ITP 420 HACCP FOR FOOD SAFETY CONTROL

HACCP PLAN
PT. ………………………………………

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DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
IPB UNIVERSITY
2021

ITP 420 HACCP 1

 HACCP WORKBOOK
FORM 1A. HACCP TEAM
Food Industry/PT: ……………………………………….
Product: ………………………………………………………
No Name Competence Training Task
Experience

Date: ……………………………… Approved by: ………………………………….

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FORM 1B. PRODUCT DESCRIPTION
Food Industry/PT: ……………………………………….
Product: ………………………………………………………

1. Product
2. Product composition (i.e., ingredients)
3. Physical/chemical characteristics (e.g., aw,
pH, preservatives, allergens)
4. Processing methods/technologies (heat-
treatment, freezing, drying, brining, etc.),
5. Primary packaging
6. Packaging during transportation/
Secondary packaging
7. Storage conditions
8. Product shelf life
9. Method of distribution

Date: ……………………………… Approved by: ………………………………….

ITP 420 HACCP 3

FORM 1C: PRODUCT COMPOSITION

Food Industry/PT : ……………………………………….

Product : ………………………………………………………

RAW MATERIALS

OTHER INGREDIENTS

PACKAGING MATERIALS

OTHER MATERIALS

Date: ………………………………….. Approved by: ………………………………….

ITP 420 HACCP 4

FORM 1D. INTENDED USE AND USERS
Food Industry/PT : ……………………………………….
Product : ………………………………………………………

THE INTENDED USE (e.g how to prepare or

how to consume)

THE INTENDED USER

Date: ………………………………….. Approved by: ………………………………….

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FORM 1E: FLOW DIAGRAM

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FORM 1F. VERIFIED FLOW DIAGRAM

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FORM 2: PRINCIPLE 1 HAZARDS ANALISYS

HACCP PLAN

Food Industry/PT : ……………………………………….

Product : ………………………………………………………
Hazard Probability
Severity
Step/ Input group Hazard Source/ Justification Control Measure(s) to occur Siginifikance
(L/M/H)
(B/C/P) (L/M/H)

B=Biological, C=chemical, P=physical

Date: ......................................................... Approved by : ............................

ITP 420 HACCP 28

FORM 3: PRINCIPLE 2 CCP DETERMINATION

HACCP PLAN

Food Industry/PT : ……………………………………….

Product : ………………………………………………………

Hazard
Source/
Step/ Input group Hazard Control Measure(s) Siginifikance Q1* Q2* Q3* Q4* CCP/ CP Reason of decision
Justification
(M/C/P)

*Using Decision tree

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FORM 4A: PRINCIPLE 3 ESTABLISHMENT OF VALIDATED CRITICAL LIMIT

HACCP PLAN

Food Industry/PT : ……………………………………….

Product : ………………………………………………………

Principle 1 Principle 2 Principle 3

Step/ Input Hazard Control measure(s) CCP Critical limit

Date: ......................................................... Approved by : ............................

ITP 420 HACCP 30

FORM 4B: PRINCIPLE 4 MONITORING SYSTEM ESTABLISHMENT

HACCP PLAN

Food Industry/PT : ……………………………………….

Product : ………………………………………………………

Principle 1 Principle 2 Principle 3 Principle 4

Monitoring
Step/ Input Hazard Control measure(s) CCP Critical Limit
What Where How When Who

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FORM 4C: PRINCIPLE 5 CORRECTIVE ACTIONS ESTABLISHMENT

HACCP PLAN

Food Industry/PT : ……………………………………….

Product : ………………………………………………………
Principle Principle 5
Principle 1 Principle 3 Principle 4
2
Step/ Control Critical Monitoring Corrective actions
Hazard CCP
Input measure(s) Limit What Where How When Who What and who
Immediately:

Prevention:

Immediately:

Prevention:

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FORM 5A: PRINCIPLE 6 VALIDATION OF THE HACCP PLAN AND VERIFICATION PROCEDURES

HACCP PLAN

Food Industry/PT : ……………………………………….

Product : ………………………………………………………
Principle Principle
Principle 1 Principle 4 Principle 5 Principle 6
2 3
Step/ Control Critical Monitoring Verification
Hazard CCP Corrective actions
Input measure(s) Limit What Where How When Who activities
Immediately:

Prevention:

Immediately:

Prevention:

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FORM 5B: PRINCIPLE 7 DOCUMENTATION AND RECORD KEEPING
HACCP PLAN

Food Industry/PT: ……………………………………….

Product: ………………………………………………………
Principle Principle
Principle 1 Principle 4 Principle 5 Principle 6 Principle 7
2 3
Step/ Control Critical Monitoring Corrective Verification Records
Hazard CCP
Input measure(s) Limit What Where How When Who actions activities
Immediately:

Prevention:

Immediately:

Prevention:

Date: ......................................................... Approved by : ............................

ITP 420 HACCP 34