HACCP Final Exam Part B

Question 20 (10 points)

At the Three Little Pigs Processing Plant, the cooling step is a CCP and the critical limit is 1.5 hours
to get from 130 to 80°F.
Develop a corrective action record for the following deviation, a monitor finds one lot of hot dogs
required 3 hours to cool from 130 to 80F.
Detail what you have to/would do - be as detailed as possible.

Remove the hot dog from the CCP, the cooling step and isolate it in away from other hot dog
products that follow the proper critical limit for cooling. The suspect product must be isolated from
any shipping or processing area and will be left for either disposal or further testing. The product
must not leave the plant or be around other safe products. Halt any production of hot dogs and
observe the cooler, and adjust to proper values. If cooler is not the problem, observe suspect
product to determine further course of action; for example if it has any microorganisms. Halt any
shipment of products, even if they aren’t in the deviation. Investigate any other concerns for suspect
product and after testing, dispose of product. The cause of deviation was due to a microorganisms in
the product, the plant was shut down and investigated for any sanitation problems. After months of
investigation and the plant submitted a proper plan for sanitation and disinfection the plant was good
for production once more. However, inspections from the FSIS will be more frequent until the plant is
100% verified and validated to continue proper production. Another monitor who is a member of
management will be even more frequently observing the product to prevent such an occurrence. For
example a monitor will be placed at the CCP for cooling along with a monitor for product analysis
and hours will be doubled, i.e, going from 2 to 4 hours or 5 to 10 hours. An HACCP certified member
will be responsible for corrective actions in the plant.