HACCP Plan PDF

ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. HACCP Plan 1  ader Foods C Le H a z a r d A n a l y...

ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. HACCP Plan 1  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. What is the HACCP Plan? ❑ HACCP plan is a formal document which pulls together the key information from the HACCP study and holds details of all that is critical for food safety management. ❑ HACCP plan is mainly consists of two essential components: → (1) Process Flow Diagram → (2) HACCP Control Chart 2  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. HACCP Plan DefineYourTermsOfReference DescribeTheProduct &TheIntendedUse Constract aProcessFlowDiagram ValidateProcessFlowDiagram IdentifyHazards&preventativeMeasures IdentifyCriticalControlPoints EstablishCriticalLimits IdentifyMonitoringProcedures EstablishCorrectiveActionProcedures ValidateHACCPPlan 3 Trainer : Walid Gahfer  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. (1) The Process Flow Diagram Process Flow Diagram is a sequence of events through the whole process, giving a clear and simple description of how the end product is made. Process Flow Diagram enables the HACCP Team to understand the production process and the basis for the hazard analysis. Process Flow Diagram shall includes all the process inputs (Row materials) & all the process outputs (Wastes). 4 Trainer : Walid Gahfer  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. (2) HACCP Control Chart It’s a table of control parameters which contains details of the steps/stages in the production process where there are CCPs. It also contains details of the hazards and preventative measures associated with each CCP. 5  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. HACCP PREPARATION 6 Trainer : Walid Gahfer  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. Preliminary Steps For A HACCP System Application o Senior Management Commitment. o Assembling A HACCP Team. o Product Description. o Establishing the Process Flow Diagram. o Verification of Process Flow Diagram. 7  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. Prerequisite Programs For Establishing A HACCP Plan Good Manufacturing Procedures (GMPs). Sanitation Standard Operation Procedures (SSOP). Specifications & Suppliers monitoring. Pest Control. Training. Non-Compliance & Corrective Action procedures. Recall procedures. Consumer Complaints Analysis procedures. Calibration & Preventative Maintenance procedures. 8  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. Good Manufacturing Procedures (GMP’s) includes 1) Prevention of food contamination. 2) Cleanliness of Clothing and garments. 3) Employee Personal Hygiene & Disease control. 4) Prevention of Eating , Drinking & Smoking inside processing & producing areas. 5) Proper Labeling. 9  ader Foods C Le H a z a r d A n a l y s i s & Cr i t i c a l C o n t r o l P o i n t o. Sanitation Standard Operation Procedures (SSOP) includes 1) Safety of used water. 2) Cleanliness of product contact surfaces. 3) Cleanliness of employee clothes. 4) Prevention of cross contamination 5) Maintenance of hand washing & hand sanitizing & toilet facilities. 6) Proper labeling of toxic materials.. 7) Personal Hygiene. 8) Pests exclusion. 10