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Establishment Profile: HACCP System Information10/15/2012

Inspection Methods 1

ESTABLISHMENT PROFILE-HACCP SYSTEMINFORMATION

Objectives

Upon completion of this module, the participant will be able to:

1. Identify the HACCP system information that is entered into PHIS.

2. Create a hazard analysis in PHIS.

3. Enter process steps for a hazard analysis.

4. Edit and delete a hazard analysis in PHIS.

5. Create a HACCP plan in PHIS.

6. Enter CCPs for a HACCP plan.

7. Edit and delete a HACCP plan in PHIS

References

1. FSIS Directive 5300.1 Managing the Establishment Profile in the PublicHealth Information System (PHIS), Dated 4-11-11.

2. PHIS Users Guide on the insideFSIS Intranet PHIS page3. PHIS Quick Reference Guide4. 9 CFR Part 300 to End

Introduction

The Establishment Profile (EP)is a left navigation menu option that appearsafter logging in to PHIS. The establishment profile is a series of web-pages that

IPP use to enter data about official establishments including the HACCP systemthat the establishment has put in place. The EP information is essential to theAgencys goal of protecting public health.


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HACCP System Information

HACCP system information includes the HACCP processing category, hazardanalysis, any written prerequisite programs or other supporting documentation, orprocess interventions that are referenced in the hazard analysis, and the HACCP

plan (if applicable). IPP must be familiar with the establishments processingsteps and corresponding hazards addressed in the establishments food safetysystem. Currently, IPP do not need to enter all hazard analysis steps, criticalcontrol points (CCPs), critical limits (CLs), or prerequisite program informationinto PHIS. However, if IPP observe new information related to the currentestablishment profile during the performance of the HAV task, they are to notethe changes so that they can incorporate the changes into the establishmentprofile during the performance of the next monthly Update Establishment Profiletask.

Establishments ARE required to provide access to HACCP system information.

Section 417.5(f) states that "All records required by this part (Part 417) and allplans and procedures required by this part shall be available for official review."

Establishments are not required to provide IPP with electronic copies of theirHACCP system information so that it can be entered into PHIS. Data to be inputinto PHIS is to be keyed in by IPP based on their review of establishmentdocuments and knowledge of establishment's operations. IPP can, however, askestablishments to submit documents and other materials electronically; if theestablishment agrees to do so, then IPP may upload them into PHIS.

IPP are to treat HACCP system information as proprietary and confidential in

accordance with current Agency standards, thus ensuring that they safeguardestablishment information from intentional or accidental exposure to non-FSISpersonnel at other establishments or the public. IPP are to follow the guidelinesin FSIS Directive 1300.7, Managing Information Technology (IT) Resources,Revision one, part three that addresses computer equipment use.

If an establishment refuses to provide access to its hazard analysis, HACCP planor other supporting documentation for review and recording of HACCPinformation into PHIS, IPP are to document a noncompliance, citing 9 CFR417.5(f). IPP are then to discuss this noncompliance with establishmentmanagement at the next weekly meeting, and document that fact and any

establishment response in the memorandum of interview (MOI) that is generatedfrom the weekly meeting. If the establishment continues in its refusal, IPP are toimmediately contact their Frontline Supervisor.


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Hands-On Activity

The following hands-on section is intended to provide familiarity and experiencewith entering HACCP system information in the EP in PHIS. Open Beef, Inc., abeef slaughter and processing combination establishment, is the example that

will be used for all of the activities.

Follow these steps along with the instructor.

Open the laptop Log-onto laptop:

User Name: FSIS_user Password: FSIS

Double click the Start Internet Explorer icon PHIS Log-in

Select User: Robert Allen (#)

Accessing an Establishments Home Page

To access Open Beefs Homepage:

1. Click the down arrow next to Establishment Profile in left navigationmenu to expand it.

2. Click Select Establishment in left navigation menu

3. Click My Establishments tab

4. Click the House icon associated with Open Beef5. Click the down arrow next to Establishment Profile in left navigation

menu again to expand it.

IPP use the HACCP Processing page to document information about theestablishments HACCP system. IPP use the establishments writtenhazardanalysis and HACCP plan as the basis for entering the HACCP processcategories, processing steps, food safety hazards controlled or prevented at eachstep, any prerequisite programs or supporting documentation referenced in thehazard analysis, and the CCPs listed in the HACCP plan. IPP select genericoptions from a drop down lists to assist in the collection of HACCP systeminformation. FSIS does not require establishments to identify any of their HACCPsystem information or other documentation using the list of options in PHIS.

6. Click the HACCP link in the left navigation menu

The HACCP Processing page is presented

The Summary panel, hazard analysis grid and prerequisite programs andinterventions links are always displayed. The Summary Panel lists the HACCP


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processing categories that are pertinent to the establishment. FSIS definesHACCP processing categories (9 CFR 417.2) based on food science principles.Recall from previous presentations, that HACCP processing categories arecritical information because they affect the allocation of inspection tasks to theestablishment task list and other PHIS functionality. The summary panel is a

convenient way of accessing and verifying the processing categories. Purpose ofthe pre-requisite program link is to present a grid of the pre-requisite programswhich are applicable to the establishment.

HACCP categories are entered by the District Office from the Application forFederal Inspection, FSIS Form 5200-2 (AFI). The panel can be collapsed to allowmore viewing area on the screen.

7. Click the up arrow in the right corner of the panel to collapse it8. Click the down arrow in the right corner of the panel to expand it

Adding/Creating a Hazard Analysis

Open Beef has three existing hazard analyses that have already been enteredinto PHIS for training purposes.To add a new hazard analysis, IPP click AddHazard Analysis. IPP are to complete the following information in PHIS for theestablishments hazard analysis:

Name the hazard analysis. If the establishment does not title their hazardanalysis, IPP identify it using a name that other IPP can use to identify theplan easily (i.e., Raw Intact Steak Hazard Analysis). PHIS allows duplicatecontent for hazard analyses but the name must be unique.

The date. Enter the date recorded on the hazard analysis.

HACCP processing category. IPP are to select one or more HACCPprocessing categories from the list displayed in PHIS based on theestablishments processes and finished product shipped from theestablishment. When the slaughter HACCP processing category isselected, PHIS generates a list of Slaughter Class Group choices.

Beef => Cattle, Calf

Pork => Swine

Other Meat => Goat, Sheep

Poultry => Chicken, Turkey, Duck, Goose, Guinea, Squab, Ratite1. Click Add Hazard Analysis

Data entry fields for basic hazard analysis information arepresented


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2. Enter the following information:

Document Name: Type Slaughter and Raw Intact/Raw Non-intact Product

Date: Type 8/24/2011

HACCP ProcessingCategory: Check RawNon Intact, RawIntact, andSlaughter

Class Group: Check BeefLot Definition Type 8 hours production

3. Click Save

If the slaughter HACCP processing category was selected, PHIS determines if anappropriate slaughter line is defined for the establishment after the Save button isclicked. If not, a warning is issued to the inspector such as slaughter line

information has not been recorded for the selection. The warning did not appearat the top of the page because a slaughter line has been recorded in the pre-filledhazard analysis for Open Beef already entered in PHIS.

4. Click Cancel

Note: IPP must create a hazard analysis before PHIS allows users to enterHACCP plans and product information.

Adding a New Process Step

Once IPP save the new hazard analysis, IPP click the edit (pencil) icon for thenewly created hazard analysis on the HACCP Processing page to add processsteps. IPP may also click on the edit (pencil) icon for exiting hazard analysis toview the process steps that have already been entered. IPP are to enterall of theprocess steps identified in the hazard analysis. For this hands-ondemonstration, only 3 process steps will be entered: viscera processing,head processing, and packaging and labeling.

5. Click the Edit icon for the Slaughter, and Raw Intact /Raw Non-IntactProduct hazard analysis you created

The Show Process Steps link is presented at the bottom of thepage

6. Click the Show Process Steps link

An empty Process Step grid is presented7. Click Add new Process Step

The Process step selection drop down list is presented


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IPP select processing steps from a generic list that best represent the processsteps contained in the establishments hazard analysis based on their knowledgeof the establishments process. Hazard analyses are unique to eachestablishments process and products. Consequently, the establishmentsprocessing steps may not exactly match the generic list in PHIS. The processing

step options are generic and represent well-known processing steps whereestablishments typically apply its controls and interventions based on industrypractices. If the establishments hazard analysis refers to processing steps thatare more broad or specific than the options in the drop down list, IPP are toobserve the process and inquire with the establishment in order to select theprocessing steps that best represent the establishments process.

Note: IfOther is selected as a Process Step on the HACCP Processing page,IPP can type in a custom description.


Process Step: Select Viscera Processing

An Empty Food Safety Hazard grid is presented9. Click Add new Hazard

The hazard data fields are presented in a grid

IPP select the chemical, physical, and biologicalfood safetyhazards thatcorrespond to each processing step from a list of options. If the establishmentshazard analysis refers to generic terms such as pathogens, IPP are to inquireabout the specific pathogens to which the establishment is referring. Table 1contains the list of hazards available in PHIS.

TABLE 1: Drop-Down List of Hazards

Biological Other Biological

BiologicalE. coliO157:H7

Biological - Listeria monocytogenes (Lm)

Biological Salmonella

Biological - Spore Forming Pathogens

BiologicalCampylobacter

Biological Other Pathogens


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TABLE 1: Drop-Down List of Hazards

Biological Specified Risk Material (SRM/BSE)

Physical Metal

Physical Bone

Physical Foreign Material

Physical Other Physical

Physical Specified Risk Material

Chemical Allergens

Chemical Chemical Contamination

Chemical Other chemical

Biological - E. coliO157:H7 and Lm;

Biological - E. coliO157:H7 and Salmonella

Biological - E. coliO157:H7, Salmonella andLm.

The hazards from Table 1 that are available in the option list depends on the type

of hazard that is selected, i.e., chemical, physical, or biological. For instance, fora cattle slaughter process only the biological choices and Bovine SpongiformEncephalopathy (BSE) choice are available when the IPP selects biological forthe hazard, and the physical hazard choices are only available for a physicalhazard selection and so forth.

Note: IPP should only select the Lm or Listeria monocytogenes biologicalhazard from the pick list for a HACCP processing category that is associated withRTE product.

IPP are to complete information on whether the establishments hazard analysis

considers a hazard to be reasonably likely to occur at a process step. If any ofthe hazards are reasonably likely to occurin the establishments process, IPPidentify the CCP designed to control the food safety hazard. IPP are to select atype of CCP that most closely matches a CCP in the establishment s HACCPplan from a drop down list of options in PHIS, and identify the process step wherethe hazard is controlled. IPP are to name the CCP using a name that other FSIS


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personnel can use to identify the CCP easily (e.g., 2B fecal zero tolerance, 3Bcarcass antimicrobial rinse, etc.). PHIS allows duplicate CCP names, so givingeach CPP a unique descriptive name can provide a clearer representation of theestablishments HACCP plan. Table 2 contains the list of options for CCP types.

Note: The step where the hazard is introduced into the process may not be aCCP. The hazard may be controlled at a step or steps (a CCP/CCPs) later in theprocess. In this case, the IPP may need to use the To Be Specified (TBS) CCPselection as a placeholder until the subsequent step where the hazard iscontrolled is entered into PHIS. After entering this step, IPP will need to edit thestep with the TBS selection and replace the TBS selection with the proper CCPname.

If the establishment identifies the hazard as not reasonably likely to occur basedon its supporting documentation, IPP are to select the option that indicates thatthe establishment has supporting documentation on file. If the establishment

identifies the hazards as not reasonably likely to occur because of a measuresuch as a prerequisite program, IPP are complete information on the prerequisiteprogram. IPP select the type of prerequisite from a drop down list of options thatmost closely matches the prerequisite program referenced in the establishmentshazard analysis. IPP are to name the prerequisite program using a name thatother FSIS personnel can use to identify the program easily, e.g., purchasespecifications, allergen program, or temperature program. Table 2 also containsthe list of drop down options for prerequisite programs.

TABLE 2: Drop Down List of CCP & Prerequisites:

Temperature Control - (freezing, refrigerating, cooking, chilling, hot-packing, etc.)

Purchase Specifications (Includes Letter of Guarantee or Certificate of Analysis)

Microbiological Testing (Routine)

Allergen Program

BSE Program

Lm Program: Sanitation

Lm Program: Sanitation/Testing

Lm Program: Intervention: Antimicrobial Process or Agent Applied

Ingredient Control and Labeling


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TABLE 2: Drop Down List of CCP & Prerequisites:

Intervention: Antimicrobial Process or Agent Applied

Metal Detector

Sanitary Dressing Program

Sanitation

Product Examination

Equipment Examination

Other (limited text field)

When no hazard is identified at a process step in the hazard analysis, IPP selectNo Hazard Identified. No other information is required. Using this option isrequired because every process step in the hazard analysis must be entered andPHIS requires each step to have at least one selection from the hazard list. Thisoption is basically a placeholder for the step.

Note: IPP should use the BSE Program option only when the slaughter HACCPprocessing category is selected and the associated Slaughter Class Group isBeef.


Hazard Category: Select BiologicalHazard: Select E. coli O157:H7, SalmonellaReasonably Likelyto Occur? Click YesBasis: Select CCPName: Type CCP 3B Viscera Antimicrobial RinseType: Select Intervention: Antimicrobial Process

or Agent AppliedProcess Step Where..Hazard...Controlled: Select Viscera Processing

11. Click Save

The hazard is saved

The Process step is also saved (in alphabetical order) becausethis is the first hazard


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All of the steps in the establishments hazard analysis must be entered intoPHIS. So, add another example step.

12. Click Add new Process Step



Process Step: Select Head Processing

An Empty Food Safety Hazard grid is presented and a hazardcan be entered

14. Click Add new Hazard

The hazard data fields are presented in a grid


Hazard Category: Select BiologicalHazard: Select E. coli O157:H7, SalmonellaReasonably Likelyto Occur? Click YesBasis: Select CCPName: Type CCP 1B Head Fecal Zero ToleranceType: Select Product ExaminationProcess Step Where..Hazard...Controlled: Select Head Processing

16. Click Save

The hazard is savedThe Process step is also saved (in alphabetical order) becausethis is the first hazard

If the processing step has more than one hazard (the hazard can be same typeof hazard, e.g., biological such as Specified Risk Materials (SRMs) andpathogens, or a different types of hazards, e.g., biological and physical, orchemical and physical) associated with it, then the required information forEACHhazard has to be entered in the process step grid. All of the hazards identified ata particular process step must be entered into PHIS.

For this example, although the biological hazard is the same (E. coliO157:H7and Salmonella), the establishment implements another process intervention (anantimicrobial rinse) to control it at the head processing step. Therefore, the IPPmust make another biological hazard entry at the head processing step to identifythe establishments additional control measure.


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17. Click the Edit icon for the Head Processing step18. Click Add new Hazard19. Enter the following information:

Hazard Category: Select Biological

Hazard: Select E. coli O157:H7, SalmonellaReasonably Likelyto Occur? Click YesBasis: Select CCPName: Type CCP 2B Head Antimicrobial RinseType: Select Intervention: Antimicrobial Process

or Agent AppliedProcess Step Where..Hazard...Controlled: Select Head Processing

20. Click Save

The hazard is saved

Another biological hazard (SRM) is identified at the head processing step, soanother hazard entry has to be made.



Hazard Category: Select BiologicalHazard: Select Specified Risk MaterialReasonably Likelyto Occur?: Click NoBasis: Select Pre-requisite ProgramName: Type Tonsils (SRM) Removal

23. Click Save

The hazard is saved24. Click Cancel

Add the last step for the hands-on demonstration.

25. Click Add new Process Step



Process Step: Select Packaging / Labeling


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An Empty Food Safety Hazard grid is presented



Hazard Category: Select No Hazards Identified29. Click Save

The hazard is saved

The process step is also saved (in alphabetical order) becausethis is the first hazard

Expanding the Process Steps for Viewing

If IPP want to view specific information about each process step such as thehazards associated with the step, whether the hazard is reasonably likely to

occur, and the measure used to control the hazard, IPP click the arrow next tothe name of the step to expand the record. The hazard information presented inthe grid is the information that was entered when the process step was added tothe hazard analysis.

30. Click the Arrow icon next to each step to verify the following:

Viscera Processing step exists and has one hazard

Head Processing step exists and has three hazards

Packaging / Labeling step exists and has no hazards identified31. Click the Arrow icon againto collapse the record.

Moving Process Steps

When IPP enter the process steps for a new hazard analysis, they should enterthem in chronological order. However, if IPP add a new process step to anexisting hazard analysis in PHIS, the step is likely to be out of order with theprocess flow. If headquarter personnel review an establishments hazard analysisin PHIS, it would be confusing if the process steps did not follow the expectedprocess flow, e.g., the animal was eviscerated before the hide was removed. Inthis hands-on exercise, the steps were not entered in the correct order.

32. Place mouse cursor over the Head Processing step, left click andhold down

33. Drag the cursor up until a dashed line appears above VisceraProcessing, then release the mouse

34. Click Cancel above the Show Process Steps


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Editing an Existing Hazard Analysis

IPP click the Edit (pencil) icon in PHIS to make changes to an existing hazardanalysis, process step for the hazard analysis or the hazard for the process step.For instance, clicking the edit icon in column for the desired step expands the

process step grid allowing IPP to make the necessary changes.

1. Click the Edit icon for the Slaughter, and Raw Intact / Raw Non-intact hazard analysis you created

2. Click the Show Process Steps link3. Click the Edit icon for the Head Processing Step

The Process step and the existing Food Safety Hazard grid ispresented

4. Click the Edit icon for the First Biological Hazard5. Click the down arrow next to Product Examination, then select

Sanitary Dressing Program

6. Click SaveSanitary Dressing Program replaces Product Examination in theFood Safety Hazard grid

7. Click Cancel8. Click Cancel again

Deleting an Existing Hazard Analysis

If an IPP needs to delete a hazard analysis from PHIS all data associated it suchas the process steps, HACCP plans and all products (in the Products Page) mustbe deleted or removed prior to deleting the hazard analysis.

1. Click the Trash Can icon for the Slaughter, and Raw Intact / RawNon-intact hazard analysis you created

A confirmation dialog is presented2. Click the OK button

Error message is displayed because Process Steps still exist

The Hazard Analysis is not deleted

Adding/Creating a HACCP Plan and CCPs

At least one hazard analysis must exist for an establishment in order to create a

HACCP Plan. Multiple HACCP plans may be associated with a given hazardanalysis. HACCP plans for a hazard analysis are sorted alphabetically (A - Z) byplan name. IPP are to complete the following information in PHIS for theestablishments HACCP plan:


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Name the HACCP plan. If the establishment does not title their HACCPplan, IPP identify it using a name that other IPP can use to identify theplan easily (i.e., Raw Intact Steak HACCP Plan). PHIS allows duplicatecontent for HACCP plans but the name must be unique.

The date. Enter the date recorded on the HACCP plan.

HACCP processing category. IPP are to select one or more HACCPprocessing categories from the list displayed in PHIS.

The Slaughter and Raw Intact and Raw Non-intact hazard analysis that wascreated above does not have any HACCP plans associated with it.

1. Click the Arrow icon next to the Slaughter, and Raw Intact / RawNon-Intact Product hazard analysis to expand it

2. Click the Add HACCP Plan

The HACCP plan page is presented


Plan Name: Type Slaughter and Raw Intact/RawNon-Intact Product

Signature Date: Type 8/24/2011Hazard Analysis: Already Slaughter and Raw Intact/Raw

Selected Non-Intact Product

HACCP Processing Check Slaughter, Raw-Intact, and

Category: Raw Non-intact

Note: The HACCP processing category options presented are theones selected when the hazard analysis was created. At least oneHACCP processing category must be selected.

4. Click Save

An empty CCP grid is presented

5. Click Add CCP

The CCP selection drop down list is presented

The options that appear in the CCP Name drop-down list are from the hazardanalysis that is associated with the HACCP Plan. All CCPs that are defined forthe hazard analysis including the TBS placeholder (when applicable) are listed.PHIS allows CCPs to have the same name. If multiple CCPs with the same nameare recorded for a hazard analysis, the name will occur multiple times in the CCP


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Name option list. For instance, if the IPP put antimicrobial rinse in twice,antimicrobial rinse would have appeared twice in the CCP list. This is why it is agood idea to give each CCP a unique name so each CCP can be associated withthe correct process step in the HACCP plan. IPP select the CCP that mostclosely matches a CCP in the establishments HACCP plan from the drop down

list. When the CCP is associated with the HACCP Plan it is removed from theoption list. The Process Step Where the Hazard is Controlled is exactly thesame information that is accessible through the hazard analysis.


CCP Name: Select CCP 1B Head Fecal ZeroTolerance

The CCP Type, Hazard Category, Hazard, and Process StepWhere the Hazard is Controlled fields are automatically

populated with data because this data was entered when theprocess step was created.

7. Click Save

The CCP is associated with the HACCP Plan and appears in theCCP grid

IPP continue to add CCPs until all of them have been added to (associated with)the HACCP plan. CCPs may be selected in any order. For the training sessionwe are starting at the top of the hazard analysis process step list and workingdown.

8. Click Add CCP

The CCP selection drop down list is presented


CCP Name: Select CCP 2B Head AntimicrobialRinse

10. Click Save

The CCP is associated with the HACCP Plan and appears in theCCP grid

11. Click Add CCPThe CCP selection drop down list is presented


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CCP Name: Select CCP 3B Viscera AntimicrobialRinse

13. Click SaveThe CCP is associated with the HACCP Plan and appears in theCCP grid

Adding Additional HACCP System/HACCP Plan Components

Additional HACCP system and HACCP plan components, (e.g., critical limits,monitoring procedures and frequencies, verification procedures and frequencies,and critical parameters for prerequisite programs) are added by an EIAO during aFood Safety Assessment (FSA). This information is view only for IPP. When IPPidentify new data or changes regarding critical limits, prerequisite programs andinterventions , they are to forward this information to their immediate supervisor,who will in turn communicate this information to the District Office SupervisoryEIAO (SEIAO). The SEIAO, or designee, will update the information into PHIS.

14. Click thedouble-arrow(more icon) to the far right of the CCP 1BHead Fecal Zero Tolerance CCP

Detailed information about the CCP is presented in a grid15. Click Close16. Click Cancel

Editing an Existing HACCP Plan

To view or edit an HACCP Plan for an existing Hazard Analysis, IPP click thearrow icon adjacent to the Hazard Analysis on the HACCP processing page toexpand the record. Then, IPP click the Edit (pencil) iconadjacent to the HACCPplan to access the HACCP plan page. When editing the HACCP Plan, the planname and signature date fields are available for updating. Changes can also bemade to a CCP by clicking the Edit (pencil) icon for the CCP. However, only theProcess Step Where the Hazard is Controlled may be modified on the page.Changing the process step on this page also changes it in the hazard analysis.To make modifications to the other data, e.g., the CCP type, hazard category,hazard, etc., the IPP has to edit the hazard analysis.

1. Click the Arrow icon next to the Slaughter, and Raw Intact / RawNon-intact hazard analysis to expand it

2. Click the Edit icon for the Slaughter, and Raw Intact / Raw Non-intact HACCP plan

The HACCP plan name and date information is presented


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3. Click the Editicon for CCP 1B Head Fecal Zero Tolerance in theCCP grid

4. Click Cancel

Deleting an Existing Hazard Analysis

If an IPP needs to delete a HACCP plan associated with a hazard analysis fromPHIS, all the CCPs associated the HACCP plan must be deleted or removedprior to deleting the HACCP plan.

1. Click the Arrow icon next to the Slaughter, and Raw Intact / RawNon-intact hazard analysis to expand the record

2. Click the Trash Can icon for the Slaughter, and Raw Intact / RawNon-intact HACCP plan you created

A confirmation dialog is presented3. Click the OK button

Error message is displayed because CCPs and food safetyhazards still exist

The HACCP plan is not deleted

Note: IPP may designate an existing HACCP plan as inactive in PHIS. Aninactive HACCP plan will not appear in the pick-list on Inspection Results page oron the Products page.

Prerequisite Programs

The purpose of the Pre-requisite Program link is to present a grid of the

prerequisite programs which are applicable to the establishment. The HACCPPre-requisite Program page is a convenient way of accessing and reviewingthe prerequisite programs. IPP will need to be familiar with the prerequisiteprograms the establishment implements when they conduct HACCP inspectiontasks.

The information on the HACCP Pre-requisite Program page is view only forIPP. IPP identified the prerequisite programs utilized by the establishment whenthe processing steps was recorded for the hazard analyses, thus if IPP need tomake changes they will have to edit the individual hazard analysis thatreferences the prerequisite program. An EIAO has or will enter the components

for each prerequisite program into the PHIS database during the performance ofan FSA.

1. Click the Pre-requisite Programs link

Prerequisite programs that are associated with all the hazardanalyses are presented


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2. Click the double arrow (more icon) to the far right of the Tonsils(SRM) Removal prerequisite program

Detailed information about the pre-requisite program ispresented in a grid

3. Click Close

4. Click the HACCP processing breadcrumb near the top of the screen

Interventions

The interventions link is used in very special circumstances to enter a processintervention thats outside the HACCP system, i.e., the process intervention is notreferenced in the establishments hazard analysis. The purpose of theInterventions link is to present the HACCP Interventions page with a grid of theprocess interventions which are applicable to the establishment. An EIAO has orwill enter the components for each process intervention into the PHIS databaseduring the performance of an FSA.

1. Click the Interventions link

The HACCP intervention page with a process interventions gridis presented

2. Click the Add new Intervention3. Enter the following information:

Intervention Name: Type Aerobic Plate Count (APC)Hazard Category: Select BiologicalHazard: Select General Pathogens

4. Click SaveThe process intervention is added to the grid

Notice the process intervention is not associated with a hazardanalysis or processing step (N/A is entered in the grid).

5. Click the double arrow (more icon) to the far right of the AerobicPlate Count (APC) intervention

Detailed information about the intervention is presented in a grid

6. Click Close

Sign-Out

Click Sign Out on right side of the screen near the top.

23 IM Est Profile HACCP Info

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