Transcription of HACCP Plan Template - SafetyCulture
1 0%00 HACCP plan TemplateBayside Cuisine / APR432019W / Preserved goods / 3 Apr 2019 / Michelle VineyCompleteScoreFailed itemsActionsReference numberAPR432019 WEstablishment nameBayside CuisineCoverPreserved goodsIntended use and consumerReady-to-eat; served in the food establishment to consumersConducted on3rd Apr, 201912:04 PM PSTP repared byMichelle VineyPrivate & Confidential1/7 HACCP PlanHACCP plan Click to add a step in the manufacturing processProcessProcessProcess 1 Process 1 StepReceivingTake a photo of the processPhoto 1 Description of step/processReceiving of goods/materials used for products from suppliers Potential HazardsBiological hazardsChemical hazardsPhysical hazardsPlease specify(B) Pathogens: Salmonella spp.
2 , and Shiga toxin-producing E-coli, Listeria monocytogenes, yeast andmold (mycotoxin)(P) Foreign material(C) Poisonous chemicalsDescribe the hazard(B) - Yeast and mold (mycotoxin) growth and spores and bacterial pathogens may be present on produceand spices but normally should not be at levels hazardous to public health.(P) & (C) - When purchased from approved suppliers, ingredients and materials normally do not containforeign material or chemicals above food safety to occurLowPreventive Measures- Products will be purchased from approved suppliers and received at proper Control measures.
3 Storage step and thermal processing stepCCP (refer to second page)NonePrivate & Confidential2/7 Process 2 Process 2 StepStorageTake a photo of the processPhoto 2 Description of step/processStorage of received goods from suppliersPotential HazardsBiological hazardsPlease specify(B) Yeast and mold (mycotoxin)(B) Pathogens: Salmonella spp., and Shiga toxin-producing E-coli, L. monocytogenes, yeast and mold(mycotoxin)Describe the hazardYeast and mold (mycotoxin) growth and spores and bacterial pathogens may be present on produce and spices but normally should not be at levels hazardous to public to occurMediumPreventive Measures- All products will be immediately stored in coolers and dry storage Control measure.
4 SOPsCCP (refer to second page)NoneProcess 3 Process 3 StepPreparationTake a photo of the processPrivate & Confidential3/7 Photo 3 Description of step/processThe preparation of ready-to-eat goods Potential HazardsBiological hazardsPlease specify(B) Pathogens: Salmonella spp., and Shiga toxin-producing E-coli, L. monocytogenes, yeast and mold (mycotoxin)Describe the hazardYeast and mold (mycotoxin) growth and spores and bacterial pathogens may be present on produce and spices but normally should not be at levels hazardous to public to occurLowPreventive Measures- An acceptable standard recipe and process for acidification of the product will be All fresh produce will be rinsed with tap water prior to further Control measures.
5 Thermal processing and testing stepsCCP (refer to second page)NoneProcess 4 Process 4 StepTestingTake a photo of the processPhoto 4 Description of step/processTest to see if product is injurious to health of consumers. If proven to be injurious, product should not enter commerce and be discarded. Potential HazardsBiological hazardsPrivate & Confidential4/7 Please specify(B) Pathogens: C. botulinum Describe the hazardFinished product pH of or below controls the pathogen growth and toxin to occurHighPreventive MeasuresFinished product pH or (refer to second page)CCP 1 Private & Confidential5/7 Critical Control Points (CCP)Critical Control Points (CCP)
6 CCPCCPCCP 1 CCP 1 Process Step / CCPT esting / CCP1 Critical LimitspH of or belowMonitoring ProceduresMonitoring ProceduresWhatpH of finished productHow- Use a pH Follow SOPs for preparing product slurry, calibrating pH meter, and testing pHFrequencyEach batchWhoChef or other designated employeeCorrective Action(s)- If product slurry does not meet critical limit, the batch will Identify and retrain employee(s) on how to ensure that critical limits are Record corrective actions on the Thermal Processing and pH Testing of Assigned EmployeeMichelle Viney3rd Apr, 2019 1:26 PM PSTP rivate & Confidential6/7 AppendixAppendix Photo 1 Photo 3 Photo 2 Photo 4 Private & Confidential7/7
