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Haccpplan (2)

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Haccpplan (2)

  1. 1. COMPANY HACCP PLAN BUSINESS NAME: BUSINESS ADDRESS: HACCP STUDY FOR (PROCESS OR PROCEDURE): DATE OF PREPARATION:…… / ….… / ….… / (D/M/Y)
  2. 2. HACCP TEAM DATE:(D/M/Y): TEAM LEADER: Role in Company Team Member 1: Role in Company Team Member 2: Role in Company Team Member 3: Role in Company Team Member 4: Role in Company Team Member 5: Role in Company Other Inputs by:
  3. 3. HACCP PLAN FOR : This HACCP plan was prepared by : Date of preparation: …. / .… / .… / (D/M/Y/) 1) Scope of Study: Biological Safety: The main aim of this HACCP study is to avoid the introduction of significant levels of microbiological contamination onto any carcase and to reduce the potential for growth. 2) Physical and Chemical Safety: To avoid the introduction of physical and chemical contaminants onto any carcase. Details of Process: Details of storage and distribution: Details of use and customer:
  4. 4. Process Flow Diagram for: Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Step 10 Step 11 Step 12 Step 13 Checked By: Date : / / (D/M/Y)
  5. 5. HAZARD ANALYSIS Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High PROCESS: STEP No PROCESS: STEP No
  6. 6. HAZARD ANALYSIS Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High PROCESS: STEP No
  7. 7. HAZARD ANALYSIS Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High PROCESS: STEP No
  8. 8. HAZARD ANALYSIS Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High PROCESS: STEP No
  9. 9. HAZARD ANALYSIS Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High PROCESS: STEP No
  10. 10. HAZARD ANALYSIS Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High PROCESS: STEP No
  11. 11. HAZARD ANALYSIS Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High Food Safety Hazard and Cause *Likelihood of Occurrence *Severity of Adverse Health Affects Control Measures *L = Low H = High PROCESS: STEP No
  12. 12. CCP DETERMINATION FOR: (After completing this sheet the Summary of CCPs must be completed for each CCP identified) PROCESS STEP Q1. DOES THE PROCESS STEP REDUCE CONTAMINATION TO AN ACCEPTABLE LEVEL? If Yes this Step is a CCP If No –move to Q2. JUSTIFICATION FOR DECISION Q2.COULD THE PRODUCT BECOME CONTAMINATED IN EXCESS OF ACCEPTABLE LEVELS OR INCREASE TO UNACCEPTABLE LEVELS? If No this Step is not a CCP If yes-move on to Q3 JUSTIFICATION FOR DECISION Q3. WILL A SUBSEQUENT PROCESS STEP REDUCE CONTAMINATION TO AN ACCEPTABLE LEVEL? If Yes this step is not a CCP If No- this Step is a CCP JUSTIFICATION FOR DECISION CCP No
  13. 13. CCP DETERMINATION FOR: (After completing this sheet the Summary of CCPs must be completed for each CCP identified) PROCESS STEP Q1. DOES THE PROCESS STEP REDUCE CONTAMINATION TO AN ACCEPTABLE LEVEL? If Yes this Step is a CCP If No –move to Q2. JUSTIFICATION FOR DECISION Q2.COULD THE PRODUCT BECOME CONTAMINATED IN EXCESS OF ACCEPTABLE LEVELS OR INCREASE TO UNACCEPTABLE LEVELS? If No this Step is not a CCP If yes-move on to Q3 JUSTIFICATION FOR DECISION Q3. WILL A SUBSEQUENT PROCESS STEP REDUCE CONTAMINATION TO AN ACCEPTABLE LEVEL? If Yes this step is not a CCP If No- this Step is a CCP JUSTIFICATION FOR DECISION CCP No
  14. 14. CCP DETERMINATION FOR: (After completing this sheet the Summary of CCPs must be completed for each CCP identified) PROCESS STEP Q1. DOES THE PROCESS STEP REDUCE CONTAMINATION TO AN ACCEPTABLE LEVEL? If Yes this Step is a CCP If No –move to Q2. JUSTIFICATION FOR DECISION Q2.COULD THE PRODUCT BECOME CONTAMINATED IN EXCESS OF ACCEPTABLE LEVELS OR INCREASE TO UNACCEPTABLE LEVELS? If No this Step is not a CCP If yes-move on to Q3 JUSTIFICATION FOR DECISION Q3. WILL A SUBSEQUENT PROCESS STEP REDUCE CONTAMINATION TO AN ACCEPTABLE LEVEL? If Yes this step is not a CCP If No- this Step is a CCP JUSTIFICATION FOR DECISION CCP No
  15. 15. Process Step CCP No. Critical Limits Monitoring Corrective Actions Procedure Frequency Responsibility Records Procedure Responsibility Records SUMMARY of CCPs: HACCP PLAN FOR: Signed off by: ……………………………………….Date: / / Sheet no.:
  16. 16. Process Step CCP No. Critical Limits Monitoring Corrective Actions Procedure Frequency Responsibility Records Procedure Responsibility Records SUMMARY of CCPs: HACCP PLAN FOR: Sheet no.:
  17. 17. Signed off by: ……………………………………….Date: / /
  18. 18. HACCP VALIDATION CHECK DOC NO HACCP Plan Validated : YES NO Is the scope an accurate description of the process? Are flow charts identifying each step in the process? Are all significant hazards addressed? Are control measures in place? Are CCPs justified? Are critical limits acceptable? Are there procedures for monitoring? Are corrective actions in place and understood by relevant staff? Are there adequate records? SUMMARY Are all relevant hazards addressed? Does the plan control all hazards if followed correctly? VALIDATION RECORD Validation Carried Out By:* Position: Signed: Date Of Validation VALIDATION CHECKS: to confirm that all relevant hazards are being addressed and that the Plan would control the hazards if it were followed. A validation check should be carried out before the plan is first implemented to make sure it is thorough and accurate. If the Plan is in any way incomplete or inaccurate it must be amended. *The HACCP Team or an external expert may carry out validations. Validation checks should also be carried out whenever the Plan is reviewed.
  19. 19. HACCP VERIFICATION CHECK DOC NO BUSINESS NAME: BUSINESS ADDRESS: PERSONS RESPONSIBLE FOR VERIFICATION1 : 1) 2) 3) 4) 5) 1 This may be carried out by internal or external auditors working for the operator, or by auditors working for or on behalf of the regulatory authorities or retailers. VERIFICATION: to confirm that the Plan is being followed and the staff are working to their instructions. A complete check should consist of: 1) An evaluation of each part of the plan and how it was prepared using the documentation. 2) An on-site review of flow diagrams and operating practices as compared to the Plan. 3) An examination of monitoring and corrective action records. Microbiological test results will also be relevant. Checks on different sections of the Plan may be carried out so that the whole Plan is covered over a period of time. Where a verification report shows it to be necessary, either the Plan, working practices or instruction must be changed.
  20. 20. SHEET NO: HACCP VERIFICATION RECORD DATE TYPE OF DOCUMENTATION OR WORKING PROCEDURE CHECKED CORRECTIVE ACTION REQUIRED CORRECTIVE ACTION CARRIED OUT BY SIGNED
  21. 21. HACCP REVIEW PROCEDURE DOC NO: BUSINESS NAME: BUSINESS ADDRESS: PERSONS RESPONSIBLE FOR REVIEW: 1) 2) 3) 4) 5) REVIEW PROCEDURE: The HACCP plan must be reviewed at least once a year to check its accuracy. Each time the review procedure is carried out validation checks should also be carried out. The HACCP plan must be kept up to date and may need to be amended when: 1) There are changes to the facilities, to working patterns, to the pre-requisite procedures, to legislation or; 2) Information is received about new hazards or best practices; 3) There is an unexplained system failure; or 4) Microbiological test results or customer complaints indicate that there is a need to improve procedures or training REVIEW PROCEDURE If any of the review questions identify a change in procedure, then the HACCP plan must be amended and any changes validated.
  22. 22. HACCP REVIEW DOC NO: YES NO Does the scope accurately describe the process? If No – amend Plan. Does the process stage correspond to the flow diagram? If No – amend Plan. Are controls valid for each hazard – Microbiological, Chemical and Physical? If No – amend Plan. Do the CCPs remain the same? If No – amend Plan. Are critical limits adequate? If No – amend Plan. Are monitoring procedures still effective for each CCP? If No – amend Plan. Are appropriate corrective actions identified?. If No – amend Plan REVIEW RECORD REVIEW CARRIED OUT BY: POSITION: SIGNED: DATE OF REVIEW: AMENDMENT REQUIRED: VALIDATION COMPLETED: DATE OF NEXT REVIEW: (If no, continue to validate Plan) (If Yes, change Plan then carry out validation) Yes or No

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