Develop a Food Safety Plan (Based on HACCP principles)

Develop a Food Safety Plan

(Based on HACCP principles)

Contents

I. Introduction   1

II. What is a Food Safety Plan   2

III. How to develop a Food Safety Plan   2

Stage 1: Planning

Stage 2: Draw a flow diagram Stage

3: Steps

• 3a     List hazards
• 3b     Identify preventive measures 3c Identify control limits
• 3d     Monitoring procedures 3e Corrective actions 3f Records
• 3g     Check and review

Examples of hazard identification and control

IV. Other basic requirements for a Food Safety Plan   14

• Cleaning and Sanitation
• Personal Hygiene
• Pest Control
• Waste Disposal
• Training
• Customer Complaint

Appendix 20

1. Common Food Handling Practices that cause food poisoning
2. List of hazards
3. Hazard Work Sheet
4. Hazard Work Sheet
5. Purchasing Record Form
6. Record Form for Receiving Frozen Products
7. Record Form for Receiving Chilled Products
8. Record Form for Receiving Dry Products
9. Temperature Log
10. Corrective Action Record Form
11. Cleaning Schedule Record Form
12. Pest Control Record Form
13. Staff Training Record
14. Customer Complaint Record
15. Manager Self-Inspection Checklist

 

 

 

 

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