ISO 22000

As the demand for pizza grows, and as production increases, there is a clear need for a HACCP model for producing pizza properly. This model, for an assembled product, would be relevant to the preparation of sandwiches and other similar products where the ingredients are received in a cooked ready-to-eat condition and are then assembled and packed for distribution.

Historically, there has been no outbreak of food-borne illness associated with frozen pizza. However, given the ingredients - cheese and meat in the topping, spices in the sauce - the potential is there.

The process does not contain a cooking step except for the crust. The end user may either fully cook or only reheat the product before consumption. Some products are specifically designed for microwave oven reconstitution. Because of the variation in cooking directions, the heating step cannot be relied on as a microbiological kill step. This places a reliance on the quality/ safety of the incoming ingredients, making the receiving a critical control point.

After production, the product is quickly frozen and the distribution is to maintain the product in a frozen condition. This should limit the growth of organisms, but will not eliminate any microbiological hazard already in the product. The product must therefore be considered as ready-to-eat when shipped for distribution.

Form 1 - Product Description

Form 2 - List of Product Ingredients and Incoming Material

Form 3 - Process Flow Diagram

Form 4 - Plant Schematic

Form 5 - Biological Hazards

Form 6 - Chemical Hazards

Form 7 - Physical Hazards

Form 8 - Critical Control Points Determination

Form 3a -Process Flow Diagram with CCPs

Form 5a - Biological Hazards and Controls

Form 6a - Chemical Hazards and Controls

Form 7a - Physical Hazards and Controls

Form 9 - Hazards not controlled by operator

Form 10 - HACCP Plan

Annexes - HACCP Record (examples)

The McDonald's You Don't Know: Food Safety, Part 2


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