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Rice Haccp
Rice Haccp
processing
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Terms of reference
This Modular HACCP plan covers:
processed rice packed in plastic bags of 3 and 5 kgs
The HACCP plan will cover final product safety and will look at the
following hazards:
Physical
Metal
Wood splinters
Stones
Insects
Hair
Feathers
Finger nails
Pests
Chemical
including:
Supplier approval
Incoming material specifications
Finished product specification
Training (incl. training needs analysis, job descriptions)
Contract services (i.e. waste/laundry)
Pest Control
Calibration
Standard Operating Procedures (SOPs)
Product recall
Document control
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Audit schedule (incl. HACCP/internal audits)
Customer complaints
Tracking non-conformances
Microbiological control
Preventative maintenance
Traceability
Equipment suitability, cleaning and maintenance
Measures to prevent cross-contamination
Cleaning and sanitising
Personnel hygiene and employee facilities
Warehousing
Contamination control
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The HACCP team
We confirm that the team have sufficient skills (scientific/technical knowledge and HACCP expertise)
to ensure that the HACCP study will be effective.
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Product description and intended use
Ingredients
Physical properties
solid pH moisture
Processing
less moisture
Packaging
plastic bags
Storage
3 to 4 years
Intended Use
Name of the product: rice
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We have considered the likely abuse / unintended use of the product by the consumer in
the following ways:
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Process flow and confirmation
We have completed a flow diagram covering all steps in the manufacturing process of
this product.
The flow diagram is an accurate representation of the process from start to finish.
The flow diagram is correct for all shifts (e.g. days, nights and weekend).
The HACCP lead has signed off and dated the flow diagram as being correct.
The following members of our organisation are responsible for making changes to the flow diagram
and storing out of date versions:
FSTL
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Identify and list potential hazards
1 paddy Chances of microbial contamination Pesticide residue, Heavy Chance of Foreign material e-coli bacteria
receiving due to improper handling of raw Metals, Banned chemical such as Wood, Metal, Dust,
material by food handler, microbes usage, Undeclared immature paddy, Inferior
contamination and Illness of the allergens etc. quality material, etc.
employee.
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Severity scores
1. paddy receiving
Chances of microbial contamination [1] Effective control of supplier & processing. [2] Effective 2 2 4
due to improper handling of raw PRP in place ( Due to source of harvesting, packing &
material by food handler, microbes transportation condition )
contamination and Illness of the
employee.
Pesticide residue, Heavy Metals, [1] Effective control of supplier & processing. [2] Heavy 3 1 3
Banned chemical usage, Undeclared Metals test results. (Due to improper pesticide treatment,
allergens etc. usage of banned pesticide & heavy metal contamination in
the agriculture land itself). [3] Insects and rodents pest are
natural reservoir of many bacterial pathogens. [4] From the
farmer source and soil source. [5] Undeclared allergen also
hamper the product.
Chance of Foreign material such as Effective control of supplier & processing. Effective PRP in 3 2 6
Wood, Metal, Dust, immature paddy, place ( Due to source of material packing & transportation
Inferior quality material, etc. condition) Likely to occur.
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Control Measures
1 paddy receiving Chance of Foreign material such Effective control of supplier & [1] Approval, evaluation & re-
as Wood, Metal, Dust, immature processing. evaluation of suppliers.
paddy, Inferior quality material, [2] RM specification give to the
etc. Effective PRP in place ( Due to source supplier & purchase of material after
of material packing & transportation approval of the sample
condition) [3] Vehicle Cleanliness check
[4] Good handling & Good hygiene
Likely to occur. practices are follow
[5] Supplier visit - once / year for site
visit.
[6] Inspection at receiving according
to Quality Plan
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CCPs for significant hazards
For this study, we are using the Codex decision tree.
1 Chance of Foreign material such as Wood, Metal, [1] Approval, evaluation & re- evaluation of suppliers. Q1: Yes Yes
Dust, immature paddy, Inferior quality material, [2] RM specification give to the supplier & purchase Q1a: N/A
etc. of material after approval of the sample Q2: No
[3] Vehicle Cleanliness check Q3: Yes
[4] Good handling & Good hygiene practices are Q4: No
follow
[5] Supplier visit - once / year for site visit.
[6] Inspection at receiving according to Quality Plan
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Critical limits for the CCPs
The following critical limits have been established for the CCPs.
Step Step Name. Hazard Critical limit How was the critical Will the critical Can the critical
No. limit determined? limit control the limit be measured
specific hazard? or observed in real
time?
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The HACCP Plan
Process Step Hazard Control measure Critical Monitoring Corrective action
step no. limit procedures
paddy 1 Chance of Foreign [1] Approval, evaluation 0% metal check the calibration of Corrective action to be
receiving material such as & re- evaluation of particles magnets at regular taken: change the
Wood, Metal, Dust, suppliers. intervals magnets
immature paddy, [2] RM specification
Inferior quality give to the supplier & Monitoring activity Personnel who have the
material, etc. purchase of material frequency: twice every authority to take the
after approval of the day stated corrective
sample action: FSTL/MD
[3] Vehicle Cleanliness How the monitoring
check activities are carried all things stops
[4] Good handling & out: manually
Good hygiene practices Actions for product
are follow The following people are produced when the CPP
[5] Supplier visit - once responsible for was out of control will
/ year for site visit. monitoring actions at be recorded in: log
[6] Inspection at this CCP: FSTL / register 2
receiving according to minions
Quality Plan All personnel are
The deputy is: QC trained and competent
for performing the
The results of activities stated.
monitoring are
recorded: log register Records of competency
are maintained.
Monitoring records will
be checked and signed
off by FSTL/ceo at the
frequency of: daily
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Verification
Validation study
FSTL/MD/CEO is responsible for ensuring the contents of the HACCP plan are validated and will
also formally sign off the HACCP plan.
Internal audits of
Finished product
Microbiological testing
Interim product
Microbiological testing
Other
Reviewing
Deviations
Corrective actions
no other verification
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The HACCP system is formally reviewed twice annually.
All records from reviews are documented, brought to the attention of senior management and used
to keep the HACCP plan up-to-date.
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Documentation and record keeping
Documentation relating to this HACCP study that the business retains:
none
Documentation control
issue number
The maximum length of time we retain this information for is 3 years / shelf life
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Appendix A - Flow Diagram
The flow diagram begins on the next page.
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