HACCP PLAN TEMPLATE (example)
Company Name: Beefy butchers
People involved in HACCP creation:
Address: Farm Road
Farmville
Norfolk
1. Bob Beefy
2. Alan Smart
3.
4.
5.
HACCP Plan for: *Cooked meat pies
Start Date: 01 / 06 / 2009
Completion Date: 10 /06 /2009
Plan agreed by:
Name: Bob Beefy Signed: Bob Beefy
Position: Proprietor Date: 10 /06 /2009
*State process (e.g. meat cutting, cooking meats)
HACCP PLAN FOR: (example) Cooked meat pies
Hazards:
Biological safety: To prevent, eliminate or reduce microbiological contamination of foods and to reduce the potential for growth.
Physical and chemical safety: To prevent the physical and chemical contamination of foods.
Product: Cooked meat pies
Intended use: Ready to eat product
Process: Delivery and storage of ingredients, preparation, cooking, cooling, chilled storage and display for sale.
Packaging, storage, distribution: food grade cellophane wrapping with sticky paper label. Storage in chilled display unit for sale. No wholesale distribution (except local pub in village)
Customers: Passing trade and local pub in village
Shelf life/conditions of use: Day of cooking plus 3 days
Process Step:
Notes
Food Safety Hazards and Causes
Control Measures
A Critical Control Point (CCP) is a process step at which control is essential to prevent, eliminate or reduce a hazard to an acceptable level.
If this process step is a CCP establish at least one critical limit, monitoring procedures and corrective actions for this step.
e.g. cross contamination, multiplication of bacteria
Protection from physical contamination and odour from chemicals during all stages.
Thorough cooking.
Quick cooling.
Date labelling.
CCP/
CP No.
Critical/’Legal’ Limit(s)
Monitoring Plan
Corrective Action Plan
Procedures
Frequency
Responsibility
Records
1
2.
Cooked to 75°C
Cooled to ambient temp and into chilled storage (less than 8°C within 2 hours
Temperature probe
One from every batch
Each batch
Cook
Cooking log
Cooking /cooling log
If temp not reached – return to oven until temperature reached.
Place on wire racks in cool part of premises (ensuring they are protected from contamination
Cooking/cooling log
Version: 1 (Original)
Date: 10/062009
Completed By: B.Beefy & A.Smart
Checked: B.Beefy & A.Smart
HACCP Validation Check
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. Validation checks should also be carried out whenever the Plan is reviewed.
Is the scope an accurate description of the process?
Does the flow chart correctly identify each step in the process?
Are all significant hazards correctly identified and addressed?
Are adequate control measures in place?
Have the CCPS/CPs been correctly identified/justified?
Are the critical/legal limits acceptable?
Are there procedures in place for monitoring?
Are corrective actions in place and understood by relevant staff?
Are there adequate records in place?
Will the plan control all the significant hazards if followed correctly?
Yes
No
...
DiAnQs