Thank you Charles,
Some HACCP generic models are still available at CanadianFIA webpage - but not the pizza one. Do you think it was removed because it (the file you saved) is erroneous? I am not yet a specialist/connoisseur but in my process there is no raw meat, just RTE (sausage) - it's interesting to see organoleptic check can be a valid monitoring procedure - we'll have to think how to systemize it. Also, it will good to see the process associated to this plan. Anyway, many thanks for the file and the links. It will be usefull.
Thanks for the "bienvenu" message Mr Incognito.
Bien à vous,
Amaury
Dear Amaury,
10-15 years ago, there was an amazing collection of 10-20 model haccp plans on the cfia site. These included some superb introductory texts regarding the typical hazards for the processes involved.
I "think" (ie from memory) the removal was due to a combination of factors, eg -
(1) Many people started using their plans "verbatim" but for processes which were mis-matched. This problem hit various other sites also, eg Codex took down several of their excellent haccp plans at the same time. In a similar way (but more a case of No.2 below), USDA (ca.1997) issued a nice collection of meat haccp plans which is still very readable, only problem is that many of the conclusions are no longer followed in the business.
(2) HACCP evolved and parts of the risk interpretation methodologies etc were considered to be getting "out-of-date".
From memory, the first change was that they removed all the starting flowcharts (under revision) saying that the user of the plan must adapt the plan according to their specific process. Subsequently the plans were removed altogether with the famous "under revision" motif remaining and a contact address. Has been a lengthy revision period.
However the current ones which i have so far used are IMO very well done.
The perennial problem with haccp is that different locations may have varying viewpoints over certain issues, sometimes regulatory ones. So any model plan often has local limitations although the good ones tend to be widely usable in many scenarios.
To put it another way, yr requirements likely depend on where you are. 
Rgds / Charles.C
PS - Did you mean you are looking for haccp plans for RTE sausage / raw pizzas or RTE total pizza or ?
PPS - I'm not in the meat area but I believe the meathaccp website i linked is regarded very highly (didn't study the pizza plan)