Blank HACCP Plan Application
Blank HACCP Plan Application
Company Name:
Product Name:
Date:
HACCP Team Leader:
Contact Information:
I. Introduction
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Purpose of HACCP Plan:
Briefly describe the purpose of this HACCP plan -
Scope of the HACCP Plan:
Specify the scope
II. Hazard Analysis
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Process Step:
Identify each step in the food production process. -
Potential Hazards:
List all potential biological, chemical, or physical hazards at each step. -
Preventive Measures:
Describe actions that will prevent hazards at each step.
III. Critical Control Points (CCPs)
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Process Step:
Identify the critical control points (steps where hazards can be controlled). -
Hazards Controlled:
Indicate which hazards are being controlled at this CCP. -
Justification for CCP:
Explain why this step is critical.
IV. Critical Limits
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Critical Limit for Each CCP:
Define specific measurable criteria that must be met to control the hazard. -
Monitoring Procedures:
Describe how and when the critical limits will be monitored.
V. Corrective Actions
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Action to be Taken if a Critical Limit is Exceeded:
List corrective actions if the CCP is not met. -
Person Responsible for Corrective Action:
Name the responsible personnel.
VI. Verification Procedures
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Verification Activities:
Describe the procedures to verify the HACCP plan is working effectively. -
Frequency:
How often verification will be conducted?
VII. Record-Keeping
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Types of Records Maintained:
List the types of records that will be kept. -
Location of Records:
Specify where the records will be stored and how long they will be retained.
