Get the free Table 11 - HACCP Plan for Grilled Hamburger

Table 11 HACCP Plan for Grilled Hamburger (fully cooked, not shelf stable) Principles Principle 1&2 3 B, C, P, Potential Process Flow Steps Hazard and Significant Risk Analysis 1. Receive raw ground

How to fill out table 11 - haccp

How to fill out table 11 - HACCP (Hazard Analysis and Critical Control Points):

1. Identify the hazards: The first step in filling out table 11 - HACCP is to identify the potential hazards that may occur during the production, processing, or handling of food. This includes biological, chemical, and physical hazards.
2. Determine the critical control points (CCPs): Once the hazards are identified, determine the points in the process where control measures can be applied to prevent, eliminate, or reduce the identified hazards to an acceptable level.
3. Establish critical limits: Critical limits are the maximum or minimum values that must be met to control the identified hazards at each CCP. These limits may include temperature, time, pH levels, or any other measurable criteria.
4. Monitor the CCPs: Regular monitoring of the critical control points is essential to ensure that hazards are controlled within acceptable limits. This can be done through frequent testing, visual inspection, or other appropriate methods.
5. Establish corrective actions: In case a deviation from the critical limits occurs, it is important to establish corrective actions. These actions should be taken to bring the process back under control and prevent the release of potentially unsafe products.
6. Record keeping: Proper documentation of all the information related to the HACCP program is crucial. Fill out table 11 with accurate and detailed records of CCP monitoring, corrective actions, verification activities, and any other relevant information.

Who needs table 11 - HACCP:

1. Food manufacturers: Table 11 - HACCP is essential for food manufacturers to ensure the safety and quality of their products. It helps them identify and control potential hazards throughout the production process.
2. Food processors: Food processors, such as canning or packaging facilities, also need to fill out table 11 - HACCP to ensure the safety of their products. This includes identifying critical control points and implementing control measures to prevent hazards.
3. Food service establishments: Restaurants, catering services, and other food service establishments should also utilize table 11 - HACCP. It helps them identify potential hazards in food preparation, storage, and handling, ensuring the safety of the food served to customers.

In conclusion, filling out table 11 - HACCP involves identifying hazards, determining critical control points, establishing critical limits, monitoring CCPs, establishing corrective actions, and maintaining accurate records. It is essential for food manufacturers, processors, and food service establishments to ensure food safety and quality.

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What is table 11 - haccp?

Table 11 - haccp is a form used for reporting HACCP (Hazard Analysis and Critical Control Points) information in food safety.

Who is required to file table 11 - haccp?

Food establishments and facilities that are involved in food handling and production are required to file table 11 - haccp.

How to fill out table 11 - haccp?

Table 11 - haccp is filled out by providing information on the critical control points in the food production process and the measures taken to ensure food safety.

What is the purpose of table 11 - haccp?

The purpose of table 11 - haccp is to ensure that food handling and production processes are conducted in a safe manner to prevent foodborne illnesses.

What information must be reported on table 11 - haccp?

Information on critical control points, measures taken to ensure food safety, and monitoring procedures must be reported on table 11 - haccp.