food safety plan for fully cooked chicken sausage

2.  A hot dog is a cooked sausage, traditionally grilled or
steamed and served in a sliced bun as a sandwich
 Hot dog variants include the corn dog and pigs in
blankets

3. Food on the moon! Hot dogs were of the first food eaten on the moon.
Apollo 11 astronauts Neil Armstrong and “Buzz” Aldrin Jr. ate hot dogs
on their 1969 journey

4. Product: Fully cooked chicken sausage
Plant Name: The Hot Dog Company Issue Date 12/6/2016
Address: Menomonie, WI 54751 Supersedes 12/6/2015

5. Company Overview and Food Safety Team
The Hot dog Food Company’s ~150 employees produce meat-based
products, including sausages, brats, wieners. Product is made 5 days a
week in one 8 hour production shift, followed by 4 hours for sanitation.
Cleaning and sanitizing of all processing equipment is conducted per a
master sanitation schedule, which also includes cleaning and sanitizing
between different products if needed for allergen control. Municipal
water, which is treated and tested per EPA requirements by the city, is
used throughout the facility. The company practices hygienic zoning to
prevent cooked product exposure to environmental pathogens and
employees working in the high hygiene areas wear color coded smocks
and dedicated footwear. These employees are instructed on proper hand
washing procedures, glove use, and importance of zoning.

6.  B – Biological Hazard
 P – Physical Hazard
 C – Chemical Hazard
 SOP – Standard Operating Procedure
 SSOP – Sanitation Standard Operating Procedure
 GMPs – Good Manufacturing Practices
 USDA – U.S. Department of Agriculture
 FSIS – Food Safety and Inspection Service

7. Product Description, Distribution, Consumers and Intended Use
Product Name(s) Chicken Sausage (Fully cooked, not shelf stable)
Product Description,
including Important Food
Safety Characteristics
Refrigerated, chicken sausage
pH 5.0-5.3, water activity>0.99 , with preservatives
Ingredients Chicken, water, salt, modified food starch, potassium chloride, spices, sodium phosphate
sodium erythorbate, sodium nitrite, collagen casings
Packaging Used Vacuum-packaged in plastic film; bulk-packed in plastic bag in cardboard box.
Intended Use The product is considered ready-to-eat, but is typically heated to hot holding temperature
(135°F (57°C)) or above for palatability. Heating is typically conducted using
microwaves or convection oven. End user may thaw at refrigeration temperatures
overnight to reduce cooking time. Sold for foodservice applications. Potential abuse:
Some establishments may hold thawed product for longer than the recommended 24 hrs
Intended Consumers Retail consumers
Shelf Life 40-60 days with proper refrigeration (< 40°F)
Labeling Instructions Keep frozen and serve within 7 days after opening. Thaw under refrigeration
(<40°F (5°C)) for <24 hours before cooking
Storage and Distribution Shipped in refrigerated trucks. Product should remain in refrigerated or frozen state
(< 40°F)

8. Receiving packaging
(labelled carton plastic
film and plastic bag)
Receiving shelf stable ingredients
(Salt, modified food starch, spices, collagen casings, sodium nitrite, sodium
phosphate, sodium erythorbate and potassium chloride) ​
Receiving frozen
ingredients
(Raw Chicken) ​
Packaging storage
(labeled carton, plastic
film, plastic bag)
Ambient ingredient storage Frozen ingredient
storage
(Raw chicken)
Weighing shelf stable ingredients
Chopping and mixing
Stuffing
Cooking
Cooling
Packaging/Labelling
Metal detector
Finished product storage
Shipping and distribution
Weighing and
pre-grinding raw meat
Water

10. (1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential
food safety
hazards
require a
preventive
control?
(4)
Justify your decision for column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize
prevent the food safety
hazard? Process including
CCPs, Allergen, Sanitation,
Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Receiving
packaging
(labelled
carton
plastic
film and
plastic
bag)
B Contamination
with biological
materials
Yes Packaging may be contaminated with
biological contaminants
•Visual inspection for
container integrity,
contamination, at receiving
•Letters of guarantee are
received from all suppliers
enclosed during
transportation of packaging
materials
Yes
C Non-food grade
materials like
color additives,
inks, indirect
additives
Yes Packaging may be contaminated with
non-food grade materials like color
additives, inks, indirect additives
Yes
P Foreign materials Yes Packaging may be contaminated with
foreign materials
Yes

11. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential
food safety
hazards
require a
preventive
control?
(4)
Justify your decision for
column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize or
prevent the food safety
hazard? Process including
CCPs, Allergen, Sanitation,
Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Receiving shelf
stable ingredients
(Salt, modified
food starch, spices,
collagen casings,
sodium nitrite,
sodium phosphate,
sodium erythorbate
and potassium
chloride)
B None No SOP for Receiving and
Storage makes hazards
unlikely to occur
C Ingredients contain
ing undesirable
substances
No Letters of guarantee are
received from each supplier
of food additives, spices,
cure mix, binders, etc.
P Contamination
from extraneous
material (wood,
nails from pallets,
Yes Contamination from
extraneous material (wood,
nails from pallets, plastic
pieces)
Product must be received in
sound containers. This may
be included in the plant's
GMPs
Yes

12. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential
food safety
hazards
require a
preventive
control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be applied to
significantly minimize or
prevent the food safety
hazard? Process including
CCPs, Allergen, Sanitation,
Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes No
Receiving
frozen
ingredient
(Raw
Chicken)
B Presence of pathogens:
Salmonella, Listeria monoc
ytogenes, Staphylococcus a
ureus, Clostridium perfring
ens, Clostridium botulinum,
Campylobacter jejuni/coli
Yes • Raw meat is a known source
of pathogens
• Likely to be present in
incoming meat
Hazard will be controlled later
-- by cooking to minimum
158ºF (destroys vegetative
cells) and cooling/freezing
(prevents germination and
growth of clostridial spores)
No –
controlled in
cooking step
C Antibiotics, Growth
hormones
Yes Chickens are supplemented
with growth hormones and
antibiotics
Letters of guarantee are
received from supplier
Periodic hormone level check
Yes
P Foreign particle
contamination, e.g., metal
fragments or bones
Yes Raw chicken may contain
pieces of bones or metal
fragments
•Metal Detector
•Product must be received from
an approved supplier who
follows food safety plan
•Visual examination of product
for foreign materials
No –
controlled in
metal
-detection
step

13. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential
food safety
hazards
require a
preventive
control?
(4)
Justify your decision for column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize
or prevent the food safety
hazard? Process including
CCPs, Allergen,
Sanitation, Supply‐chain,
other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Packaging
Storage
(labeled
carton,
plastic film,
plastic bag)
B Contamination
with meat, other
biological
materials
No Product must be received from an approved
supplier who produces packaging under a
food safety plan
C Non-food grade
materials like
Color additives,
inks, indirect
additives
No Letters of guarantee are received from
supplier
P Foreign materials No •Visual examination of product for foreign
materials
• No materials that appear to be contaminated

14. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential food
safety
hazards
require a
preventive
control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be
applied to significantly
minimize or prevent
the food safety hazard?
Process including CCPs
, Allergen, Sanitation,
Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Ambient
ingredient storage
(Salt, modified food
starch, spices,
collagen casings,
sodium nitrite,
sodium phosphate,
sodium erythorbate
and potassium
chloride)
B Growth of
L. monocytogenes
due to insufficient
use of antimicrobial
agent
No Proper formulation ensures
effectiveness of
antimicrobial additives in
preventing outgrowth of
certain pathogens
C None No SOP for Receiving and
Storage makes hazards
unlikely to occur
P None No SOP for Receiving and
Storage makes hazards
unlikely to occur

15. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify
potential
food safety
hazards
introduced,
controlled or
enhanced at this
step
(3)
Do any
potential food safety
hazards require a
Preventive control?
(4)
Justify your decision for
column (3)
(5)
What preventive control
measure(s) can be applied to
significantly minimize or
prevent the food safety
hazard? Process including
CCPs, Allergen, Sanitation,
Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Frozen
ingredient
storage (raw
chicken)
B Presence or
growth of
pathogens
Yes
(Presence)
No
(Growth)
Raw meat/poultry is a known source
of pathogens
Pathogens are unlikely to grow if
raw poultry is stored according to
the SOP for storage
Hazard will be controlled by
later CCP’s of cooking
(destroys vegetative cells) and
cooling/freezing (prevents
germination and growth of
clostridial spores)
C None No SOP for receiving and storage
makes hazards unlikely to occur
P None No SOP for Receiving and Storage

16. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential
food safety
hazards
require a
preventive
control?
(4)
Justify your decision for
column (3)
(5)
What preventive control
measure(s) can be applied to
significantly minimize or
prevent the food safety hazard?
Process including CCPs, Allergen,
Sanitation, Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Thaw frozen
meat
B Cross-contamination
and outgrowth of the
Salmonella and
Campylobacter
jejuni/coli
Yes Product temperature increase into
danger zone is likely to occur
during thawing process
Thaw meat below 40°F.
When thawing meat, surface temperature
is a concern and should be monitored
Maximum water temperature of 70°F
while thawing and cooking to minimum
of 158°F
(Reference: USDA Food Safety
Education)
No
C No common hazard No SOP for thawing makes hazards
unlikely to occur
P No common hazard No SOP for thawing makes hazards

17. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential
food safety
hazards
require a
preventive
control?
(4)
Justify your decision for Column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize
or prevent the food safety
hazard? Process including
CCPs, Allergen,
Sanitation, Supply‐chain,
other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Weighing
shelf stable
ingredients
B Outgrowth of
L. monocytogenes in the
final ready-to-eat (RTE)
product due to
insufficient use of
Antimicrobial agent
No Proper formulation ensures effectiveness
of antimicrobial additives in preventing
outgrowth of certain pathogens in the
final RTE product
C Weighing and addition of
improper levels of nitrite
or nitrate or other GRAS
ingredients.
No When using nitrate or nitrite, a check
system should be in place to ensure the
correct amounts are used
The USDA limit for nitrite is 156 ppm in
hot dogs
P No common hazard No SOP for Receiving and Storage makes

18. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential food safety
hazards require a preventive
control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be
applied to significantly
minimize or prevent the
food safety hazard?
Process including CCPs,
Allergen, Sanitation,
Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes No
Weighing
and pre-
grinding
raw meat
B Presence or growth of
pathogens (Salmonella,
Listeria monocytogenes, St
aphylococcus aureus, Clos
tridium perfringens, Clostr
idium botulinum Campylo
bacter jejuni/coli)
Cross-contamination
with pathogens via
equipment or workers
Yes
(Presence)
No
(Contamination)
Raw meat is a known
source of pathogens
Pre-operational and
Operational SSOPs make
hazard unlikely to occur
Hazard will be controlled
by later steps of
processing like cooking
to 157oF (destroys
vegetative cells) and
cooling/freezing to below
40oF (prevents
germination and growth
of clostridial spores)
No –
controlled
in
cooking
step
C Cleaning/sanitizing
chemical residues
No Pre-op and SSOP makes
presence of chemical
residues unlikely to occur
P Bones No SSOP makes hazards
unlikely to occur

19. (1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
Potential
food safety
hazards
require a
preventive
control?
(4)
Justify your decision for column (3)
(5)
What preventive
control measure(s) can
be applied to
significantly minimize
or prevent the food
safety hazard? Process
including CCPs,
Allergen, Sanitation,
Supply‐chain, other
preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Addition
of Water
B None No Municipal water is received and utilized
Letters of guarantee received from
municipality
C Chlorine, lead,
mercury, arsenic
No Frequent lab testing for chlorine, lead,
arsenic, mercury
P Suspended sediments
or organic materials
No Water must be received from an
approved source, which makes presence
of residues unlikely to occur

20. Click to add title
Ingredient/
Processing
Step
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
Do any
potential food safety
hazards require a
preventive control?
Justify your decision for
Column (3)
What preventive control
measure(s) can be applied
to significantly minimize
or prevent the food safety
hazard? Process including
CCPs, Allergen,
Sanitation, Supply‐chain,
other preventive control
Is the
preventive
control
applied at
this step?
Yes No Yes No
Chopping
and
Mixing
B Potential outgrowth or
presence of pathogens
(Salmonella, Listeria monocytog
enesStaphylococcus aureus, Clo
stridium botulinum Campylobact
er jejuni/coli)
Cross-contamination
from unclean equipment
Yes
(Presence)
No
(Contamination)
Raw meat is a known source
of pathogens
Pre-op and Operational
SSOPs make hazard unlikely
to occur
Hazard will be controlled
by later steps of processing
like cooking (destroys
vegetative cells) and
cooling/ freezing (prevents
germination and growth of
clostridial spores)
No –
controlled
in
cooking
step
C Cleaning/sanitizing
chemical residues
No Pre-op SSOP makes presence
of chemical residues unlikely
to occur
P Metal and other physical
contamination from
grinder, mixer, or
chub clips
No Implementing metal detector
for screening which makes
hazard unlikely to occur.
No history of problem (must
provide evidence)
FSIS Directive 7310.5
states that a processor should
use the most sensitive detection
technique available

21. Click to add title
Ingredient/
Processing
Step
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
Do any
Potential food safety
hazards require a
Preventive control?
Justify your decision for
Column (3)
What preventive control
measure(s) can be applied to
significantly minimize or
prevent the food safety hazard?
Process including CCPs,
Allergen, Sanitation, Supply‐
chain, other preventive control
Is the
preventive
control
applied at
this step?
Yes No Yes No
Stuffing
B Potential outgrowth or
presence of pathogens
(Salmonella, Listeria mon
ocytogenes, Staphylococcu
s aureus, Clostridium
perfringens, Clostridium
botulinum Campylobacter
jejuni/coli)
Contamination from
unclean equipment
Yes
(Presence)
No
(Contamination)
Raw meat is a known
source of pathogens
Maintain raw meat temperature at
40ºF or below during final
stuffing, plus cooking to
minimum of 158ºF
SSOPs makes contamination via
equipment and workers unlikely
to occur
No –
controlled
in
cooking
step
C Cleaning/sanitizing
chemical residues
No Pre-op SSOP makes
presence of chemical
residues unlikely to occur
P Metal Yes Possibility of presence of
metal fragments from
equipment
Metal detection No

22. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any potential
food safety
hazards require
a preventive
control?
(4)
Justify your
decision for
Column (3)
(5)
What preventive control measure(s) can be applied
to significantly minimize or prevent the food safety
hazard? Process including CCPs, Allergen,
Sanitation, Supply‐chain, other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Cooking B Survival or growth of
pathogens
(Salmonella, Listeria monoc
ytogenes, Staphylococcus a
ureus, Clostridium perfring
ens, Clostridium botulinum
Campylobacter jejuni/coli)
Yes
(Presence)
Raw meat is
a known
source of
pathogens
The final internal temperature and holding time of the
product are recommended to reach a temperature of
158ºF, such that Salmonella lethality level is reduced
7.0 log units
Source: FSIS
Yes
C No common hazard No SSOP makes
hazards
unlikely to
occur
P No common hazard No SSOP makes
hazards
unlikely to

23. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any potential
food safety
hazards require
a preventive
control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be applied to
significantly minimize or
prevent the food safety hazard?
Process including CCPs,
Allergen, Sanitation, Supply‐
chain, other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Cooling B Growth of spores
Clostridium
perfringens or
Clostridium
botulinum
Contamination with
Listeria monocytogen
es and potential
subsequent growth
No
No
Product should be cooled within a
temperature range of 80-130 ºF in
1.5 hrs to prevent growth of
Clostridium perfringens (> 1 log)
or Clostridium botulinum
Listeria control measures,
including testing program, make
hazard unlikely.
Pre-op and Operational SSOPs
make contamination unlikely
C No common hazard No SSOP makes hazards unlikely to
occur
P No common hazard No SSOP makes hazards unlikely to

24. Click to add title
(1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any potential food
safety hazards require a
preventive control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize
or prevent the food safety
hazard? Process including
CCPs, Allergen,
Sanitation, Supply‐ chain,
other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No
Yes
No
Packaging
& Labeling
B Growth of
Clostridium perfrin
gens or Clostridium
botulinum
Presence or growth
of Listeria monocyt
ogenes or other
pathogens
(post-cook
contaminants)
No
(Clostridial growth)
No
(Presence of Listeria
monocytogenes or
other pathogens)
No
(Growth of Listeria
monocytogenes or
other pathogens)
• Product does not get warm
enough for a long enough time
during packaging to result in
growth
• Listeria control measures,
including testing program, make
hazard unlikely. Pre-op and
operational SSOPs make
contamination unlikely
• Product is kept refrigerated/
frozen (minimizes/prevents
pathogen growth) at below 40 ºF
C Improperly labeled
allergens
No Labeling SOP and SSOP make
hazard unlikely to occur
P None No SSOP makes hazards unlikely to
occur

25. (1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any potential
food safety
hazards require
a preventive
control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize
or prevent the food safety
hazard? Process including
CCPs, Allergen,
Sanitation, Supply‐ chain,
other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Metal detection
B None No
C None No
P Metal fragments
present in product
Metal missed by
detector
Yes
No
Metal fragments introduced in
previous steps
Equipment Maintenance
program makes it unlikely to
occur
• Product must be
passed through metal
detectors
• If metal fragments are
detected in a product,
they must be discarded
Yes

26. (1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any potential
food safety
hazards require
a preventive
control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize
or prevent the food safety
hazard? Process including
CCPs, Allergen,
Sanitation, Supply‐ chain,
other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Finished
product
storage
B Potential for growth
and/or contamination
with foodborne
pathogens
No Proper storage temperature
of 40oF or lesser as part of
SOP to reduce risk of
growth
C None No Packaged product
P None No Low risk. Packaged product

27. (1)
Ingredient/
Processing
Step
(2)
Identify potential
food safety hazards
introduced,
controlled or
enhanced at this step
(3)
Do any
potential food
safety hazards
require a
preventive
control?
(4)
Justify your decision for
Column (3)
(5)
What preventive control
measure(s) can be applied
to significantly minimize
or prevent the food safety
hazard? Process including
CCPs, Allergen,
Sanitation, Supply‐ chain,
other preventive control
(6)
Is the
preventive
control
applied at
this step?
Yes No Yes
No
Shipping and
distribution
B Potential for pathogen
growth like
Listeria monocytogenes
No Products labeled “Keep
Refrigerated” on package and
shipping carton. Products
shipped only in refrigerated
trucks.
Recommended distribution
time/temperature monitoring
C Potential
Contamination by
chemicals, oils,cleaners
No All products must be shipped
in a clean truck with T < 40 ºF
P Introduction of foreign
objects (container
No Low risk. Packaged product.
All products must be shipped

29. Process
Control
Hazards(s) Critical
Limits
Monitoring Corrective
Action
Verification Records
What How Frequency Who
Receiving
packaging
Contamination
with biological
materials
Non-food grade
materials like
color additives,
inks, indirect
additives
Foreign
materials
Letters of
guarantee are
received from
all suppliers of
packaging
materials
Ingredient
listing matches
product
Container
integrity and
contamination
is monitored at
receiving
Visual
inspection
Every batch
that is received
before
released to
production
QC
Technician
or designee
Damaged or
contaminated
packaging
materials must
be returned to
supplier or
discarded
Review of label
verification,
Corrective
Action and
Verification
records within
7 working days
Corrective
Action
Records
Verification
Records

30. Process
Control
Hazards(s) Critical
Limits
Monitoring Corrective
Action
Verification Records
What How Frequency Who
Cooking Survival or
growth of
pathogens
(Salmonella,
Listeria mono
cytogenes, Sta
phylococcus a
ureus, Clostrid
ium perfringen
s, Clostridium
botulinum Ca
mpylobacter
jejuni/coli)
The final internal
temperature and
holding time of
the product are
recommended to
reach a
temperature of
158OF.
Internal
temperature
is ≥158oF
(70OC)
Infrared
surface
thermometer
Each cook
station,
4 times per
shift, about
every 2-3
hours
QC technician
or designee
Hold product
back to the
last good
check and
evaluate –
rework,
discard, or
release.
Determine
root cause --
retain or
correct as
appropriate
Review of cook
log, corrective
action and
verification
records within
7 working days
Daily accuracy
check for
thermometer
Annual
calibration of
thermometer
Cook Log-
cook
temperature
by QA
technician
Corrective
action
records
Verification
records,
including
validation
study

31. Process
Control
Hazards(s) Critical
Limits
Monitoring Corrective
Action
Verification Records
What How Frequency Who
Metal
Detection
Metal
inclusion
Metal detector
present and
operating
No metal
fragments that
would cause
injury or choking
are in the
product passing
through the metal
detector
All the product
passes through
an operating
metal detector
Kick out
product for the
presence of
metal
fragments
Visual
examination
that the
detector is on
and reject
device is
working
Examine
product
rejected by
electronic
metal
detector to
determine
cause of kick
out
Beginning,
middle and
end of shift
When product
is rejected
Production
employee
Production
employee
If product is pr
ocessed without
metal detection,
hold for metal
detection
Ensure that the
product is not
processed
without metal
detection
If metal is
found in produc
t, segregate
product, rework
or discard
product.
Identify source
and fix damage
d equipment if
relevant
Pass X mm
Ferrous and
Y mm Non-
Ferrous and
stainless
standard
wands through
detector at
start up,
middle and
end of shift to
assure
equipment is
functioning
Review of
metal detector
log and
corrective
action and
verification
within 7
working days
Metal
Detector
Log
Manufact-
urer’s
Validation
Study that
determine
detector
settings
and
sensitivity
standards

32. FSPCA Preventive Controls for Human Food First Edition - 2016
http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5100.2/Meat_and_Poultry_Hazar
ds_Controls_Guide_10042005.pdf
http://meatsci-dev.cfaes.ohio-state.edu/node/86
http://haccpalliance.org/alliance/sausage.pdf
http://meathaccp.wisc.edu/Model_Haccp_Plans/
https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/cperfringens/