HACCP Plan Examples - University of California, Davis
Transcript of HACCP Plan Examples - University of California, Davis
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HACCP Plan ExamplesHACCP Plan Examples
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Example #1: Company that
makes beverages.Hired a consultant to develop their
HACCP plan.
HACCP Plan (25 pages)
• Title page
• Table of Contents• Team & Responsibilities• HACCP plan per product (type)
• Flow diagrams per product (type)
• Product listing & packaging (page 25)
• Certifications • Revision log• Supplemental data sheets
What’s missing?• Product(s) description• SOPs• PRPs• Records
• Critical Limits• Corrective Action• Calibration• Training
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Page 4Yes, it was printed in a size 8 font or smaller!
1. Each step has details about what is done at each step.
2. Hazards are listed as Physical, Chemical and Micro (no specifics)
3. Control Measures are classified as CP/CCP/QCP
4. Critical Limits are statements about what ‘must’ be done (no specifics)
5. Metrics (listed at the end of each plan)Process steps: 51CCP: 4QCP: 30CP: 17
but I still don’t know what their Hazards are or how they’re controlling them!!
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Review their flow diagram (5 pages)‐‐ again, too much detail
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Conclusion
They hired a consultant to write this up for them, but the team was not involved in the development.
Nobody at the plant understood what their hazards were, much less their control measures or CCPs
The HACCP plan was incomplete (but overwhelming)
Too much detail in the HACCP plan, but no discussion about specific hazards
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Another juice example
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HACCP Plan for Juice Products 3 pages8 steps• No flow diagram• No product description
• Note headers• General
Do you want to test the product upon receipt or purchasing? Or ask your supplier to assure there are no pesticides?
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Page 2
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Page 3• where’s the pasteurization step??
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A few things to think about
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Product description –frequently overlooked
• The HACCP team and the inspector needs to understand what the product is, how it’s made (ingredients + process steps), what kind of container it’s in and how it is intended to be shipped and consumed. • Ingredients may determine the type of product it is (acid/acidified; low Aw, etc.)
• Shelf stable vs perishable• Glass vs plastic container• Single serve, RTE/RTD or to be portioned out
• Try to focus on safety concerns, with cannabis products, regulatory issues will be important too, but may be addressed separately?
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The flow diagram from the plan presented above went from 51 steps to this• A few steps were missing• Not sure where #17 fit into the flow
Receive frozen ingredients
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HACCP Plan example: Tincture
• Hazard Analysis• Critical Limits, etc.
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Any questions? Comments !!Any questions? Comments !!