_____________________________________________________________________ 

RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Hazard Analysis Review Workshop – Hot Dog 

Use the Meat and Poultry Hazard and Controls Guide to answer the questions. Identify 

any concerns or items needing clarification. 

1. Does the establishment’s flowchart and hazard analysis include all the applicable 

steps? 

2. Has the establishment considered the hazards that would typically be associated with 

the steps in its production process? 

3. Has the establishment identified measures to prevent or control the hazards at the 

relevant points in the process? 

Inspection Methods 36-1 
 

 

 

 

_____________________________________________________________________ 

RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Hot Dog Product Description 

Process category: Fully Cooked, Not Shelf Stable 

1. Common name? Hot dogs (meat and poultry) 

2. How is it to be used? Consumed as purchased 

(ready to eat) 

3. Type of package? Retail sized vacuum plastic film 

packages, in box 

4. Length of shelf life? 60-90 days with proper refrigeration 

(40°f or less) 

5. Where will it be sold? Wholesale to distributors 

Consumer is retail customer, intended 

use is for retail sale 

6. Labeling instructions? Keep Refrigerated 

“Contains Soy” statement-all formulas 

contain hydrolyzed soy protein 

7. Is special distribution control

needed? 

Refrigerated distribution only 

No returned product accepted. 

Inspection Methods 36-2 
 

 

 

 

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RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Hot Dog Flow Diagram 

Receiving 

Packaging 

Materials 

Storage 

Packaging 

Materials 

Receiving 

Non-meat 

Ingredients 

Storage 

Non-meat 

Ingredients 

Weighing 

Non-meat 

Ingredients 

Stuffing 

Receiving 

Raw Meat 

Storage 

Raw Meat 

and Rework 

Weighing & 

Pre-grinding 

Raw Meat and 

Rework 

Cooking / Smoking / Cooling 

Peeling 

Packaging / Labeling 

Metal Detector 

Finished Product Storage 

Shipping 

Chopping & Mixing Rework 

No returned product accepted. 

Inspection Methods 36-3 
 

 

 

 

 

___________________________________________________________________________________________ 

RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Hot Dog Hazard Analysis (Training Example Only) 

Process Step Potential Food Safety RLTO Basis If RLTO, What Control Is this 

Hazard Measures? Step a 

CCP? 

Receiving B-None 

Packaging 

Materials C-Packaging material not 

acceptable for intended 

use 

No Packaging Material Letter of 

Guarantee (LOG) 

P-None 

Receiving B-None 

Non-Meat 

Ingredients C-Undeclared allergens No Supplier Allergen LOG. 

in ingredients Label verification (all labels have 

“Contains Soy” statement) 

P-None 

Storage of B-None 

Packaging 

Materials & C-None 

Non-meat 

Ingredients P-None 

Receiving -

raw meat 

B-Pathogen growth 

Salmonella, STECs, 

Campylobacter, 

Trichinella spiralis 

No 

Yes 

Temperature Control Program 

Vegetative pathogens and 

Trichina eliminated at the 

Cooking CCP 

No 

Clostridium botulinum 

and Clostridium 

perfringens (Clostridia) 

B-Specified Risk 

Materials (SRMs) 

Yes 

No Supplier SRM LOG 

Clostridia growth and toxin 

formation prevented with Chilling 

CCP and Temperature Control 

Program 

C-None No 

Inspection Methods 36-4 
 

 

 

 

 

 

 

 

 

___________________________________________________________________________________________ 

RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Process Step Potential Food Safety

Hazard 

RLTO Basis If RLTO, What Control 

Measures? 

Is this 

Step a 

CCP? 

P-Metal, rubber, plastic, 

wood in incoming raw 

product 

No Supplier Foreign Material LOG 

Receiving Inspection Program 

Storage of 

Raw Meat & 

Rework 

B-Pathogen growth 

C-None 

P-None 

No Temperature Control Program 

Rework SOP (temperature, 

holding time,and sanitation) 

Weigh & Pregrind Raw 

Meat & 

Rework 

B-None 

C-Excessive levels of 

restricted and nonrestricted ingredients 

P- Metal 

No 

No 

Formulation Control Program 

Equipment Maintenance Program 

Metal Detection Program 

Weigh 

Non-meat 

Ingredients 

B-Antimicrobial agent 

level insufficient to inhibit 

Listeria monocytogenes 

(Lm) 

C-Excessive levels of 

restricted and nonrestricted ingredients 

P-None 

No 

No 

Formulation Control Program 

Formulation Control Program 

Rework B-Pathogen Growth 

C-None 

P-Metal and other 

physical contaminants 

from previous steps 

No 

No 

Temperature Control Program 

Equipment Maintenance Program 

Metal Detection Program 

Rework SOP (visual inspection) 

Inspection Methods 36-5 
 

 

 

 

 

 

___________________________________________________________________________________________ 

RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Process Step Potential Food Safety

Hazard 

RLTO Basis If RLTO, What Control 

Measures? 

Is this 

Step a 

CCP? 

Chopping & 

Mixing 

B-Pathogen growth 

B-Contamination from 

unclean equipment 

C-None 

P-Metal, bone, rubber, 

plastic, wood, etc. 

No 

No 

No 

Temperature Control Program 

SSOP 

Equipment Maintenance Program 

and GMPs 

Stuffing B-Pathogen growth 

C-None 

P-None 

No Temperature Control Program 

Cooking & 

Smoking 

B-Pathogens and 

parasites 

C-None 

P-None 

Yes Cooking at temperatures 

sufficient to eliminate pathogens 

and parasites 

Yes-1B 

Cooling B-Clostridia growth 

B-Contamination with Lm 

and potential subsequent 

growth 

C-None 

P-None 

Yes 

No Brine SOP for salt concentration, 

temperature, and microbial 

testing for Listeria spp 

Rapid cooling to ensure no 

growth of C.botulinum & less 

than one log growth of C. 

perfringens 

Yes-2B 

Peeling B-Contamination and 

growth of pathogens 

including Lm 

No Temperature Control Program 

(includes the entire post lethality 

environment);SSOPs; 

Continuous sanitizing of peeler 

with ozonated water; 

Listeria Control Program 

(procedures to prevent crosscontamination from raw product 

Inspection Methods 36-6 
 

 

 

 

 

 

___________________________________________________________________________________________ 

RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Process Step Potential Food Safety

Hazard 

RLTO Basis If RLTO, What Control 

Measures? 

Is this 

Step a 

CCP? 

C-None 

P-None 

and food handlers, and Listeria 

spp sampling of all food contact 

surfaces in post lethality 

environment) 

Formulation Control Program 

(antimicrobial agent added to 

inhibit growth of Lm) 

Packaging/ 

Labeling 

B-Contamination and 

growth of pathogens 

including Lm 

C-None 

P-None 

No SSOPs; 

Listeria spp Sampling Program; 

Formulation Control Program 

Metal Detector B-None 

C-None 

P-Metal missed by 

detector 

No Metal Detection Program 

(addresses maintenance and 

function of metal detector) 

Finished 

Product 

Storage 

B-Pathogen growth 

(Staphylococcus aureus, 

Lm, Clostridia) 

C-None 

P-None 

No Temperature Control Program 

Shipping B-Pathogen growth 

C-None 

P-None 

No Temperature Control Program 

RLTO = Reasonably Likely to Occur 

Control Measures = Measures applied to prevent, eliminate, or reduce the hazard to an acceptable level 

CCP = Critical Control Point 

Inspection Methods 36-7 
 

 

 

 

 

 

 

 

 

___________________________________________________________________________________________ 

RTE/SS Hazard Analysis Review-Hot Dog 

01/08/2018 

Hot Dog HACCP Plan (Training Example Only) 

CCP Critical 

Limits 

Monitoring

Procedures 

Verification Procedures Records Corrective 

Actions 

1B 

Cooking 

Internal 

temp at 

least 160°F 

Every 2 hours, internal 

temperature checked by floor 

supervisor using hand held digital 

thermometer, two temps taken 

from each (upper and lower) 

chain of continuous 

cooker/smoker/cooler unit 

checked at specified access 

point “B” 

Accuracy of all thermometers 

checked prior to each shift 

Once per shift QC will 

observe one internal temp 

monitoring procedure 

Daily, QC supervisor will 

review monitoring records 

and other records required by 

417.5(a)(3) 

Cooking log 

Thermometer log 

Corrective Actions 

log 

QC will take 

Corrective 

Actions per 

417.3 

2B 

Cooling 

Cooler brine 

medium 

kept at or 

below 28°F. 

Chain 

speed not to 

exceed 100 

racks per 

minute. 

Internal 

temp 

reduced 

from 130°F 

to less than 

40°F in 90 

minutes or 

less 

Every 2 hours cooler brine 

medium checked at specified 

access point “A” 

Every 2 hours chain speed 

checked 

Every 2 hours internal product 

temperature at exit checked 

using hand held digital 

thermometer, two temps taken 

from each (upper and lower) 

chain of continuous 

cooker/smoker/cooler 

All three monitoring checks done 

by floor supervisor 

Accuracy of all thermometers 

checked prior to each shift 

Once per shift QC will 

observe one internal temp 

monitoring, one brine temp 

check, and one chain speed 

check procedure 

Daily, QC supervisor will 

review monitoring records 

and other records required by 

417.5(a)(3) 

Cooling log 

Thermometer log 

Corrective Actions 

log 

QC will take 

Corrective 

Actions per 

417.3 

Inspection Methods 36-8