HACCP Plan

http://www.haccpalliance.org/sub/haccpmodels/guidebook.pdf
http://www.nfsmi.org/documentlibraryfiles/PDF/20080220092722.
pdf
http://www.fda.gov/downloads/Food/FoodborneIllnessContaminan
ts/UCM109315.pdf
http://whatscookingamerica.net/Information/FreezerChart.htm

Step 1- Establish a HACCP Team

Dwight
o Kari
o Jocelyn
o Interns
Step 2- Describe the product and its method of distribution, including
the intended use and consumers of the food.
Using the product description sheet
Used for all hazardous products
See HACCP Process Description
Step 3- Develop a complete list of ingredients and raw materials.
Raw materials do not apply to us
Ingredients
o Shakes
Protein
Frozen fruit
Cinnamon
Flax seed
Ginger
Turmeric
Protein powder (Gatorade and Muscle Milk)
Peanut Butter
Coconut Oil
Step 4- Develop a Process Flow Diagram
See Process Flow Diagram
Step 5- Meet the Regulatory Requirements for Sanitation Standard
Operating Procedures
Principle 1- Conduct a Hazard Analysis
o Biological hazards
Biological hazards are living organisms, including
microorganisms, that can put human health at risk.
Biological hazards include bacteria, parasites,
protozoa, viruses, and the like.
Yogurt, fruit cups

Check dates, visually check when putting items

away in stock
Pests in dry storage
Open wounds
o Chemical hazards
Added poison chemicals or deleterious substances
are those which are intentionally or unintentionally
added to foods at some point in growing, harvesting,
storage, processing, packing, or distribution
Naturally occurring poisons, chemicals, or deleterious
substances are those that are natural constituents of
foods and are not the result of environmental,
agricultural, industrial, or other contamination
Keep sanitation wipes away from food
All cleaning, bleach, detergent supplies keep away
from food
Need to be on a different shelf
o Physical hazards
A physical hazard is any physical material not
normally found in a food which causes illness or
injury to the individual using the product.
Breakage of blenders
Cross contamination of peanut butter into an allergen
free blender
Hair, fingernails, fingernail polish
Principle 2- Identify Critical Control Points
o A critical control point (CCP) is defined as "A point, step, or
procedure in a food process at which control can be applied
and, as a result, a food safety hazard can be prevented,
eliminated, or reduced to acceptable levels."
o Time and temperature
Freezers 0 and below
Fridges 41 degrees and below
Hot warmers- 140 and above
Hot sandwiches- 135 degrees
Milk 40 or below
Food can be keep in danger zone (41-135) for up to 4
hours
Lunch meat
Opened: 3-5 days
Unopened: 2 weeks
Leftovers
Cooked meat or poultry (sandwiches): 3-4 days
Cream Cheese

Room temperature: 2 hours

Fridge- 2 weeks or by date

o Dates
All food and beverages
Jelly- opened: 6 months
Nuts- 4 months
Peanut Butter- opened- 2-3 months
Principle 4- Establish Monitoring Procedures
o Check fridge/freezer temps 2x per day
Use HACCP log sheet
o Check dates on products while stocking
Principle 5- Establish Corrective Actions
o See HACCP Corrective Form
o Time and temperature
If temperature is below or above required
temperature: change temp of unit
Check temperature again in 1 hour
If still not in correct temperature zone then discard
products
o Dates
Discard any products that have expired
o Record any issues and actions taken
Principle 6- Establish Recordkeeping Procedures
o Use this HACCP Plan as a guide
o Use other attachments for record keeping
o Store in a file on shared drive
Principle 7- Establish Verification Procedures
o 1. Determine the appropriate verification procedure to
ensure that each CCP and critical limit is adequately
controlled and monitored.
o 2. For each CCP, determine procedures to ensure that
employees are following your established procedures for
handling product deviations and for recordkeeping.
o 3. Identify the frequencies for conducting any verification
checks and the records where the results will be recorded.
o 4. Enter the details on the appropriate verification form for
future reference.
o Reassess HACCP plan at least once a year
o Staff food safety training and continuing education

Other Considerations
Prohibit bare hand contact with ready-to-eat foods
Store chemicals away from food and food supplies

Require hand washing after restroom use, sneezing, coughing, or

after cleaning
Put perishable foods away immediately
Store all food and paper supplies 6-8 inches off the floor
Handle food with utensils, gloves, and clean hands
Nuts and dried fruit- need to be in sealed storage
Labeling meats and reused foods
Fruit is freezers