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HACCP PLAN O D E L(1) (2) (3) (4) (5) (6) (7) (8) (9) (10)MonitoringCritical Control Point (CCP) Significant Hazards Critical Limits for each Preventive Measure What How Frequency Who is a Corrective
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01
To fill out a HACCP Plan Model, follow these steps:
02
Begin by identifying the potential hazards in the food production process.
03
Determine the critical control points (CCPs) in the process where hazards can be controlled or minimized.
04
Establish critical limits for each CCP, which are the maximum or minimum values to ensure safety.
05
Implement monitoring procedures to regularly check if CCPs are within the critical limits.
06
Develop corrective actions to be taken when a deviation from the critical limits occurs.
07
Set up verification procedures to confirm that the HACCP plan is effectively implemented.
08
Document all the steps, including hazard analysis, CCPs, critical limits, monitoring procedures, corrective actions, and verification procedures.
09
Train employees on the HACCP plan and ensure they understand their roles and responsibilities.
10
Regularly review and update the HACCP plan to reflect changes in the food production process or regulations.
11
Keep proper records of the HACCP plan and make them available for inspection.

Who needs haccpplanm o d el?

01
The HACCP Plan Model is needed by organizations involved in food production, processing, and manufacturing. This includes restaurants, catering services, food packaging companies, food distributors, and food manufacturers. Any entity that wants to ensure the safety of their food products and comply with food safety regulations can benefit from implementing the HACCP plan model.

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HACCP (Hazard Analysis and Critical Control Points) plan model is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
Food businesses, particularly those involved in food production and processing, are required to implement and file an HACCP plan model.
To fill out an HACCP plan model, one must first conduct a hazard analysis, identify critical control points, establish critical limits, implement monitoring procedures, set corrective actions, and maintain proper record keeping.
The purpose of HACCP plan model is to prevent food safety hazards before they occur, rather than react to them after the fact, in order to ensure the safety of food products.
Information that must be reported on the HACCP plan model includes hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, and record keeping.
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