Replaces: 1999 Version of the Generic HACCP Model for Fully Cooked, Not Shelf Stable Meat and Poultry Products

This Fully Cooked-Not Shelf Stable HACCP model applies to products that receive a full lethality heat process step to achieve food safety. The full lethality heat process step makes these products safe to eat with no further preparation required by the consumer. However, these products are not shelf stable. Therefore, these products must be frozen or refrigerated throughout their shelf-life to maintain product safety. These products also meet the definition of ready-to-eat (RTE) product, as defined in 9 CFR 430.1.

The Fully Cooked-Not Shelf Stable 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.