HACCP PLAN PROGRAM
Company Name: American Vegetable Oils, Inc.
People involved in HACCP creation:
Address:
7244 Condor St.
Commerce
California 90040
1. Michelle Posadas
2.
3.
4.
5.
HACCP Plan for: *Edible Oils, Vinegar, & Food Colour
Start Date:
05/27/2015
Completion Date:
Plan agreed by:
Name:
Michelle Posadas
Position:
Quality Assurance
Signed:
Date:
*State process (e.g. production in-process/ co-packing)
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HACCP PLAN PROGRAM
HACCP PLAN FOR: (example) in-process from tote to 35lb container
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:
Intended use:
Process:
Food Additives (Edible Oils)
Co-packaging (Finished Product)
Co-packed, delivery and storage finished product for distribution and retail sales.
Packaging, storage, and distribution: food grade HDPE containers and bottles for packaging with sticky paper label.
Storage in normal temperature for wholesale distribution.
Customers:
Distributor and Local Retail
Edible Oils, Vinegar, & Food Colour/conditions of use:
Day of co-packing plus 12 month
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HACCP PLAN PROGRAM
Process Step:
Food Safety Hazards and Causes
e.g. cross contamination,
multiplication of bacteria
CCP/
CP No.
Critical/Legal
Limit(s)
Storing to 75C
2.
Cooled to ambient
temp and into
chilled storage
(less than 8C
within 2 hours
Procedures
Temperature
probe
Temperature
probe
Control Measures
Protection from physical
contamination and odour from
chemicals during all stages.
Thorough adulteration.
Mixing water and vinegar.
Date labelling.
Monitoring Plan
Frequen Responsibil
cy
ity
One from
every
batch
Each
batch
Adulteration
Adulteration
Records
logbook
log
Notes
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.
Corrective Action Plan
Procedures Responsibil Records
ity
If temp not
reached
return to
oven until
temperature
reached.
Place on
wire racks in
cool part of
premises
(ensuring
they are
protected
from
contaminatio
Cook
Logbook
Cook
Storage at
room
temperature/
logbook
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HACCP PLAN PROGRAM
n
Revision: 0 (Original)
Date:
Completed By:
Checked:
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.
Yes
No
Notes
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?
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HACCP PLAN PROGRAM
Validation Record
Validation carried out by:
Position:
Signed:
of Validation:
Date
Verification of the HACCP Plan
Look back at how your good hygiene practices and operational procedures have been working since the last time
you reviewed your HACCP Plan(s) to make sure they are still effective in managing food safety.
Answer these questions to help complete the HACCP Plan Review checklist on the next page.
Evidence
Yes
No
If yes what have you done about
this?
Refer to other documents if necessary
Have you changed your HACCP
plan(s)?
Has information been received about new hazards, legislation or
best practices that need to be reflected in your HACCP plan(s)?
Are these changes reflected in your
HACCP plan(s)?
Do your daily diary records show that, where action was needed,
changes have been made to hygiene procedures, checks carried
out, staff instruction etc?
Are these changes reflected in your
HACCP plan(s)?
Do your records of 4-weekly checks indicate that, where action
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HACCP PLAN PROGRAM
was needed, changes have been made to hygiene procedures,
checks carried out, staff instruction etc?
How have you changed your
HACCP plan(s)?
Do audit reports (e.g. EH visits) indicate that your HACCP plan(s)
need to be changed?
How have you changed your
HACCP plan(s)?
Do audit reports indicate that your HACCP plan(s) have not been
put into practice properly?
Verification of the HACCP Plan (continued)
Evidence
Yes
No
If yes, what have you done about
this?
Refer to other documents if necessary
What do your investigations
suggest caused the complaint?
Have you received customer complaints?
What does this mean for your
procedures of HACCP plan(s)?
What changes are you making as a
result?
Have you received microbiological test results that indicate your
hygiene procedures need to be improved?
What changes are you making as a
result?
Has a walk-through of the production process shown that the
scope, process flow diagram, product/process details are
incorrect?
What changes are you making as a
result?
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HACCP PLAN PROGRAM
Having followed a sample of product from before, during and after
processing, does it show that company procedures are not being
followed correctly, including inspections, traceability records, and
labels?
Notes
HACCP Plan Review Checklist
You need to make sure your HACCP plan(s) are still accurate. It may be necessary to change the plan, when there
are changes to your product, procedures, legislation or perhaps as a result of customer complaints or an audit
report.
Use the answers to the questions on the previous page (Verification of the HACCP plan) to help complete this
HACCP Plan Review checklist
Yes
No
Amendme Details of Amendment(s)
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HACCP PLAN PROGRAM
Does the scope accurately describe the process?
If no amend the Plan
Do the process steps correspond to the flow diagram?
If no amend the Plan
Are controls valid for each hazard (Biological,
Chemical and Physical)?If no amend the Plan
Do the CCPs/CPs remain the same?
If no amend the Plan
Are critical/legal limits adequate?
If no amend the Plan
Are monitoring procedures still effective?
If no amend the Plan
nt
Required:
Yes
[]
or
No
[]
(If Yes,
amend
Plan then
carry out
validation)
Are appropriate corrective actions identified?
If no amend the Plan
Review carried out by:
Name:
Position:
Signed:
Date:
Date of next review:
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HACCP PLAN PROGRAM
Definition
CP Decision Tree: A sequence of questions to assist in determining
HACCP System: The result of the implementation of the HACCP Plan
whether a control point is a CCP.
procedures to be followed. HACCP Team: The group of people who
are responsible for developing, implementing and maintaining the
Continuous Monitoring: Uninterrupted collection and recording of
HACCP system. Hazard: A biological, chemical, or physical agent that
data such as temperature on a strip chart, or a continuous recording
is reasonably likely to cause a food to be unsafe for consumption.
thermometer.
Hazard Analysis: The process of collecting and evaluating information
Control: (a) To manage the conditions of an operation to maintain
on hazards associated with the food under consideration to decide
compliance with established criteria. (b) The state where correct
which are signifi cant and must be addressed in the HACCP plan.
procedures are being followed and criteria are being met.
Monitor: To conduct a planned sequence of observations or
measurements to assess whether a CCP is under control and to produce
Control Measure: Any action or activity that can be used to prevent,
an accurate record for future use in verifi cation. Prerequisite
eliminate or reduce a significant hazard.
Programs: Procedures, including Good Manufacturing Practices, that
address operational conditions providing the foundation for the
Control Point: Any step at which biological, chemical, or physical
HACCP system. Preventative Measure: Physical, chemical, or other
factors can be controlled.
factors that can be used to control an identifi ed health hazard.
Sensitive Ingredient: An ingredient known to have been associated
Corrective Action: Procedures followed when a deviation occurs.
with a hazard for which there is a reason for concern. Severity: The
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HACCP PLAN PROGRAM
Criterion: A requirement on which a judgment or decision can be
based.
Critical Control Point (CCP): A point, step or procedure at which
control can be applied and is essential to prevent or eliminate a food
safety hazard, or reduce it to an acceptable level.
Critical Defect: A deviation at a CCP which may result in a hazard.
seriousness of the effect(s) of a hazard. Step: A point, procedure,
operation or stage in the food system from primarily production to fi
nal consumption. Validation: That element of verifi cation focused on
collecting and evaluating scientifi c and technical information to
determine if the HACCP plan, when properly implemented, will
effectively control the hazards. Verification: Those activities such as
methods, procedures, or tests in addition to monitoring, that determines
if the HACCP system is in compliance with the HACCP plan and/or
whether the HACCP plan needs modifi cation and revalidation.
Critical Limit: A maximum and/or minimum value to which a
biological, chemical or physical parameter must be controlled at a CCP
to prevent, eliminate or reduce to an acceptable level the occurrence of
a food safety hazard.
Deviation: Failure to meet a critical limit.
Food Code: California Rules
HACCP: A systematic approach to identification, evaluation, and
control of food safety hazards.
HACCP Plan: The written document which is based upon the
principles of HACCP and which delineates the procedures to be
followed to assure the control of specifi c process or procedure.
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