hacc plan for majdi
TRANSCRIPT
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Sl.No. Family Sub Family Products Equipment
whole spices ANISEED
BLACK PEPPER
CARDAMOM
CARAWAY
CASSIA
CHILLI
CHILLI EXTRA HOT
CINNAMONCORIANDER
CUMIN
FENNEL
FENUGREEK
GARLIC
GINGER
KHOLINJAN
MACE
NUTMEG
PIMENTO
ONION FLAKES
TAMARIND
DILL SEEDS
SESAME
KHALONJI
CASSIA
CORIANDER
CUMIN
FENNEL
FENUGREEK
Ground Spices CHILLI
GINGER
BLACK PEPPER
CARDAMOM
PIMENTO
WHOLE BERYANI SPICES
GROUND BEYANI SEASONINGCURRY SEASONING
KUWAITI SEASONING
SEAFOOD SEASONING
CHICKEN SEASONING
MEAT SEASONING
KABSA SEASONING
TANDOORI SEASONING
SAFFRON
FAMILIES, SUB FAMILIES & EQUIPMENTS (According to the product cards)
1 SPICES
2 MIXED SPICES
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Family Name spices Sub family- whole spicesProducts in family ( As linked )
1 2 3 4 5 6
Potential hazards
introduced, controlled or
enhanced at this step.
Sev. Occ. Con.
10Raw materail
Receving
Certificate of Analysis ;
Accpetance Criteria
Warehouse Manager
/QA TechnnicianIncoming inspection Report
Biological :
pathogens ; Hygiene
indicators ; insects, microbes
High Low Yes
Chemical : Pesticides;Hormones
High Low Yes
Physical : Glass , Dust , metal
particles , etc
High Low Yes
20 Storing Cleanliness Store controller Stock register Biological :
Personal Hygiene
High Low Yes
Chemical : marking ink
High Low Yes
Physical : Packing material or
cutting equipment particles ,
etc
High Low Yes
30 cleaningremoval of extraneous
mattersOperator cleaning room register Biological :
Personal Hygiene
High Low Yes
Chemical : Nil High Low x
Physical : Dust , metal
particles , etc
High Low Yes
40 Packing accuracy of weight Operator PRP - SOP Biological :
Personal Hygiene
High Low Yes
Chemical : Bins / container
cross contamination, Printing High Low x
HACCP Plan 01
Process # Process steps Control Measure
Process Flow
Responsibility Ref. doc/ record
Are any potential food-
safety hazards
significant? (Yes/No)
7
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60 Weighting accuracy of weight Foreman Machine Log Biological : Nil x x x
Chemical : Bins / containers
cross contamination
High Low Yes
Physical : Nil
x x x
70Storing &
trans ortationTemperature Store controller SOP
Biological : Nilx x x
Chemical : Nil x x x
Physical : Nil x x x
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8 9 10 11 12
Justify your decisions for column
7.
What control measures can be
applied to prevent the significanthazards?
Is this step aCritical
Control Point?
Significant
hazards
related to
CCP
Critical limits
for each
preventive
measure
(Yes/No) What How Frequency Who
Possible contamination of food with
pathogenic microorganism like
Salmonella spp.
Approved Supplier; Receiving
inspection;cleaning,Cooking before
consumption
No x x x x x x x x
Because the food may be farmed at
suppler end. which may be
contaminated
Approved Supplier; Receiving
inspection;No x x x x x x x x
Metal pieces can be present inproduct at suppler end. Also during
receiving chances of physical
contamination are more
Subsequent step cleaning & Metal
detecting will remove all physical
pieces.
No x x x x x x x x
Handling of products may cause
pathogenic contaminationPRP & SSOP No X X X X X X X X
ink used in the marker may
introduced if not properly handledPRP & SSOP No X X X X X X X X
Metal / packing pieces can be
present in product from supplier end
Subsequent step cleaning & Metaldetecting will remove all physical
pieces.
No X X X X X X X X
Handling of products may cause
pathogenic contaminationPRP & SSOP No
x x x
Improper cleaning/change of
bins/container.Metal /packing
pieces can be present during
unpacking
Subsequent step Metal detecting will
remove all physical pieces.Yes ( CCP 1)
Cross
Contaminatio
n
No Foreign
particles
Cleanlin
ess of
containe
rs
proces
s check
100%
inspection
produc
tion
Superv
isor
Re inspection.
Remove /
Reject
CCP
Monitorin
g log
Daily
revi
Q
Handling of products may cause
pathogenic contaminationPRP & SSOP No
Printing ink may be introduced if
not properly handledPRP & SSOP No x x x x x x x x
previously packed item may be
introduced if the packing machine
not cleaned ro erl
PRP & SSOP No x x x x x x x x
Correctiveactions
RecordsProcess Monitoring
Corrective Action planning
Verifi
Hazard Analysis
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x x x x x x x x x x x
improper cleanliness or change of of
Bins / ContainersPRP & SSOP x x x x x x x x x
x x Yes ( CCP 1)Cross
Contaminatio
n
No Foreign
particles
Cleanlin
ess of
containe
rs
proces
s check
100%
inspection
produc
tion
Superv
isor
Re inspection.
Remove /
Reject
CCP
Monitorin
g log
D
r
x x x x x x x x x x x
x x x x x x x x x x x
x x x x x x x x x x x
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x x x x x x x x x x
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temperature abuse
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70 Mixing sequence & timing Supervisor SOP Biological :
Change in test or colour
High Low Yesp
delay in mixing may ca
Chemical : Sanitizer for
Machines
High Low YesSanitizer used for clean
equipment may remain
Physical : Machine internal
spear parts particlesHigh Med. Yes
Wear & tear of mach
direct food contact
80 bagging Wieght per bag Operator Standrad Product wight SOP Biological :
Bacterial growth
High Low Yestemperature abuse o
delay may cause bact
Chemical : Sanitizer for
Machines
High Low YesSanitizer used for clean
equipment may remain
allowed ro er dr in
Physical : Machine internal
spear parts particles
High Med. YesWear & tear of mach
direct food contact
90 storing Temperature Operator SOP Biological :
Personal Hygiene
High Low YesHandling of products m
pathogenic contamina
Chemical : Sanitizer forMachines
High Low Yes
Sanitizer used for clean
equipment may remain
allowed ro er dr in
Physical : Machine particles ,
etc
High Low YesMetal / packing pieces
present in product dur
100 Packing number of pieces Operator PRP - SOP Biological :
Personal Hygiene
High Low YesHandling of products m
pathogenic contamina
Chemical : Sanitizer for
Machines
High Low YesSanitizer used for clean
equipment may remain
allowed ro er dr in
Physical : Nil x x x x
110 Cartuning number of pieces operator SOPBiological : Nil
x x x x
Chemical : Nil x x x xPhysical : Nil x x x x
120Storing &
trans ortationTemperature Store controller SOP
Biological :
Bacterial growthHigh Low Yes
temperature abuse
bacterial ro
Chemical : Nil x x x x
Physical : Nil x x x x
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Corrective Action planning
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11 12
Significant hazards
related to CCP
Critical limits for each
preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
X X X X X X X X X
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
Process Monitoring
Corrective Action planning
Ch i t t l A R i l T t & lSequence & 100 % production
R k / R j tCCP Monitoring
D il d i b QA
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Change in test or colour As per Reciep plan Test & colourq
time inspection
p
SupervisorRework / Reject
g
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
HACCP Plan 03
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Family Name Herbs
Products in family ( As linked )
1 2 3 4 5 6 8
Potential hazards
introduced, controlled orenhanced at this step.
Justify your decisions for co
7.
Sev. Occ. Con.
10Raw materail
Receving
Certificate of Analysis ;
Accpetance Criteria
Production Supervisor
/QA TechnnicianIncoming inspection Report
Biological :
pathogens ; Hygiene
indicators ;Nematodes
High Low Yes
Possible contamination of foo
with pathogenic microorganis
Salmonella spp.
Chemical : Antibiotics ;
Pesticides ;Hormones
High Low Yes
Because the food may be farm
suppler end. which may be
contaminated
Physical : Glass , Dust , metal
particles , etc
High Low Yes
Metal pieces can be present in
product at suppler end. Also d
receiving chances of physical
contamination are more
60 Weight ing accuracy of weight Foreman Machine Log Biological :
Personal Hygiene
High Low YesHandling of products may cau
pathogenic contamination
Chemical : Bins / containers
cross contamination
High Low Yesimproper cleanliness or chan
of Bins / Containers
Physical : Nil
x x x x
110 Packing number of pieces Operator PRP - SOP Biological :
Personal Hygiene
High Low YesHandling of products may cau
pathogenic contamination
Chemical : Sanitizer for
Machines
High Low YesSanitizer used for cleaning of
equipment may remain, if not
allowed ro er dr in timePhysical : Nil x x x x
120 Cartuning number of pieces operator SOPBiological : Nil
x x x x
Chemical : Nil x x x xPhysical : Nil x x x x
130Storing &
trans ortationTemperature Store controller SOP
Biological :
Bacterial growthHigh Low Yes
temperature abuse ,may ca
bacterial rowth
Chemical : Nil x x x x
Physical : Nil x x x x
Control Measure Responsibility Ref. doc/ record
Are any potential food-
safety hazardssignificant? (Yes/No)
HACCP Plan 03
Process Flow Hazard Analys
7
Process # Process steps
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Corrective Action planning
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11 12
Significant hazards
related to CCP
Critical limits for each
preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
Process Monitoring
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70 Cartuning number of pieces operator SOPBiological : Nil
x x x x
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Chemical : Nil x x x xPhysical : Nil x x x x
80Storing &
trans ortationTemperature Store controller SOP
Biological :
Bacterial growthHigh Low Yes
temperature abuse
bacterial ro
Chemical : Nil x x x x
Physical : Nil x x x x
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11 12
Corrective Action planning
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11 12
Significant hazards
related to CCP
Critical limits for each
preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
X X X X X X X X X
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
Process Monitoring
x x x x x x x x x
x x x x x x x x x
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x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
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Physical : Nil x x x x
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11 12
Corrective Action planning
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Significant hazards
related to CCP
Critical limits for each
preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
X X X X X X X X X
x x x x x x x x x
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
Process Monitoring
x x x x x x x x x
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11 12
Corrective Action planning
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Significant hazards
related to CCP
Critical limits for each
preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
X X X X X X X X X
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
Process Monitoring
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Physical : Nil x x x x
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for sausages
11 12
Corrective Action planning
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Significant hazards
related to CCP
Critical limits for each
preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
X X X X X X X X X
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
Process Monitoring
Change in test or colour As per Reciep plan Test & colourSequence &
time
100 %
inspection
production
SupervisorRework / Reject
CCP Monitoring
logDaily record review by QA
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x x x x x x x x x
x x x x x x x x x
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x x x x x x x x x
x x x x x x x x x
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Chemical : Sanitizer for
Machines
High Low Yes Sanitizer used for cleanequipment may remain
Physical : Machine internal High Med. YesWear & tear of mach
di t f d t t
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spear parts particlesg
direct food contact
80 Mixing sequence & timing Supervisor SOP Biological :
Change in test or colour
High Low Yestemperature abuse o
delay in mixing may ca
Chemical : Sanitizer for
Machines
High Low YesSanitizer used for clean
equipment may remain
allowed ro er dr in t
Physical : Machine internal
spear parts particles
High Med. YesWear & tear of mach
direct food contact
90 Foreming Wieght per pcsOperator & QC
TechnicianStandrad Product wight SOP Biological :
Bacterial growth
High Low Yestemperature abuse o
delay may cause bacte
Chemical : Sanitizer for
MachinesHigh Low Yes
Sanitizer used for clean
equipment may remain
Physical : Machine internal
spear parts particles
High Med. YesWear & tear of mach
direct food contact
100 Freezing Temperature Operator SOP Biological :
Personal HygieneHigh Low Yes
Handling of products m
pathogenic contaminat
Chemical : Sanitizer for
Machines
High Low YesSanitizer used for clean
equipment may remain
allowed ro er dr in t
Physical : Machine particles ,
etcHigh Low Yes
Metal / packing pieces
present in product duri
110 Packing number of pieces Operator PRP - SOP Biological :Personal Hygiene
High Low YesHandling of products m
pathogenic contaminat
Chemical : Sanitizer for
Machines
High Low YesSanitizer used for clean
equipment may remain
Physical : Nil x x x x
120 Cartuning number of pieces operator SOPBiological : Nil
x x x x
Chemical : Nil x x x xPhysical : Nil x x x x
130Storing &
trans ortationTemperature Store controller SOP
Biological :
Bacterial growthHigh Low Yes
temperature abuse ,
bacterial rowChemical : Nil x x x x
Physical : Nil x x x x
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11 12
Significant hazards Critical limits for each
Corrective Action planning
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Significant hazards
related to CCP
Critical limits for each
preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
X X X X X X X X X
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
Process Monitoring
X X X X X X X X X
X X X X X X X X X
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Change in test or colour As per Reciep plan Test & colourSequence &
time
100 %
inspection
production
SupervisorRework / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
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x x x x x x x x x
x x x x x x x x xx x x x x x x x x
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11 12
Significant hazards Critical limits for eachProcess Monitoring
Corrective Action planning
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related to CCP preventive measure
What How Frequency Who Corrective actions Records Verifications
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
X X X X X X X X X
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
Cross Contamination No Foreign particlesCleanliness of
containersprocess check 100% inspection
production
SupervisorRe inspection. Remove / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
Process Monitoring
x x x x x x x x x
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x x x x x x x x x
X X X X X X X X X
X X X X X X X X X
Change in test or colour As per Reciep plan Test & colourSequence &
time
100 %
inspection
production
SupervisorRework / Reject
CCP Monitoring
logDaily record review by QA
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
x x x x x x x x x
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