HACCP PLAN PROJECT

FSM3175 Course Project – SUMMARIZED HACCP PLAN

 

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Project Part a– Product and Process Description

 

Product 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).

  • Is this product intended to be consumed on site?
  • Is the product intended to be heated and then served at the home of the consumer, or some other combination?
  • Are there any labeling or packaging restrictions?
  • Does the product require refrigeration for food safety?

 

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.

 

 

(1)

Ingredient/
processing

step

(2)

Identify potential hazard, controlled or enhanced at this step

(3)

Are any potential food safety hazards significant (Yes/No)

(4)

Justify your decision for column 3.

(5)

What control measures can be applied to prevent these hazards?  Can these hazards be controlled by an SOP, or  a PRP?

 

 

 

 

 

BIOLOGICAL:

 

 

 

CHEMICAL:

 

 

 

PHYSICAL:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BIOLOGICAL: 

 

 

 

CHEMICAL: 

 

 

 

PHYSICAL:

 

 

 

     

 

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

Who/What/When/How

Corrective Actions
 

 

 

 

 

       
 

 

 

 

 

       

 

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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