EU-Compliant HACCP Plan

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Date: September 10, 2060

Prepared by: [YOUR NAME]

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I. Introduction

This HACCP Plan outlines the procedures and protocols implemented by [YOUR COMPANY NAME] to ensure the highest standards of food safety and compliance with European Union regulations. The primary objective of this plan is to identify, evaluate, and control food safety hazards at every stage of our food production process, ensuring that all products delivered to our customers are safe for consumption.

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II. Food Safety Team

Team Members:

• Carter White, HACCP Coordinator – Responsible for overseeing the implementation of the HACCP plan and conducting regular training sessions.

• Layla Young, Quality Assurance Manager – Ensures all quality control measures are in place and reviews compliance with food safety standards.

• Levi Johnson, Production Supervisor – Monitors daily operations and adherence to safety protocols during food processing.

• Caleb Robinson Sanitation Manager – Ensures all sanitation procedures are followed and oversees cleaning schedules.

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III. Product Description

1. Product Name: Organic Spinach and Quinoa Salad

2. Ingredients:

   • Fresh organic spinach

   • Cooked quinoa

   • Cherry tomatoes

   • Cucumber

   • Feta cheese

   • Olive oil

   • Lemon juice

   • Salt and pepper

3. Intended Use: A ready-to-eat salad intended for consumers seeking healthy meal options.

4. Target Consumer: Health-conscious individuals, including vegetarians and vegans, aged 18-45.

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IV. Process Flow Diagram

1. Receiving Ingredients

   • Inspect shipments of spinach, quinoa, tomatoes, cucumber, feta, olive oil, lemon juice, salt, and pepper.

   • Verify suppliers’ certificates and check ingredient freshness.

2. Storage

   • Store fresh ingredients below 5°C in refrigerated units.

   • Keep dry ingredients in a clean, dry area away from contaminants.

3. Preparation

   • Wash spinach, tomatoes, and cucumber thoroughly.

   • Chop cucumber and halve tomatoes.

   • Measure olive oil, lemon juice, salt, and pepper for dressing.

4. Cooking (if applicable)

   • (If needed) Cook quinoa to at least 75°C for safety and cool it to below 5°C within 2 hours.

5. Cooling

   • Rapidly cool any cooked ingredients to prevent bacterial growth and record temperatures for safety compliance.

6. Packaging

   • Combine all ingredients in appropriate portions.

   • Add dressing and mix gently.

   • Package in food-safe, airtight containers.

7. Distribution

   • Transport packaged salads in refrigerated trucks below 5°C.

   • Deliver to retail stores or consumers promptly.

8. Customer

   • Consumers purchase the salad and are advised to refrigerate it and consume it within the specified shelf life for maximum freshness.

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V. Hazard Analysis

Step	Potential Hazard	Severity (1-5)	Likelihood (1-5)	Risk (Severity x Likelihood)
1. Receiving Ingredients	Biological (pathogens)	4	3	12
2. Storage	Chemical (pesticides)	3	2	6
3. Preparation	Physical (foreign objects)	4	2	8
4. Cooking	Biological (undercooking)	5	2	10
5. Cooling	Biological (bacterial growth)	4	3	12

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VI. Critical Control Points (CCPs)

CCP	Description	Critical Limits	Monitoring Procedures	Corrective Actions
CCP 1	Cooking	Minimum internal temperature of 75°C for 2 minutes	Check temperatures with a calibrated thermometer every 30 minutes while cooking.	Re-cook until the required temperature is reached; discard if unable.
CCP 2	Cooling	Temperature below 5°C within 2 hours	Record temperatures every 30 minutes during cooling.	Discard products not cooling within the specified time and temperature.

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VII. Monitoring Procedures

• Temperature checks are recorded at each CCP, with logs maintained for at least three months.

• Visual inspections of incoming ingredients, ensuring they meet safety and quality standards.

• Regular audits of the food preparation and storage areas to ensure compliance with HACCP standards.

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VIII. Corrective Actions

• Determine the reason for the deviation, which could include possibilities such as a failure of the equipment or an error made by a person.

• Implement corrective actions immediately, such as re-cooking or discarding affected products.

• Document the deviation, actions taken, and any adjustments made to procedures to prevent recurrence.

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IX. Verification Procedures

• Regular internal audits are conducted quarterly by the Quality Assurance Manager.

• Review of monitoring records during monthly team meetings.

• Calibration of measuring equipment every six months to ensure accuracy.

• Periodic refresher training for staff on HACCP principles and practices.

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X. Record Keeping

• Keep temperature logs and inspection checklists for at least three years.

• Corrective actions were taken, with details of the incident and resolution.

• Training sessions conducted for staff, including dates and attendees.

• Audit reports and review findings to ensure continuous improvement.

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