1 - Haccp Study

HACCP PLAN
HP-01
Prepared & Reviewed by Approved by
HACCP Team Leader General Manager
1.0 HACCP Team Leader and HACCP team

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HACCP Plan
The HACCP Team is a multidisciplinary team. It consists of the HACCP team Leader and HACCP Members who
are either the heads of departments and or their representatives. All elements of the HACCP study have been
carried out by the HACCP Team
HACCP TEAM MEMBERS:
Name/Position Executive Chef
Training Received
HACCP awareness training, HACCP internal auditor course, Intermediate
food hygiene training, HACCP implementation.
ISO 22000 :2018 course
Name Position chef
Training Received
Name Position Engineer & Supervisor
Training Received
Name Position Chef Steward
Training Received
Issue date: 01/07/2011 Page 2 of 21

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HACCP Plan
Name Position Cost Controller
Training Received
Name Position Purchasing Supervisor
Training Received
Name Position
HR. Manager
Training Received
The HACCP Team will review the HACCP Study annually and following significant changes to the
process.
HACCP TEAM LEADER
The HACCP team Leader is the person with primary responsibility for HACCP programs. The HACCP
team Leader is also in charge of the HACCP Team.

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HACCP Plan
2.0 PRODUCT DESCRIPTION AND INTENDED USE
2.0 Hot, Cold and Bakery Food
HACCP - PRODUCT DESCRIPTION FOR HOT, COLD AND BAKERY FOODS
PRODUCT NAME - COLD FOODS

INTENDED USE - Serve Cold, ready to eat
INGREDIENTS SHELF LIFE LABELLING PACKAGING PRESERVATION STORAGE &DIS- PREPARA- SOLD AT
METHODS TRIBUTION TION
Chillers - temper-
Fruits, Vegeta- Proper storage
atures of 0 - 8 de-
bles, Cold cuts, chillers and freez-
Production grees Celsius
meat, poultry, 24 hours - 3 Clear plastic ers, to be trans- Chilling, freez-
and expiry Freezers - tem- Restaurants
fish, cheese, days or cling wrap ported in Chilling ing
dates peratures of -18
milk and dairy cabinets and
to -23 degrees
products boxes
Celsius
PRODUCT NAME - HOT FOODS

INTENDED USE - Serve hot at preferred temperatures
INGREDIENTS SHELF LIFE LABELLING PACKAGING PRESERVATION STORAGE &DIS- PREPARATION SOLD AT
METHODS TRIBUTION
On fire, cooking
Hot cabinets,
Vegetables, Stainless ranges, boiling,
Production Hot foods at 65 heated ceramic
meat, poultry, 48 hours - 3 steel contain- grilling, roast-
date and ex- degrees Celsius plates, and stain- Restaurants
fish, grains, days(storage) ers, cling ing, frying,
piry dates and above less steel chef-
spices, etc wrap, foil steaming,
en-dishes
blanching
PRODUCT NAME - BAKERY FOODS

INTENDED USE - Serve hot, cold, or at room temperature or at preferred temperatures
INGREDIENTS SHELF LIFE LABELLING PACKAGING PRESERVATION STORAGE &DIS- PREPARATION SOLD AT
METHODS TRIBUTION
Hot foods at 65
degrees Celsius Mixing in mix-
Flour, yeast, and above, cold Hot ovens, ers, proving and
Production Clear plastic,
eggs, cocoa 48 hours - 3 foods at 0 to 8 chillers and freez- baking in ovens
dates and thin card- Restaurants
products, but- days(storage) degrees Celsius ers, cold cabinets and ranges,
expiry dates board boxes
ter etc and frozen foods or boxes chilling and
at -18 degrees freezing
Celsius

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HACCP Plan
2.1 Dry, Chilled and Frozen Food
HACCP - RAW MATERIALS DESCRIPTION - DRY, CHILLED & FROZEN FOOD MATERIALS
MATERIAL NAME - Dry foods

INTENDED USE - For further preparation and food production
SHELF PRESERVATION STORAGE &DISTRIBU-

INGREDIENTS LABELLING
LIFE PACKAGING METHODS TION PREPARATION SOLD AT
6 Date of pro- Mostly dry stores, can Processed food

Grains, cereals, Dry Stores in ambient
months duction and Clear plastic be transported in room material and is
sauces, nuts, temperature of 22 to Restaurants
to 1 date of ex- and boxes temperature of 20 to 25 used for further
dried fruits 25 degrees Celsius
year piry degrees Celsius food production
MATERIAL NAME - Frozen foods


INGREDIENTS LIFE LABELLING PACKAGING METHODS TION PREPARATION SOLD AT
Partially pro-
Date of pro- Freezers in tempera-
Selected dairy 15 days cessed food and
duction and Clear plastic tures of -18 degrees Freezers and cold cabi-
products, meat, -6 is used for fur- Restaurants
date of ex- and boxes Celsius to -23 degrees nets
poultry, fish, months ther food pro-
piry Celsius
duction
MATERIAL NAME - Chilled foods


INGREDIENTS LIFE LABELLING PACKAGING METHODS TION PREPARATION SOLD AT
Partially pro-
Vegetables, Date of pro- Plastic boxes,
in Chillers at tempera- cessed food and
Fruits and se- 3 Days - duction and cling wraps Chillers and cold cabi-
tures of 0 degrees to 5 is used for fur- Restaurants
lected dairy 15 days date of ex- and thin card- nets
degrees Celsius ther food pro-
products piry board boxes
duction

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HACCP Plan
3.0 Process flow diagram and description
FLOW CHART FOR COOKED & NON- COOKED AND

BAKED ITEMS
1. PURCHASING
2. Receiving (OPRP 1)
Raw fruits and Ready to eat items to be Raw items for Raw items for Dry foods
Vegetables chilled storage stored acc. To condition Chilled storage Frozen storage
3. Ambient
1. Vegetable cleaning
Storage
& sanitizing (CCP 1) 2. Storage (frozen) –CCP2
Input
Water 6. Defrosting /
Output
Packaging 4. Storage (Chilled) – (CCP 3) 5. Vegetable Preparation Thawing
For cooking Dirty
Utensils
Equipment
7. Preparation of Meat
Washed Liquid
8. Chilled Storage
Equipments Waste
Packaging
10. Cooking & Re-heating (CCP 4) 15. Mixing
Material
Food
11. Cooling 16. Proving Waste
9. Preparation 17. Forming

12. Final Holding
Hot & Cold
18. Baking (CCP5)
13. Transportation (Optional)
19. Washed Equipment 14. Serving

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HACCP Plan
3.1 Process flow verification change
The HACCP team has agreed the food safety hazards associated with each process step. The HACCP
study and the control and monitoring measure will be reviewed at least annually and following a
significant process change. All amendments are recorded on the following verification form.
Date Amendment Signature

4 . HAZARD ANALYSIS
4.1 Hazard analysis Kitchen Operations/Processing

L = Likelihood of the Occurrence S = Severity of the Outcome R = Risk Level (L x S)
3 = High 3 = High 1-3 = L- Low risk (establish control measures where appropriate)
2 = Medium 2 = Medium 4-6 = M- Medium risk (establish control measures)
1 = Low 1 = Low 7-9 = H- High risk - Significant Hazard
CCP = Critical Control Point P = Physical hazard B = Microbiological hazard C = Chemical hazard
Hazard Analysis
Step / Process Hazard Type L S R CCP Control Measures Documentation

Purchasing / Receiving 1, 2&3, 4. Only purchase raw material from
Presence of pathogens B 2 2 H approved suppliers who can demonstrate PR-2&18
in good from suppliers the required level of hygiene controls. Inspection
Multiplication of Approval Questionnaire and auditing and procedures at
pathogens during OPRP the supplier provide all relevant receiving area.
delivery due to high specifications and certification. Receipt of
temperature of Receiving of chilled food at temperature deliveries
delivery truck and / or below 8 C procedure
due to a delay before and frozen food at temperature from -12 (incoming vehicle
transfer to controlled to -18 C. and load
temperature storage inspection)
Generic contamination C 1 2 L Ensure all deliveries of boxed/lidded PR-2&18 Supplier

caused by poor material are inspected for odour, damp or re- qualification
handling or delivery contamination and continued
with chemicals , assessment
Check for damaged packaging, & taking
Pesticide residue 2 3 M care
during handling.
Periodical Check by sample analysis

Presence of glass, P 1 3 L No Only approved suppliers to be used, PR-2&18
metal and hard plastic precautions and visual inspection at Raw material
in goods from the receiving. assessment and
suppliers or during approval
delivery procedure

Dry storage 1, 2, &3. Generic contamination P,B,C 2 2 M No Ensure that all raw material remains in PR-25 : Cleaning
Dry, cool dark caused by poor original packaging until issued to procedure
Includes de- boxing, inspection and handling and hygiene production.
issue to kitchen areas. controls in Stores Ensure that the stores department PR-2 Storage of
cleaning schedule is applied and external food items
doors are kept closed when not in use PR-13 Pest
Ensure that a pest control programme is in control
place and effective PR-20 Training of
Ensure that Food is in sealed containers food handlers
and Stock is off floor
Store at a T < 21.1 C and relative humidity
< 50-60%.
Strict physical separation

Multiplication Bacterial B 2 2 M No Stock is rotated weekly, FIFO rule is PR-20 Training of
growth due to high respected. food handlers
humidity or high All items dated & labelled PR-22 : Dating
temperature in the Temperature and humidity are monitored and labelling
food store procedure

Chilled/ frozen storage. 1, 2,& 3. Generic contamination P,B,C 3 3 H CCP3/ Ensure that all raw material remains in PR-16 Using and
Includes de- boxing, inspection and caused by poor 4 original packaging until issued to calibrating of
issue to kitchen areas handling and hygiene production. thermometers
controls in chilled Ensure that the stores department P760:
Stores. cleaning schedule is applied Maintenance of
Cross- contamination, .Store food at correct temperatures catering
Contamination by (below 8C for refrigerators, recommended equipments
foreign materials -12 to –18 C for freezers.
dropping into food, and cold storage doors are kept closed
Chemical when not in use
contamination, Separate raw/cooked high-risk foods.
Contamination by pests Stock rotation procedures/date marking.
Check for pest activity.
Strict physical separation
Freeze fish to be consumed raw( process 1
) at
-20°C for 7 days or
-35°C for 15 hours
Multiplication, B 3 3 H CCP 4 Rotation of stock system. P 760:
Bacterial growth Ensure items dated and labeled. Maintenance of
Preventive maintenance or equipments catering
and Calibration of thermometers are equipments
conducted PR-20 Training of
food handlers
PR-22: Dating
and labelling
procedure
Vegetable sanitizing 1,2, & 3 Multiplication Bacterial B, P 3 3 H CCP2 PR-05 Fruits and
growth, vegetable
Cross contamination, sanitation

Proper washing & sanitation in 50-ppm
Chemical C 2 1 L N0 chlorine cold solution. . Controlling time PR-20 Training of
contamination by of soaking. Ensure staffs are trained. food handlers
excess of chlorine Ensure staffs have good standards of
personal hygiene. Use clean green crates. PR-12 Personal
Separate washed and unwashed hygiene
vegetables and fruits
Defrosting, thawing 1, 2, 3. Multiplication B 2 2 M To be thawed under refrigeration < 8 C or PR-6

Growth of under cool running water of 21 C or below Defrosting
bacteria or for less than 2 hours or in a micro wave. of frozen
contamination. Target temp for chilled food 8ºC.Time food
24-72 hrs. ALL frozen food are labelled products
with the defrosting date or the date of
transfer from freezer to thaw under
refrigeration.. If unopened and unused
after 3 days from defrosting (except the
poultry 1 day), the product is to be
discarded. Do not thaw at room
temperature. Monitor thawing
temperature. Thaw fully if frozen and
reject items of questionable quality.
Discard thawed items that have exceeded
expiration schedule.

PR-5/7
Preparation of butchery items 1,2&3 Multiplication B 2 3 M No Staff hygiene rules Controlling time
Bacterial growth. Cleaning programmes and temperature
Product should not be exposed to an during
Contamination from environmental temperature >12°C but < preparation
employees Cross 22°C for more than half an hour PR-8 food
contamination.. reheating
PR-20 Training of
food handlers
PR-25 Cleaning
procedure
Growth and/or B 2 3 L NO Prolonged exposure to high ambient
introduction of temperature may result in unacceptable
food borne pathogens levels of food borne pathogens. Product
from contamination should not be exposed to an
environmental temperature >12°C but <
22°C for more than 2 hours.)
Potential for cross contamination.
Subsequent cooking step to reduce risk to
an acceptable level.

Preparation of non butchery items, 1, 2, 3. Contamination B,P,C 1 3 L No Ensure staffs are trained. Ensure staffs PR-5/7
washing, trimming, chopping and -Introduction of wash their hands and have good Controlling time
slicing and garnish. pathogens and toxin standards of personal hygiene. Use clean and temperature
producers from staff, equipment. Separate boards and knives during
equipment and general for raw meats, use colour coded preparation
environment. equipments. Ensure wiping cloths are PR-20
- Introduction of clean or use disposable wiping cloths. Hygiene Training
noxious cleaning Limit handling times. procedure
materials, or metal or Correct Cleaning programmes.
hard plastic Strict physical separation
Recipe instruction followed.

Cold holding 1,3 Multiplication Bacterial B 2 3 M NO Maintain foods at less than 8 C. PR-10/11 Holding
includes cold items or cooked and growth Trained food handler with personal hot or cold
chilled items going for service, hygiene potentially
portioning, table service, buffet Cross contamination B 2 3 M Skills. hazardous food
service and room service Foreign objects P 1 2 M NO Clean crockery & cutlery.
Plates not chipped or cracked.
Provide protective barriers.
Pest & waste control

Cooking & Reheating 2, 3. Survival of pathogens B 3 3 H CCP Follow cooking procedure. Check that the
Includes frying , boiling, steaming, due to undercooking 5 internal core temperature of the PR-9 Cooking

roasting, stewing, poaching Chemical C 2 2 L food reaches more than 75 C for a potentially
And reheating of cooked food minimum of hazardous food
2 minutes. PR-7/9 Process
Excessive C, P 1 1 L L Clean utensils & equipment at all times. control cook chill
Food Maintain personal hygiene practices.
Additives
Comply with recipes & flowcharting as
per
menu,
Keep food covered wherever possible
Growth of pathogens B 3 3 H CCP5 Staff training for the reheating procedure. PR-08 Reheating
due to insufficient Reheat rapidly to core temperature of 82 of potentially
control of time and C hazardous food
temperature.
Trained food handler with personal
hygiene
Skills.

Baking 2, 3. Survival of pathogens B 3 3 H CCP Follow cooking procedure. Check that the
due to undercooking 6 internal core temperature of the PR-07 Cooking
food reaches more than 75 C for a potentially
minimum of hazardous food
2 minutes. PR-07/09 Process
Clean utensils & equipment at all times. control cook chill
Maintain personal hygiene practices.
Comply with recipes & flowcharting as per

menu,
Keep food covered wherever possible
Chemical C 2 2 L
Excessive C, P 1 1 L L
Food
Additives

Cooling 3 Growth of pathogens B 2 2 M Follow the cooling procedure, PR-09 Cooling
due to slow cooling and temperature control at the chilled store potentially
cross contamination room, stock rotation. Strict physical hazardous food
separation, hygiene rules, correct
cleaning. Maintain refrigerator
temperature at less than
5C.
Cool foods rapidly in shallow containers.
Separate raw & cooked foods.
Cover all foods & store off the floor on
shelves.
Maintain personal hygiene practices.
Rotate stock daily.
Food temperature worksheets.
Facility maintenance and cleaning &
sanitizing
Date & label items daily.

Hot holding, 2, 3. Cross contamination , B 2 2 M CCP B Follow the hot holding procedure. Food PR-10/11 Holding
includes hot holding in hot cabinet Introduction of 10 should be kept at 65 C or above at all hot or cold
or Bain Marie, portioning, table pathogens and toxins P 2,3 times. potentially
service, buffet service and room producers from staff Serve food as quickly as possible. hazardous food.
service. and equipment Maintain personal hygiene practices.
Provide protective barriers.

B 2 3 M Food temperature checks.
Multiplication Growth Clean crockery & cutlery.
of pathogens due to Hot plates not chipped or cracked.
low temperature.
Less than 65 C during Facility preventive maintenance,
hot holds. thermometer calibration
Efficient Pest control program
Pest & waste control worksheets.
Introduction of glass, P 1 2 L NO Staff training and checking and PR-05 Safe food
metal, and hard plastic equipment maintenance program handling
from staff or SOP 013
equipment Maintenance of
catering
equipment
Step / Process
Hazard Type L S R CCP Control Measures Documentation
Serve direct Introduction of B 2 2 M No Staff personal hygiene, PR-10/11 Food
Includes portioning, table service, pathogens and toxins Correct cleaning programs. service
buffet or room service of ready to procedures from staff Using suitable
eat items, bought in desserts, or equipment utensils and
snacks… equipments
when handling
ready to eat
food.

5 Hazard control plan (HACCP Plan + OPRPs plan)
Name: Product Description: Ready to eat food.
Firm Address: Method of Service and Distribution: Cold or hot service and distribution
Intended Use and Consumer: ready to eat by general public
(1) (2) (3) Monitoring (8) (9) (10)
Critical Control Significant Hazards(s) Critical Limits for each (4) (5) (6) (7) Corrective Actions Verification Records
Point (CCP) /OPRPs Preventive Measure What How Frequency Who
(Action criteria for
OPRPs)
Chilled food ≤ +8º Food and Laser For each batch Receiving officer Reject high T product: Verify critical limits are being
Receiving of C. vehicle thermometer received of potentially If chilled product T > 8 º C achieved through thermometer
goods Multiplication of temperature Hazardous food. If frozen product T < -12ºC or signs calibration
Raw
OPRP 1 pathogens if Food of defrosting exists.
material
temperature and Frozen food ≤ –15 º C Physical If product temp is between 5º C and Records review by operation
receiving
time during receiving temp inspection of 8 º C cool product immediately. manager
log sheet
were exceeded Frozen vegetables ≤ - food and
REC 02
12 ºC packaging Contact supplier, inform hygiene Staff interviews
manager
Temperature spot checks
Internal hygiene audit by Hygiene

Officer
Training
(1) (2) (3) Monitoring (8) (9) (10)
Critical Control Significant Hazards(s) Critical Limits for each Corrective Actions Verification Records
Point (CCP) Preventive Measure (4) (5) (6) (7)
What How Frequency Who
Chlorine Chlorine Washing Vegetable Add more tablets if the chlorine s Review of records Fruit and
CCP 1
Bacterial growth if concentration = concentratio in 50 For every batch of fruits washing strips shows less than 50 ppm. vegetables
Vegetable washing
chlorine 50-ppm in cold n ppm of and vegetables operators Add more water if the chlorine Use of the Chlorine strips sanitation
and sanitizing
concentration is water. chlorine strips shows more than 50ppm and log -REC 20
Process 1
insufficient solution further rinsing
for 10
minutes.
(1) (3) Monitoring (8) (9) (10)

Critical Control Chemical Critical Limits for each (4) (5) (6) (7) Corrective Actions Verification Records
Point (CCP) contamination by Preventive Measure What How Frequency Who
excess of chlorine
Growth an Freezer 3 times / day . storekeeper Verify critical limits are being Defrosting
CCP 2 contamination of gauges to be By probe / achieved through thermometer, record REC
Transfer all food to anther freezer
Freezer products due to Critical Limit monitored thermomete chef / Eng. 4
and check food condition
Process 1 inappropriate -12 to -18º C. three times a r or reading Calibration,
Train the employee in proper
freezer temp. day as of the Records review
freezer temp. .
minimum by Freezer
Repair refrigeration
the tempera Staff interviews
Resp. storekeeper/chef / Eng.
storekeeper/ ture.
chef / Eng. Temperature spot checks
(1) (2) (3) Monitoring (8) (9) (10)

CCP 3 Growth of Chill store Chiller digital Verify critical limits are being Cold storage
Chilled storage pathogen + 1 C for 8 hours reading gauges Digital 3 times a day the kitchen Cool under controlled achieved through thermometer, temperature
Process 1 s and thermom staff and environment monitoring
toxins eter store keeper (Blast chiller) Calibration, sheet REC 4
producers reading Small portions
due to Use ice bath Where chiller Records review
high temperatures rise to between 5ºC &
temperat 8ºC, check food temperature. (Use Staff interviews
ure or it immediately)
time Temperature spot checks
abuse. Where product rises above 8-ºC
move to alternative storage.
Repair refrigeration
(1) (2) (3) Monitoring (8) (9) (10)

CCP 5 Pathogen Cooking Critical Product core Cooking/ Continue cooking time /reheating Daily review of records Cooking and
Cooking / growth in final Limit ≥ 75º C temperature At the end of cooking Reheating until temperature requirements 75 before shipping product reheating
reheating product Reheating critical Probe or reheating Record C or 82 C . are met. by an individual who did temperature
Process 4 75º C in other limit ≥ 82 º (Or thermo operation REC 6 Check thermometer is working not complete the records log REC 6
cases. appropriate to meter Calibration correctly. Check thermostat and cooking and who is responsible
Reheating temp cooking log book equipments. Establishment official.
82º C through temperature given Periodic calibration of

out the product. as annexure) temperature recording
devices (recommend at
least weekly calibration.)
Periodic internal
temperature checks to
verify time/temperature
parameters are reaching
desired internal
temperature (recommend
at least weekly checks.)
(1) (2) (3) Monitoring (8) (9) (10)
CCP 5 Pathogen Baking Critical Product core Cooking/ Continue Baking time until Daily review of records Cooking and
Baking growth in final Limit ≥ 75º C temperature At the end of Baking Reheating temperature requirements 75 C before shipping product reheating
product (Or appropriate to Probe or reheating Record Check thermometer is working by an individual who did temperature
75º C in other Baking thermo operation REC 6 correctly. Check thermostat and Baking not complete the records log REC 6
cases. temperature given meter Calibration equipments. and who is responsible
Reheating temp as annexure) log book Establishment official.
82º C through Periodic calibration of
out the product. temperature recording
devices (recommend at
least weekly calibration.)
Periodic internal
temperature checks to
verify time/temperature
parameters are reaching
desired internal
temperature (recommend
at least weekly checks.)

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HACCP PLAN

Prepared & Reviewed by Approved by

HACCP Team Leader General Manager

1.0 HACCP Team Leader and HACCP team

HACCP TEAM MEMBERS:

Name/Position Executive Chef

ISO 22000 :2018 course

Name Position chef

ISO 22000 :2018 course

Name Position Engineer & Supervisor

ISO 22000 :2018 course

Name Position Chef Steward

ISO 22000 :2018 course

Issue date: 01/07/2011 Page 2 of 21

Name Position Cost Controller

ISO 22000 :2018 course

Name Position Purchasing Supervisor

ISO 22000 :2018 course

ISO 22000 :2018 course

HACCP TEAM LEADER

Issue date: 01/07/2011 Page 3 of 21

2.0 PRODUCT DESCRIPTION AND INTENDED USE

2.0 Hot, Cold and Bakery Food

HACCP - PRODUCT DESCRIPTION FOR HOT, COLD AND BAKERY FOODS

PRODUCT NAME - COLD FOODS

PRODUCT NAME - HOT FOODS

PRODUCT NAME - BAKERY FOODS

Issue date: 01/07/2011 Page 4 of 21

2.1 Dry, Chilled and Frozen Food

MATERIAL NAME - Dry foods

SHELF PRESERVATION STORAGE &DISTRIBU-

6 Date of pro- Mostly dry stores, can Processed food

MATERIAL NAME - Frozen foods

SHELF PRESERVATION STORAGE &DISTRIBU-

MATERIAL NAME - Chilled foods

SHELF PRESERVATION STORAGE &DISTRIBU-

Issue date: 01/07/2011 Page 5 of 21

3.0 Process flow diagram and description

FLOW CHART FOR COOKED & NON- COOKED AND

9. Preparation 17. Forming

18. Baking (CCP5)

13. Transportation (Optional)

19. Washed Equipment 14. Serving

Issue date: 01/07/2011 Page 6 of 21

3.1 Process flow verification change

Date Amendment Signature

Issue date: 01/07/2011 Page 7 of 21

4.1 Hazard analysis Kitchen Operations/Processing

Step / Process Hazard Type L S R CCP Control Measures Documentation

Generic contamination C 1 2 L Ensure all deliveries of boxed/lidded PR-2&18 Supplier

Issue date: 01/07/2019 Page 8 of 21

Step / Process Hazard Type L S R CCP Control Measures Documentation

Issue date: 01/07/2019 Page 9 of 21

Step / Process Hazard Type L S R CCP Control Measures Documentation

Issue date: 01/07/2019 Page 10 of 21

Issue date: 01/07/2019 Page 11 of 21

Defrosting, thawing 1, 2, 3. Multiplication B 2 2 M To be thawed under refrigeration < 8 C or PR-6

Step / Process Hazard Type L S R CCP Control Measures Documentation

Issue date: 01/07/2019 Page 12 of 21

Step / Process Hazard Type L S R CCP Control Measures Documentation

Issue date: 01/07/2019 Page 13 of 21

Step / Process Hazard Type L S R CCP Control Measures Documentation

Provide protective barriers.