FSM3175 Course Project – SUMMARIZED HACCP PLAN
Project Part a– Product and Process Description
Provide a detailed narrative write up and description of the product in which you intend to serve. In this narrative, please identify the intended use of the product and the targeted consumer.
When writing the product description and narrative, some questions to keep in mind: (This is not an all-inclusive list of questions).
Recipe/MOP (process description):
Please provide a recipe and MOP for the product. Please ensure that each and every ingredient is listed. The MOP must include a detailed description of the process necessary to develop and produce your product.
Project Part b– Flow diagram
A flow diagram is a pictorial representation of a process. This diagram must represent all the steps that raw materials go through to become a finished product. Steps in the flow diagram generally follow what we call the flow of food through a food service operation. These steps may include receiving of raw materials, store of ingredients, preparation, cooking, cooling, packaging, labelling, storage and distribution, when applicable.
Depending on your process you may have many more or less steps, as well as types of steps, than those listed above.
Project Part c– Hazard Analysis
Utilizing the chart below, identify potential hazards that may occur at each step of the process. Please identify the type of hazard (B,C,P) that may occur at each processing step, or introduced by an ingredient. In column 3, identify if the hazard is significant. Provide an explanation in column 4, as well as identify any control measures that may be in place to reduce the potential risk in column 5.
Identify potential hazard, controlled or enhanced at this step
Are any potential food safety hazards significant (Yes/No)
Justify your decision for column 3.
What control measures can be applied to prevent these hazards? Can these hazards be controlled by an SOP, or a PRP?
Project Part d– Critical Control Points and Revised Flow Diagram with CCPs identified
Using information obtained in your Hazard Analysis, determine what steps in the process are considered a critical control point. Use the Decision Tree to help make this determination. Please note, when all process steps are identified as critical, nothing is critical. Upon identification of CCPs, revise flow diagram to incorporate CCPs
Critical Control Point Identification table
|Process Step||Hazard Identified||Critical Control Point|
Project Part e- Critical Limits, Monitoring and Corrective Actions
Utilizing the chart below, identify the critical limits for each CCP. The critical limit is the value of a monitored action that separates acceptable from unacceptable. Next, you must identify the monitoring procedures. These procedures indicate whether the CCP is under control. Finally, you will identify the corrective actions you would take to reverse, prevent, or correct each critical limit deviation.
|Process Step/CCP||Critical Limits||Monitoring Procedures
Project Part f- Verification Procedures and Record keeping Procedures
Utilizing the chart below, identify what records you will maintain and what verification process(es) you will utilize to control each CCP. In part g of this project, you must provide a template of these logs and records you reference here.
|Process Step/CCP||Records that Must be Maintained||Verification Procedures|
Project Part g- Log Templates as Required
As mentioned above, please provide a copy of each record and or log template you will utilize in your establishment. These logs/records will be what is presented to regulatory as required with your HACCP Plan submission.
Project Part h- Prerequisite Programs and/or Standard Operating Procedures as Required
Provide a copy of each prerequisite program or SOP that you have referenced in your plan. Ensure that the PRP’s or SOP’s are accurate and complete. These documents are an integral part of the HACCP Plan approval process.
In the HACCP summary table below, combine all the revised elements of the project (as necessary). Please make this table the last section of the final project submission.
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