RECEIVING

123 PRODUCE COMPANY COLD STORAGE

HACCP PLAN
STAGING

I. Plant Information
WASH
II. HACCP Team
III. Prerequisite Programs for HACCP
IV. Flow Diagram
V. Product Description, Raw Material Hazard Analysis, Process Hazard
Analysis FABRICATION
VI. Master Plan (CUT)
VII. Deviation Form

STAGING/
PACKAGING

STORAGE

SHIPPING
 RECEIVING
Plant Information

Name: 123 PRODUCE COMPANY

Address: 123 Market Lane, Sunshine, FL 07765

COLD STORAGE
Phone: 732.827.6213
Fax: 732.827.6777

President: Joan M. Dengrove

Principal Business: STAGING

Whole fruits and vegetables, as well as cut fruits and vegetables are
marketed to local restaurants, cruise lines, and hotels.

Quality Statement: The Company is dedicated to providing high quality fruits and vegetables
to consumers, meeting their expectations of fresh flavor, consistency and
food safety. WASH

History: 123 Produce Company has been at the forefront of fresh produce
production for over half a century. 123 Produce has been the leader in
food safety and high quality fruits and vegetables since 1945.
FABRICATION
Organization: President: Joan M. Dengrove
(CUT)
Vice President: Lauren Camacho
Quality Manager: Chris Switzer
Packaging Manager: Mortimer Dengrove
Shipping/Receiving: Christa Brett
STAGING/
PACKAGING

STORAGE

SHIPPING
 RECEIVING
HACCP Team

Joan M. Dengrove, President

Lauren Camacho, Vice President COLD STORAGE

Chris Switzer, Quality Manager and HACCP Coordinator*

Keneth Vernet, Packaging Manager

STAGING
Mortimer Dengrove, Shipping/Receiving

WASH

FABRICATION
(CUT)

STAGING/
PACKAGING

STORAGE

SHIPPING

*Coordinator training includes:

 AIB Food Processing Sanitation/Hygiene correspondence course
 AIB HACCP On-Demand online course
 RECEIVING

Whole products are shipped in fiberboard cartons. Cut products are packaged in semi-permeable,
preformed, heat sealed plastic bags. All delivery trucks are company
owned.
COLD STORAGE
Cut products include:
Pepper Rings Topped Strawberries Snipped Snow Peas
Celery Sticks Topped Radishes Carrot Sticks
Cut Melon Pieces Cut Pineapple Mixed Fruit

This company purchases bulk loads ofSTAGING

fruits and vegetables from local growers. All shipments
are received by truck. Vegetables arrive in wooden tote bins and fiberboard boxes. Vegetables
are inspected and accepted on the dock and transferred to the raw storage cooler. Whole fruits
and vegetables are repacked as needed into fiberboard boxes and moved to finished product
cooler “A” for storage prior to shipment. Products to be cut are moved to a refrigerated staging
WASH
area. All fruits and vegetables to be processed are washed in a tank containing peroxyacetic acid
at 30-80ppm. Product is then transferred to plastic tubs and moved to the refrigerated
cut/fabrication room. All fruits and vegetables are hand cut, stored in plastic tubs, and moved to
the refrigerated staging/packaging area. The products are hand packed into plastic bags, weighed,
heat sealed and moved to finished product cooler “B” for storage prior to shipment. The loading
dock is not refrigerated. All delivery trucks are refrigerated.
FABRICATION
Temperature Settings:
(CUT)

Receiving/Loading Dock: Ambient

Raw Storage Cooler: 38°F
Fabrication Staging Area: 55°F STAGING/
Fabrication/Cut Room: 55°F PACKAGING
Staging/Packaging Area: 38°F
Finished Product Cooler A: 38°F
Finished Product Cooler B: 38°F
STORAGE

SHIPPING
 RECEIVING
PREREQUISITE PROGRAMS – 123 PRODUCE COMPANY

Sanitation Program
 Sanitation SOP Manual
 Detailed cleaning and sanitation instructions
COLD STORAGE
 Daily Cleaning Schedule
 Truck Sanitation procedures
 Periodic Cleaning Schedule
 Documented Training

Good Manufacturing Program STAGING

 Food Safety Procedures Manual
 Receiving Inspections (Raw materials and Packaging material)
 Storage Program
 Shipping Program
 Environmental Monitoring Program
WASH
 Safe Product Handling procedures
 Hand-dip SOP (includes monitoring program)
 Glove policy
 Blood borne pathogen program
 Plant policies
FABRICATION
 Approved Supplier program
 Self-Inspection program
(CUT)
 Third Party Audit program
 Preventive Maintenance Program
 Equipment Maintenance
 Building Maintenance STAGING/
 Truck Maintenance PACKAGING
 Refrigeration Maintenance and Monitoring Program (includes temperature alarm)
 Water Quality and Potability program
 Sanitary Design Program
 Regulatory Inspection procedures
STORAGE
 Personnel Practices Monitoring Program
 Employee Training Program

Customer Complaint Program

 Written Procedures SHIPPING
 Designated Response Team
 Identification of Food Safety vs. Quality Issues
 Action Plan/Follow-up
 Response to Consumer
 RECEIVING
Integrated Pest Management Program
 Pest Management SOP
 Outside Pest Management Service (licensed and insured)
 Weekly monitoring of interior and exterior rodent control devices
 Utilization of approved chemicals and baits
 Pesticide Usage Log COLD STORAGE
 Sighting and Catch Log
 MSDS and Sample Labels available
 Training Program
 No pesticides stored on premises
STAGING
Chemical Control Program
 Chemical Control SOP
 Approved Chemical Program
 Locked, segregated, controlled access storage
 MSDS on file and available toWASH
all personnel
 Training Program
 Emergency Procedures

Product Recall/Traceability Program

 Lot information trackedFABRICATION
from receipt to delivery (including packaging materials)
 Computerized inventory/shipment records
(CUT)
 Recall SOP
 Recall team
 Notification procedures
 Action Plan
 Product disposition STAGING/
 Documentation PACKAGING
 Mock recalls, twice a year

STORAGE

SHIPPING
 RECEIVING
FLOW CHART FOR 123 PRODUCE COMPANY

COLD STORAGE

STAGING

WASH

FABRICATION
(CUT)

STAGING/
PACKAGING

STORAGE

SHIPPING
 HACCP FINISHED PRODUCT PROFILE

General Product Information:

Description of Product(s):

Intended Use and Consumer/ Customer:

Method of Storage and Distribution:

Shelf-life/ Traceability information:

Technical Product Information:

Preservative(s):

Water activity (aw):

pH/ titratable acidity:

Packaging requirements:

Food Safety Information:

Potential for consumer/ customer misuse:

Describe the potential food safety issues

associated with this product/ process (be
specific):

List any support programs or ingredient,

product or process parameters essential to
preventing, controlling or eliminating each
food safety issue identified above:

Signature of Company Official:

Title: Date:

RAW MATERIAL HAZARD ANALYSIS

If the hazard is
Risk Assessment Is this not significant,
List all raw
Identify known hazard enter the
materials used in
hazards significant(1) Prerequisite
the plant
Likelihood Severity (Yes/No)? Program used
for Control
B
C
P
B
C
P
B
C
P
 RAW MATERIAL HAZARD ANALYSIS

If the hazard is
Risk Assessment Is this not significant,
List all raw
Identify known hazard enter the
materials used in
hazards significant(1) Prerequisite
the plant
Likelihood Severity (Yes/No)? Program used
for Control
B
C
P
B
C
P
B
C
P
B
C
P
B
C
P

PROCESS HAZARD ANALYSIS

(1) (2) (3) (4) (5)
 List every Raw Material with
significant hazard(s) as
previously identified in the Raw
Material Hazard Analysis.
List every process step from
Receiving to Shipping, shown
on the Process Flow Diagram
in the Plan.
Go to column 2.
Note: If this is a last process
step identified in Column 4, list
the hazard eliminated in
Column 2.
Does this raw material or
process step INTRODUCE or
INTENSIFY a potential food
safety hazard? Consider only
hazards with a significant risk.
(Use Likelihood and Severity
to help determine this.)
If YES, identify hazard(s). (Be
as specific as possible when
listing the hazard and its
source.)
(List Significant Hazards from
the Raw Material Hazard
Analysis for Raw Materials.)
If NO Hazard is identified,
write “NONE.”
Go to column 3.
P
Is the hazard(s) identified in
Column 2 CONTROLLED by
Support Program(s)
(Prerequisite or Process)?
If YES, list all of the Support
Program(s) that will control
the introduction or
intensification of the
hazard(s) identified in
Column 2.
If NO Support Program is
identified, write “NONE.”
Go to column 4.
Is this hazard ELIMINATED (reduced to
an acceptable level) at this or a later
process step?
If NO, write “none” and continue to the
next hazard or process step.
If YES, identify the last process step
where it will be Eliminated.
If you are at that process step (Column
1 matches Column 4), proceed to
column 5; if not, go to the next hazard or
process step.
Note: If no Control or Elimination is
identified in Column 3 or 4 and these
are necessary for food safety, you must
stop, modify the step, process, product,
or Support Programs.
Can a viable product still be
produced if the process
step listed in Column 4
fails?
If YES, this step must be
considered a CCP: identify
the CCP number.
If NO, this is not a CCP.
Enter NO and justification
for answer (Viable Product,
Process Control, similar
elimination further on in the
process, etc.).
Go to the next hazard or
process step.

(1)
List every Raw Material with
significant hazard(s) as
previously identified in the Raw
Material Hazard Analysis.
List every process step from
Receiving to Shipping, shown
on the Process Flow Diagram
in the Plan.
Go to column 2.
Note: If this is a last process
step identified in Column 4, list
the hazard eliminated in
Column 2.
B
PROCESS HAZARD ANALYSIS
(2)
Does this raw material or
process step INTRODUCE or
INTENSIFY a potential food
safety hazard? Consider only
hazards with a significant risk.
(Use Likelihood and Severity
to help determine this.)
If YES, identify hazard(s). (Be
as specific as possible when
listing the hazard and its
source.)
(List Significant Hazards from
the Raw Material Hazard
Analysis for Raw Materials.)
If NO Hazard is identified,
write “NONE.”
Go to column 3.
P
(3)
Is the hazard(s) identified in
Column 2 CONTROLLED by
Support Program(s)
(Prerequisite or Process)?
If YES, list all of the Support
Program(s) that will control
the introduction or
intensification of the
hazard(s) identified in
Column 2.
If NO Support Program is
identified, write “NONE.”
Go to column 4.
(4)
Is this hazard ELIMINATED (reduced to
an acceptable level) at this or a later
process step?
If NO, write “none” and continue to the
next hazard or process step.
If YES, identify the last process step
where it will be Eliminated.
If you are at that process step (Column
1 matches Column 4), proceed to
column 5; if not, go to the next hazard or
process step.
Note: If no Control or Elimination is
identified in Column 3 or 4 and these
are necessary for food safety, you must
stop, modify the step, process, product,
or Support Programs.
(5)
Can a viable product still be
produced if the process
step listed in Column 4
fails?
If YES, this step must be
considered a CCP: identify
the CCP number.
If NO, this is not a CCP.
Enter NO and justification
for answer (Viable Product,
Process Control, similar
elimination further on in the
process, etc.).
Go to the next hazard or
process step.

(1)
List every Raw Material with
significant hazard(s) as
previously identified in the Raw
Material Hazard Analysis.
List every process step from
Receiving to Shipping, shown
on the Process Flow Diagram
in the Plan.
Go to column 2.
Note: If this is a last process
step identified in Column 4, list
the hazard eliminated in
Column 2.
B
PROCESS HAZARD ANALYSIS
(2)
Does this raw material or
process step INTRODUCE or
INTENSIFY a potential food
safety hazard? Consider only
hazards with a significant risk.
(Use Likelihood and Severity
to help determine this.)
If YES, identify hazard(s). (Be
as specific as possible when
listing the hazard and its
source.)
(List Significant Hazards from
the Raw Material Hazard
Analysis for Raw Materials.)
If NO Hazard is identified,
write “NONE.”
Go to column 3.
P
(3)
Is the hazard(s) identified in
Column 2 CONTROLLED by
Support Program(s)
(Prerequisite or Process)?
If YES, list all of the Support
Program(s) that will control
the introduction or
intensification of the
hazard(s) identified in
Column 2.
If NO Support Program is
identified, write “NONE.”
Go to column 4.
(4)
Is this hazard ELIMINATED (reduced to
an acceptable level) at this or a later
process step?
If NO, write “none” and continue to the
next hazard or process step.
If YES, identify the last process step
where it will be Eliminated.
If you are at that process step (Column
1 matches Column 4), proceed to
column 5; if not, go to the next hazard or
process step.
Note: If no Control or Elimination is
identified in Column 3 or 4 and these
are necessary for food safety, you must
stop, modify the step, process, product,
or Support Programs.
(5)
Can a viable product still be
produced if the process
step listed in Column 4
fails?
If YES, this step must be
considered a CCP: identify
the CCP number.
If NO, this is not a CCP.
Enter NO and justification
for answer (Viable Product,
Process Control, similar
elimination further on in the
process, etc.).
Go to the next hazard or
process step.

(1)
List every Raw Material with
significant hazard(s) as
previously identified in the Raw
Material Hazard Analysis.
List every process step from
Receiving to Shipping, shown
on the Process Flow Diagram
in the Plan.
Go to column 2.
Note: If this is a last process
step identified in Column 4, list
the hazard eliminated in
Column 2.
B
PROCESS HAZARD ANALYSIS
(2)
Does this raw material or
process step INTRODUCE or
INTENSIFY a potential food
safety hazard? Consider only
hazards with a significant risk.
(Use Likelihood and Severity
to help determine this.)
If YES, identify hazard(s). (Be
as specific as possible when
listing the hazard and its
source.)
(List Significant Hazards from
the Raw Material Hazard
Analysis for Raw Materials.)
If NO Hazard is identified,
write “NONE.”
Go to column 3.
(3)
Is the hazard(s) identified in
Column 2 CONTROLLED by
Support Program(s)
(Prerequisite or Process)?
If YES, list all of the Support
Program(s) that will control
the introduction or
intensification of the
hazard(s) identified in
Column 2.
If NO Support Program is
identified, write “NONE.”
Go to column 4.
(4)
Is this hazard ELIMINATED (reduced to
an acceptable level) at this or a later
process step?
If NO, write “none” and continue to the
next hazard or process step.
If YES, identify the last process step
where it will be Eliminated.
If you are at that process step (Column
1 matches Column 4), proceed to
column 5; if not, go to the next hazard or
process step.
Note: If no Control or Elimination is
identified in Column 3 or 4 and these
are necessary for food safety, you must
stop, modify the step, process, product,
or Support Programs.
(5)
Can a viable product still be
produced if the process
step listed in Column 4
fails?
If YES, this step must be
considered a CCP: identify
the CCP number.
If NO, this is not a CCP.
Enter NO and justification
for answer (Viable Product,
Process Control, similar
elimination further on in the
process, etc.).
Go to the next hazard or
process step.

(1)
List every Raw Material with
significant hazard(s) as
previously identified in the Raw
Material Hazard Analysis.
List every process step from
Receiving to Shipping, shown
on the Process Flow Diagram
in the Plan.
Go to column 2.
Note: If this is a last process
step identified in Column 4, list
the hazard eliminated in
Column 2.
B
PROCESS HAZARD ANALYSIS
(2)
Does this raw material or
process step INTRODUCE or
INTENSIFY a potential food
safety hazard? Consider only
hazards with a significant risk.
(Use Likelihood and Severity
to help determine this.)
If YES, identify hazard(s). (Be
as specific as possible when
listing the hazard and its
source.)
(List Significant Hazards from
the Raw Material Hazard
Analysis for Raw Materials.)
If NO Hazard is identified,
(3)
Is the hazard(s) identified in
Column 2 CONTROLLED by
Support Program(s)
(Prerequisite or Process)?
If YES, list all of the Support
Program(s) that will control
the introduction or
intensification of the
hazard(s) identified in
Column 2.
If NO Support Program is
identified, write “NONE.”
Go to column 4.
(4)
Is this hazard ELIMINATED (reduced to
an acceptable level) at this or a later
process step?
If NO, write “none” and continue to the
next hazard or process step.
If YES, identify the last process step
where it will be Eliminated.
If you are at that process step (Column
1 matches Column 4), proceed to
column 5; if not, go to the next hazard or
process step.
Note: If no Control or Elimination is
identified in Column 3 or 4 and these
are necessary for food safety, you must
(5)
Can a viable product still be
produced if the process
step listed in Column 4
fails?
If YES, this step must be
considered a CCP: identify
the CCP number.
If NO, this is not a CCP.
Enter NO and justification
for answer (Viable Product,
Process Control, similar
elimination further on in the
process, etc.).
Go to the next hazard or
 write “NONE.” stop, modify the step, process, product, process step.
or Support Programs.
Go to column 3.

P
 HACCP MASTER PLAN

(1) (2) (3) (4) (5) (6) (7)

Significant Critical Monitoring Corrective
CCP Hazard Limits Action(s) Verification Records
What:

How:

Frequency:

Who:

Signature of Company Official: Title: Date: