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Developing a HACCP plan Task 1 - Establish a HACCP team. ... Task 2 - Describe the product. ... Task 3 - Identify the product's intended use. ... Task 4 - Draw up the commodity flow diagram. ... Task 5 - On site confirmation of flow diagram. ... Task 6 - Identify and analyse hazard(s) - (Principle 1)
How do you write a HACCP plan?
Assemble the HACCP Team. Describe the food and its distribution. Describe the intended use and consumers of the food. Develop a flow diagram which describes the process. Verify the flow diagram. Conduct a hazard analysis (Principle 1) Determine critical control points (CCPs) (Principle 2)
What are the 7 steps of HACCP?
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
What is HACCP example?
Example: Cooking raw chicken breast is the only step where bacteria can be eliminated or reduced to a level safe for consumption. Therefore, cooking raw chicken can be identified as a CCP.
free haccp plan example
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HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. HACCP involves: looking closely at what you do in your business, what could go wrong and what risks there are to food safety.
What is an example of HACCP?
For example, if a HACCP team were to conduct a hazard analysis for the production of frozen cooked beef patties (Appendices B and D), enteric pathogens (e.g., Salmonella and verotoxin-producing Escherichia coli) in the raw meat would be identified as hazards.
What is HACCP example?
Example: Cooking raw chicken breast is the only step where bacteria can be eliminated or reduced to a level safe for consumption. Therefore, cooking raw chicken can be identified as a CCP.
How do you write a HACCP plan?
The 7 steps of writing the HACCP Plan are: Identify and analyze all hazards. Establish critical control points (CCP) Set up critical limits. Build a monitoring procedure system for CCPs. Identify corrective action procedures. Verify the whole HACCP plan. Record-keeping and documentation.
What are the 7 principles of hazard?
These seven principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures.
how to create a haccp plan
HACCP Plan Template - Maine.gov
HACCP plan template. List of foods covered by this plan. List and describe the food that will be covered by this plan. Flow diagram – formulas and recipes.
Templates and Forms ... Accurate record-keeping and documentation is the cornerstone of a successful Food Safety System/HACCP Plan. All employees involved with ...
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