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APPENDIX B
Hazard Analysis and Critical Control Point
(HACCP)
Step 1- Frozen Samosa HACCP Team Assembly
Date: 27th
July’ 2011 Name Title
HACCP Team Coordinator Mr. Ajinkya Bande QA MG
HACCP Team Members Miss. Ibtisam Alzahrani Purchasing & Storage MG Miss. Lu Chen Processing MG Miss. Marilena Psylou Maintenance MG Miss. Lili Zhai Packaging MG Miss. Yushan Yang Storage & Dispatch MG
Step 2- Product Description & Intended Use
Frozen samosas are suitable for everyday family meal. Packed in LDPE packet and are sold as
frozen product in a grocery store. The product has crispy pastry parcel filled with onion, sweet potato,
coriander leaf and soya chunks cooked in a blend of Indian spices, folded in desired triangle shape and
partially fried. Finished product is to be kept frozen at -18°C or below during storage, transportation
and display in retail store. The product has an anticipated shelf-life of 6 months from the date of
manufacturing if kept frozen.
The product is intended for consumption by the general population, either at home or in a food
service environment. It is not specifically processed for high-risk populations. The frozen product
must be kept frozen at -18°C of below during storage and unused portions should be again stored at -
18°C or below. Defrosting and again freezing of product may cause changes in texture of the product.
Step 4: Process flow sheet
Preliminary Step 3.1 Frozen Samosa Raw Materials and Ingredients List and Information
Name of Raw
Material
Spec.
No.
Form: Paste,
powder, etc.
Storage: Dry/
Cool/Frozen, etc
Packaging:
Bags/drum/bulk, etc
Size of
Lots
Other
Information
Soya chunk mince 1 Mince Dry Airtight bag 1 ton “East End”
Sweet potatoes 2 Whole Cool and Dry Bulk 1 ton Trucked
Roghan josh spice 3 Paste Cool and Dry Bulk 500kg Trucked
Onions 4 Whole Cool and Dry Bags 50Kg Trucked
Yoghurt 5 Set yoghurt Refrigerator Drum 50kg Trucked
Chilli 6 Powder Cool and Dry Bags 50kg Trucked
Ginger garlic paste 7 Paste Refrigerator Drum 50kg Mothers recipe
Sunflower oil 8 Liquid Cool and Dry Drum 20ltrs “Flora”
Fresh coriander 9 Whole Refrigerated Bulk 25kg Trucked
Mint sauce 10 Paste Refrigerated Drum 10kg “Best-in”
Cumin seeds 11 Whole Cool and Dry Airtight bag 50kg “East End”
Mustard seeds 12 Whole Cool and Dry Airtight bag 50kg “East End”
Salt 13 Powder Cool and Dry Airtight bag 50 Kg Trucked
Whole meal flour 14 Flour Cool and Dry Bags 50kg “Pillsbury”
Plain flour 15 Flour Cool and Dry Bags 50kg “Morrisons”
Water 16 - Plant Water System Source: City
Step 5: Onsite verification – Plant/Factory Layout
Step 6: Conduct a Hazard Analysis (HACCP principle 1)
The aim of this step is to identify potential hazards, their significance and preventing measures which can be applied.
(1) (2) (3) (4) (5) (6)
Processing
step
Potential Hazards
Introduced,
Controlled or
Enhanced at this
step
Are any
potential food
safety hazard
significant
(Yes/NO)
Justify your decision What are preventive
measure(s) can be applied for
the significant hazards
Is this
step a
Critical
Control
Point
(CCP)?
Receiving
of Raw
material
Biological (B) Yes Ceratocystis fimbriata and pythium ultimum associated
with sweet potato (J. Woolfe, Sweet potato an untapped
food resource, p-222), Aspergillus niger, Pythium spp.
& Rogers associated with onion (H. Jones, L. Mann,
Onions and their allies, p-190), Mould growth in flour.
Ensure suppliers are credible
and have a HACCP system.
No.
GMP &
GHP 6.1.1
Chemical (C) Yes Pesticide residues on vegetables, additives in flour and
quality of soya chunks.
Ensure suppliers are credible
and have a HACCP system
Physical (P) Yes Non vegetable material like grass, sticks, insects,
leaves, etc in vegetables and spices and insect, rodents
in flour. And damaged vegetables during transportation.
Ensure raw materials of high
grade and quality are delivered
by suppliers and
GMP&GHP 6.1.1
Storage of
raw
material
Biological (B) Yes Spore forming/ spoilage Microorganisms Proper storage on receiving
GMP&GHP 6.1.2 & 7.2
Yes
CCP1 Chemical (C) No -
Physical (P) Yes Damage due to insects and rodents and handling.
Washing
vegetables
Biological (B) Yes E. Coli, campylobacter, Vibrio cholera etc in water http://science.jrank.org/pages/7311/Water-
Microbiology.html
Ensure regular water quality
check & GMP&GHP 6.2
Yes
CCP2
Chemical (C) Yes Ensure washings drain out of the vessel to have least
chlorine left on vegetables.
Visual examination &
GMP&GHP 6.2
Physical (P) Yes Foreign material remaining even after washing. Visual examination &
GMP&GHP 6.2
Chopping
vegetables
Biological (B) Yes Use of non-sterilized cutlery and unnecessary handling
of product.
Ensure cutlery sterilized at
121°C for 20min. GMP & GHP
No
GMP&
GHP 4.2,
6.3 & 10,
Form 4
Chemical (C) No - -
Physical (P) Yes Metal contamination, uneven sweet potato cubes. Ensure GMP and Personal
training.
Cooking
soya
chunks
Biological (B) Yes Cooking reduces microbial load but even cooked food
more susceptible for microbial contamination.
Ensure soya chunks at least
boiled for 10min, strained and
used or stored in storage at 4°C
for future use & GMP&GHP 6.4
Yes
CCP3
Chemical (C) No - -
Physical (P) No - -
Cooking
filling
Biological (B) Yes Cooked food more susceptible for microbial
contamination.
Ensure cooked filling
immediately used for stuffing or
stored in storage if to be used
later & GMP&GHP 6.5
Yes
CCP4
Chemical (C) No - -
Physical (P) No - -
Dough
making
Biological (B) No - - Yes
CCP5 Chemical (C) No - -
Physical (P) Yes Baffle lubricants falling in dough Ensure baffle joints cleaned &
sealed properly & GMP&GHP4.2
Forming of
samosa
Biological (B) Yes Improper cleaning of machine leading to microbial
spoilage, improper handling of samosas by the workers.
Ensure proper cleaning of
machine before and after use.
GMP&GHP 6.6 & 10
Yes
CCP6
Chemical (C) Yes Detergent residue on the machine. Ensure machine cleaning. Visual
inspection. GMP&GHP 4 & 6.6
Physical (P) Yes Addition of foreign material during stuffing, metal
contamination.
Ensure closed hoppers, clean
machine & GMP&GHP 4 & 6.6
Deep
Frying
Biological (B) No - - Yes
CCP7 Chemical (C) Yes Use of oil with high peroxide value Ensure oil quality check before
using & GMP&GHP 6.7
Physical (P) No - -
Freezing Biological (B) Yes Recontamination by micro-organisms Immediate freezing of the
product to -18ºC & GMP&GHP
4.2 & 6.8
Yes
CCP8
Chemical (C) No - -
Physical (P) No - -
Packaging
Biological (B) Yes Microbial recontamination Ensure proper packaging.
GMP&GHP 6.9
Yes
CCP9
Chemical (C) No - GMP&GHP 6.9.1
Physical (P) No - GMP&GHP 6.9.1/2/4 &
Step 7: Determine the critical control points (HACCP principle 2)
The aim of this step is to identify the critical control points throughout the production process. It also shows how the decision for each CCP is made.
Process
step
Is this hazard
of sufficient
likelihood of
occurrence and
severity to
warrant its
control?
Yes: Proceed to
next question.
No :Not a CCP
Is this
hazard fully
controlled by
a
prerequisite
program?
Yes: Not a
CCP
No: Proceed
to next
question.
Q1. Do control
measures exist for
the identified
hazard?
Yes: Proceed to next
question.
No: Either not a
CCP or need to
modify step,
process, or product.
Q2. Is this process
step specifically
designed to eliminate
or reduce the likely
occurrence of this
identified hazard to
an acceptable level?
Yes: CCP
No: Proceed to next
question
Q3. Could
contamination with
the identified
hazard(s) occur in
excess of acceptable
level(s) or increase
to unacceptable
level(s)?
Yes: Proceed to next
question.
No: Not a CCP
Q4. Will a subsequent
step eliminate the
identified hazard(s) or
reduce its likely
occurrence to an
acceptable level?
Yes: Not a CCP
Identify subsequent
step. No: CCP
CCP
No.
Receiving
raw material
Yes No Yes Yes Yes No Form 1
& 1.1
Storage of
raw material
Yes No Yes Yes Yes No CCP 1
Washing
vegetables
Yes No Yes Yes Yes No CCP 2
Cutting
vegetables
Yes No Yes No Yes Yes -
Cooking soya
chunks
Yes No Yes No Yes No CCP 3
Cooking
filling
Yes No Yes No Yes No CCP 4
Dough
making
Yes No Yes No Yes No CCP 5
Shaping of
samosa
Yes No Yes No Yes No CCP 6
Frying Yes No Yes No Yes No CCP 7
GMP&GHP 9
Storage Biological (B) Yes Microbial recontamination Ensure storage below -18°C &
GMP&GHP 6.10
Yes
CCP10
Chemical (C) No - -
Physical (P) No - -
Freezing Yes No Yes No Yes No CCP 8
Packaging Yes No Yes No Yes No CCP 9
Storage Yes No Yes No Yes No CCP10
Step 8: Critical limit, monitoring action, corrective action, record keeping and verification form.
Process step Hazard
type
B/C/P
Control Point
(CCP/GMP/GHP
/PT)
And Description
Critical limit Monitoring Corrective action for
Line and Lot if limit
exceeds & *Person
responsible
HACCP Records, where
located & *Person
responsible
Verification
procedure,
frequency &
*Person
responsible
What & How Freque
ncy
Responsib
ility
Receiving
of Raw
material
B GMP1-B
Vendor pre-
certification and
pre shipment
record review
programme
Vendor monitors microbial
test programme to verify
compliance
(sweet potato, onion,
coriander, etc)
Raw material
from approved
vendor.
Form1,
Form1.1
Every
lot
Purchase
MG &
Store MG
For Line-
Withdraw vendor’s
certification. Approve
new vendor and
arrange for alternative
supply.
For Lot-
Discontinue shipping.
Reject lot(s) at
receiving department.
If in plant shift and
store in QC isolate.
*Purchase MG and
QA MG
Daily records to be taken in
receiving department.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents.
Shift Supervisor reviews
records at end of each shift
for completeness and
accuracy, and signs and
examine date records.
*Purchase MG, Store MG
Compare
records for
completenes
s to the
HACCP
plan. Use of
HACCP
verification
procedures.
Audit every
two weeks.
Conduct
external
HACCP
verification
audit on
quarterly
basis.
*Purchase
MG, Store
MG and QA
MG
C GMP1-C
Pesticide residues
on vegetables,
additives in flour
and quality of
soya chunks
Vendor uses correct and good
fertilizers according to the
law and raw material without
adulterants
(sweet potato, onions,
coriander, etc)
Raw material
from approved
vendor.
Form1,
Form1.1
Every
lot
Purchase
MG &
Store MG
P GMP1-P
Environmental
contaminants
Vendor supplies raw material
free from foreign material.
(spices like mustard seeds,
cumin seeds, etc)
Raw material
from approved
vendor.
Form1 & 1.1
Every
lot
Purchase
MG &
Store MG
Storage
of raw
material
B CCP1-B
Spore forming
spoilage
microorganisms
Material should be stored at
temp. <4°C to reduce risk of
micro-organisms. Maintain
proper storage conditions like
cool, dry, low temperature,
humidity, ventilation (if
required)
Monitor
product
temp.,
humidity in
storage room
with
calibrated thermometer
Every
15min
during
shift
Storage
MG and
Stock MG
For Line-
If limits exceeds then
discard the undesirable
material. For Lot-
Collect the samples
and send them to QA
lab to check for
microbial load and
infestation.
Immediate isolation of
infested material. *Storage MG and Stock
Storage temperature
records for intervals of
15min are to be taken &
visual inspection after
every hour.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
P CCP1-P
Damage due to
insects & rodents
during storage GHP1-P
Raw material remains in sound
condition during storage WRT
pest’s infestation.
Least damage to raw material
Extent of
damage by
visual
examination
Every
hour
during
shift.
During
Storage
MG and
Stock MG
Improper handling
during handling (loading &
unloading)
Handling by
workers
handlin
g.
MG examine date records. *Storage MG and Stock MG
Washing
vegetable
B CCP2-B E. Coli < 50cfu,
Campylobacter<100cfu
Vibrio cholera<100cfu
http://whqlibdoc.who.int/publications/2011/9789241548151_
eng.pdf
Water sample
testing of
water source
in QC lab
Every
30min.
*QA MG
&
Processing
MG
For Line-
If microbial limit
exceeds then discard
the product. If ppm
fluctuates then send
sample for analysis.
For Lot-
Check water source.
Collect the samples
and send them to QA
lab to check for
microbial load and
chlorine ppm.
* Processing MG
Record sample collected
for microbial examination
for every 30min, Record
chlorine ppm every 15min,
Record visual examination
done or not and result.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. *Shift in-charge & Processing
MG
Compare
records for
completenes
s to the
HACCP
plan. Use of
HACCP
verification
procedures
Audit every
two weeks.
Conduct
external
HACCP
verification
audit on
quarterly
basis.
*HACCP
team for
internal
audit.
Corporate
Quality
Assurance,
HACCP
team from
another
plant or
consultant
C CCP2-C Maintain 20-25ppm chlorine in
water and washing drained out.
http://whqlibdoc.who.int/publications/2011/9789241548151_
eng.pdf
Maintain
proper
chlorine
dosage and
check ppm
with litmus
paper.
Every
15min.
*QA MG
&
Processing
MG
P CCP2-P Complete draining of foreign
material with water.
Visual
inspection.
Every
15min.
*QA MG
&
Processing
MG
Choppin
g
vegetable
B GMP2-B & PT Cutlery sterilized at 121ºC for at
least 20min
Time and
temp. of
sterilization
For
every
batch
cutlery
steriliza
tion
*Shift in-
charge &
Processing
MG
For Line-
Collect sample and send
to QC lab for microbial
exam and specification
check.
For Lot-
Collect sample and send
to QC lab for microbial
exam and specification
check.
*Shift in-charge &
Processing MG
Record process completeness
for each batch of sterilization
and average size of 10 cubes
measured every 30min.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. *Shift in-charge & Processing
MG
P GMP2-P & PT Cubes of sweet potato
5-7mm
Measure dice
size with
vernier caliper.
10
cubes
every
30min
*Shift in-
charge &
Processing
MG
Cooking
soya
chunks
B CCP3-B Boiling in water for at least
10min.
Time and
temp. of
boiling with
stop watch and
calibrated
thermometer
For
every
batch
boiled.
*Shift in-
charge &
Processing
MG
For Line-
Collect sample and send
to QC lab for microbial
exam.
For Lot-
Collect sample and send
Record that whether the
process was followed or not
for every batch and if not
report to QC MG.
Person designated provides
his/her initials on
Compare
records for
completenes
s to the
HACCP
to QC lab for microbial
exam and continue the
production with new lot.
*Shift in-charge,
Processing MG, QC MG
monitoring documents and on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. *Shift in-charge, QC MG &
Processing MG
plan. Use of HACCP
verification
procedures
Audit every
two weeks.
Conduct
external
HACCP
verification
audit on
quarterly
basis.
*HACCP
team for
internal
audit.
Corporate
Quality
Assurance,
HACCP
team from
another
plant or
consultant
Cooking
filling
B CCP4-B Immediately use cooked filling
or keep it in isolated and
refrigerated compartment.
Record for
what time
product was
on hold after
cooking with
and without
refrigeration.
For
every
batch
*Shift in-
charge &
Processing
MG
For Line-
Continuous product
testing after every
30min.
For Lot-
Isolate the filling from
other batches and send
the samples to QC
*Shift in-charge,
Processing MG, QC MG
Record for what time product
was on hold after cooking
with and without
refrigeration.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. *Shift in-charge, QC MG &
Processing MG
Dough
making
P CCP5-P The baffle joint are cleaned and
sealed properly
Seal of the
baffle joints
before and
after dough
making to be
tightened with
spanner
For
every
batch
*Shift in-
charge &
Processing
MG
For Line-
Stop the line and reject
the raw material.
For Lot-
Discard the lot.
*Shift in-charge &
Processing MG
Record if there is presence of
lubricant and appearance of
dough.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. *Shift in-charge & Processing
MG
Forming B CCP6-B Machine free from microbial
spoilage
Visual
inspection of
Before
starting
*Shift in-
charge &
For Line-
Stop the production
Record the stoppage of due to
such reason particularly and
of samosa the machine every
shift
Processing
MG
clean the machine and
again start production
and discard previous
products.
For Lot-
Stop the line clean
machine and start
production again and
send samples in QC lab
for microbial and
chemical analysis.
*Shift in-charge, QC
MG & Processing MG
report to Production MG.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. *Shift in-charge, Production
MG & Processing MG
C CCP6-C No detergent residue after
cleaning
Thoroughly
rinse all metal-
food contact
surfaces with
water.
Before
starting
every
shift
*Shift in-
charge &
Processing
MG
P CCP6-P No addition of foreign material
during stuffing
Ensure closed
hopper and
After
the
filling
is
topped
in the
hopper.
*Shift in-
charge &
Processing
MG
Frying C CCP7-C Peroxide value of oil less than
25meq/lit
(>0.7meq/lit for fresh oil)
Continuous
addition of
fresh oil to
tank &
collecting
samples to
check peroxide
value of oil in
QC lab
Every 4
hours
(at start
and
mid of
every 8
hour
shift)
*Shift in-
charge,
QC MG &
Processing
MG
For Line-
Stop the line put new oil
if needed let the oil heat
and check for peroxide
value again and fry.
For Lot-
Stop the line & replace
whole oil if peroxide
value is too high.
(>13meq/lit)
Record the peroxide value in
QC lab and inform the
Processing department.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. *Shift in-charge, QC MG,
Production MG & Processing
MG
Compare
records for
completenes
s to the
HACCP
plan. Use of
HACCP
verification
procedures
Audit every
two weeks.
Conduct
external
HACCP
verification
audit on
quarterly
basis.
*HACCP
team for
internal
audit.
Corporate
Quality
Assurance,
HACCP
Freezing B CCP8-B Product should be frozen
immediately after frying to
-18°C.
Measure
temperature by
a calibrated
thermometer
Every
30min
*Pcakagin
g MG &
Processing
MG
For Line-
Slower all the previous
lines. May be the freezer
takes more time to reach
-18°C.
For Lot-
Slower the line and send
the samples for
microbial analysis. If
suitable then send ahead
or discarded.
*Shift in-charge, QC
Record the temperatures of
the freezer every 30 minutes.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records.
MG, Packaging MG &
Processing MG
*Shift in-charge, QC MG,
Production MG & Processing
MG
team from another
plant or
consultant
Packagin
g
B CCP9-B Proper 3-seal packaging Visual
inspection of
packets
Every
50th
packet.
*Packagin
g MG
For Line-
Stop and repair the line
and start packaging.
For Lot-
Discard all improper
packets.
*Storage MG and
Packaging MG.
Record the number of faulty
pieces of packet per hundred
packets and report to the
Packaging MG.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records.
* Storage MG and Packaging
MG.
Compare
records for
completenes
s to the
HACCP
plan. Use of
HACCP
verification
procedures.
Audit every
two weeks.
Conduct
external
HACCP
verification
audit on
quarterly
basis.
*HACCP
team for
internal
audit.
Corporate
Quality
Assurance,
HACCP
team from
another
Storage B CCP10-B Storage temperature below -
18ºC
Measure
temperature by
a calibrated
thermometer
Every
30min
*Store
MG
For Lot-
Check for microbial
spoilage, etc and then
decision on it.
*Store MG & QC MG
Record the temperature every
30min and report to Store
MG.
Person designated provides
his/her initials on
monitoring documents and
on corrective action
documents. Supervisor
reviews records at end of
each shift for completeness
and accuracy, and signs and
examine date records. * Storage MG and Packaging
MG.
APPENDIX
Form 1 – Supplier letter of Guarantee
Name of the Supplier Company
Address of the Supplier Company
LETTER OF GUARENTEE
Date:
To Purchase MG,
Name of the Receiving Company
Address of the Receiving Company
This letter is send to you to certify that in accordance to your purchasing order of (date), this
shipment of the (product & lot number) conforms to the specification for the hazards
specified in your purchase order.
Sincerely,
Quality MG,
Supplier Company
Reviewed By: Date:
Purchase MG of Receiving Company
Form 2 – Raw Material Inspection Report
ACCEPTABLE QUALITY LEVEL (AQL)
RAW MATERIAL INSPECTION REPORT
Quality Control Technician: ________________________ Date: ____________
Supplier: _____________________ Lot:___________ Date:___________
Product: ___________________________
Temperature: ___________________ (°C) Bacterial Sample Taken : YES NO
1) Appearance: Excellent Good Fair Poor Bad
2) Presence of Foreign matter: No Low Moderate High Unacceptable
3) Damage: No Low Moderate High Unacceptable
Inspection Comments:_________________________________________________________
_____________________________________________________________________________________
________________________________________________________________.
The raw material is Accepted Rejected *Date:________
Purchasing MG addressing to Processing MG
Raw material inward: (*Date)
Raw material to be used before: (Date)
(Signature)
Received by Processing MG
Form 3 – Instruments Calibration Records
Name of the Company
Address of the Company
TEMPERATURE INSTRUMENT CALIBRATION RECORDS
Name of the Instrument:_______________
Model No.:_______________ Serial No.:______________
Position in the Company: (Ex. Fryer, in refrigerator, cooking kettle, etc)
Calibration date:_______________
Calibration date Method of
Calibration
Performed by Next Calibration
date
Comments
Reviewed by: (Signature) Date:______________
(Name)
Form 4 – Employee Training Records
Name of the Company
Address of the Company
EMPLOYEE TRAINING RECORD
Employee Name:______________________________
Training Course Start Date End Date
1
2
3
4
5
6
7
8
Reviewed By: (Signature) Date:______________
(Name)
Form 5 – HACCP System Deviation Report
HACCP System Deviation Report
(Failure to Meet Critical Limit)
Product:______________________________
Processing Line:_______________________
Occurred at CCP No.__________
Description:_________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________.
Date:_______ Batch:_________ Shift:__________ Time: ______am/pm
Reported By:____________________
Reasons for HOLDING OF PRODUCT
Why Product was held? ______________________________________________________.
Amount of product held: _____________________________
Person placing product on held: ________________________
Reasons for DISPOSITION/RELEASE OF PRODUCT
What is decision on disposition/release of product: __________________________________
__________________________________________________________________________.
Decision made By: (Signature) Date:___________
(Name)
Corrective Action taken to avoid Deviation from Control Point
Corrective Action: ___________________________________________________________
__________________________________________________________________________.
Done By: : (Signature) Date:___________
(Name)
(Signature)
(Name)
Shift Supervisor
(Signature)
(Name)
Processing MG
(Signature)
(Name)
Quality Control MG
Form 6 – Corrective Action Form
Name of the Company
Address of the Company
HACCP Program Records
CORRECTIVE ACTION FORM/REPORT
Date:_________ Product:_______________
Batch /Lot Id.: _________
Defect: ____________________________________________________________________
_____________________________________________________________________________________
________________________________________________________________.
Action taken: _______________________________________________________________
_____________________________________________________________________________________
________________________________________________________________.
Present Condition: ___________________________________________________________
_____________________________________________________________________________________
________________________________________________________________.
Supervisor: ____________________ Date: ___________
Reviewed By: __________________ Date: ___________
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