What are the guidelines to write a Food Safety Plan ?

1-      Definition: a food safety plan is a plan designed to identify and  follow up the activities to establish and maintain food safety.And it relates to the production, manufacture, preparation, packaging,storage, handling, transport, distribution or sale of food, and it is based on the principles of HACCP and is in writing.
 
2-      The food safety plan shall include: ·         The hazards involved in the preparation of food at the premises or vehicle concerned ·         How those hazards will be monitored ·         The means by which those hazards will be controlled ·         The systematic supervision of those controls ·         The food preparation tasks, or categories of tasks, that will be carried out ·         The skills required ·         The people or categories of people who will carry out the tasks ·         The training and instruction necessary before the task can be performed ·         Any ongoing training and instruction that may be required ·         Regular maintenance tasks that must be carried out in relation to the premises orvehicle concerned.
·         Appropriate record-keeping requirements and provide for audit, on a regular basis, by an approved independent auditor.
·         The recall system of unsafe food  
3-      A most important point is that the plan is owned and operated by the management of the food business.
Implementing a food safety plan requires a commitment to understand and control the hazards associated with the business.
 
4-      The food safety plan shall cover: 4-1 Your products) description, qualities, intended use, shelf life, transport, storage conditions, labeling, preparation instructions.(   4-2 Your process) procedures and flowcharts, summary sheet of hazards, controls, critical limits, monitoring, corrective actions records) .
4-3 Your premises (location, surroundings, layout, construction, staff facilities maintenance and cleaning procedures and schedules)   4-4 Your staff (personal health policy, hygiene standards and procedures, skills, responsibilities, training programme, management and supervision)   4-5 Recall procedures) identification, retrieval, quarantine and disposal, communication with suppliers, distributors, retailers, media and regulatory authorities.
 
5-      It is important to tailor the plan to your own particular operation, as it will relate only to your own business; there is no need to include in it anything that is not relevant.
   
6-      Many procedures and controls within a food business are related to quality and measurement matters.
Though the critical issues for a food safety plan relate only to safety and public health, other matters can be included where a business wishes to have a single overall document.
 It would be practical to ensure that there is clear identification of what is a safety issue and what is not. 

 

Close num:5.3 and.4.1 in standard ISO22000

 5.3 Food safety management system planning

 4.1 General requirement

  

 

 

 

The basic guide line to write food safety plan are follow.
I m just writing breif on that with some important heading which should cover in your plan: food safety plan identifies all locations and products .
The plan should describes physical, chemical, and biological hazards that could occur and procedures for controlling them, including monitoring, verification and recordkeeping, for the  areas i.e.
water, soil amendments, field sanitation, production environment, and worker practices.
Plan includes policies and procedures for how to keep  products safe and checklists and forms that show that plan has been followed & implemented properly.
 food safety plan should review and revise, if necessary, at least once every year. 
The necesary scope of plan as need to be address in your food plan are as follow: Documentation and Record Keeping Worker/employees Education and Training Microbiological Sampling and Testing Traceability Recall program(In case of any complaint/problem identified) Corrective Actions  Self-audits Worker/employees Health/Hygiene and Toilet/Handwashing Facilities Chemicals / Plant Protection Products (If applicable of your scope of work Water Management Plan Animal Control Soil Amendments Preharvest Assessment Water and Ice Containers,Bins and Packaging Materials Policy Field Packing and Handling Handling and Storage Transportation The above plan is typical plan for agriculture & farm hous.
You can edit the plan as per your food process & production but squence would be same.
 

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: 

http://www.fao.org/docrep/w8088e/w8088e00.HTM

Interpretation and Application It includes the provisions that require food business and food handlers to comply with the standards Food Safety Programs This sets out the requirements for the control of food safety hazards during the production, manufacture and handling of food.
It is doesn’t mandatory for all food businesses.
It applies to certain industry sectors that have been identified as being high risk Food Safety Practices and General Requirements Specific food handling controls relating to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food.
Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers and the cleaning and maintenance of food premises and equipment.
Food Premises and Equipment Food premises, fixtures, fittings, equipment and food transport vehicles Food Safety Programs for Food Service to Vulnerable Persons Process food for service to vulnerable people to implement a documented and audited food safety program, Food Safety Programs for Catering Operations to the General Public [under development] (http://www.foodstandards.gov.au/industry/safetystandards/interpretation/Pages/default.aspx)

Just follow the12 steps of HACCP.
You will get a good food safety plan

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   

  12 steps of HACCP

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).

 

 

 

Yes , you can follow HACCP steps, for good safety plan. 

  اهم الامور التي يتم العمل بها في وضع خطط سلامة الغذاء  تحديد المخاطر تحديد نقاط الضبط الحرجة للتقليل من هذه المخاطر للحد المسموح به وضع الاجراءات اللازمة للحد من هذه المخاطر وضع الحدود المسموح بها لهذه المخاطر الفحص والقياس  اتخاذ الاجراءات اللازمة لتصويب الوضع اذا كان هناك خروج عن الحد المسموح به التدريب توفير بيئة مناسبة تتوفر فيها متطلبات التصنيع الجيد