Get the free HACCP Flow Chart

County of San Diego DEPARTMENT OF ENVIRONMENTAL HEALTH FOOD AND HOUSING DIVISION P.O. BOX 129261, SAN DIEGO, CA 921129261 Phone: (858) 5056900 (800) 2539933 FAX: (858) 5056848 www.sdcdeh.org HACCP

How to fill out haccp flow chart

How to fill out HACCP flow chart:

1. Start by identifying the different steps in your food production process. This may include receiving raw materials, storing ingredients, preparing food, cooking, cooling, packaging, and distributing.
2. For each step, determine the potential hazards that could occur. These hazards can include biological (such as bacteria or viruses), chemical (such as cleaning agents or allergens), and physical hazards (such as glass or metal fragments).
3. Assess the severity and likelihood of each hazard. This will help you prioritize which hazards are most critical and require immediate attention.
4. Identify the preventive measures or control methods that can be implemented to minimize or eliminate each identified hazard. This can include proper sanitation practices, temperature controls, allergen management, and supplier verification.
5. Determine the critical control points (CCPs) within your process. These are the points where control measures can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Examples of CCPs can be cooking temperatures, cooling times, or pH levels.
6. Establish critical limits for each CCP. These are the scientifically based maximum or minimum values to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce a hazard.
7. Implement monitoring procedures at each CCP to ensure that the critical limits are being met consistently. This can involve regular temperature checks, visual inspections, or testing for contaminants.
8. Develop corrective actions for each CCP. These are steps to be taken when monitoring indicates that a critical limit has not been met. Corrective actions ensure that the problem is addressed promptly and effectively.
9. Establish verification procedures to confirm that the HACCP system is working correctly. This can include reviewing records, conducting internal audits, and testing samples.
10. Finally, create a clear and comprehensive HACCP flow chart that visually represents the steps, hazards, control measures, CCPs, critical limits, monitoring, and verification procedures.

Who needs a HACCP flow chart?

1. Food manufacturers: Food processing companies and manufacturers need a HACCP flow chart to ensure that their products are safe for consumption and comply with food safety regulations.
2. Restaurants and food service establishments: Establishments that handle and serve food to customers also require a HACCP flow chart to maintain high levels of food safety and protect their customers from potential hazards.
3. Caterers and event organizers: When catering events or functions, it is essential to have a HACCP flow chart to ensure that food is prepared and served safely, especially when handling large quantities and different types of food.
4. Food retailers: Grocery stores and supermarkets need HACCP flow charts to properly handle and store food products, reducing the risk of contamination and ensuring product quality and safety.

In conclusion, anyone involved in the production, handling, preparation, and distribution of food should have a HACCP flow chart to systematically identify and control food safety hazards.

For pdfFiller’s FAQs

What is haccp flow chart?

HACCP flow chart is a visual representation of the Hazard Analysis and Critical Control Points (HACCP) plan for food safety.

Who is required to file haccp flow chart?

Food establishments and food processing facilities are required to file HACCP flow charts.

How to fill out haccp flow chart?

HACCP flow charts are filled out by identifying potential food safety hazards, determining critical control points, and establishing monitoring procedures.

What is the purpose of haccp flow chart?

The purpose of HACCP flow chart is to ensure the safety of food products by identifying and controlling potential hazards.

What information must be reported on haccp flow chart?

HACCP flow chart must include information on potential hazards, critical control points, monitoring procedures, corrective actions, and verification procedures.

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