The increasing popularity of the “new generation” chilled foods presents special challenges to the producer in creating innovative new products while assuring safety to the consumer. Producers in this category represent a spectrum ranging from large multinational corporations to medium-sized and regional producers, to small family operated businesses. This paper focuses on products prepared at a central location and distributed to retail establishments via refrigerated distribution channels. The purpose is to present a detailed approach to developing a Hazard Analysis Critical Control Point (HACCP) plan for these novel products. Prepared chicken salad is used as the model and particular emphasis is given to distinguishing true critical control points from simple control points. This paper should benefit all chilled food processors, but particularly the smaller processor attempting to develop a HACCP plan for his facility.
1Contributors to this article are Paul Hall (Kraft General Foods); Lloyd Moberg (General Mills, Inc.); Ed Krysinski (Campbell Soup Company); Dane Bernard (NFPA); Lloyd Hontz (NFPA); Faye Feldstein (Grace Culinary Systems); Thomas Holzinger (Borden, Inc.); Katie Swanson (Pillsbury, Inc.); Sterling Thompson (Hershey Foods Corporation); Jairus David (Gerber Products); Tommy Shannon (Campbell Soup Company); Stan Hotchner (American National Can Co.); George Tharrington (Hunt-Wesson); Mike Liewen (General Mills); William Kinell (Fearn International); Don Zink (Nestle U.S.A.); Tom Graumlich (Procter & Gamble); Dan Brown (Hormel);, Dale Morton (The Dial Corporation).