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I mean the templates for Food Safety Plan which can be suitable for any food plant as whole, the basic steps or outlines.
Close num:5.3 and.4.1 in standard ISO22000
5.3 Food safety management system planning
4.1 General requirement
People already mentioned12 steps of HACCP plan, and I agree with everything that has been said here. And Im sure you are already familiar with the corresponding FAO Manual, but anyways, here is the link for it. I think you can download it for free:
Preparation 1. Assemble HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. Confirmation of flow diagram
Principle1 6. Conduct a hazard analysis
Principle2 7. Determine Critical Control Points
Principle3 8. Establish critical limits for each CCP
Principle4 9. Establish a monitoring system for each CCP
Principle5 10. Establish corrective actions
Principle6 11. Establish verification procedures
Principle7 12. Establish Documentation and Record Keeping
What are the guidelines to write a Food Safety Plan ?
An increasing number of people are buying ready-to-eat food, fast food, and dining out.
These changes in the food and way that people eat has increased existing food safety problems and created new ones.
A significant problem is the risk of bacterial food poisoning.
It is imperative that, effective safety measures are initiated through out the food cycle right from the farm to the fork
Food and beverage processors can easily become overwhelmed as they work to meet challenging customer requirements and government regulations, while continuing to minimize costs and maximize profitability.
To meet these demands, processors must develop and execute written food safety plans.
They must have systems in place that enable them to rapidly identify and track every ingredient for each of their products through all processing steps: from receipt through processing, packaging, and shipping, to the exact customer location.
In the case of an investigation or recall, a processor must be able to quickly show documentation of each step performed for a particular product or ingredient, not only within its own organization but also at least one step back and one step forward in its supply chain.
A food safety plan is a simple document that describes the steps required to ensure that food that is sold is safe to eat.
A template may be designed for use by different types of businesses, or it could be designed specially for a particular type of business.
Guidelines or principles as envisaged in the HACCP food safety system are the most adequate.
Food produced with strict adherence to these guidelines is safe for humans consumption
The HACCP Seven Principles
Principle1: Conduct a hazard analysis.
Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards.
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle2: Identify critical control points.
A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Principle3: Establish critical limits for each critical control point.
A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle4: Establish critical control point monitoring requirements.
Monitoring activities are necessary to ensure that the process is under control at each critical control point.
In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
Principle5: Establish corrective actions.
These are actions to be taken when monitoring indicates a deviation from an established critical limit.
The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met.
Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle6: Establish record keeping procedures.
The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
Principle7: Establish procedures for ensuring the HACCP system is working as intended.
Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe product.
Plants will be required to validate their own HACCP plans.
FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.
Verification ensures the HACCP plan is adequate, that is, working as intended.
Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.
FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel.
Verification tasks would also be performed by FSIS inspectors.
Both FSIS and industry will undertake microbial testing as one of several verification activities.
Verification also includes 'validation' - the process of finding evidence for the accuracy of the HACCP system (e.g.
scientific evidence for critical limitations).