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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)
Critical control points are located at any step where hazards can be either prevented, eliminated, or reduced to acceptable levels. Examples of CCPs may include: thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants.
The Critical Control Point is the cooking step for the ground beef. The Critical Limit is a minimum internal temperature of 155°F for 15 seconds. Measure the internal temperature of the ground beef to determine when it reaches 155°F, and record temperature in the cooking log book.
Write Your Product Description The food. Ingredients. Processing methods. Packaging. Storage. Distribution procedures (frozen, refrigerated, ambient temperature, etc.) Example of the label and labeling information.
Flowchart can assist creating an operation plan for restaurant. Under the light of the clear goal and plan, a standard operation process in your restaurant will help you grow business in the long run.

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Flow charts should clearly show the stage(s) that: Raw Materials enter the flow. Ingredients enter the flow. Intermediate Products enter the flow. Packaging Materials enter the flow. Reworking and/or Recycling take place. End Products leave the flow. Intermediate Products leave the flow. By products leave the flow.
Critical Control Point (CCP) \u2013 A procedure/practice (control) in food handling/preparation that will reduce, eliminate or prevent hazards. It is a \u201ckill\u201d step that kills microorganisms or a control step that prevents or slows their growth.
Examples of critical control points include: cooking, cooling, re-heating, holding. To determine CCP's ask the following questions: At this step in preparation can food become contaminated and/or can contamination increase?
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.
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.

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