Académique Documents
Professionnel Documents
Culture Documents
those on chemotherapy
Biological
Chemical
Physical
Incoming Materials
Process Steps
PREVENTIVE/
CONTROL
MEASURES
Prerequisite Programs
Example: GMP, SSOP
Significant Hazard
HACCP
SAFE FOOD
Product Description
Form 1
1. Product name(s)
2. Important Product Characteristics
(aw, pH, Salt, Preservatives, )
3. How it is to be used
4. Packaging
5. Shelf life
6. Where it will be sold
7. Labeling instructions
8. Special Distribution Control
Date:___________
Approved by:______________
Form 1
1. Product name(s)
aw = 0.97
pH = 3.6 4.5
No preservatives
Vitamin C added
3. How it is to be used
Ready-to-drink
4. Packaging
5. Shelf life
7. Labeling instructions
Date:___________
Approved by:______________
Additives/
Processing Aids
Packaging Material
Form 2
8. Air
Additives/
Processing Aids
3. Apple Aroma
4. Ascorbic Acid
5. Hydrogen peroxide
Packaging Material
6.Packaging Material
Roll
7. Shrink Wrap
Form 3
5. Water
Intaking
2. Apple Juice
Concentrate
Transferring
3. Apple Juice
Concentrate Storing
6. Softening
Form 3
7. Apple Aroma
Receiving
23. Hydrogen
Peroxide Receiving
8. Apple Aroma
Storing
24. Hydrogen
Peroxide Storing
9. Apple Aroma
Adding
25. Hydrogen
Peroxide Bathing
20. Packaging
Material Roll
Receiving
21. Packaging
Material Roll
Storing
22. Unrolling
4. Blending/Mixing
13. Filtering
14. Metering
19. Forming/Filling/
Sealing
26. Filled Package
Inspecting
27. Wrapping
30. Storing
31. Shipping
PLANT SCHEMATIC
Form 4
PLANT SCHEMATIC
Form 4
Source: FAO, 2003
1.
2.
3.
4.
5.
HAZARDS INDENTIFICATION
FORM #5
PRODUCT NAME(S):
LIST ALL BIOLOGICAL HAZARDS RELATED TO INGREDIENTS,
INCOMING MATERIAL, PROCESSING, PRODUCT FLOW, ETC..
IDENTIFIED BIOLOGICAL HAZARDS
CONTROLLED AT
Form 5A
Controlled at
Incoming Materials
Apple Juice Concentrate
- None
Not Applicable
CCP-1BC
Apple Aroma
- None
Not Applicable
Ascorbic Acid
- None
Not Applicable
Water
- Water not meeting the drinking water criteria established by
Health Canada
Packaging Material
- Could be contaminated with pathogens as a result of damaged
packaging material rolls
Air
- None
Not Applicable
Process Steps
#1 Receiving
- Reception of apple juice concentrate from non--contract suppliers without
valid specifications could result in product contaminated with patulin
CCP-1BC
Prerequisite programs
(Personnel/Training)
#6 Water Softening
- Could be contaminated with pathogens from unclean equipment
#7 Blending/Mixing
- Inadequate cleaning could result in pathogen contamination from the
equipment
#8 Apple Aroma/Ascorbic Acid Adding
- Improper handling practices could introduce pathogens to blending tank
#9 Filtering
- Poor handling or inadequate cleaning could result in pathogens contamination of
the product
#10 Metering
- Poor handling or inadequate cleaning could result in pathogens contamination of
the product
Not applicable
Not applicable
Not applicable
#17 Forming/Filling/Sealing
- None
Not applicable
Not applicable
Date: ______________________
HAZARDS INDENTIFICATION
FORM #6
PRODUCT NAME(S):
LIST ALL CHEMICAL HAZARDS RELATED TO INGREDIENTS, INCOMING
MATERIAL, PROCESSING, PRODUCT FLOW, ETC.
IDENTIFIED CHEMICAL HAZARDS
CONTROLLED AT
Form 6A
Chemical Hazards and Controls
Product Name: Aseptic Fruit Juice
List all Chemical Hazards related to Ingredients, Incoming Material, Processing, Product Flow, etc.
Controlled at
Incoming Materials
Apple Juice Concentrate
- Could contain pesticide residues
CCP-1BC
Water
- Could be contaminated with heavy metals and chemical residues
Prerequisite programs
(Premises)
Packaging Material
- Could be contaminated with harmful chemical residues, which could leach into
the product
Hydrogen Peroxide
- If not food grade could contain unknown impurities
CCP-1BC
CCP-1BC
Process Steps
#1 Receiving
- Reception of ingredients and materials from non--contract suppliers without valid
specifications could result in product contaminated with harmful chemical residues (pesticides
etc.)
#3 Apple Juice Concentrate Transferring
- Pipes or barrels could contain cleaning chemical residues
#7 Blending/Mixing
- Product could become contaminated from cleaning chemical residues
#9 Filtering
- Product could become contaminated from cleaning chemical residues
#10 Metering
- Product could become contaminated from cleaning chemical residues
CCP-1BC
Prerequisite programs
(Sanitation)
Prerequisite programs
(Sanitation)
Prerequisite programs
(Sanitation)
Prerequisite programs
(Sanitation)
Prerequisite programs
(Sanitation)
Prerequisite programs
(Equipment)
Prerequisite programs
(Sanitation)
Prerequisite programs
(Equipment)
#17 Forming/Filling/Sealing
- Product could become contaminated with hydrogen peroxide on packaging material
Date: ______________________
Prerequisite programs
(Sanitation)
Prerequisite programs
(Sanitation)
HAZARDS INDENTIFICATION
FORM #7
PRODUCT NAME(S):
LIST ALL PHYSICAL HAZARDS RELATED TO INGREDIENTS, INCOMING
MATERIAL, PROCESSING, PRODUCT FLOW, ETC.
IDENTIFIED PHYSICAL HAZARDS
CONTROLLED AT
Controlled at
Incoming Materials
Apple Juice Concentrate
- None
Not Applicable
Apple Aroma
- None
Not Applicable
Ascorbic Acid
- None
Not Applicable
Packaging Material
- None
Not Applicable
Process Steps
#1 Apple Aroma/Ascorbic Acid Receiving
- Hazardous extraneous material contamination could occur if drums/packages are damaged
during handling
2.
Hazards
3.
Critical
Limits
Monitoring
4.
What
5.
How
6.
Frequency
8.
Corrective
Actions
7.
Who
9.
Verification
10.
Recordkeeping
Form 10
HACCP Plan Form
Product Name: Aseptic Fruit Juice
1.
CCP
2. Hazards
3. Critical
Limits
Monitoring
4.
What
1. Apple Juice
Concentrate
Receiving
Reception of
apple juice
concentrate
from noncontract
suppliers
without valid
specification
s could
result in
product
contaminate
d with
patulin
and/or
excessive
level of
pesticide
residues
Must meet
Food &
Drugs Act
and
Regulations
Suppliers
must be
listed with
valid
contract
specification
s
Suppliers
name and
address
5.
How
6.
Frequency
Receiver
checks
suppliers'
names and
addresses
against list of
approved
suppliers
with valid
contact
specification
s
Every arrival
7.
Who
Receiver
8.
Corrective
Actions
Receiver
rejects lot,
notifies
management
and records
deviation
9.
Verification
10. Recordkeeping
QC does
periodic
analysis of
ingredients
for patulin
and for
pesticide
residues
Supplier lists
contractual
agreements
lot receipt,
reject/
deviation
report
Form 10
HACCP Plan Form
Product Name: Aseptic Fruit Juice
1.
CCP
2. Hazards
3. Critical
Limits
Monitoring
4.
What
20.
Packaging
Material Roll
Receiving
Reception of
packaging
materials
from noncontract
suppliers
without valid
specification
s could
result in
product
contaminate
d with
hazardous
chemical
residues
Must meet
Food &
Drugs Act
and
Regulations
Suppliers
must be
listed with
valid
contract
specification
s
Suppliers
name and
address
5.
How
6.
Frequency
Receiver
checks
suppliers'
names and
addresses
against list of
approved
suppliers
with valid
contact
specification
s
Every arrival
7.
Who
Receiver
8.
Corrective
Actions
Receiver
rejects lot,
notifies
management and
records
deviation
9.
Verification
10. Recordkeeping
QC checks
with Health
Canada re
approval of
packaging
material
Supplier lists
contractual
agreements
lot receipt,
reject/
deviation
report
Form 10
HACCP Plan Form
Product Name: Aseptic Fruit Juice
1.
CCP
2. Hazards
3. Critical
Limits
Monitoring
4.
What
23.
Hydrogen
Peroxide
Receiving
Reception of
hydrogen
peroxide
from noncontract
suppliers
without valid
specification
s could
result in
product
contaminate
d with
hazardous
chemical
residues
Must meet
Food &
Drugs Act
and
Regulations
Suppliers
must be
listed with
valid
contract
specification
s
Suppliers
name and
address
5.
How
6.
Frequency
Receiver
checks
suppliers'
names and
addresses
against list of
approved
suppliers
with valid
contact
specification
s
Every arrival
7.
Who
Receiver
8.
Corrective
Actions
Receiver
rejects lot,
notifies
management and
records
deviation
9.
Verification
10. Recordkeeping
QC checks to
ensure
hydrogen
peroxide is
labeled food
grade and is
listed on the
Agriculture
& Agri-Food
Canada list
of non-food
chemicals
and
materials
Supplier lists
contractual
agreements
lot receipt,
reject/
deviation
report
Example Only
Receiving
Date
Receiver
Name
Product
Code
Approved
supplier
(Contractual
specification
in file)
Apple Juice
Concentrate. Visual
Inspection (Odor, color
absence of foreign
material). No damaged
cartons. Approved
Hydrogen Peroxide.
Visual Inspection.
Approved
Packaging
Material.
Visual
Inspection.
Approved
Action /
Comments
Initials
SSOP (contd)
5. Protection of food, packaging materials
and food contact surfaces from
adulterants
6. Labeling, storage and use of toxic
compounds
7. Control of employee health condition
8. Exclusion of pests from food plant
Product:
Date:
Time:
Pre-op Post-op Pre-op Postop
3) CrossContamination
4) Employee
Hygiene
5) Adulteration
6) Toxic
Compounds
7) Employee
Health
Pre-op Postop
Product:
Date:
Time:
Pre-op Post-op
8) Pest Control
Operators Initial
Corrective Action
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
Reviewed by:
Date:
Sanitation
Training for supervisors and employees
Environmental controls and
monitoring
Food allergen controls
Recall contingency plan
Good Manufacturing Practices (GMPs)
Supplier verification activities
Recalls
Hold & Release
Recall Procedures
Traceability / Code Dating
Specifications
Raw Materials
Formulas
Manufacturing Procedures
Finished Product
Packaging
Labeling
Premises
Building Structure & Utility Systems
Outside Property
Water Quality Program
(treatment & testing)
Sanitation
Pest Control
Equipment Cleaning
Housekeeping
Period Cleaning
Receiving / Storage
Raw Material Management
Receiving / Storage Distribution
Certificate of Analysis (COA)
Letters of Guarantee
Hold & Release
Truck / Carrier Inspection
Label Review for Accuracy (e.g., keep
refrigerated, cooking instructions)
Source:
William H. Sveum, Ph.D.
Kraft Foods 09/2002S
Biological
Chemical
Physical
Incoming Materials
Process Steps
PREVENTIVE/
CONTROL
MEASURES
Prerequisite Programs
Example: GMP, SSOP
Significant Hazard
HACCP
SAFE FOOD
CLEAN
PERSONNEL
CLEAN
PLANT
SAFE
CLEAN
FRESH
CLEAN
EQUIPMENT
CLEAN
METHODS
FOOD
CCP DETERMINATION
Process
Step/
Incoming
Material
Category and
Identified Hazard
Determine if fully
controlled by
prerequisite
program(s).
*If yes=indicate
Prerequisite Prog.
and proceed to next
identified hazard.
*If no=proceed to
Question 1 (Q1)
CCP Number
*Proceed to the
next identified
hazard
PRODUCT NAME(S):
HAZARDS
Form 9