Use this general HACCP plan template to assess the system in place for classifying and controlling food safety risks. Start your inspection by identifying the united team of people who are aware of the product and process. Take and attach a photo of the examined flow diagram then assess the standard working procedure by identifying the crucial control point/s. Note the CCP and identify the danger. Select the equipment to be used for controlling and define how to keep the method under control. Register the procedures you will follow if a crucial limit is passed. End the inspection with recommendations and generate details on the spot report.
Attach a photo of the examined flow diagram or do the following
Draw the examined flow diagram (if you didn't already attach a photo)
Standard Operating Procedures at CCP’s
Add the critical control points in the following:
Person in charge of monitoring:
How will you control the process at this step to assure that the process is under control?
Frequency of monitoring:
What equipment will be implemented?
Describe the methods you will follow if a crucial limit is exceeded. Add both the actions you will take to get the process back under control and how you will manage any product that might possibly be unsafe.
Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
Please, finish the registration to access the content of the checklist.