Develop a team that has the appropriate product specific knowledge and expertise to develop an effective food safety plan.
Describe Product
Draw up a full description of the product including composition, physical/chemical structure, microcidal/static treatments, packaging, storage conditions, and distribution methods.
Identify the intended use
Usage should be based on expected intended use of the product by the end user.
Construct flow diagram
Create a diagram that covers all steps of the operation including steps preceding and following the specified operation.
On-site confirmation of flow diagram
Determine that the flow diagram is aligned with actual operations.
Conduct a hazard analysis
Identify any biological, chemical or physical hazards.
Determine Critical Control Points (CCPs).
CCPs are areas where previously identified hazards may be eliminated.
Establish Critical Limits
Develop processes that limit risk at CCPs.
Monitor CCPs
Develop process for ensuring critical limits are followed.
Establish preplanned corrective actions to be taken
Establish procedures for verification
Ensure proper documentation and records of HACCP process are maintained
