Aesthetic HACCP Planning Checklist

---

I. HACCP Team Information

Name	Role	Signature	Date
[YOUR NAME]	HACCP Coordinator	______________	October 17, 2060
Grace Tate	Quality Assurance Lead	______________	October 17, 2060
Luke Reese	Production Manager	______________	October 17, 2060

---

II. Product Description

• Product Name: Organic Apple Juice

• Ingredients: Organic apples, water, ascorbic acid (vitamin C)

• Intended Use: Beverage for retail sale

• Packaging: 1-liter glass bottles with tamper-evident caps

---

III. Process Flow Diagram

Production Process for Organic Apple Juice

1. Receiving Raw Materials: Inspect and weigh incoming organic apples, and check supplier documentation for organic certification.

2. Washing and Sorting: Wash apples thoroughly in a clean water bath for 5 minutes and sort to remove any damaged or spoiled apples.

3. Crushing and Pressing: Crush washed apples to create pulp and press the pulp to extract fresh apple juice.

4. Pasteurization: Heat the juice to a minimum of 75°C for at least 30 seconds to eliminate pathogens.

5. Cooling: Rapidly cool the pasteurized juice to below 5°C to prevent microbial growth.

6. Filling: Fill sterilized 1-liter glass bottles with chilled apple juice, ensuring no visible defects in the bottles.

7. Capping: Fill the bottles and seal them with tamper-evident caps to maintain product integrity.

8. Labeling: Label each bottle with product information, including ingredients, expiration date, and storage instructions.

9. Storage: Store finished products in a temperature-controlled environment (below 5°C) and monitor conditions regularly.

10. Distribution: Package labeled products for distribution to retailers while ensuring proper transportation conditions.

---

IV. Hazard Analysis

Hazard Type	Severity (1-5)	Likelihood (1-5)	Risk Level (S x L)	Control Measures
Biological	4	3	12	Wash apples thoroughly before processing
Chemical	3	2	6	Source from certified organic suppliers
Physical	5	1	5	Inspect bottles before filling

---

V. Critical Control Points (CCPs)

CCP No.	Description	Critical Limit	Monitoring Procedure	Corrective Actions
1	Washing of apples	Must wash for 5 minutes	Visual check of wash time	Rewash applies if the time limit is exceeded
2	Pasteurization temperature	Minimum 75°C for 30 seconds	Use a thermometer to monitor	Reprocess if the temperature is too low
3	Filling and capping process	No visible defects	Inspect each bottle before sealing	Refill or discard defective bottles

---

VI. Verification Procedures

• Verification Frequency: Daily

• Methods Used: Calibration of thermometers, review of monitoring logs

• Responsible Person: Jane Smith

---

VII. Record Keeping

Record Type	Frequency	Responsible Person	Date Completed
Washing Records	Each batch	[YOUR NAME]	_______________
Pasteurization Logs	Each batch	Grace Tate	_______________
Filling Inspection Records	Each shift	Luke Reese	_______________

---

VIII. Review Section

• Reviewed By: John Doe

• Date of Review: October 17, 2060

• Comments: All procedures reviewed; no changes required.

---

IX. Aesthetic Elements

• Color Scheme: Use shades of green and blue for freshness.

• Fonts: Use Arial for headings and Calibri for body text.

• Icons/Images: Incorporate icons such as checkmarks for completed tasks, warning signs for hazards, and thermometer icons for temperature checks.

---

X. Checklist Section

Pre-Production Checklist

• Inspect all incoming ingredients for quality.

• Ensure all cleaning equipment is sanitized.

• Verify calibration of temperature monitoring devices.

• Confirm staff training on HACCP procedures.

During Production Checklist

• Monitor apple washing duration.

• Record pasteurization temperatures.

• Inspect bottles for defects before filling.

Post-Production Checklist

• Review all records for accuracy.

• Conduct a final inspection of finished products.

• Store product in a temperature-controlled environment.

---

Plan Templates @ Template.net