Ensuring Safe Food — A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments

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Appendix 8 — HACCP Plans

Chapter 7: Creating a HACCP Plan contains a step-by-step approach to creating a HACCP Plan. Eight examples of HACCP plans are included here in the Appendix. They are:

Cold Deli...........Potato Salad
Hot Deli............Vegetable Beef Soup
Meat Preparation....Packaged Ground Beef
Bakery..............Chocolate Chip Cookies
Fresh Produce.......Lettuce
Dairy/Eggs..........Eggs
Seafood.............Fresh Fish
Ham.................Vacuum-Packaged Ham

These HACCP plans are for eight different areas that may be found in a retail grocery store. An example of a product from each of the areas is provided.

The five forms required for a HACCP Plan are illustrated and are:

• Process Flow Diagram
• Hazard Analysis and CCP
• Critical Limits, Monitoring, and Corrective Actions
• Verification and Record Keeping
• HACCP Plan Summary

These forms address each of the Seven Principles of HACCP.

The Seven HACCP Principles

1. Conduct a Hazard Analysis.
2. Determine the CCP.
3. Establish Critical Limits.
4. Establish Monitoring Procedures.
5. Establish Corrective Actions.
6. Establish Verification Procedures.
7. Establish Record Keeping and Documentation.

It must be noted that these HACCP Plans are illustrations only. It is probable that your procedures and ingredients for preparing the products will differ, thus modifying the process steps. The regulatory agencies recognized this and, therefore, intentionally did not create the details.

In Verification and Record Keeping, it will be an advantage to enter the names of your procedures, tests, or documentation. The individuals performing Critical Limits recording will need forms. In your plans, the titles of the positions doing the tasks are best indicated instead of the names of individuals.

Remember, HACCP is created by the establishment and used by the establishment. Following HACCP procedures and creating the appropriate documentation of those procedures will help in further assuring a safe food product.

• The Process Flow Diagram is the beginning of developing the needed forms as explained in Step 1 in Chapter 7.
• The developing of the Hazard Analysis and CCP from the Process Flow Diagram is explained in Steps 2-4 in Chapter 7.
• The Critical Limits, Monitoring, and Corrective Actions form is discussed in Steps 5-7 in Chapter 7.
• The Verification and Record Keeping forms continue with Steps 8-9 in Chapter 7.
• The HAACP Plan Summary form follows for Step 10 in Chapter 7.
• Step 11 in Chapter 7 requires that all forms be reviewed for correctness, signed, and dated. The HACCP Plan Summary is to be approved by management.

Appendix 7 | Appendix 9 | Table of Contents