FORM 1
PRODUCT DESCRIPTION
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1. Product name(s) |
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2. Important product characteristics of end product (e.g. Aw, pH, etc.) |
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3. How the product is to be used |
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4. Packaging |
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5. Shelf-life |
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6. Where the product will be sold |
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7. Labelling instructions |
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8. Special distribution control |
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DATE: ___________________ APPROVED BY: ____________________
FORM 2
PRODUCT INGREDIENTS AND INCOMING MATERIAL
PRODUCT NAME(S):
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DATE:___________________ APPROVED BY:_________________
FORM 3
FLOW DIAGRAM
PRODUCT NAME(S):
DATE: _________________ APPROVED BY: ___________________
FORM 4
PLANT SCHEMATIC/FLOOR PLAN
PRODUCT NAME(S):
DATE:_________________ APPROVED BY:__________________
FORM 5
HAZARD IDENTIFICATION: BIOLOGICAL HAZARDS
PRODUCT NAME(S):
List all biological hazards related to ingredients, incoming material, processing, product flow, etc.
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Identified biological hazards |
Controlled at |
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DATE: ________________ APPROVED BY: __________________
FORM 6
HAZARD IDENTIFICATION: CHEMICAL HAZARDS
PRODUCT NAME(S):
List all chemical hazards related to ingredients, incoming material, processing, product flow, etc.
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Identified chemical hazards |
Controlled at |
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DATE:_______________ APPROVED BY:_________________
FORM 7
HAZARD IDENTIFICATION: PHYSICAL HAZARDS
PRODUCT NAME(S):
List all physical hazards related to ingredients, incoming material, processing, product flow, etc.
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Identified physical hazards |
Controlled at |
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DATE:_______________ APPROVED BY:_________________
FORM 8
CCP DETERMINATION
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Process step/ incoming material |
Category and identified hazard |
Question 1 |
Question 2 |
Question 3 |
Question 4 |
CCP number |
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Instructions:
· Category and identified hazard: Determine if hazard is fully controlled by adherence to Codex General Principles of Food Hygiene. If Yes, indicate "GMPs", describe and proceed to next identified hazard. If No, proceed to Question 1.· Question 1: Do control preventive measure(s) exist? If No, this is not a CCP. Identify how the hazard can be controlled before or after the process and proceed to the next identified hazard. If Yes, describe and proceed to the next question.
· Question 2: Is the operation specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? If No, proceed to Question 3. If Yes, this is a CCP; identify it as such in the last column.
· Question 3: Could contamination with identified hazard(s) occur in excess of acceptable level(s) or could these increase to unacceptable levels? If No, this is not a CCP; proceed to the next identified hazard. If Yes, proceed to Question 4.
· Question 4: Will a subsequent operation eliminate identified hazard(s) or reduce likely occurrence to an acceptable level? If No, this is a CCP; identify it as such in the last column. If Yes, this is not a CCP; identify the subsequent step and proceed to the next identified hazard.
FORM 9
UNADDRESSED HAZARDS
PRODUCT NAME(S):
List any biological, chemical and/or physical hazards that are not controlled at the establishment.
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Unaddressed hazard from previous list |
Identified methods of addressing the hazard (e.g. cooking instructions, public education, use by date, etc.) |
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DATE:________________ APPROVED BY:__________________
FORM 10
HACCP PLAN
PRODUCT NAME(S):
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Process step |
CCP No. |
Hazard description |
Critical limits |
Monitoring procedures |
Deviation procedures |
HACCP records |
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DATE:______________ APPROVED BY:____________________
