HACCP IMPLEMENTATION - A GENERIC MODEL FOR CHILLED FOODS

The increasing popularity of the ''new generation'' chilled foods pres ents special challenges to the producer in creating innovative new pro ducts while assuring safety to the consumer. Producers in this categor y represent a spectrum ranging from large multinational corporations t o medium-sized and regional producers, to small family operated busine sses. This paper focuses on products prepared at a central location an d distributed to retail establishments via refrigerated distribution c hannels. The purpose is to present a detailed approach to developing a Hazard Analysis Critical Control Point (HACCP) plan for these novel p roducts. Prepared chicken salad is used as the model and particular em phasis is given to distinguishing true critical control points from si mple control points. This paper should benefit all chilled food proces sors, but particularly the smaller processor attempting to develop a H ACCP plan for his facility.