Appendix 10 — Final HACCP Plan

When the HACCP program is completed, the manual should include:

1. Cover Page
1. Plant name and address.
2. Purpose Statement — A statement detailing the purpose of the manual (e.g., This manual lists the products manufactured in this establishment and provides a full description of the hazards, preventive measures, corrective actions, and verifications used in the safe manufacture of food products at this establishment.).
3. Commitment Statement — A statement committing the management to initiate and perform the program detailed in this manual (e.g., The owners of this establishment by signature agree to accept and perform the duties described in the HACCP manual and further to empower the employees of the establishment to carry out the procedures described in the manual.).
4. Signatures of officials committed to the program.
5. Date program will be initiated.
2. HACCP Team:
1. Coordinator’s name.
2. Credentials of coordinator.
3. Team members and titles.
3. List of products covered in each plan.
4. For each process category or HACCP plan:
• Describe fully the product and the method of distribution.
• Identify the consumer and the intended use of the food.
• Provide a flow diagram for each step in the process.
• List the identified hazards.
• State the significance of each hazard.
• Justify the significance.
• Describe preventive measures.
• Identify Critical Control Points (CCP).
• Identify critical limits.
• Describe monitoring procedures and frequencies.
• Describe corrective actions to be taken.
• Describe the record-keeping system to be used.
• Describe the verification procedures to be used.
5. Employee training records.
• New hires
• On-the-job training
6. Recall Procedure — Since any system can fail, a recall procedure might be in order, hopefully never to be used but available in the event it is needed. It is best that such a procedure be designed proactively, rather than put together in the event of an emergency.

Appendix 9 | Appendix 11 | Table of Contents