Fermentation Format HACCP Plan
Fermentation Format HACCP Plan
Date:
Prepared by:
I. Introduction and Purpose
This HACCP Plan outlines the safety procedures for the fermentation process of , ensuring that the final product is safe for consumption by identifying and controlling potential hazards.
II. Scope
This plan covers the fermentation process of from raw ingredient preparation through to final product packaging. It applies to all personnel involved in the fermentation process.
III. Team Composition
|
Name |
Position |
Responsibility |
|---|---|---|
IV. Hazard Analysis
|
Hazard |
Type |
Potential Sources |
Risk Level |
Control Measures |
|---|---|---|---|---|
|
Microbial contamination |
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|
Chemical residues |
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|
Foreign objects |
V. Critical Control Points (CCPs)
|
CCP |
Description |
Critical Limits |
Monitoring Procedures |
Corrective Actions |
|---|---|---|---|---|
|
CCP 1 |
Pasteurization of ingredients |
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|
CCP 2 |
Fermentation time |
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|
CCP 3 |
pH level check |
VI. Monitoring Procedures
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CCP 1 (Pasteurization)
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CCP 2 (Fermentation Time)
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CCP 3 (pH Level)
VII. Corrective Actions
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CCP 1: If the temperature or time criteria are not met, reprocess the batch or discard it.
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CCP 2: If fermentation time is inadequate, extend the fermentation time and monitor the pH.
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CCP 3: If the pH is above 4.6, extend fermentation time or re-acidify the product.
VIII. Verification Procedures
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Conduct regular internal audits of the HACCP plan and review monitoring records.
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Calibrate thermometers and pH meters monthly.
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Review corrective actions and their effectiveness at quarterly meetings.
IX. Record Keeping
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Maintain records of monitoring activities, corrective actions, and verification procedures for a minimum of .
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Ensure records are accessible for review by regulatory authorities.
X. Review and Revision
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The HACCP plan will be reviewed annually or with any changes to the process, ingredients, or equipment.
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All team members will be trained on any revisions made to the plan.
