VIETNAMESE PHO VEGETABLE SOUP HACCP PLAN

1.0. Product Description

Product Description

Name of the product Vietnamese pho vegetable soup

Type of product (raw, ready to eat, ready to Ready to cook

cook or requires further processing)
Important Food safety characteristics of the Product is not shelf stable and should be stored under
product refrigeration temperatures
Does the product contain any allergens? None

Intended use Primary consumption

Packaging Plastic pouches

Shelf life 2 weeks

Labelling Instructions Label instructions include product description, nutritional profile

of ingredients and shelf life
Special distribution control None

2.0. Product Ingredients

Mushroom Mix ingredients: Mushrooms Shiitake baby, Mushrooms Enoki white, Mushrooms Enoki, Mushrooms Brown Breech
Water
Roasted Mushrooms ingredients: Mushroom Shiitake baby, Mushrooms cremini, Sunflower oil, Slat sea CW
Noodles Pho Bowl ingredients: Chopped Bok choy, cooked vermicelli, roughly chopped cilantro, roughly chopped green basil, roughly chopped mint, green onions.
Soup packaging
VIETNAMESE PHO VEGETABLE SOUP HACCP PLAN

3.0 Process Flow

RAW MATERIAL RECIEVING

Mushroom Mix ingredients Roasted Mushrooms Ingredients

Noodles Pho Bowl Ingredients Packaging

NO
QC Back to QC QC Back to
CHECK CHECK
YES
CHECK Supplier YES Supplier
S NO QC
NO YES CHECK
Storage YES Storage NO
Storage Back to
Supplier
Ingredient Preparation Storage
(Mixing)
Ingredient Preparation (Cleaning, weighing and cutting) Ingredient Preparation (Cleaning, and weighing)

YES
Roasting QC S

Cook until hot

NO

Mixing

Sealing

NO QC
S
YES
S
Weighing and filling
VIETNAMESE PHO VEGETABLE SOUP HACCP PLAN

Weighing and filling

Sealing

No- rework
product
QC
CHECK

YES

Cooling (Below
40˚F)

Labelling

Cold storage (monitor temperature every 1.5

hours and every 4 hours))

NO; inform
QAM for QC
instructions CHECK

YES

Distribution in cold storage

VIETNAMESE PHO VEGETABLE SOUP HACCP PLAN

3.0. Hazard Analysis

3.1. Decision Tree
The following decision tree diagram was used to determine CCP

Do control preventive measures exist for the identified hazards?

Q1

Yes No Modify step,

process or product

Is control at this step

necessary for food safety? Yes

Is this step specifically designed to No

Q2 Not a CCP; stop
eliminate or reduce the likely
occurrence of a hazard to an
acceptable level? Yes

No

Q3 Could contamination with identified hazard (s) occur in excess of acceptable level
(s)or could this increase to unacceptable levels?

Yes No Not a CCP;

stop

Will a subsequent step eliminate identified Yes

Q4
hazard (s) or reduce likely occurrence to
acceptable level (s)? No Critical Control Point (CCP)
VIETNAMESE PHO VEGETABLE SOUP HACCP PLAN

3.2. Hazard identification

 PROCESS STEP HAZARD Reasonably If ‘high’ or ‘medium’ in CCP
likely to Column 3, What Measures
VIETNAMESE PHO VEGETABLE SOUP HACCPoccurPLAN CONTROL MEASURE Could be Applied to Prevent,
(low, high, Eliminate, or Reduce the
medium) Hazard to an Acceptable
Level?

Raw material Biological: Presence Low  Letters of guarantee indicating all the ingredients No
receiving; of Pathogens: for process are processed/produced by an approved
Salmonella, Listeria processor
monocytogenes,  Quality Inspection during receiving of raw
Staphylococcus materials
aureus; E. coli,  Quality conformance certificates of raw materials
Shiga-toxigenic E.  Receiving Procedure minimizes risk of accepting
coli product that has been mishandled such that different
microbes could survive
 Periodic supplier evaluation to ensure compliance
with foods safety standards
Chemical: residual Low  Letters of guarantee are received from all suppliers No
pesticides and of food ingredients and packaging materials.
chemicals used in
farming and
processing of palm
oil
Physical: None Low  Procedure for Receiving and Storage makes hazards No
unlikely.
Storage Biological: Low  Pathogens are unlikely to grow if the product is and No
Pathogens handled correctly
Listeria  Procedure for Storage makes hazards unlikely.
monocytogenes,
Staphylococcus
aureus, Clostridium
perfingens,
Clostridium
botulinum
Chemical: None Low  Procedure for Storage makes hazards unlikely. No
 Chemicals stored away from food products
Physical: None Low  Procedures for storage, cleaning and employee No
hygiene makes hazard unlikely.
Cleaning(removal Biological: Pathogen Low  Cleaning and sanitation carried out to remove No
of impurities) contamination via hazards.
equipment and from  Procedure for food material handling makes hazard
food handlers unlikely.

Chemical: None Low  Cleaning procedure makes hazard unlikely. No

 Cleaning aids (water and detergents) used meet
food safety standards
 Chemicals stored away from food products
 Water used is periodically subjected to water