1.

Scope of HACCP Plan

HACCP application

: Food safety

Product

: Canned corned beef

Process

: Canning of corned beef from decartoning of tempered beef,

heat processing in a non-agitating retort through to
distribution of canned product

2. Product Description and Intended Use

Form 1: Product description and intended use
1. Product name
2. Important Product
Characteristics
3. How is it to be used:
a. By a further processor or
retailer
b. By the consumer
4. Intended consumer
5. Packaging
6. Shelf Life and Storage
requirements
7. Where it will be sold
8. Labeling instructions
9. Special distribution controls
required

Canned corned beef

Commercially sterile product in a
can
a. Not Applicable
b. Ready to eat
General Public
Regulatory specification
- 3 years from Manufacture
Date
- Stored at ambient
temperature
- Local market
- Export market
Regulatory specification
Handle cans with care (GMP)

(1)
l/Elimination Process
Steps

IDENTIFICATION OF CRITICAL CONTROL POINTS

(2)
Significant Hazards and their
Sources

(3)
Is the control of the Process Step
Essential for Food Safety?
(YES/NO)
Justify if NO

(4)
If YES, assign
Number and H
Controlle

Process Flow Diagram for Canning of Corned Beef

Packed beef, frozen and tempered

Decartoning
Slicing

Potable Water and Flaked

Frozen beef
Additives: water, salt, sodium
nitrite

Parboiling

Broth + Fat

Mixing with additives

Mincing

Sterilized cans

Can Filling
Weight checking

Can end

Seaming under vacuum

Washing cans
Basket stacking cans

Cooling water with 5ppm free

residual chlorine

Heat Processing and Cooling

Drying
Labelling
Packing
Storage
Distribution

Canned Corned Beef