HACCP Model for Bacon (Heat-Treated, Not Fully Cooked)
Replaces: 1996 Version of the Heat-Treated, Not Fully Cooked HACCP Model
The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule in July 1996. The HACCP regulations (9 CFR Part 417) require establishments to develop and implement a system of controls designed to address safety hazards reasonably likely to occur in their production process.
With the rule, FSIS made available a Guidebook for the Preparation of HACCP Plans and a generic model for each food processing category defined in the regulation (9 CFR 417.2(b)(1)). Generic models serve as useful examples of how to meet the regulatory requirements. Each model represents a food processing category. Each processing category may contain numerous products. Therefore, each single model represents a category of products and, as such, the models do not demonstrate unique products or novel processes.
This generic model uses bacon to illustrate the Heat-Treated, Not Fully Cooked processing category. Bacon is a cured and smoked pork product. Bacon is made with salt as a curing agent. Nitrite is the other most frequently used additive. Bacon may also contain sugars, wood smoke, flavorings, and spices. Bacon receives a heat processing step, but the application of heat is not adequate to achieve food safety. Therefore, bacon is not ready-to-eat, it must be kept refrigerated or frozen, and it is cooked before consumption.