Ready-to-eat; served in the food establishment to consumers
Conducted on
3rd Apr, 2019
12:04 PM +08
Prepared by
Michelle Viney
HACCP Plan
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Process
Process / Process 1
Step
Receiving
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Description of step/process
Receiving of goods/materials used for products from suppliers
Potential Hazards
Biological hazards
Chemical hazards
Physical hazards
Please specify
(B) Pathogens: Salmonella spp., and Shiga toxin-producing E-coli, Listeria monocytogenes, yeast and
mold (mycotoxin)
(P) Foreign material
(C) Poisonous chemicals
Describe the hazard
(B) - Yeast and mold (mycotoxin) growth and spores and bacterial pathogens may be present on produce
and spices but normally should not be at levels hazardous to public health.
(P) & (C) - When purchased from approved suppliers, ingredients and materials normally do not contain
foreign material or chemicals above food safety threshold.
Likelihood to occur
Low
Preventive Measures
- Products will be purchased from approved suppliers and received at proper temperatures.
- Control measures: Storage step and thermal processing step
CCP (refer to second page)
None
Process / Process 2
Step
Storage
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Description of step/process
Storage of received goods from suppliers
Potential Hazards
Biological hazards
Please specify
(B) Yeast and mold (mycotoxin)
(B) Pathogens: Salmonella spp., and Shiga toxin-producing E-coli, L. monocytogenes, yeast and mold
(mycotoxin)
Describe the hazard
Yeast and mold (mycotoxin) growth and spores and bacterial pathogens may be present on produce and spices but normally should not be at levels hazardous to public health.
Likelihood to occur
Medium
Preventive Measures
- All products will be immediately stored in coolers and dry storage areas.
- Control measure: SOPs
CCP (refer to second page)
None
Process / Process 3
Step
Preparation
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Description of step/process
The preparation of ready-to-eat goods
Potential Hazards
Biological hazards
Please specify
(B) Pathogens: Salmonella spp., and Shiga toxin-producing E-coli, L. monocytogenes, yeast and mold (mycotoxin)
Describe the hazard
Yeast and mold (mycotoxin) growth and spores and bacterial pathogens may be present on produce and spices but normally should not be at levels hazardous to public health.
Likelihood to occur
Low
Preventive Measures
- An acceptable standard recipe and process for acidification of the product will be followed.
- All fresh produce will be rinsed with tap water prior to further preparation.
- Control measures: Thermal processing and testing steps
CCP (refer to second page)
None
Process / Process 4
Step
Testing
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Description of step/process
Test to see if product is injurious to health of consumers. If proven to be injurious, product should not enter commerce and be discarded.
Potential Hazards
Biological hazards
Please specify
(B) Pathogens: C. botulinum
Describe the hazard
Finished product pH of 4.6 or below controls the pathogen growth and toxin formation.
Likelihood to occur
High
Preventive Measures
Finished product pH 4.6 or below.
CCP (refer to second page)
CCP 1
Critical Control Points (CCP)
CCP
CCP / CCP 1
Process Step / CCP
Testing / CCP1
Critical Limits
pH of 4.6 or below
CCP / CCP 1 / Monitoring Procedures
What
pH of finished product
How
- Use a pH meter.
- Follow SOPs for preparing product slurry, calibrating pH meter, and testing pH
Frequency
Each batch
Who
Chef or other designated employee
Corrective Action(s)
- If product slurry does not meet critical limit, the batch will be
discarded.
- Identify and retrain employee(s) on how to ensure that critical limits are met.
- Record corrective actions on the Thermal Processing and pH Testing Log.