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HACCP: Hazard Analysis and Critical Control Points A Food Safety Approach for Suppliers to the Food IndustryPackaging HACCP Plan Model: Corrugated FLDCRT1 Revision 05062010Prepared by representatives
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How to fill out packaging haccp plan model

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How to fill out a packaging HACCP plan model:

Conduct a Hazard Analysis:

01
Identify potential hazards in the packaging process, such as chemical, physical, or biological contaminants.
02
Evaluate each hazard's likelihood of occurrence and severity of its potential impact.
03
Determine the necessary control measures to prevent or minimize these hazards.

Establish Critical Control Points (CCPs):

01
Identify the critical points in the packaging process where control measures can be applied to prevent, eliminate, or reduce identified hazards.
02
Consider factors like temperature, time, equipment calibration, and human intervention.
03
Implement monitoring procedures to ensure CCPs are effectively controlled.

Determine Critical Limits:

01
Establish measurable criteria for each CCP that must be met to ensure the control measures are effective.
02
Critical limits can include factors like temperature, pH, or time limits.
03
These limits act as boundaries to maintain control over potential hazards.

Establish Monitoring Procedures:

01
Develop a monitoring system to regularly verify that the critical limits are being met at each CCP.
02
Define who will be responsible for monitoring and how often it should occur.
03
Implement accurate measurement techniques or records to keep track of the monitoring results.

Implement Corrective Actions:

01
Define the specific steps to be taken if monitoring indicates a deviation from critical limits.
02
Identify who is responsible for taking corrective actions and the procedures involved in correcting the deviation.
03
Document these actions and the outcomes to ensure proper accountability and improvement.

Recordkeeping:

01
Maintain accurate records of the packaging HACCP plan, monitoring results, and corrective actions taken.
02
Ensure records are easily accessible for review and audit purposes.
03
Regularly update and revise the plan as needed to reflect any process changes or new hazards.

Who needs a packaging HACCP plan model:

Food Packaging Manufacturers:

01
Packaging manufacturers who supply materials for food products.
02
Implementing a HACCP plan ensures the safety and quality of the packaging materials, preventing potential contamination.

Food Processing Plants:

01
Food processing plants that handle packaging or require packaging as part of their operations.
02
A packaging HACCP plan helps identify and control hazards associated with the packaging process, ensuring the safety of finished food products.

Food Retailers and Distributors:

01
Retailers and distributors responsible for storing, handling, and transporting packaged food products.
02
These entities need a packaging HACCP plan to mitigate risks associated with storage conditions, potential contamination during handling, and maintaining product integrity.

Food Safety Regulators and Auditors:

01
Regulatory bodies and auditors responsible for ensuring compliance with food safety regulations.
02
They may require packaging manufacturers, processors, retailers, and distributors to have a packaging HACCP plan in place to demonstrate their commitment to food safety.
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The packaging HACCP plan model is a document that outlines the Hazard Analysis and Critical Control Points for packaging operations.
Any food packaging facility that is involved in the production, processing, or distribution of food products is required to have and file a packaging HACCP plan model.
To fill out a packaging HACCP plan model, the facility must conduct a hazard analysis, identify critical control points, establish monitoring procedures, implement corrective actions, and maintain accurate records.
The purpose of the packaging HACCP plan model is to ensure the safety of food products by identifying and controlling potential hazards in the packaging process.
The packaging HACCP plan model should include information on hazard analysis, critical control points, monitoring procedures, corrective actions, verification procedures, and record-keeping requirements.
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