haccp for cheese
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Developing a HACCP ProgramSome tips for the farmstead cheesemaker
Heading for HACCP?You may find it oppressive, confusing, and time consuming but if you arereading this then you must be interested in learning more about HACCP,or Hazard Analysis Critical Control Points. Like Tang™, cordless drills,and biomedical lasers, the HACCP system got its start in the space pro-gram. The U. S. Army Natick Laboratories, along with NASA (NationalAeronautics and Space Administration) and the Pillsbury Company,designed the HACCP system to produce safe foods for the astronauts.They didn’t start out to develop a new system, initially they focused on100% assurance of safe foods. Once they realized standard quality controlmethods wouldn’t be enough, this group developed a logical systemfocused on identifying and controlling potential hazards to prevent food-borne disease. Within two years of the 1969 Apollo missions, Pillsburybegan to apply HACCP in plants producing food for the rest of us. Sincethen, HACCP has gone international—from Europe to the far East,HACCP is recognized as an effective tool to produce the safest foodpossible.
Should you be using HACCP? Creating a HACCP plan takes time, workand commitment. However, done correctly, HACCP is a system that willhelp prevent food safety problems. In addition, as HACCP spreadsthrough the food industry, your customers might be asking if you have aHACCP system in place. Your competitors might say yes.
HACCP is a safety programAs you explore the HACCP system remember that HACCP is a safetyprogram. Keep in mind the distinction between safety and quality andrealize that HACCP is one part of your total program. After all, it ispossible to produce a very safe product that just doesn’t meet your qualitystandards.
Several resources are available to help you plan and implement HACCP.Consider starting with the Dairy Product Safety System, a technical manualpublished by the International Dairy Foods Association (IDFA).Thiscomprehensive manual will take you from defining HACCP all the waythrough the steps needed to implement a program, including modelprograms for dairy plants. They are currently working on an updatededition, which should be ready in 2001.
This document is specifically adapted for the farmstead cheesemaker,although much of the information comes from the IDFA publication,which is a more thorough book that also covers manufacturing butter, icecream and processing fluid milk.
Take the task apartOne of the challenges that farmstead cheesemakers face as they develop aHACCP plan is carving out the time. Most cheesemakers already have toomuch to do, and, of course, many are doing it alone. It is unrealistic tothink you can sit down and work out an entire HACCP plan. Instead,consider breaking it into parts. Annie Lamott, novelist and writing instruc-tor, in her book “Bird by Bird” relates a story about her brother, frustratedand overwhelmed because he had a term paper due and he had procrasti-nated so long the task was feeling impossible. Desperate and tearful, hecouldn’t imagine finishing his entire paper, which was about birds.Lamott’s father’s advice was to “Just take it bird by bird.” So, to paraphraseLamott, you should take the task apart, approach it curd by curd and workon one cheese at a time.
Don’t get hung up on the critical control points, or CCP’s. Before starting aHACCP program, IDFA suggests that you evaluate and review existingprograms. You might not have any formal program, but you probablyalready do some of these tasks informally. “Prerequisite programs” are theuniversal procedures, like GMP’s (Good Manufacturing Practices) thatcontrol environmental conditions in a dairy plant in order to produce safeproducts. The name is deceptive, it doesn’t have any key words like criticalor hazard in it but don’t be fooled—a prerequisite program is the foundationof every HACCP plan.
The IDFA manual outlines six prerequisite areas, including details to checkand forms you can use to evaluate your program. The prerequisite areasinclude physical premises, receiving and storage, equipment performanceand maintenance, personnel training programs, sanitation, and recallprograms. See Appendix A for a chart adapted from IDFA which you canuse to evaluate what you are already doing and what you might need towork on. Consider focusing on one prerequisite area each week, or eachmonth, using IDFA’s Prerequisite Programs Evaluation Form.
Start by describing each productYou might want to start your plan by describing each product you make.You’ll eventually need a separate plan for each of your products, but justpick one cheese to start with. Consider composition, structure, processing,packaging systems, storage, and shelf-life. To keep on track, keep askingyourself, “Is this a hazard or a quality issue?”
Now, you’ll need to organize a flow diagram. This is not an engineeringfeat, instead use words in boxes to illustrate the steps used to produce eachproduct, like the example shown on page 17.
When you have a good, simple flow diagram you are ready to conduct ahazard analysis. Now you are getting to the core of the HACCP experience.For this purpose, a hazard is any microbiological, chemical, or physicalproperty that threatens the safety of your product. Analyzing hazardsinvolves asking a series of questions to get at the varied factors that influ-ence the safety of food. For example, you might ask about the chances thatyour product could be contaminated with hazardous substances. Or thelikelihood that your product will contain viable spore-forming pathogens.You also need to consider what preventive measures, if any, are available.When you are finished, you should be able to list the significant hazards ofeach step in the flow chart, along with the severity of the risk and preven-tive measures.
Identifying critical control pointsNext, you can identify critical control points, or CCP’s. They originate fromthe hazard areas you already identified and include things like the tempera-ture of incoming milk, or pasteurization times and temperatures. Manyhazard areas may already be controlled by your prerequisiteprograms, the ones that aren’t must be identified as CCP’s.
Now that you have a list of CCP’s you need to set some parameters forthem. Start by setting critical limits for each CCP, the limit that must be metto assure safety. Use regulatory standards, literature searches, experimentalstudies and your experiential knowledge to set your critical limits. Monitor-ing these critical limits is also built into your HACCP plan and you use it todetermine and record when a CCP has exceeded the critical limit. Ideally,monitoring should be 100% accurate and quick. That’s why physical andchemical methods, like measuring pH and temperature, are more effectivetools than microbiological testing.
Documentation and verification are built into HACCP plans. Correctiveaction plans for dealing with deviations from CCP’s need to be documentedand recorded. Your documentation should also include all records forCCP’s, the monitoring systems, a list of the team, the flow diagram, etc.
Like many other systems and processes, HACCP is really never finished.You should conduct a full review at least annually. In addition, new productdevelopment, new hazards, and manufacturing changes are all situationsthat prompt a HACCP evaluation. Employee training and education isanother ongoing process. Your entire staff needs to become familiar withthe overall principles of HACCP and their part in the HACCP system.
Resources
The USDA/FDA Foodborne Illness Education Information Center is anexcellent source of information about foodborne illness and how to preventit. Two databases are maintained: The Foodborne Illness EducationalMaterials Database and the Hazard Analysis Critical Control Points(HAACP) Training Programs and Resources Database. Start at their websiteand follow the links.
http://www.nal.usda.gov/foodborne/about
Mary Falk’s Prerequisite Program
ForTrade Lake Cedar
Mary’s Notes
6
Milk receivingMilk is stored in sterile disposable milk bags and stored in ice water in achill tank that is kept below 35ºF. The temperature of the chill tank ischarted twice a day. The temperature chart is hanging on the milkhouse wall.
The milk is screened for antibiotic residue and sampled for plate countand SSC on a “per vat “ basis. If milk is verified as “positive “ for drugresidue, the milk is discarded. Test results of antibiotic screening arecharted. The chart is on the shelf in the cheese make room. Tests resultsfor PLC and SSC are dated and filed in “Milk History” folder. If testsresults violate LoveTree’s milk receiving guidelines, patron is notifiedand receives a warning. If milk is again received from same patron thatviolates LoveTree’s receiving guidelines, milk will be refused frompatron until tests prove that problem has been resolved.
Milk equipment is washed in accordance with good dairy hygienepractices after every milking. Twice a week the equipment is washed indairy grade acetic acid, and twice a week the equipment is washed in achlorinated alkaline cleanser. The rest of the washings use a food gradedetergent. After every washing the equipment is sanitized with a foodgrade chlorine sanitizer using no less than 100ppm. The chlorine level istested with chlorine test strips and charted. When the milk “bucket “ isfull, it is immediately strained and placed in disposable bags in the chilltank.
Dave Falk starts the cheesemaking process bymilking the sheep at Lovetree Farm
Dave and I realizedthat it was necessary todemonstrate to ourcustomers (and our-selves) that we producea safe and wholesomeproduct. In order toachieve this, we neededto implement aHACCP plan forLovetree Farmsteadcheese.
Mary’s Notes
7
Milk storageThe temperature of the chill tank is monitored twice a day and kept under35ºF. The milk is stored in sterile disposable bags made specifically for milkstorage. (The bags are purchased from General Film Inc.) The chill tanktemperature is charted twice a day. The chart is kept hanging on the wall inthe milk house. The chlorine is added to the chill tank water and monitoredat 100ppm on a daily basis, and that chart hangs on the wall, too.
In accordance with theregulations of the stateof Wisconsin andMary Falk’s certifica-tion, all milk isscreened for antibioticresidue utilizing thePenzyme test kit. Themilk is tested on a “pervat” basis. If milktesting procedurevalidates positive drugresidues in milk, thenmilk is discarded. Thechill tank is cleanedout once a week withdetergent and an acidwash.
It takes a while todevelop a new habit.Charting the milkstorage temperatures issimply recording whatyou do with your eyeson a daily basis. Hangthe clipboard by thechill tank so it is inplain view. Tie the penor pencil to the clip-board so you don’t haveto look for one whenyou are in a hurry.
Mary’s Notes
8
Dry ingredientreceiving/storageSalt is received in 50 poundbags and poured into a sealedtote that protects it frompossible contamination.(water, dust, chemicals, etc)The lot number of the bag ofsalt is charted and dated andkept in the Dry Ingredientfolder.
Cedar boughs are washed andsanitized and air dried onsanitized racks in the cheeseroom. The sanitizer is moni-tored for 100 ppm by usingchlorine test strips. The chartfor monitoring the sanitizer iskept on the desk in the makeroom.
Implementing aHACCP plan made usmotivated to getorganized. Even thoughwe “knew” that theproducts we used in theplant were approved foruse in food manufac-ture, HACCP showedus how to organize theingredient information.Now, if we ever need torecall our product wesimply need to followthe audit trail.
Mary’s Notes
9
Cheese vat
The cheese vat is washed afterevery make of cheese. The vat isalso cleaned weekly with a chlori-nated detergent and an acid wash.The vat is sanitized using a chlo-rine sanitizer of no less than100ppm. The chlorine level ismonitored using chlorine teststrips and charted no less thantwice per production day, and/ orwhenever a new solution is made.The chart is kept on the wall in thecheese make room. The cleaningchemicals are kept on the bottomrack of the storage shelf next tothe sink in the cheese make roomand are measured out according tomanufacturers directions.
When you order yourchlorine test strips,order as many as youcan afford. That waythey will be always bein stock. It is easier toget out of the habit oftesting if you run outof supplies like thechlorine test strips.
Mary’s Notes
10
StarterThe starter is a direct vat set purchased from a starter company. The lotnumber is charted and dated and kept in the Dry Ingredient section of theIngredient Receiving folder. The starter is stored in the freezer, for longterm storage (10ºF.), or in the cooler for short term storage (38ºF). Thetemperature of the refrigeration units are charted twice a day, and the chartis kept in the unit. All starters are stored in Ziploc bags to preventcontamination.
RennetRennet is purchased from a reputable supplier. The lot number is chartedand dated and kept in the Fluid Ingredient section of the Ingredient Re-ceiving folder. Rennet is stored in a cooler at 38ºF. The temperature of thecooler is charted twice a day, and the chart is kept in the cooler.
WaterWater is tested according to the regulations in Wisconsin for dairy plantwater testing. Test results are kept in my Regulatory file.
This is a good time toget in the habit ofcharting the lot num-bers of your starter. Theinformation can helpyou track down anyproblems in productionquality along withhelping you follow anaudit trail in the eventof a recall.
Mary’s Notes
11
FormsThe cheese forms are food grade approved and washed and cleaned aftereach cheese make with an acid wash or a chlorinated alkaline cleanser. Theforms are sanitized with no less than 100ppm. Sanitizer is tested no less thantwice during a production day, and whenever a new solution is made.
Drain tableThe pH of the cheese is monitored using pH test strips to check for properacid development before salting (A sample of the cheese is pureed in anelectric mill and then tested.) A pH of 5.10 is the target pH.
The pH of the cheese is charted on the corresponding Cheese Make Sheet.If the pH is higher than 5.2, then the cheese is not salted and allowed to sitfor another 12 hrs. If, after 12 hrs, the pH is still not at 5.1, then the cheese issalted and the information is charted on the Make Sheet for future refer-ence. The cheese is dry salted and the whey allowed to drain off. The wheyis disposed of by feeding to livestock.
I used to routinely usea pH meter but since Ihad chronic problemswith my meter, Iswitched to pH teststrips. I compared teststrip readings to pHmonitor readings andwas pleasantlysurprised to see howaccurate the strips are.
Mary’s Notes
12
Drain table, continuedEach wheel of the raw milk cheese is permanently identified with it’scorresponding lot number etched into the wheels with a hot brand. The lotnumbers are printed on the cheese Make Sheets and stored in the MakeSheet folder where the date of each lot number of cheese is also recorded.
The drain table is washed after every make of cheese using a chlorinateddetergent at least once a week, and an acid wash at least once a week. Thedrain table is sanitized using a chlorine sanitizer of no less than 100ppm.The chlorine level is monitored using chlorine test strips and charted no lessthan twice during a production day, and/ or whenever a new solution ismade. The chlorine test chart is kept on the wall in the cheese make room.The cleaning chemicals are kept on the bottom rack of the storage shelfnext to the sink in the cheese make room and are measured out accordingto manufacturers directions.
By permanentlyidentifying each wheelof cheese I retainflexibility in the agingroom. I can now shufflemy cheeses aroundwithout worrying aboutlosing track of “whothey are!”
Mary’s Notes
13
AgingThe cheese is carried to the cave in clean, sanitized and sealed totes. Thecheese is place on top of sanitized cedar boughs which are place on waxedboards in the fresh air aging cave for no less than 2 months at no less than38ºF. The cheese is aged at an average temperature of 55ºF. The temp ofthe cheese “cave “ is charted daily and the chart is kept in the aging cave.The cheeses are turned and inspected no less than twice a week.
The cheese shelves are washed on a weekly basis with a mixture of aceticacid and water. The cedar boughs are disposed of after the aging cheesehas been removed, or if the integrity of the cedar starts to degrade.
By charting the agingtemperatures, I cantrack fluctuations intemperature. This helpsme to evaluate cheesecharacteristics and/ordefects while alsoshowing that we aremeeting the legaltemperaturerequirements.
Mary’s Notes
14
Aging, continuedThe floor of the cave is washed and swept at least twice a week. Worn bootsare left at the door of the cave, and clean boots that are designated for caveuse only are put on when entering the cave.
I absolutely LOVE thesmell of a good, moldy,clean cave! When wewash the floors, wehelp the humidity levelin the cave at that sametime that we disruptany nasty bacterialactivity. We preferusing manual acidcleaners on the floorand only occasionallyuse chlorine. (NEVERuse chlorine and acidtogether!!!!)
Mary’s Notes
15
PackagingCheese that is at least 61 days old is transported in clean, sanitized andsealed totes to the cheese make room where the cheese is readied forshipping.
The cheese is placed in clean and sanitized racks and washed with a 50/50solution of apple cider vinegar and allowed to air dry. The cheese is thenweighed and wrapped for shipping/delivery. The customer’s name ( andstore location if required), lot number and the weight of the cheese ischarted and kept in the Customer Log folder. When not being used, theCustomer Log folder is kept in the sealed tote in the storage room. Thepackaged cheese is then stored in the cooler to chill overnight before beingshipped.
By disciplining yourselfto follow through onthis step, you willgreatly simplify yourbilling and improvecommunication withyour customers. Whena customer calls with aquestion on a shipmentof cheese, I can readilytrack which lot of cheesethey received. Thisobviously simplifies anyrecall issues or productquality issues.
Mary’s Notes
16
ShippingCheese is wrapped and taped in freezer paper and then placed inside ofpaper bag or covered a second time in freezer paper. The product is thenplaced in a thick cardboard box that is packed with large curl pine shavingsand or clean hay, and freezer packs (in hot weather). Typically, an 8 poundwheel of aged cheese will require two one pound freezer packs.All cheese is shipped by 2nd day air if the temperature upon departure isover 60ºF, or if the temperature of the destination point is over 60ºF.All freezer packs are first wrapped in white butcher paper before beingplaced in packaging material.
All packages are transported to a UPS Authorized Shipping Station sinceLoveTree currently does not have a area that is separated from the coolerfor the courier to retrieve packages from.To prevent possible contamination of product storage area (from courier)transporting packages to a Designated Shipper is now necessary.
Rodent and insect controlRodent control for premises:Ferrets are used in the outside perimeter (non cheese make and non cheeseaging and storage facility)In ferret absentia, bar bait is placed in the outside perimeter in bait stations.All open air vents are screened for insects and also screened with hardwarecloth for rodents.The walls of the milk house and cheese room are washed with ShakleesBasic H for fly control, and selective “swatting” is also used.
Don’t cut corners onshipping. Properlypackaged cheese willgreatly reduce anypossibility of damagedor destroyed cheese andwill help to ensurehappy customers—and ahealthy bank account.
Mary’s flow diagram for HACCP
DAIRY INGREDIENT RECEIVING
(SHEEP MILK)
BOX/MOLD FILLING
DISTRIBUTION
PRESS
AGING
STORAGE
WHEY DISPOSAL (LAMBS)
CHEESE VAT
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DRY INGREDIENT STORAGE
DRY INGREDIENT RECEIVING
DAIRY STORAGE
RENNET
STARTER
DRAIN TABLE
FORMSNACL
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PACKAGING
WHEY
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LoveTree’s HACCP for Trade Lake Cedar ProductionMilk ReceivingMicrobiological/Pathogens Proper temperature is monitored to prevent
bacterial growth /staph toxins CCPEach vat of milk is screened for PLC and SSC
Chemical -Animal Drug Residue Milk is screened for presence of drug residuesPhysical-any physical hazards Prerequisite Program in place to prevent
contamination
Milk StorageMicro/Pathogens Temp control is necessary to prevent bacterial CCP
growth in fluid milk/staph toxinsChemical -any hazardous chemical Prerequisite Program in place to prevent
contaminationPhysical-any physical hazards Prerequisite Program in place to prevent
contamination
Dry Ingredient ReceivingMicro/Pathogens Prerequisite Program in place
for ingredient receiving and storageChemical -any hazardous chemical Prerequisite Program in place to prevent
contaminationPhysical-any physical hazards Prerequisite Program in place to prevent
contamination
Dry Ingredient StorageMicro/Pathogens Prerequisite Program in place
for ingredient receiving and storageChemical -any hazardous chemical Prerequisite Program in place to prevent
contaminationPhysical-any physical hazards Prerequisite Program in place to prevent
contamination
Cheese VatMicro/Pathogens Milk is heated to ripening temperature quickly
to prevent pathogen growth. Starter isadded as soon as milk is at ripening temperature
Chemical -any hazardous chemical Prerequisite Program in place to preventcontamination
Physical-any physical hazards Prerequisite Program in place to prevent contamination
StarterMicro/Pathogens Prerequisite Program in place for ingredient
receiving and storageChemical-any hazardous chemical Prerequisite Program in place for ingredient
receiving and storagePhysical-any physical hazard Prerequisite Program in place for ingredient
receiving and storage
RennetMicro/Pathogen Prerequisite Program in place for receiving
and storageChemical- any hazardous chemical Prerequisite Program in place for receiving
and storagePhysical- Any physical hazard Prerequisite Program in place for receiving
and storage
WaterMicro/Pathogen Prerequisite Program in place to prevent
unwanted microbial/pathogen growth
FormsMicro/Pathogen Pre Requisite Program in place to prevent
unwanted microbial/pathogen growthChemical/Any hazardous chemical Pre Requisite Program in place to prevent
contaminationPhysical/ Any physical hazard Pre Requisite Program in place to prevent
contamination
Drain TableMicro/Pathogens Prerequisite Program in place to prevent
contamination.Ph monitoring to check for CCPproper acid development before salting
Chemical/Any hazardous chemical Prerequisite Program in place to preventcontamination
Physical/Any physical hazard Prerequisite Program in place to preventcontamination
NACIMicro/Pathogen Prerequisite Program in place for ingredient
receiving and storage
Chemical/Any Chemical Hazards Prerequisite Program in place for ingredientreceiving and storage
Physical /Any Physical Hazards Prerequisite Program in place for ingredientreceiving and storage
AgingMicro/Pathogen Prerequisite Program in place to ensure proper
aging temperature and timeCedar Boughs Prerequisite Program in place
to prevent contaminationChemical/Any Chemical Hazards Prerequisite Program in place for proper
cheese storagePhysical/ Any Physical HazardsInsect /rodent control Prerequisite Program in place for prevention of
insect and rodent contamination/damage
PackagingMicro/Pathogen Prerequisite Program in place for purchasing
packaging suppliesPrerequisite Program in place to track product
Chemical/Any Chemical Hazards Prerequisite Program in place forreceiving and storage of packaging supplies
Physical/ Any Physical Hazards Prerequisite Program in place for receiving and storage ofpackaging supplies
Storage Properly packaged product contains no hazards
Distribution Properly packaged product contains no hazards
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proc
essi
ng a
rea
Spec
ifica
tions
Food
gra
de, s
afe,
app
rove
d, r
ecor
ds s
houl
d be
kep
t
Stor
age
Ade
quat
e co
ntro
l, ke
ep r
ecor
ds o
f tem
pera
ture
and
hum
idity
, han
dled
to p
reve
ntda
mag
e an
d co
ntam
inat
ion
Non
-food
che
mic
als
Lab
el a
nd s
tore
pro
perl
y, d
ispe
nse
and
hand
le in
an
appr
oved
way
Sect
ion
2R
ecei
ving
/Sto
rage
Prer
equi
site
Pro
gram
Eva
luat
ion
N/A
OK
Nee
dsW
ork
Yike
s!
Prer
equi
site
Pro
gam
Ite
ms
Ada
pted
from
“D
airy
Pro
duct
Saf
ety
Syst
em”
publ
ishe
d by
the
Inte
rnat
iona
l Dai
ry F
oods
Ass
ocia
tion
Eval
uati
on
Co
mm
ents
Gen
eral
equ
ipm
ent d
esig
nSh
ould
be
desi
gned
and
mai
ntai
ned
to p
reve
nt c
onta
min
atio
n an
d re
sist
corr
osio
n. F
ood
cont
act s
urfa
ces
shou
ld b
e no
n ab
sorb
ent,
non-
toxi
c, s
moo
than
d fr
ee fr
om p
ittin
g. A
re th
ey u
naffe
cted
by
food
, equ
ipm
ent,
c hem
ical
s,lu
bric
ants
? C
oatin
gs a
nd p
aint
s sh
ould
be
appr
oved
.
Equ
ipm
ent i
nsta
llatio
nM
ake
sure
ther
e is
ade
quat
e sp
ace,
pro
per
vent
ilatio
n. N
o du
al u
se, e
quip
men
tsh
ould
not
be
shar
ed b
etw
een
edib
le a
nd in
edib
le s
ubst
ance
s.
Equ
ipm
ent c
alib
ratio
nL
ist f
ood
safe
ty r
elat
ed e
quip
men
t and
mon
itori
ng d
evic
es, p
roto
cols
and
calib
ratio
n m
etho
ds, f
requ
ency
, per
son
mon
itori
ng, v
erifi
catio
n, c
orre
ctiv
eac
tions
, rec
ord
keep
ing,
rea
gent
con
trol
s.
Prev
enta
tive
mai
nten
ance
Do
you
have
a w
ritte
n pr
ogra
m fo
r sa
fety
rel
ated
equ
ipm
ent t
hat s
peci
fies
serv
icin
g, fr
eque
ncy,
res
pons
ible
per
son,
mon
itori
ng, v
erifi
catio
n an
d re
cord
keep
ing?
Sect
ion
3Eq
uipm
ent
perf
orm
ance
and
mai
nten
ance
pro
gram
s
Prer
equi
site
Pro
gram
Eva
luat
ion
N/A
OK
Nee
dsW
ork
Yike
s!
Prer
equi
site
Pro
gam
Ite
ms
Ada
pted
from
“D
airy
Pro
duct
Saf
ety
Syst
em”
publ
ishe
d by
the
Inte
rnat
iona
l Dai
ry F
oods
Ass
ocia
tion
Eval
uati
on
Co
mm
ents
Prog
ram
Prog
ram
nee
ds id
entif
ied,
pro
gram
impl
emen
ted
and
veri
fied
effe
ctiv
e
Man
ufac
turi
ng c
ontr
ols
Eve
ry fo
od h
andl
er is
trai
ned
and
unde
rsta
nds
resp
onsi
bilit
y fo
r m
onito
ring
criti
cal e
lem
ents
and
taki
ng a
ctio
n.
Hyg
ieni
c pr
actic
esO
ngoi
ng tr
aini
ng th
at c
over
s pe
rson
al h
ygie
ne a
nd h
ygie
nic
food
han
dlin
g. N
ofo
od h
andl
ing
by p
erso
nnel
with
com
mun
icab
le d
isea
ses,
ope
n w
ound
s, u
nsan
i-ta
ry c
loth
ing,
exp
osed
jew
elry
, unc
over
ed h
air.
Was
h yo
ur h
ands
bef
ore
ente
ring
prod
uctio
n ar
ea. F
ood
and
toba
cco
used
onl
y in
app
ropr
iate
are
as. F
oot a
nd h
and
dips
whe
n re
quir
ed.
Con
trol
led
acce
ssV
isito
r an
d pe
rson
nel t
raffi
c co
ntro
l
Sect
ion
4Pe
rson
nel T
rain
ing
Prog
ram
Prer
equi
site
Pro
gram
Eva
luat
ion
N/A
OK
Nee
dsW
ork
Yike
s!
Prer
equi
site
Pro
gam
Ite
ms
Ada
pted
from
“D
airy
Pro
duct
Saf
ety
Syst
em”
publ
ishe
d by
the
Inte
rnat
iona
l Dai
ry F
oods
Ass
ocia
tion
Eval
uati
on
Co
mm
ents
Prog
ram
You
will
nee
d a
wri
tten
prog
ram
that
cov
ers
all e
quip
men
t, ut
ensi
ls a
nd th
ew
ork
envi
ronm
ent;
wal
ls, f
loor
s, c
eilin
gs, o
verh
ead
stru
ctur
es, d
oors
, etc
.E
quip
men
t sho
uld
be c
lean
ed a
t lea
st d
aily
and
maj
or e
quip
men
t sho
uld
bedi
sass
embl
ed.
Sani
tatio
n pr
ogra
m a
dequ
acy
You
need
an
appr
oved
pro
gram
that
spe
cifie
s th
e pe
rson
res
pons
ible
, the
chem
ical
s yo
u us
e, fr
eque
ncy
and
type
of p
roce
dure
.
Sani
tatio
n pr
ogra
m a
dher
ence
Rec
ord
sani
tatio
n m
onito
ring
, eva
luat
e ef
fect
iven
ess
and
reco
rd d
evia
tions
and
corr
ectiv
e ac
tion
take
n.
Pest
con
trol
pro
gram
ade
quac
yW
ritte
n pr
ogra
m s
peci
fyin
g pe
rson
res
pons
ible
, lis
t of c
hem
ical
and
met
hods
,fr
eque
ncy
of m
onito
ring
and
pes
t sur
vey
and
cont
rol r
epor
ts.
Pest
con
trol
adh
eren
ceM
onito
r an
d re
cord
adh
eren
ce to
wri
tten
prog
ram
. Ver
ify a
nd r
ecor
d ef
fect
ive-
ness
, res
ults
and
act
ion
take
n.
Sect
ion
5Sa
nita
tion
pro
gram
Prer
equi
site
Pro
gram
Eva
luat
ion
N/A
OK
Nee
dsW
ork
Yike
s!
Prer
equi
site
Pro
gam
Ite
ms
Ada
pted
from
“D
airy
Pro
duct
Saf
ety
Syst
em”
publ
ishe
d by
the
Inte
rnat
iona
l Dai
ry F
oods
Ass
ocia
tion
Eval
uati
on
Co
mm
ents
Wri
tten
reca
ll in
clud
es:
1. P
rodu
ct c
odin
g sy
stem
2. D
istr
ibut
ion
reco
rds
for
peri
od e
xcee
ding
she
lf lif
e
3. H
ealth
and
saf
ety
com
plai
nt fi
les
4. R
oles
and
res
pons
ibili
ties
of r
ecal
l tea
m
5. S
tep
by s
tep
proc
edur
es to
follo
w th
at d
escr
ibe
the
exte
nt o
f rec
all
6. L
ist h
ow y
ou w
ill c
onta
ct th
e af
fect
ed c
usto
mer
s
7. C
ontr
ol m
easu
res
for
retu
rned
pro
duct
8. H
ow w
ill y
ou a
sses
s th
e pr
ogre
ss a
nd e
ffica
cy o
f the
rec
all?
Rec
all i
nitia
tion
(Min
imum
info
rmat
ion
need
ed fo
r re
gula
tory
age
ncie
s)1.
Rea
son
for
reca
ll2.
Rec
alle
d pr
oduc
t ide
ntifi
catio
n3.
Qua
ntiti
es d
istr
ibut
ed a
nd r
emai
ning
4. A
reas
of d
istr
ibut
ion
5. I
nfor
mat
ion
abou
t any
oth
er a
ffect
ed p
rodu
ct
Sect
ion
6R
ecal
l pro
gram
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