HACCP Generic Models - Summary

Note: You might experience difficulties trying to access the CFIA links provided. Most CFIA generic HACCP models are currently under review and are unavailable. We apologize for any inconvenience. Links to these models will be restored once the revised versions are posted.

Baked Goods		HACCP Generic Models
Bakery, chocolate chip cookies -HACCP plan Source: Ohio State University		▪ Baked Goods ▪ Beverages ▪ Bread, Cereals and Grain Products ▪ Breakfast Cereals ▪ Combination Dishes -Fast Food ▪ Dairy/Eggs ▪ Fish and Shellfish ▪ Fruit and Related Products ▪ Meat and Poultry ▪ Pasta, Rice and Other Grains ▪ Processed Meat Products ▪ Soups ▪ Sweets and Sugars ▪ Vegetables
Beverages
Generic model for potable water Source: New Zealand Food Safety Authority
Bread, Cereals and Other Grain Products
Developing a generic hazard analysis critical control point (HACCP) system for the wheat milling industry -flour Source: University of the Western Cape HACCP analysis food safety bread plant Source: Fletchers Bakery, Sheffield
Breakfast Cereals
Process flow diagram for shredded cereal production Source: Environmental Protection Agency

Combination Dishes - Fast Food
Tuna salad sandwich -HACCP Plan Source: Oregon Sea Grant
Dairy/Eggs
Dairy/Eggs -HACCP plan Source: Ohio State University
Fish and Shellfish		Back to Top
Seafood -HACCP plan Source: University of California, Davis Generic HACCP plans for: catfish, clam, crab, dungeness, crab, soft shell blue, crabmeat, pasteurized blue, fish, fillets (parasites), fish, hot-smoked, fish, whole, H&G, G&G, imitation crabmeat, mussels, oyster Pacific, oysters, raw, salmon, canned, sea urchins, shrimp, aquaculture, shrimp, dried, shrimp, Pacific, shrimp, penaeid, shrimp, penaeid, raw, cultured, squid, surimi, sushi rice, tuna, canned Source: University of California, Davis Seafood fresh fish - HACCP plan Source: Ohio State University
Fruit and Related Products
Aseptic fruit juice -aseptically packaged fruit and most vegetable juices Source: CFIA Juice HACCP hazards and controls guidance. Final guidance for industry. Source: FDA Apple juice –HACCP plan Source: Juice HACCP Alliance (recognized by the FDA) A model HACCP plan for small-scale, fresh-squeezed (not pasteurized) citrus juice operations Source: University of Florida Fresh squeezed orange juice -HACCP Plan Source: Florida Association of Milk, Food and Environmental Sanitarians
Meat and Poultry		Back to Top
Generic HACCP model for beef slaughter Source: USDA Generic HACCP plan for slaughter, dressing, portioning and deboning of chicken (broilers) Source: New Zealand Food Safety Authority Generic HACCP plan for slaughter and dressing of cattle Source: New Zealand Food Safety Authority Generic HACCP model for poultry slaughter Source: USDA Generic HACCP model for pork slaughter Source: USDA Pork slaughter Source: Ohio State University Beef slaughter Source: Texas A&M University, College Station, Texas
Pasta, Rice and Other Grains
HACCP generic module boiled rice Source: Warwick District Council and Warwickshire College
Processed Meat Products		Back to Top
Meat and poultry meat products Source: CFIA Assembled meat product (pizza) -multi commodity food products with or without meat e.g. pizza, submarines, sandwiches Chinese style dried sausage -cured, dried/ sausages (not ready-to-eat) Cooked sausage -cooked, cured, ready-to-eat meat products e.g., wieners, bologna Dried meat (beef jerky) -non-fermented dried cured meat products e.g., beef jerky Fermented smoked sausage -dry fermented meat products sausages e.g., salami and some types of pepperoni Fresh/frozen stored products (meat, non-meat, food, non-food) Meat spread (cretons) -cooked, pasteurized meat products requiring refrigeration for preservation e.g., head cheese, cretons Mechanically separated meat (chicken) -mechanically separated or deboned meat products Ready to cook poultry products (chicken breast fillets) -raw or partially cooked, may be cured e.g., seasoned or breaded breasts, fingers HACCP for shelf-stable processes -Beef jerky Source: USDA Generic HACCP model for heat treated, shelf stable meat and poultry products Source: USDA Generic HACCP model for not heat treated, shelf stable meat and poultry products Source: USDA Generic HACCP model for raw, ground meat and poultry products Source: USDA Generic HACCP model for raw, not ground meat and poultry products Source: USDA Generic HACCP model for mechanically separated (species)/mechanically deboned poultry Source: USDA Generic HACCP model for thermally processed, commercially sterile meat and poultry products Source: USDA Generic HACCP model for meat and poultry products with secondary inhibitors, not shelf stable Source: USDA Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products Source: USDA Generic HACCP model for fully cooked, not shelf stable meat and poultry products Source: USDA Generic HACCP plan for cooling and boning of beef Source: New Zealand Food Safety Authority Generic HACCP plan for canning (corned beef) Source: New Zealand Food Safety Authority Generic HACCP plan for the manufacture of raw beef patties Source: New Zealand Food Safety Authority Generic HACCP plan for the processing of edible sheep and lamb casings Source: New Zealand Food Safety Authority Generic HACCP plan for manufacture of beef jerky Source: New Zealand Food Safety Authority Raw, ground product –HACCP plan Source: Texas A&M University, College Station, Texas Raw, not ground product –HACCP plan Source: Texas A&M University, College Station, Texas Ground beef -HACCP Plan Source: Ohio State University Cooked sausage -HACCP Plan Source: Ohio State University Fermented, fully cooked, not shelf stable, summer sausage -HACCP Plan Source: Ohio State University Meat preparation packaged ground beef -HACCP plan Source: Ohio State University Vacuum-packaged food ham -HACCP plan Source: Ohio State University
Soups
Hot deli vegetable beef soup-HACCP plan Source: Ohio State University
Sweets and Sugars
Honey Establishment Inspection Manual Source: CFIA HACCP for small scale beekeepers Source: Hampshire Beekeepers' Association Maple Syrup (Packer) -maple product operations that heat treat and package. Generic model Source: CFIA
Vegetables
Acidified low acid -pickles, pork tongue in vinegar Source: CFIA Low acid canned food -canned vegetables, meats and milk products Source: CFIA Cold deli potato salad -HACCP plan Source: Ohio State University Fresh produce lettuce -HACCP plan Source: Ohio State University
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For information on the Food Safety Program contact the CVO/Food Safety Knowledge Centre. For technical information, call 204-795-7968 in Winnipeg; or e-mail foodsafety@gov.mb.ca. For general information, contact your local GO Centre.

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