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Module 21. HAV and HACCP 

Verification Tasks in Canning 

Establishments 

Thermal Processing for Meat and Poultry 

Products Training 

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Purpose and Objectives 

 Purpose of Module 23 

 Performance Objective 

• Become familiar with some of the thought 

processes, decisions, and controls a 

canning establishment may employ 

• Explain how to perform the HAV task for 

products produced under the exemption 

• Explain how to perform the HACCP 

Verification task when microbial hazards 

are addressed in a HACCP plan 

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Exemption for Microbial Hazards 

 9 CFR 417.2(b)(3): 

• “HACCP plans for thermally 

processed/commercially sterile products do 

not have to address the food safety 

hazards associated with microbiological 

contamination if the product is produced in 

accordance with the requirements of Part 

431 of this chapter.” 

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Possible Outcomes of the HA 

1. HACCP-M/C/P 

2. HACCP-C/P and CR-M 

3. CR-M (no C/P therefore no HACCP plan) 

M=microbial hazard 

C=chemical hazard 

P=physical hazard 

CR=canning regulation 

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Performing the HAV Task 

 Routine HAV assigned quarterly 

 IPP perform 8 steps of the HAV task including 

determining whether implementation of 

prerequisite programs continue to support 

decisions that hazards are NRLTO 

[417.5(a)(1)] 

 For products under the exemption, repetitive 

noncompliance with the canning regulations 

or failure to prevent a microbial hazard 

indicates lack of support for a decision that a 

microbial hazard is NRLTO 

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Canning HACCP Plan Assumptions 

 Assumptions 

• Establishment has considered 

microbiological hazards reasonably likely to 

occur in its hazard analysis 

• Establishment’s HACCP plan complies with 

9 CFR 417 

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Canning HACCP Plan Assumptions (2) 

 Assumptions (continued) 

• Establishment’s HACCP plan for a product 

(e.g., canned corned beef) has the 

following critical control points (CCPs): 

• Container receiving 

• Metal detection 

• Can closures 

• Thermal processing (i.e., retorting) 

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HACCP Verification Task 

 Select specific production; 

 Use recordkeeping, review and observation, 

or both components; 

 Verify monitoring, corrective action, 

verification, and recordkeeping at ALL CCPs; 

 Verify canning regulations relevant to the 

specific production (see 7530.2 VII); and 

 Verify 1 or more other canning regulation 

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Retort Process CCP—Critical Limits 

 Initial temperature: minimum 30°C 

 Venting: minimum 12 minutes and 100°C 

 Thermal process: 

• For 320g to 340g product size: 

• Time: 75 minutes minimum 

• Temperature: 121°C minimum 

• For up to 200g product size: 

• Time: 55 minutes minimum 

• Temperature: 121°C minimum 

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Additional Items the CSI Should 

Verify: During Operations 

 Product formulation matches that of the 

recommended thermal process. 

 There has been no changes in product 

formulations or filling procedures. 

 Any critical factors associated with the 

formulation and filling are adequately 

monitored and controlled . 

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Additional Items the CSI Should 

Verify: During Operations (2) 

 The retort installation, retort crates, divider 

plates, etc. are as described in the 

recommended venting schedule (from 

canning regulations or a process authority). 

 The required retort venting time and 

temperature are achieved. 

 The initial product temperature is taken of the 

coldest container before the start of the 

thermal process. 

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Additional Items the CSI Should 

Verify: During Operations (3) 

 The required thermal process is delivered and 

the required data are recording in real-time. 

 Note that: 

• Similar approach would be taken for 

different retort systems. 

• Reference should continue to be made 

to the additional requirements in the 

meat and poultry canning regulations 

(431.1-431.12). 

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Role of the FSIS Enforcement Investigations 

and Analysis Officer (EIAO) 

 Conduct food safety assessments (FSAs) 

(i.e., audit) 

 Evaluate the adequacy of the establishment’s 

HACCP system 

 Evaluate the adequacy of establishment’s 

supporting documentation and validation data 

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Key Points 

 The verification activities conducted by the 

CSI are critical to ensure the safety of canned 

product. 

 Additional considerations should be included 

when conducting verification activities. 

 The canning regulations should remain as the 

standard for making compliance decisions 

along with the HACCP regulation. 

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Questions 

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Questions?

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