The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) has released a Generic Hazard Analysis and Critical Control Point (HACCP) Model for Raw, Intact Beef. This model uses the production of beef steaks and roasts to demonstrate hazard analysis and HACCP plan principles. While the model's critical control points (CCPs) do not necessarily apply to all operations or products, it may serve as a starting point for any intact beef products.
The flow diagram included with the model 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.