Food Safety Program Template

Section 1: HACCP Team

Name Role

Technical manager The Technical Manager is responsible for ensuring that all products manufactured by the Company meet safety,
quality and legal requirements

Consultant Consultants offer advice and expertise to client organisations to help them improve their business performance. Their
work can focus on operations, strategy, management, IT, finance, marketing, HR and supply chain management
across a wide range of industries and specialisms.

Production supervisor The Production Supervisor coordinates improvements around Behaviour Based Safety, Quality and the HACCP plan
while engaging and mentoring employees to become empowered team members.

Quality assurance A quality assurance system based on the Codex General Principles of Food Hygiene should be the first line of control
for food quality and safety concerns, permitting the HACCP system to concentrate on steps at which controls can be
applied and are essential.

technician Performs Pre-Operational inspection of cook side production floor and equipment. Inspects equipment, facility, and
grounds for cleanliness, housekeeping, and proper sanitation. 2. Monitors and records the temperatures on the
production floor and in all product storage rooms.

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Section 2: Scope and purpose
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

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Section 3: Product description and intended use
The HACCP team must make a complete description of each food product - including all ingredients/processing methods/packaging materials/etc. used in
the formulation of the product - to assist in the identification of all possible hazards associated with the product.

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Section 4: Process flow chart

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Section 5: Hazard analysis

Q1. Is there a hazard at this step?

Q2. Is there an existing control measure for this hazard?
Q3. Is the step to eliminate or reduce the hazard to an acceptable level?
Q4. Could contamination/hazard become an unacceptable level?
Q5. Will an additional step eliminate or reduce the hazard to an acceptable level?

Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

HACCP allows food Packaging Wrap Each Item Separately. ... YES
packagers to identify
2. Use Multiple Layers of Packaging
what potential
hazards there may 1. Use Packaging Materials That Are Shock-
be, how to control for Resistant and Cushion Your Product Properly. ...
them, and how to 2. Use Packaging Materials That Are Climate
determine the extent and Contaminant-Resistant. ...
to which the hazard
has been eliminated 3. Avoid the Use of Excess Labels.
or reduced to an
acceptable level

The two primary Flammable Bottles (cylinders) should be stored outside.

hazards associated
The storage area should be fenced with a
with flammable and
secure, lockable gate.
combustible liquids
are explosion and Warning signs should be displayed.

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 Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

fire. Ignition sources should be eliminated from the

area.
Bottles should be kept upright and chained
together.

Critical control point Corrosion Use non-corrosive metals, such as stainless

examples for steel or aluminium.
biological hazards
Make sure the metal surface stays clean and
include thorough
dry.
cooking, cold
storage, hot holding, Use drying agents.
product Use a coating or barrier product such as grease,
oil, paint or carbon fibre coating.

Jewelry at work is a Jewellery Perspiration, dirt and bacteria can become

major safety hazard trapped under the jewelry, which can cause
and can cause dermatitis and other types of skin conditions.
serious injuries. However, jewelry is not only a problem if you are
working in a hazardous injury. Rings can easily
Jewelry can get
get caught on boxes or crates, which could
caught in power tools
easily lead to a finger being crushed.
or stuck against
objects, conveyors,
and moving parts of
machinery.

Some bacteria can Spores Exposure to a large number of mold spores may
form spores when cause allergic symptoms such as watery eyes,
the bacteria is under runny nose, sneezing, itching, coughing,
threat, such as from wheezing, difficulty breathing, headache, and

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 Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

boiling, acid or fatigue. Repeated exposure to mold can

alkaline conditions, increase a person's sensitivity, causing more
they produce spores. severe allergic reactions.

Biological hazards Fungi Start by planting healthy stock. ...

are organisms, or
Choose planting sites based on plant needs. ...
substances produced
Avoid overhead watering. ...
by organisms, that
pose a threat to Water early in the day. ...
human health. Don't crowd plants. ...
Don't work a wet garden. ...
Treat with a trusted, proven fungicide.

Biological hazards viruses Improving Ventilation and Spending Time

are organisms, or Outdoors. Improving ventilation (moving air into,
substances produced out of, or within a room) and filtration (trapping
by organisms, that particles on a filter to remove them from the air)
pose a threat to can help prevent virus particles from
human health accumulating in indoor air.

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Section 6: Hazard audit table

CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

Unwanted allergens Cooking No undeclared Check storage of Recall food that is Chemical analysis Yearly audit;
allergens in food food; allergens suspected to have of raw materials
Results of
must be separated undeclared and finished
Laboratory
daily; allergens; products that do not
analyses
contain the
Check labels of Dispose of food that
allergen;
food deliveries has been exposed
daily; to cross contact Conduct internal
during storage; audits;
Check personnel
hygiene daily; Re-train staff who Records of
Check availability of are not practicing
third-party audits
separate utensils good personal
and equipment for hygiene;
allergen special
Dispose of food that
orders daily;
is exposed to an
Check product allergen during
allergen cooking
declarations;
Check
implementation of
allergen controls
daily

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 Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

Multiplication and cooking Internal Check and record Continue cooking Manager must Calibration record
survival of spore- temperature 176˚F cooking until required maintain record of
forming and toxin- temperatures temperature of cooking
for 10 minutes is
forming bacteria: following the 176˚F for 10 temperature and
achieved
Staphylococcus required minimum minutes is calibration;
aureus Clostridium temperatures using achieved;
Manager confirms
perfringens a calibrated
Re-calibrate food weekly that food
Clostridium thermometer
probe probes are used,
botulinum Bacillus
thermometers properly
cereus
maintained, and
calibrated

Multiplication and chilling Chill food down Marking starting 1) Continue chilling The manager must Cooling
survival of spore- from 135°F to 70°F time for the until the required maintain a record of temperature log;
forming and toxin- within 2 hours processed food; temperature of 70˚F chilling temperature
Calibration record
forming bacteria: (Record starting / 41˚F is achieved; and calibration;
Avoid
Staphylococcus time);
recontamination; (2) Re-calibrate The manager
aureus Clostridium
Then from 70°F to Cover food during food probe confirms weekly
perfringens
41°F or lower within cooling thermometers; that food probes
Clostridium
4 hours; are used, properly
botulinum Bacillus Review chilling
maintained, and
cereu (Record finish time procedure
calibrated
and temp);
Total chilling time
may not exceed 6
hours

Growth of temperature control Internal Recording and Dispose of food that Chemical analysis Yearly audit;

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 Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

pathogenic bacteria to FDA and temperature 176˚F limiting tie outside has been exposed of raw materials Results of
scientific standards for 10 minutes is of refrigerator to and finished Laboratory
achieved products that do not analyses
cross contact
contain the allergen
during storage; Re-
train staff who are
not practicing good
personal hygiene

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

Survival of Properly Temperature set at Check It ice cream mixture Review records pasteurizationCCP
pathogens pasteurization for 85C\20s thermometer\ time does not fulfil the
killing vegetative (flow meter) Check critical limit, it must
pathogens to make equipment properly re pasteurization
the product safe running again.

recontamination Rapid chilling of the <4C Record Discarding or Review records Aging CCP2
ice cream mixture thermometer repasteurization
at 4C and keeping
it during the aging
step.

Allergic ingredients Labelling instruction Complete Visually monitored If ice cream has Records on Labelling CCP3
instruction on label by personnel as the been packed with labelling instruction
correct labelling any missing
instruction, it has to
be discarded

Impurities and Labelling instruction Not usually Record Maintains of sieves Review records filtration
foreign material thermometer

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 Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

Pathogenic bacteria Labelling Instructions on Not usually Proper temperature Keep it's inlet and Filling and packing
instructions label control surrounding clean

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

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Section 7: Support programs

Each support program needs to be listed and information added for each support program including policies and procedures.

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Appendices

Example Form 1:

Week commencing: ________________________

Week commencing: ________________________

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Week commencing: ________________________

Week commencing: ________________________

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