Standard Operating Procedure #1

Baked Products Procedure

Purpose: To ensure that the baked products are properly formulated under conditions to
minimize any food safety hazard by using GMPs in a warm environment.

Person Responsible: Baking lead-hand

Frequency: Daily

Procedure:
1. Lead hand or designate (using recipe provided) will measure quantities for each lot on
scale in baking mixing area.
2. Record quantities used in each lot on formulation sheet as measured into mixer.
3. Mixer is operated as required to uniformly distribute ingredients throughout mix.
4. Mixed product is emptied into tub and hoisted over the divider.
5. Operator changes settings on divider unit as required for product size.
6. Operator weighs unit. Adjustments are made to volume for weight adjustment.
7. Operator places dough portions into proofer 1.
8. Operator removes baked product from cooling tray
9. Operator places product into bag / bag is placed into vacuum packaging unit / vacuum is
drawn (may be replaced with CO2 gas for MAP) and sealed
10. Operator labels package
11. Operator places product into case / labels and closes case

Records: Production record

Pre-operation Checklist
Mid-shift Sanitation Checklist

Monitored by: Shift supervisor / HACCP Coordinator

Monitoring Procedure:
1. The shift supervisor visually inspects equipment for cleanliness and employee hygiene to
ensure that food safety is not compromised and records corrective action and employees
noted mid-shift.
2. HACCP coordinator completes Pre-Operation and Mid-Shift Sanitation Checklists daily

Corrective Actions:
1. If room is unclean, lead hand is informed to ensure that work stations are kept clean.
2. If employees are observed in un-hygienic practices, employee is informed to ensure that
action is taken to resolve the situation. Further action may result in employee re-training.

Verification Procedure: (not implemented at present)

The Plant Manager reviews forms for completion weekly and randomly checks for accuracy by
carrying out partial audit monthly.
 Standard Operating Procedure #2

Pastry Products Procedure

Purpose: To ensure that the pastry products are properly formulated under conditions to
minimize any food safety hazard by using GMPs in a warm environment.

Person Responsible: Pastry lead-hand

Frequency: Daily

Procedure:
1. Lead hand or designate (using recipe provided) will measure quantities for each lot on
scale in baking mixing area.
2. Record quantities used in each lot on formulation sheet as measured into mixer.
3. Mixer is operated as required to uniformly distribute ingredients throughout mix.
4. Mixed product is emptied into tub and hoisted over the divider.
5. Operator changes settings on divider unit as required for product size.
6. Operator weighs unit. Adjustments are made to volume for weight adjustment.
7. Operator places dough portions into oven conveyor
8. Operator removes baked pastry from tray after cooling
9. Operator places product into bag / bag is placed into vacuum packaging unit / vacuum is
drawn (may be replaced with CO2 gas for MAP) and sealed
10. Operator labels package
11. Operator places product into case / labels and closes case

Records: Production record

Pre-operation Checklist
Mid-shift Sanitation Checklist

Monitored by: Shift supervisor

Monitoring Procedure:
1. The shift supervisor visually inspects equipment for cleanliness and employee hygiene to
ensure that food safety is not compromised and records corrective action and employees
noted mid-shift.
2.

Corrective Actions:
1. If room is unclean, lead hand is informed to ensure that work stations are kept clean.
2. If employees are observed in un-hygienic practices, employee is informed to ensure that
action is taken to resolve the situation. Further action may result in employee re-training.

Verification Procedure: (not implemented at present)

The HACCP coordinator reviews forms for completion and randomly checks for accuracy by
carrying out partial audit.
 Standard Operating Procedure #3

Snack Products Procedure

Purpose: To ensure that the snack products are properly formulated under conditions to
minimize any food safety hazard by using GMPs in a warm environment.

Person Responsible: Snack products lead-hand

Frequency: Daily

Procedure:
1. Lead hand or designate (using recipe provided) will measure quantities for each lot on
scale in snack mixing area.
2. Record quantities used in each lot on formulation sheet as measured into mixer.
3. Mixer is operated as required to uniformly distribute ingredients throughout mix.
4. Mixed product is emptied into tub
5. Operator removes baked product from cooling tray
6. Operator places product into bag / bag is placed into vacuum packaging unit / vacuum is
drawn (may be replaced with CO2 gas for MAP) and sealed
7. Operator labels package
8. Operator places product into case / labels and closes case

Records: Production record

Pre-operation Checklist
Mid-shift Sanitation Checklist

Monitored by: Shift supervisor

Monitoring Procedure:
1. The shift supervisor visually inspects equipment for cleanliness and employee hygiene to
ensure that food safety is not compromised and records corrective action and employees
noted mid-shift.
2.

Corrective Actions:
1. If room is unclean, lead hand is informed to ensure that work stations are kept clean.
2. If employees are observed in un-hygienic practices, employee is informed to ensure that
action is taken to resolve the situation. Further action may result in employee re-training.

Verification Procedure: (not implemented at present)

The HACCP coordinator reviews forms for completion and randomly checks for accuracy by
carrying out partial audit.
 Standard Operating Procedure #4

Cooked Products Procedure

Purpose: To ensure that the cooked products are properly formulated under conditions to
minimize any food safety hazard by using GMPs in a warm environment.

Person Responsible: Cooking lead-hand

Frequency: Daily

Procedure:
1. Lead hand or designate (using recipe provided) will measure quantities for each lot on
scale in cooking mixing area.
2. Record quantities used in each lot on formulation sheet as measured into mixer.
3. Mixer is operated as required to uniformly distribute ingredients throughout mix.
4. Mixed product is emptied into tub.
5. Operator removes cooked product from cooling tray
6. Operator places product into bag / bag is placed into vacuum packaging unit / vacuum is
drawn (may be replaced with CO2 gas for MAP) and sealed
7. Operator labels package
8. Operator places product into case / labels and closes case

Records: Production record

Pre-operation Checklist
Mid-shift Sanitation Checklist

Monitored by: Shift supervisor

Monitoring Procedure:
1. The shift supervisor visually inspects equipment for cleanliness and employee hygiene to
ensure that food safety is not compromised and records corrective action and employees
noted mid-shift.
2.

Corrective Actions:
1. If room is unclean, lead hand is informed to ensure that work stations are kept clean.
2. If employees are observed in un-hygienic practices, employee is informed to ensure that
action is taken to resolve the situation. Further action may result in employee re-training.

Verification Procedure: (not implemented at present)

The HACCP coordinator reviews forms for completion and randomly checks for accuracy by
carrying out partial audit.
 Standard Operating Procedure #5

Shipping & Receiving Procedure

Purpose: To ensure that incoming and finished products are handled appropriately to
minimize temperature abuse and cross-contamination.

Person Responsible: Shipper/receiver

Frequency: Every Shipment

Procedure:
1. Shipper/receiver will inspect each truck and complete the Truck Inspection Report, using
the stamp provided on the Bill of Lading or Invoice:
a. Condition of truck interior (state of repair and cleanliness)
b. Temperature of truck interior
c. Condition of incoming material or outgoing product
2. Truck driver will sign Invoice or Bill of Lading to indicate acceptance of outgoing product
in satisfactory condition.
3. Shipper/receiver will sign Bill of Lading to indicate acceptance of incoming material and
note any deficiencies on the Truck Inspection Report. If product is refrigerated or frozen,
the temperature of the incoming material should be taken and recorded.
4. Signs will be posted to inform truck drivers of the requirement for satisfactory transport.

Records: Bill of Lading or Invoice

Truck Inspection Report

Monitored by: Shipper/Reciever

Corrective Actions:
1. If the conditions of the truck are unsatisfactory, the Shipper/receiver will:
a. Notify the Shift Supervisor or Plant Manager who will make a decision whether to
accept the shipment or to allow Our company product to be shipped out on the
truck.
b. The Shift Supervisor may require the truck to be cleaned and/or repaired and/or
temperature brought within satisfactory range before loading commences or
request another truck to be used.

Verification Procedure: (not implemented at present)

The HACCP coordinator reviews forms for completion and randomly checks for accuracy by
carrying out partial audit.