Food > FSEP / HACCP > Generic Models 

Food Safety Enhancement Program
HACCP Generic Models

Dairy products | Eggs and processed eggs | Meat and poultry meat | Processed products

Generic models were developed to cover as many processes and products as possible to facilitate the development of plant specific HACCP plans. However, the listed generic models do not cover all product types and/or processes. Some models or parts of models may serve as examples for other related operations.

Models which may be used across commodity lines have been indicated by an asterisk (*).

The HACCP coordinator/team may want to select a model from the list above that best represents the process under review. Components from more than one model may be needed to accurately reflect your operation eg. a Boneless Beef  (model #2) and Mechanically Separated Meat (Chicken) (model #12).

Please note that these generic models were developed through pilot projects or expert committees to be used as examples or guidelines for various processes/product types. Once selected, specific generic model(s) can be used as a starting point or template for further customization to reflect a particular plant environment and specific product. Generic models were not designed to be used as is in a plant. They must be adapted to reflect the specific conditions of a given plant.

Dairy products:

• Unsalted Butter - butter products e.g., salted, unsalted, light, dairy spreads and blends

Meat and poultry meat products:

• Assembled Meat Product (Pizza) - multi commodity food products with or without meat e.g. pizza, submarines, sandwiches
• Beef Slaughter - slaughter operations for all red meat species, (except hog)
• Chinese Style Dried Sausage - cured, dried/ sausages (not ready to eat)
• Cooked Sausage - cooked, cured, ready-to-eat meat products e.g., wieners, bologna
• Cooked/Sliced Ham - cooked, sliced meat packaged after heat treatment e.g., luncheon meats
• 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
• Poultry slaughter (Chilled Ready to Cook Whole Chicken) - poultry slaughter operations e.g., turkey, cornish hens, fowl
• Ready to Cook Poultry Products:  (Chicken Breast Fillets) - raw or partially cooked, may be cured e.g., seasoned or breaded breasts, fingers

Eggs and processed eggs:

• Generic Models for Egg and Generic Models for Egg and Processed Egg are not available at this time. This list will be amended as they do become available

Processed products (fruits, vegetables, honey, maple):

• Acidified low acid* - includes pickles, pork tongue in vinegar
• Aseptic Fruit Juice - aseptically packaged fruit and most vegetable juices
• Frozen vegetables - frozen fruits and vegetables
• Low acid canned food* - canned vegetables, meats and milk products
• Maple Syrup (Packer) - maple product operations that heat treat and package
• Pasteurized Honey - honey operations that pasteurize and package