HACCP Model for Raw, Non-Intact Turkey
Replaces: 1997 Version of the Generic HACCP Model for Raw, Ground Meat and Poultry Products
This Raw, Non-Intact model uses a ground turkey product to demonstrate hazard analysis and HACCP plan principles. The model may serve as a starting point for any ground poultry product. The model’s critical control points (CCPs) do not necessarily apply to all operations or products. Products or operations may require fewer or more CCPs depending on the operation. The flow diagram demonstrates a general production process and should be modified to reflect the processes used at the establishment. The food safety critical limits selected must come from scientific documents or other reliable sources. This model includes references for guidance on the selection of critical limits.