HACCP Plan – Raw, ground; Pizza

HAZARD ANALYSIS – RAW PIZZA – Pepperoni, Sausage, Deluxe, and Cheese Pizza’s

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
1, Receiving and 6. Biological – No Visual inspection for
Storage – Packaging Contamination with container integrity,
materials meat, other biological contamination, at
materials receiving makes
hazard unlikely
Chemical – Non-food No Letters of guarantee
grade materials are received from all
suppliers of
packaging materials.
Physical – None No SOP for receiving
makes hazards
unlikely to occur.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
2. Receiving – Raw Biological Presence of Yes Raw meat is a known Hazard of pathogen growth
Meat/ Poultry Pathogens: (pathogens, source of pathogens. (including STEC) will be controlled
Salmonella, Listeria including E. Elder et al data by a later CCP that limits exposure
monocytogenes, coli O157:H7 (supplied by FSIS) of pathogens (if present) to
Staphylococcus aureus; and other states that E. coli temperatures allowing growth.
if beef E. coli 0157:H7, STEC on beef O157:H7 is Product is labeled (CCP) to
non-O157 Shiga- not treated reasonably likely to instruct consumers to fully cook
toxigenic E. coli with an occur in beef; USDA product (and thereby kill
(STEC); if poultry intervention or regards certain non- pathogens). Letter of guarantee
Campylobacter tested for O157 and O157:H7 is on file for each supplier of
jejuni/coli presence of E. STEC as adulterants ground or tenderized beef
coli O157:H7 in on-intact beef. documenting the application of at
or other Adoption of least one intervention step against
STEC.) intervention E. coli O157:H7 and other STEC.
treatments and/or Alternately, supplier of beef has
product testing by provided certificate of analysis
suppliers prevents indicating that E. coli O157:H7 (or
hazard of STEC STEC) were not detected by
from occurring. testing of the shipped lot of beef.
USDA has advised
that interventions
shown to be
effective against E.
coli O157:H7 are
also considered
effective against
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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Chemical – None No SOP for Receiving
and Storage makes
hazards unlikely.
Physical – None No SOP for Receiving
and Storage makes
hazards unlikely.
2a. Receiving –RTE Biological: No Letters of guarantee
Meat/ Poultry Listeria indicating that each
monocytogenes, product made by an
Staphylococcus aureus approved processor.
(post-lethality Receiving SOP
contaminants); minimizes risk of
Clostridium perfringens accepting product
and Clostridium that has been
botulinum (spore- mishandled such that
forming pathogens that spore-forming
survive cooking) pathogens could
germinate and grow.
Chemical – None No SOP for Receiving
and Storage makes
hazards unlikely.
Physical – None No SOP for Receiving
and Storage makes
hazards unlikely.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
3. Receiving – Non- Biological: Pathogens No Letters of
meat and Non- Salmonella, E. coli (Cheese, Guarantee are
poultry Ingredients: 0157:H7, Listeria Crust, Sauce, received from all
Crust, Cheese, monocytogenes, Spice) suppliers of food
Vegetables, Sauce, Staphylococcus aureus, ingredients that
Spice. Clostridium indicate the
perfringens, ingredients are from
Clostridium botulinum an approved source.
Receiving SOP
ensures that
ingredients are not
accepted if they
have been improperly
handled.
Yes Vegetables are stored separately
(Vegetables) from other food components and
washed prior to further
processing. Hazard will be
controlled by a later CCP that
limits exposure of pathogens (if
present) to temperatures allowing
growth. Product is labeled (CCP)
to instruct consumers to fully cook
product (and thereby kill
pathogens).

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Chemical – Ingredients No Approved
not being added or formulations are
used as intended. followed; letters of
Ingredients containing guarantee are
undesirable substances received from all
suppliers of food
additives, crust,
sauce, cheese etc..
Physical – None No SOP for Receiving
and Storage makes
hazards unlikely.
4. Storage (Cold – Biological: Presence or Yes (Presence) Raw meat is a known Hazard will be controlled by a
Frozen/Refrigerate growth of pathogens source of pathogens. later CCP that limits exposure of
d) – Raw (see list above) No Pathogens are pathogens (if present) to
Meat/Poultry (Growth) unlikely to grow if temperatures allowing growth.
raw meats are Product is labeled (CCP) to
stored according to instruct consumers to fully cook
the SOP for storage. product (and thereby kill
pathogens).
Chemical - None No SOP for Receiving
and Storage makes
hazards unlikely.
Physical – None No SOP for Receiving
and Storage makes
hazards unlikely.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
4a. Storage (Cold – Biological: Pathogens No Pathogens are
Frozen/Refrigerate Listeria unlikely to grow if
d) – RTE monocytogenes, the product is
Meat/Poultry Staphylococcus aureus, maintained at proper
Clostridium temperature (SOP
perfringens, for storage).
Clostridium botulinum
Chemical – None No SOP for Receiving
and Storage makes
hazards unlikely.
Physical – None No SOP for Receiving
and Storage makes
hazards unlikely.
5. Storage – Food Biological - None No SOP for Receiving
Ingredients, both and Storage makes
refrigerated and hazards unlikely.
non-refrigerated Chemical – None No SOP for Receiving
and Storage makes
hazards unlikely.
Physical – None No SOP for Receiving
and Storage makes
hazards unlikely.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
7. Tempering Biological – Presence or Yes Raw meat is a known Hazard will be controlled by a
Frozen growth of pathogens (Presence) source of pathogens. later CCP that limits exposure of
Meat/Poultry (see list above) No Tempering done pathogens (if present) to
Ingredients (Growth) under conditions not temperatures allowing growth.
conducive to growth. Product is labeled (CCP) to
instruct consumers to fully cook
product (and thereby kill
pathogens).
Chemical – None No SSOP makes hazard
unlikely
Physical - None No SSOP makes hazard
unlikely
8. Make Sauce for Biological - None No SSOP makes hazard
Pizzas unlikely; step is of
short duration
(pathogen growth is
unlikely)
Chemical – None No SSOP makes hazards
unlikely.
Physical - None No SSOP makes hazards
unlikely.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
9. Grind Cheese Biological – Pathogen No SSOP makes
contamination via contamination via
equipment and workers equipment and
workers unlikely to
occur.
Chemical – Cheese is a No Application of
potential allergen; correct label
cleaning/sanitizing prevents inadvertent
chemical residues consumption of
allergen by
consumer.
Operational SSOP
prevents cross-
contamination of
allergenic agents.
Pre-op SSOP makes
presence of chemical
residues unlikely to
occur.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Physical – Foreign No No history of
materials problem. Visual
observation for
foreign materials
during processing,
inspection of
equipment during
cleaning make hazard
unlikely.
10. Wash & Cut Biological - Pathogen No SSOP makes
Vegetables contamination via (Contamina- contamination via
equipment and workers. tion) equipment and
workers unlikely to
occur.
Presence of pathogens Yes (Presence) Hazard will be controlled by a
later CCP that limits exposure of
pathogens (if present) to
temperatures allowing growth.
Product is labeled (CCP) to
instruct consumers to fully cook
product (and thereby kill
pathogens).
Chemical – None No SSOP makes hazard
unlikely.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Physical – Foreign No No history of
material problem. Visual
observation for
foreign materials
during processing,
inspection of
equipment during
cleaning make hazard
unlikely.
11. Portioning Food Biological – Presence Yes Raw meat is a known Hazard will be controlled by
Ingredients or growth of pathogens (Presence) source of pathogens. limiting exposure of pathogens (if
(see list above); Yes Pathogens are present) to temperatures allowing
Pathogen contamination (Growth) reasonably likely to growth during the portioning,
via equipment and grow if temperature assembly, and packaging/labeling
workers and time of exposure (CCP) steps. Product is labeled
to unsafe (CCP) to instruct consumers to
temperatures are fully cook product (and thereby
not controlled. kill pathogens).
No SSOP makes
(Contamina- contamination via
tion) equipment and
workers unlikely to
occur.
Chemical – None No SSOP makes hazards
unlikely.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Physical – None No SSOP makes hazards
unlikely.
12. Combining Biological – Presence or Yes Raw meat is a known Hazard will be controlled by by
Ingredients growth of pathogens (Presence) source of pathogens. limiting exposure of pathogens (if
(Assemble Pizzas) (see list above); Yes Pathogens are present) to temperatures allowing
Pathogen contamination (Growth) reasonably likely to growth during the portioning,
via equipment and grow if temperature assembly, and packaging/labeling
workers and time of exposure (CCP) steps. Product is labeled
to unsafe (CCP) to instruct consumers to
temperatures are fully cook product (and thereby
not controlled. kill pathogens).
No SSOP makes
(Contamina- contamination via
tion) equipment and
workers unlikely to
occur.
Chemical – None No SSOP makes hazards
unlikely.
Physical - None No SSOP makes hazards
unlikely.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
13. Biological – Presence or Yes Raw meat is a known Hazard will be controlled by 1B
Packaging/Labeling growth of pathogens (Presence) source of pathogens. limiting exposure of pathogens (if
(see list above); Yes Pathogens are present) to temperatures allowing
Pathogen contamination (Growth) reasonably likely to growth during the portioning,
via equipment and grow if temperature assembly, and packaging/labeling
workers and time of exposure steps.
to unsafe Product is labeled to indicate that
temperatures are it is raw, not RTE, along with
not controlled. validated cooking instructions, and
No SSOP makes the safe food handling statement.
(Contamina- contamination via
tion) equipment and
workers unlikely to
occur.
Chemical – improperly No Labeling SOP and
labeled allergens SSOP make hazard
unlikely to occur.
Physical - None No SSOP makes hazards
unlikely.
14. Finished Product Biological – Growth of No SOP for finished
Storage pathogens (see list product storage
above) makes this hazard
unlikely to occur.

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 HACCP Plan – Raw, ground; Pizza

1. Process Step 2. Food Safety 3. 4. Basis of 5. If Yes in Column 3, 6. Critical

Hazard Reasonably Reasonably likely What Measures Could be Control Point
likely to to occur Applied to Prevent,
occur Eliminate, or Reduce the
Hazard to an Acceptable
Level?
Chemical – None No Product is handled
according to SOP for
Finished Product
Storage
Physical - None No Product is handled
according to SOP for
Finished Product
Storage
15. Shipping or Biological – None No Product is handled
Retail according to SOP for
Finished Product
Storage
Chemical – None No Product is handled
according to SOP for
Finished Product
Storage
Physical - None No Product is handled
according to SOP for
Finished Product
Storage

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