Hazard Analysis Critical Control Point: (Haccp) Plan

UMAHAN
INTERNATIONAL INCORPORATED HACCP Plan

Purok 9, Malinawon, La Filipina,, Tagum City, (2020 – 2022 )
Davao del Norte 8100 Philippines
Email: wendel.ferido@umahan@gmail.com
HAZARD ANALYSIS
CRITICAL
CONTROL POINT
(HACCP)
PLAN
(2020 – 2022)
ASSESSMENT DATE:
December 09, 2019
ASSESSED AND PREPARED BY:
JEANETTE A. MADUAY R.Ph.

GSAJ Quality Manager
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UMAHAN
TABLE OF CONTENTS
 HACCP TITLE ------------------------------------------------------------------------------ 1

 TABLE OF CONTENTS ------------------------------------------------------------------------------ 2
 INTRODUCTION ----------------------------------------------------------------------------------------- 3
Mission ------------------------------------------------------------------------------------------------ 4
Vision ------------------------------------------------------------------------------------------------ 4
Values ------------------------------------------------------------------------------------------------ 4
Goals ---------------- ---------------------------------------------------------------------------------- 4
Key Objectives ------------------------------------------------------------------------------------- 4
 ORGANIZATION AND MANAGEMENT -------------------------------------------------------------5 - 9
© External Environment ------------------------------------------------------------------- 5
© Profiling Customers and Competitors --------------------------------------------- 6
© Internal Environment ------------------------------------------------------------------- 7
© Organizational Structure ----------------------------------------------------------------7
© Key Personnel ------------------------------------------------------------------------------ 8
 Intended Use and Consumer ------------------------------------------------------------------------------ 10
 The Flow Diagram and Verification -------------------------------------------------------------------- 10
 Definition ----------------------------------------------------------------------------------------------------10 – 11
 The HACCP System -------------------------------------------------------------------------------------------- 11
The HACCP Approach -----------------------------------------------------------------------11 – 12
Hazard Assessment -----------------------------------------------------------------------------------12
7 Principles of HACCP System ------------------------------------------------------------------- 12
 PRINCIPLE 1: Conduct a Hazard Analysis ---------------------------------------------------------------- 13

The Hazard/Risk Matrix ------------------------------------------------------------------------------ 14
Hazard Analysis for Cassava ------------------------------------------------------------------------ 15
Hazard Analysis for Leafy Vegetables --------------------------------------------------------- 16
Hazard Analysis for Shredded Buko ------------------------------------------------------------- 17
Hazard Analysis for Grated Yam ----------------------------------------------------------------- 18
 PRINCIPLE 2: Determination of CCP ---------------------------------------------------------------------- 19

Decision Tree diagram for CCP’s ---------------------------------------------------------------- 19
Unknown Hazards ------------------------------------------------------------------------------------- 20
 PRINCIPLE 3: Establish Critical Limits ------------------------------------------------------------------------ 20

 PRINCIPLE 4: Establish Monitoring System ----------------------------------------------------------------20
 PRINCIPLE 5: Establish Corrective Actions --------------------------------------------------------------- 20
 PRINCIPLE 6: Establish Verification Procedures -------------------------------------------------------- 21
 PRINCIPLE 7: Establish Documentation and Recordkeeping --------------------------------------21
Data Lock Point -----------------------------------------------------------------------------------------21
HACCP Worksheet ------------------------------------------------------------------------------------- 22
Approving Body ---------------------------------------------------------------------------------------- 23
2
UMAHAN
INTRODUCTION:
UMAHAN INTERNATIONAL INC. is a corporation duly organized and existing under the laws of
the Republic of the Philippines, with SEC Registration No. CS201966854. Its nature of business is
manufacturing and exporting of frozen and processed fruits, vegetables, marine products and
other Filipino foodstuffs.
The company’s slogan is “Live green, Live healthy”. The name “Umahan” was derived from a
Filipino dialect which means “Farmland”. True to its name, the raw materials used in its
products are fresh from the farms. Umahan produce indigenous agri-based food products for
distribution worldwide where Filipinos and other Orientals abound. Encouragingly, Filipino
products do not only cater to the Filipino taste but to other nationalities too.
Umahan put up the business in Davao del Norte, where there is abundant supply of raw
materials. As a matter of fact, many manufacturing companies in Manila get their supply from
Davao, e.g. 80% of bananas in Manila came from Davao.
On the social side, Umahan will generate employment to the constituents of Davao del Norte.
It will be a source of employment to at least 10 people. Thus, with an average of 5 persons per
family, Umahan will be the bread and butter of 50 people. Umahan will also be a market for
the produce of farmers, whose products are often wasted due to absence of demand. These
are Umahan’s way to help improve the lives of the people.
Being an exporter and manufacturer, Umahan quest for safe and quality food products we
provide to our customers. To do this, Regulating agencies require UMAHAN to apply a Food
Safety Program called HACCP system. HACCP stands for Hazard Analysis Critical Control Points
where it is used as a preventative system that aims to discover any potential biological,
physical, allergens or chemical hazards so that control measures can be designed in order to
prevent, eliminate or reduce hazards to an acceptable level.
In such endeavor, UMAHAN in partnership with GSAJ’s Quality Manager – Ph. Jeanette A.
Maduay, collaborated and herein put together a (HACCP) Plan to ensure food safety to our
clients/customers through identification and management of food safety related risks. Hence,
a HACCP system can provide assurance to the customers, public and regulatory agencies
that a food safety program is well managed at UMAHAN which will lead to maximum
customer satisfaction and moreover, increase the integrity of UMAHAN International Inc.
3
UMAHAN
CORNERSTONES TO SUCCESSFUL PROGRAM PLANNING:
VISION:
Bigger market share of indigenous Filipino food products in the world market.
MISSION:
To produce globally accepted indigenous agri-based Filipino products that can compete
in the world market, quality-wise and price-wise.
GOALS: (on the first year)

 To penetrate Australia, Canada, United States and Middle East market where Filipinos
and other Orientals abound.
 To ship out at least 8 containers on the first year.
VALUES:
 Quality
 Safety
 Accountability
LEGAL REQUIREMENTS: (Appendix A)

 SEC Registration
 Mayor’s Permit
 Barangay Clearance
 BIR
 FDA Registration
 CPRS Registration
KEY OBJECTIVES:
In order to achieve the goals of UMAHAN, specific objectives of this HACCP Plan includes;
1. Compliance to regulating agency requirements.
2. Compliance to standard food safety practices.
3. Compliance to standard personnel hygiene practices.
4. Encourage more credible suppliers of indigenous agri-products.
5. Promote improvements to key risks impacting the organization.
6. To enhance promotional advertising and marketing strategies.
7. To encourage more foreign customers/buyers of products.
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UMAHAN
ORGANIZATION AND MANAGEMENT
© EXTERNAL ENVIRONMENT:
© UMAHAN International Inc. is a company that manufactures and exports agri-products.
© Our products are unique or different compared with the competition because these are;
- Indigenous
- produced from fresh raw materials
- healthy and no chemicals added
- Managed by experienced people in export marketing
© MARKETING:
 As of August 2019, following are the statistics of documented Filipinos abroad.
United States : 3,135,293 (64.4% of global total)
Canada : 626,668 (12.9%)
Australia : 334,096 (6.9%)
Singapore : 44,102 (0.9%)
New Zealand : 29,008 (0.6%)
 Conservatively, add 20% to it for the undocumented. Add additional 20% for non-
Filipinos who patronize Filipino food products. These are the target markets we want
to have a share.
 In Guam alone, Chamorros’ staple food is Cassava from the Philippines. In the US,
they buy thousands of cases of Ground Cassava Leaves. Australia imports our own
bananas, Gardava variety by the hundreds of cases. Canada buys our banana
leaves by the hundreds of cases.
© PROFILING CUSTOMERS:
 Buyers are mostly importers-wholesalers-distributors who had wide range of
distribution facilities. Others have their own supermarkets and institutional customers.
 These are all based on experience of Laydee Florence F. Carino, the VP for
Marketing, from the previous company she worked with.
 We presently have requests for quotation on the following countries:
- Australia = 1
- Canada =3
- Guam = 3
- US =1
© PROFILING COMPETITORS:
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UMAHAN
© UMAHAN deals directly from farmers or cooperatives of agri-products for raw materials
hence, we can get lower price and better quality.
― This will give us stability of price and assurance of supply
― We will be cost conscious, taking into consideration the best price we can offer our
customers.
― We deliver good service and quality products
© MANAGING MARKET RISKS:
 Potential marketing risks
― Changing policy of country of destination on food importations
― Cut-throat competition
― Unstable currency rates
© UMAHAN manages these risks so that they become less threat by;
― Being well-informed of importing country’s policies and abide
― Cost consciousness
― Provide for allowances on changing exchange rate in costing of the products
© PRICING:
Prices are calculated as follows;
Actual costs + provision for contingencies + mark-up
© UMAHAN customers find our prices reasonable compared to that of our competitors as
they had experienced the reasons for the difference as superior quality stays with our
products.
© PROMOTION AND ADVERTISING:

 How and where do we promote our products?
― Contacts from the Department of Trade and Industry
― Trade Fairs
― Thru internet
© SUPPLIERS:
 Our key suppliers and their credit terms
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UMAHAN
© INTERNAL ENVIRONMENT:
© BUSINESS DETAILS:
Company Name : UMAHAN INTERNATIONAL INC.
Address : Purok 9, Malinawon, La Filipina, Tagum City, Davao del Norte
Contact Number : 0929-643-0451
Legal Status : Corporation
Nature of Business : Manufacturer and exporter of frozen and processed fruits,
vegetables, marine products and other Filipino foodstuffs.
Target Markets : Australia, Canada, Guam, New Zealand and the Middle
East
Future Target Markets : Japan and European countries
© ORGANIZATIONAL STRUCTURE: (Refer to the organizational chart)
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UMAHAN
© KEY PERSONNEL:
WENDEL J. FERIDO
 Chairman of the Board & CEO
 Cruise ship Steward
 Norwegian Cruise Line (Miami, Florida)
 Experienced in handling personnel, customer service and food safety
LAYDEE FLORENCE F. CARINO

 VP for Marketing
 Worked in a corporation engaged in Manufacturing and Exporting of Filipino
foodstuffs for 15 years.
 Pinili Commodities Corporation
 Knowledgeable in export marketing, communication skills, bank negotiations, export
documentation and shipping details
 Obtained Bachelor of Science in Business Administration, major in Marketing from De
La Salle University
GIDEON M. FERIDO
 Vice Chairman of the Board
 Worked as Refrigeration Technician of Cold Storage of Lorenzana Food Corp. for 10
yrs.
 Barangay Kagawad for 6 years
AURORA F. SANCHEZ
 Corporate Secretary
 Single Proprietor of Paper & Dolls, a boutique, for over 20 years
 A nurse by profession
GRACE WILLA G. CALLEGARI

 Director/ accounting and finance
 Professional Nurse
 Works at Memorial Hermann, Memorial City Medical Center in Houston, Texas
AMELIA F. CARINO
 Consultant
 President of Pinili Commodities Corporation for 30 years
 President of Huyong-Huyong Nature Park Inc. for 7 years
ABRAHAN BOJOS
 Teacher 1
 Asuncion National High School
Obtained Bachelor of Science in Food Technology from Central Mindanao University
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UMAHAN
© DUTIES AND RESPONSIBILITIES : (Refer to each staff folder/file)
© PRODUCT LIST:
© DESCRIPTION OF PRODUCTS: (Refer to PRODUCT LIST MANUAL)

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UMAHAN
© IDENTIFICATION OF THE INTENDED USE AND CONSUMERS OF THE FOOD (Refer to PRODUCT
LIST MANUAL)
- All products are for general public consumption.
- People particularly at risk from food poisoning or food-related health problems include
the elderly, people with low immunity levels or allergies, pregnant women and very
young children.
© THE FLOW DIAGRAM: (Refer to Flow diagram Manual)
© FLOW DIAGRAM VERIFICATION:

- FLOW DIAGRAM VERIFICATION was done where all potential hazards associated with
each step are identified.
© DEFINITION:
 Control (verb): To take all necessary actions to ensure and maintain compliance with
criteria established in the HACCP plan.
 Control (noun): The state wherein correct procedures are being followed and criteria are
being met.
 Control measure: Any action and activity that can be used to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
 Corrective action: Any action to be taken when the results of monitoring at the CCP
indicate a loss of control.
 Critical Control Point (CCP): A step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level.
 Critical limit: A criterion which separates acceptability from unacceptability.
 Deviation: Failure to meet a critical limit.
 Flow diagram: A systematic representation of the sequence of steps or operations used in
the production or manufacture of a particular food item.
 HACCP: A system which identifies, evaluates, and controls hazards which are significant for
food safety.
 HACCP plan: A document prepared in accordance with the principles of HACCP to ensure
control of hazards which are significant for food safety in the segment of the food chain
under consideration.
 Hazard: A biological, chemical or physical agent in, or condition of, food with the potential
to cause an adverse health effect.
 Hazard analysis: The process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant for food safety and
therefore should be addressed in the HACCP plan.
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UMAHAN
 Monitor: The act of conducting a planned sequence of observations or measurements of
control parameters to assess whether a CCP is under control.
 Step: A point, procedure, operation or stage in the food chain including raw materials,
from primary production to final consumption.
 Validation: Obtaining evidence that the elements of the HACCP plan are effective.
 Verification: The application of methods, procedures, tests and other evaluations, in
addition to monitoring to determine compliance with the HACCP plan.
THE HACCP SYSTEM

Basic food safety principles applied in food processing and handling are no longer enough for
the modern day customer. Industry standards have far exceeded regulatory requirements.
Several reasons are behind the demand of increasing levels of food safety efficacy systems.
The most important: ‘consumers’ health is never compromised by consuming adequate food.
When food safety is achieved in a product, the consequence of positive outcomes will result
such as assuring part of business continuity and regulatory compliance, brand protection and
customer trust. In order to assure food safety, a methodology that can greatly contribute
through documentation, implementation and maintenance is the Hazard Analysis Critical
Control Points (HACCP) Plan.
HACCP is an internationally recognized management system, in which food safety is

addressed through the analysis and control of biological, chemical and physical hazards from
raw material production, procurement and handling, to manufacturing/processing,
transporting, distribution and consumption of the finished product. Thus, HACCP is a tool used
to assess hazards and establish control systems that focuses on prevention rather than relying
mainly on end-product testing. It was originally developed in the 1960’s by NASA and a group
of food safety specialists and is used nowadays by many of the world’s best manufacturers
and vendors as all food business operators are required to put in place, implement and
maintain permanent procedures based on HACCP principles.
For successful implementation of a HACCP plan, management must be strongly committed to

the HACCP concept. A firm commitment to HACCP by top management provides company
employees with a sense of the importance of producing safe food. HACCP application
requires a multidisciplinary approach and therefore, the involvement of the work
force/employees is very essential.
HACCP PLAN APPROACH:
GSAJ Quality Management Services plans and implements the HACCP Plan framework and
processes that is compatible with the best practiced quality management systems such as the
ISO series, and which is the system of choice in the management of food safety within such
systems.
UMAHAN International Inc. possesses the appetite to identify, accept and respond on risks to
be able to achieve its mission, vision and goals. We need to ensure that critical hazards
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UMAHAN
impacting the quality/safety of our products and the health/safety of our consumers are
proactively prevented. Hence, in order to do so, UMAHAN followed the best practice
standards based on HACCP principles. This system addresses UMAHAN’s food chain/processes.
HAZARD ASSESSMENT:
Prior to Hazard analysis and HACCP Plan development, GSAJ Quality and Medication Safety
Consulting and Outsourcing Services performed the assessment for Umahan International.
© GSAJ developed this HACCP Plan through the following approach;

 On-site survey
 Direct Observation
 Staff Interview
 Document Review
© The tools used for Hazard Assessment are;

 GSAJ Quality Management Check sheet for Food Manufacturers
 Change Management
© The scope of this HACCP Plan comprises only the following steps/processes;
Receiving of Raw Materials from suppliers
Washing and Brushing of Raw Materials
Preparation – e.g. Cooking/Blanching/Steaming, Peeling and Mashing Process
Packaging and Labeling
Cooling/Freezing
Storage
Transporting
Blast Freezing
Loading
7 PRINCIPLES OF THE HACCP SYSTEM
PRINCIPLE 1: Conduct a hazard analysis.

PRINCIPLE 2: Determine the Critical Control Points (CCPs).
PRINCIPLE 3: Establish critical limit(s).
PRINCIPLE 4: Establish a system to monitor control of the CCP.
PRINCIPLE 5: Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control.
PRINCIPLE 6: Establish procedures for verification to confirm that the HACCP system is
working effectively.
PRINCIPLE 7: Establish documentation concerning all procedures and records
appropriate to these principles and their application.
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UMAHAN
 PRINCIPLE 1: CONDUCT A HAZARD ANALYSIS.

- After conducting the general assessment at the plant site and its processes, the
following hazards have been identified.
HAZARD CATEGORIES EXAMPLE

Physical Hazards
Inherent in the food or - Bone fragments (fish)
ingredients - Seeds, twigs (fruits and vegetables)
- Hard shells (coconut)
- Husks (coconut)
- peelings (yam, cassava, jackfruit)
(Cross) contamination during - dirt/soil in vegetables and other food products

processing - spider webs in malunggay leaves
Chemical Hazards
Inherent (“Natural”) toxins - Cyanogenic glycosides/compounds in
cassava and yams. Ex: Cassava cyanogenic
crop (HCN)
Mycotoxins - Histamine (produced by action of bacteria)
Industrial chemicals - Cleaners and sanitizers – e.g. chlorine

Microbiological Hazards
– e.g. growth of molds and microbes IF NOT acted upon due to non-compliance
to Key Hygienic Practices by Personnel during production as well as the non-
implementation/ improper implementation of Standard procedures.
© Significance of hazards
A significant hazard is one that would cause a serious adverse health effect and is
reasonably likely to occur. Significance may be assessed by considering:
- the likelihood that the hazard will actually occur – the risk
- the level of potential harm that the hazard would do to consumers if they
were to be exposed to it – the severity
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UMAHAN
© THE HAZARD/RISK MATRIX
LIKELIHOOD
5=ALMOST
CONSEQUENCE 1 = RARE 2=UNLIKELY 3=POSSIBLE 4=LIKELY CERTAIN
5=CATASTROPHIC
4=MAJOR
3=MODERATE
2=MINOR
1=NEGLIGIBLE
For grading hazards, the scores obtained from the hazard/risk matrix are as follows;
1-3 Low Risk
4-6 Moderate Risk
8 - 12 Unlikely Risk
15 - 25 High Risk
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UMAHAN
 HAZARD ANALYSIS FOR CASSAVA
15
UMAHAN
 HAZARD ANALYSIS FOR LEAFY VEGETABLES
16
UMAHAN
 HAZARD ANALYSIS FOR SHREDDED BUKO
17
UMAHAN
 HAZARD ANALYSIS FOR GRATED YAM
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UMAHAN
 PRICIPLE 2: DETERMINATION OF CRITICAL CONTROL POINTS (CCP)
- A Decision Tree is used in determining CCP’s.
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UMAHAN
© UNCONTROLLED HAZARDS:
- Valid control measures need to be identified for each CCP and control points
required by the regulations. If a significant hazard is identified at a step where control
is necessary to reduce that hazard to an acceptable level, but no control measure
exist at that step or at a subsequent step, then the product or operation must be
modified to remove or control the hazard.
 ESTABLISH CRITICAL LIMITS (CL) FOR EACH CCP
- Limits must be capable of being monitored, measured or observed and so be clear to

staff whether the operation is under control or is moving out of control.
- Criteria:
 Temperature measurement
 Time
 Time/temperature combination
 pH
 moisture level/content
 available chlorine sensory parameters
 appearance
 texture
 additive
 preservative or salt level
 ESTABLISH A MONITORING SYSTEM FOR EACH CCP
- The monitoring must be able to detect loss of control at the CCP. Then,
evaluate all the data.
 ESTABLISH CORRECTIVE ACTIONS

- Specific corrective actions must be developed for each CCP.
- The actions must ensure that the CCP has been brought under control
20
UMAHAN
- Deviation and product disposition procedure documented in the HACCP record

keeping.
 ESTABLISH VERIFICATION PROCEDURES

- Verification and auditing methods, procedures and tests, including random sampling
and analysis, can be used to determine if HACCP system is effective.
- Verification should be carried out by other person; NOT the one monitoring and
performing correction action. An outsourced person may be suitable.
- Example of Verification activities:
 Review of HACCP system plan records

 Review of deviation and procedure disposition
 Confirmation of CCP Control
 ESTABLISH DOCUMENTATION AND RECORDKEEPING

- Documentation example
 Hazard Analysis
 CCP Determination
 Critical Limit Determination
- Record example
 CCP Monitoring activities
 Deviations and associated corrective actions
 Verification procedure performed
 Modifications of HACCP Plan
DATA LOCK POINT:
© The timeframe validity of this Hazard Analysis Critical Control Point (HACCP) Plan is one (1)
year from its effective date.
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UMAHAN
 HACCP WORKSHEET
22
UMAHAN
APPROVING BODY:
This HACCP Plan has been reviewed and agreed upon by the management of UMAHAN
INTERNATIONAL INC;
GIDEON M. FERIDO
Vice Chairman of the Board
WENDEL J. FERIDO
Chairman of the Board & CEO
AMELIA F. CARINO
Consultant
23

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UMAHAN

INTERNATIONAL INCORPORATED HACCP Plan

ASSESSED AND PREPARED BY:

JEANETTE A. MADUAY R.Ph.

 HACCP TITLE ------------------------------------------------------------------------------ 1

 PRINCIPLE 1: Conduct a Hazard Analysis ---------------------------------------------------------------- 13

 PRINCIPLE 2: Determination of CCP ---------------------------------------------------------------------- 19

 PRINCIPLE 3: Establish Critical Limits ------------------------------------------------------------------------ 20

CORNERSTONES TO SUCCESSFUL PROGRAM PLANNING:

GOALS: (on the first year)

LEGAL REQUIREMENTS: (Appendix A)

ORGANIZATION AND MANAGEMENT

© PROMOTION AND ADVERTISING:

© ORGANIZATIONAL STRUCTURE: (Refer to the organizational chart)

LAYDEE FLORENCE F. CARINO

GRACE WILLA G. CALLEGARI

© DESCRIPTION OF PRODUCTS: (Refer to PRODUCT LIST MANUAL)

© THE FLOW DIAGRAM: (Refer to Flow diagram Manual)

© FLOW DIAGRAM VERIFICATION:

THE HACCP SYSTEM

HACCP is an internationally recognized management system, in which food safety is

For successful implementation of a HACCP plan, management must be strongly committed to

HACCP PLAN APPROACH:

© GSAJ developed this HACCP Plan through the following approach;

© The tools used for Hazard Assessment are;

7 PRINCIPLES OF THE HACCP SYSTEM

PRINCIPLE 1: Conduct a hazard analysis.

 PRINCIPLE 1: CONDUCT A HAZARD ANALYSIS.

HAZARD CATEGORIES EXAMPLE

(Cross) contamination during - dirt/soil in vegetables and other food products

Industrial chemicals - Cleaners and sanitizers – e.g. chlorine

© THE HAZARD/RISK MATRIX

1-3 Low Risk

4-6 Moderate Risk

 HAZARD ANALYSIS FOR CASSAVA

 HAZARD ANALYSIS FOR LEAFY VEGETABLES

 HAZARD ANALYSIS FOR SHREDDED BUKO

 HAZARD ANALYSIS FOR GRATED YAM

 PRICIPLE 2: DETERMINATION OF CRITICAL CONTROL POINTS (CCP)

- A Decision Tree is used in determining CCP’s.

 ESTABLISH CRITICAL LIMITS (CL) FOR EACH CCP

- Limits must be capable of being monitored, measured or observed and so be clear to

 available chlorine sensory parameters

 preservative or salt level

 ESTABLISH A MONITORING SYSTEM FOR EACH CCP

 ESTABLISH CORRECTIVE ACTIONS

- Deviation and product disposition procedure documented in the HACCP record

 ESTABLISH VERIFICATION PROCEDURES

- Example of Verification activities:

 Review of HACCP system plan records

 ESTABLISH DOCUMENTATION AND RECORDKEEPING

DATA LOCK POINT:

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