten less than thoroughly cooked at
retail level
Verification
CCP and Monitoring Procedures and HACCP
Critical Limits Procedures and Corrective Actions
Location Frequency Records
Frequency
within the Critical Limit time.

Note that if meat

temperature is 2°C for MM or
4°C for MPreps or lower
when the meat is returned to
the chiller, no additional
temperature measurement is
necessary

All temperature
measurements will be made
by the FBO or designee
using a calibrated
thermometer Temperature
monitoring will be done as
detailed above for each
batch on each production
day.

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 Final product is If a deviation from a critical limit
labelled to ensure that occurs, the FBO or designee is
product temperatures responsible for corrective action:
and times do not to
exceed 1. The cause of the deviation will
be identified and eliminated.
Fresh – aerobic 2. The CCP will be under control
conditions: 2 days at < after the corrective action is
+2 if MM or +4°C if taken.
MPreps 3. Measures to prevent recurrence
are established.
Fresh – anaerobic 4. No product that is injurious to
conditions: 7 days at < health or otherwise unfit for
+2 if MM or +4°C if human consumption as a result
MPreps FBO or designee will of the deviation will be
review the CCP log, permitted to enter commerce.
Frozen - 6 months CCP log
CCP 3 – Monitoring will be done at once per week.
Packaging frozen at ≤ -18ºC least twice for each batch in Ultimately, the FBO may decide not
Thermometer
and each production day by the FBO or designee will to place this product in the market
(Note: Calibration Log
Labelling FBO or designee. observe monitoring of for the manufacture of less than
time/temperature range labelling at least once thoroughly burgers but other
needs validating) per month. processes where the cooking step
will eliminate the potential
In Addition, all final pathogens present in the meat or
products that contain the allergens are not clearly
allergens are labelled identified.
to indicate the
presence of any In addition to the above actions, if
allergen (i.e. cereals the final product fitness for human
containing gluten, consumption has not been
crustaceans, eggs, fish compromised, this can be re-
peanuts, soybeans, introduced in the system.
milk, nuts, celery
mustard, sesame The FBO can re-label the batch
sulphur dioxide, lupin, affected accordingly if this does not
molluscs) pose any risk for the public health.

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 If a deviation from a critical limit
occurs, the FBO or designee is
responsible for corrective action:

1. The cause of the deviation will

be identified and eliminated.
2. The CCP will be under control
after the corrective action is
1.- Chillers to be kept taken.
at < +2 3. Measures to prevent recurrence
Temperature of
are established.
chillers/freezers to be
Freezers to be kept at FBO or designee will 4. No product that is injurious to
monitored twice a day if
≤ -18ºC review the CCP log, health or otherwise unfit for
manually and/or constantly if
CCP 4 - once per week. human consumption as a result
using alarmed automatic
Finished 2.- Finished burgers or of the deviation will be
systems. CCP log
product patties will be stored FBO or designee will permitted to enter commerce.
Storage separately from the observe monitoring of
FBO or designee will monitor
rest of products, either labelling at least once In addition to the above actions, if
at least once per day the
in separate per month. the final product fitness for human
adequate separation of
coolers/freezers/rooms, consumption has not been
product.
or on physically compromised, this can be re-
separate racks/shelves introduced in the system.

Ultimately, the FBO may decide not

to place this product in the market
for the manufacture of less than
thoroughly burgers but other
processes where the cooking step
will eliminate the potential
pathogens present in the meat.
.
Signed Date