Example HACCP Form
Started by
Guest_campcook_*
, Jul 22 2008 12:27 AM
I work for a small Girl Scout camp and we now have to do HACCP for each menu item. Does anyone have a simple form to use?
Thanks!
Thanks!
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Dear Campcook,
Interesting occupation and Welcome to the Forum !
HACCP is a wide subject and yr query is rather general. To further assist a little more information would be useful, eg -
Are you trying to comply with some specific regulatory requirement ?
What is the purpose of the “form” ?
Type(s) of food ?
Rgds / Charles.C
Interesting occupation and Welcome to the Forum !
HACCP is a wide subject and yr query is rather general. To further assist a little more information would be useful, eg -
Are you trying to comply with some specific regulatory requirement ?
What is the purpose of the “form” ?
Type(s) of food ?
Rgds / Charles.C
Dear Campcook,
HACCP system is built upon a solid foundation of prerequisite programs. Prerequisite programs helps in setting the basic environmental and operating conditions required for the production of safe and wholesome food. You will get a lot of Generic HACCP plan from the net. Since you mentioned that, you have to make a HACCP plan for each menu, I would say, your HACCP plan should be process specific.
You can categorize the menu into different processes as below and then do hazard analysis of each process-
-No cook step (Receive- store- prepare- hold- serve)
-Same day service (Receive- store- prepare- Cook – Hold - Serve)
-Complex preparation (Receive- store- prepare- Cook – Cool – Reheat – Hot Hold - Serve)
Then identify the probable hazards for each process and list out the control measures for each process. Determine the CCPs and critical limits and develop monitoring procedures and list out the corrective actions. Develop the verification procedures as required and the records for documenting your process and lastly validate your system.
You can refer the Annex for sample HACCP table formats and view the selected hazards found at retail from associated foods & control measures from:-
-US FDA/CFSAN- Managing food safety: A manual for the voluntary use of HACCP principles for operators of food service and retail establishments
-Managing food safety: A regulator’s manual for applying HACCP principles to risk-based of food service and retail inspections and evaluating voluntary food safety management systems.
-Validation and verification of HACCP plans in Retail Food Establishment which was recently posted by Charles.C. (From Food Safety Discussion)
-Another interesting link posted by Simon on Management of Food Safety Practices in Retail and Foodservice (http://www.cfsan.fda.gov/~acrobat/fc05-a4.pdf ).
I hope these references will be useful.
HACCP system is built upon a solid foundation of prerequisite programs. Prerequisite programs helps in setting the basic environmental and operating conditions required for the production of safe and wholesome food. You will get a lot of Generic HACCP plan from the net. Since you mentioned that, you have to make a HACCP plan for each menu, I would say, your HACCP plan should be process specific.
You can categorize the menu into different processes as below and then do hazard analysis of each process-
-No cook step (Receive- store- prepare- hold- serve)
-Same day service (Receive- store- prepare- Cook – Hold - Serve)
-Complex preparation (Receive- store- prepare- Cook – Cool – Reheat – Hot Hold - Serve)
Then identify the probable hazards for each process and list out the control measures for each process. Determine the CCPs and critical limits and develop monitoring procedures and list out the corrective actions. Develop the verification procedures as required and the records for documenting your process and lastly validate your system.
You can refer the Annex for sample HACCP table formats and view the selected hazards found at retail from associated foods & control measures from:-
-US FDA/CFSAN- Managing food safety: A manual for the voluntary use of HACCP principles for operators of food service and retail establishments
-Managing food safety: A regulator’s manual for applying HACCP principles to risk-based of food service and retail inspections and evaluating voluntary food safety management systems.
-Validation and verification of HACCP plans in Retail Food Establishment which was recently posted by Charles.C. (From Food Safety Discussion)
-Another interesting link posted by Simon on Management of Food Safety Practices in Retail and Foodservice (http://www.cfsan.fda.gov/~acrobat/fc05-a4.pdf ).
I hope these references will be useful.
Hope these program will help our campcook!
Regards,
Emmanuel.
Regards,
Emmanuel.
Implementing HACCP/BRC for a Logistics Company
HACCP for loose leaf tea - all advice welcome
Incorporating Co-Packers into Your SQF HACCP Plan
Is Baking a CCP for Egg Custards in HACCP Plans?
Using FSIS Form 7234-1 for Generic Label Approvals Internally
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