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
Chemical residues
Foreign objects

V. Critical Control Points (CCPs)

CCP	Description	Critical Limits	Monitoring Procedures	Corrective Actions
CCP 1	Pasteurization of ingredients
CCP 2	Fermentation time
CCP 3	pH level check

VI. Monitoring Procedures

CCP 1 (Pasteurization)
CCP 2 (Fermentation Time)
CCP 3 (pH Level)

VII. Corrective Actions

CCP 1: If the temperature or time criteria are not met, reprocess the batch or discard it.

CCP 2: If fermentation time is inadequate, extend the fermentation time and monitor the pH.

CCP 3: If the pH is above 4.6, extend fermentation time or re-acidify the product.

VIII. Verification Procedures

Conduct regular internal audits of the HACCP plan and review monitoring records.
Calibrate thermometers and pH meters monthly.
Review corrective actions and their effectiveness at quarterly meetings.