Retail HACCP Plan Review Service

HACCP Principle #1: Hazard Analysis and Flow Chart

– Detailed formulation and complete list of ingredients.
– Describe technical specifications of packaging and food contact materials, if used. For example, describe the oxygen permeability, moisture and light barrier properties of pouches for freeze-dried food. Show that all are approved for food use.
– Illustrate facility layout and describe the dedicated workspace to conduct the specialized food process.
– Provide a copy of labeling, which will need to contain any required warning concerning temperatures or shelf life and disposal of food.
– Provide a copy of the Hazard Analysis.
– Describe the intended use of the food product and the intended consumer (for example, institutional use, highly susceptible population).
– Describe how the food product will be sold and/or served, including package size.
– Define the food product’s shelf life.
– Provide a detailed flow chart showing the holding and preparation of the food product from receiving raw ingredients through packaging and any subsequent distribution. Flow chart should include each specific step and should include cooking, filling and specific temperatures, times, pH or other hurdles that are designed to control food hazards reasonably likely to occur.

HACCP Principle #2: Establish Critical Control Points

– Describe the pertinent hazards associated with this food and the special process used to make it.
– On the flowchart, identify all critical control points (CCPs), which are designed to control the food hazards reasonably likely to occur.
– Describe how the CCP will control the hazards identified in the Hazard Analysis.
– Provide specific references and information to demonstrate control of hazards. Examples may include references to FDA Model Food Code, peer-reviewed scientific journal articles, challenge study performed by a reputable third-party laboratory, or similar.

HACCP Principle #3: Establish Critical Limits

– Provide a Critical Limit (CL) established for each CCP based on scientific data (for example, FDA Model Food Code or other recognized source).
– Explain how and when the CL will be measured.
– Explain how this CL will control the identified hazard(s).

HACCP Principle #4: Establish Monitoring Procedures

– List CLs and other items that will be monitored every time this food process occurs in the establishment.
– Provide forms and/or checklists that will be used to monitor each item.
– Identify who will do the monitoring, when the process will be monitored, and how frequently monitoring will take place.
– Identify which items will be monitored, such as: sanitation, pH, aw, equipment calibration, temperature, recipe (each batch), corrective actions, employee training, plan verification and review, HACCP revisions, changes in the recipe or process, receiving, food disposal, or other.
– Indicate if monitoring is an OBSERVATION or a MEASUREMENT.
– Explain that instruments will be calibrated and the frequency of calibration.
– Explain how employee training will take place and how it will be recorded.
– Show how records for continuous monitoring will be collected. (example processes: cook chill/drying meat/fermenting)

HACCP Principle #5: Establish Corrective Actions

– Have a specific corrective action for each CCP that is out of compliance.
– Identify the person who is responsible for each corrective action.
– Show how each occurrence will be recorded.
– Plan for food disposal when necessary (such as an SOP).
– Specify that the monitoring plan, when established, will identify all deviations.

HACCP Principle #6: Establish Record Keeping Procedures

– Have a specific corrective action for each CCP that is out of compliance.
– Identify the person who is responsible for each corrective action.
– Show how each occurrence will be recorded.
– Plan for food disposal when necessary (such as an SOP).
– Specify that the monitoring plan, when established, will identify all deviations.

HACCP Principle #7: Establish Verification Procedures

– Identify who is responsible for verification.
– Identify the procedure for verification and its frequency.
– Describe which steps, processes and associated records will be verified.
– Explain that verification will confirm that the approved HACCP plan and established procedures are working.
– Explain that verification will be documented in writing and that all deviations and associated corrective actions will be recorded.
– Explain that the HACCP system will be reviewed annually to keep all components current.
– Due to the impact on food safety, include a statement that the establishment will notify the regulatory authority of changes in process or the HACCP plan before placing them into operation.