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HACCP Plan Designing a HACCP Plan for Your Facility Calvert County Health Department Division of Environmental Health What is a HACCP Plan HACCP stands for Hazard Analysis Critical Control Point. It is a written plan that defines the procedures for maintaining control of potentially hazardous food at the critical control points of food preparation or processing. Simply put it is a plan stating how food is to be handled so consumers do not get sic.

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HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards. HACCP Plan: The written document which is based upon the principles of HACCP and which delineates the procedures to be followed.

As explained in this article, HACCP record keeping requirements are extensive. These records should include a summary of the hazard analysis, a detailed listing of the HACCP plan, verification and validation records and any other documentation generated during the HACCP plan operation.

The HACCP plan keeps your food safe from biological, chemical and physical food safety hazards. To make a plan you must: identify any hazards that must be avoided, removed or reduced. identify the critical control points ( CCPs ) - the points when you need to prevent, remove or reduce a hazard in your work process.

The principles of HACCP are: hazard analysis. identifying critical control points. establishing critical limits. monitoring. taking corrective action. keeping records. verifying results.

The 7 steps of writing the HACCP Plan are: Indentification Of CCPs (Critical Control Points) Set up critical limits. Build a monitoring procedure system for CCPs. Identify corrective action procedures.

An effective HACCP system includes: A HACCP plan; • A hazard analysis; • Supporting scientific documentation; • Sanitation Standard Operating Procedures (Sanitation SOPs), and • Any prerequisite programs that comply with regulatory requirements and prevent adulteration of product.

Assemble the HACCP Team. Describe the food and its distribution. Describe the intended use and consumers of the food. Develop a flow diagram which describes the process. Verify the flow diagram. Conduct a hazard analysis (Principle 1) Determine critical control points (CCPs) (Principle 2)

Example: The best way to monitor the chicken is to use a cleaned and sanitized probe thermometer to record the temperature at the thickest part of the chicken breast. Each piece of chicken cooked on the grill must meet the minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.

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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
Content Takedown Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232