HACCP Plan Template
HACCP Plan Template
HACCP Plan Template
Company Name: Address: Beefy butchers People involved in HACCP creation: Farm Road Farmville Norfolk 1. Bob Beefy 2. Alan Smart 3. 4. 5. HACCP Plan for: *Cooked meat pies
Start Date:
Completion Date:
Plan agreed by: Name: Position: Bob Beefy Proprietor Signed: Date: Bob Beefy 10 /06 /2009
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Intended use:
Process:
Delivery and storage of ingredients, preparation, cooking, cooling, chilled storage and display for sale.
food grade cellophane wrapping with sticky paper label. Storage in chilled display unit for sale. No wholesale distribution (except local pub in village)
Customers:
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CCP/ CP No.
1
Critical/Legal Limit(s)
Cooked to 75C
Procedures
Temperature probe
Cook
2.
Cooled to ambient temp and into chilled storage (less than 8C within 2 hours
Temperature probe
Each batch
Cook
Cooking/cooling log
Date: 10/062009
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Have you changed your HACCP plan(s)? Has information been received about new hazards, legislation or best practices that need to be reflected in your HACCP plan(s)? Are these changes reflected in your HACCP plan(s)? Do your daily diary records show that, where action was needed, changes have been made to hygiene procedures, checks carried out, staff instruction etc? Are these changes reflected in your HACCP plan(s)? Do your records of 4-weekly checks indicate that, where action was needed, changes have been made to hygiene procedures, checks carried out, staff instruction etc? How have you changed your HACCP plan(s)? Do audit reports (e.g. EH visits) indicate that your HACCP plan(s) need to be changed? How have you changed your HACCP plan(s)? Do audit reports indicate that your HACCP plan(s) have not been put into practice properly?
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What do your investigations suggest caused the complaint? Have you received customer complaints? What does this mean for your procedures of HACCP plan(s)? What changes are you making as a result? Have you received microbiological test results that indicate your hygiene procedures need to be improved? What changes are you making as a result? Has a walk-through of the production process shown that the scope, process flow diagram, product/process details are incorrect? What changes are you making as a result? Having followed a sample of product from before, during and after processing, does it show that company procedures are not being followed correctly, including inspections, traceability records, and labels? Notes
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