ASSIGNMENT OF FOOD safety:

SUBMITTED TO:

MISS SANIA TAYYAB

SUBMITTED BY:

MISS SANOBER FATIMA

OF
BS-III, SEMESETER V, SECTION B
DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY
 HACCP PLAN OF BISCUIT INDUSTRY
MONITORING PROCEDURE CORRECTIVE ACTION
VERIFICATION RECORD
STEP HAZARD CCP CRITICAL LIMIT AND VALIDITY KEEPING
Procedure Frequency Responsibility Procedure Responsibility
Any Identify Product will be placed on Verify the Keep
PRP Each delivery
contamination contamination hold by receiving clerk and monitoring and the
Raw Should be used further evaluated by quality Corrective
Apply supply record
material Expiration PRP during the shelf Routinely assurance. Quality Actions are
quality assurance Quality Store of each
Receiving life assurance personnel will recorded
Assurance supervisor
and either reject the product or correctly and and
Shortage Foreign Foreign bodies con duct further are performed every
PRP Each delivery
bodies detection evaluations for disposition properly;
of the product employee
process
Foreign Foreign bodies Each batch Pr o duct will be retained Production training is step to
PRP
bodies detection mixing Quality cont rol and reworked or discarded operator effective; make
Mixing
Any contam I dent if y contam Each batch operator and•the food sure
PRP safety plan is
ination ination mixing your
Baking Pathogen CCP The internal Measure the Each half an hour Process control The product must be Production effective.
operator
product
survival due temperature of product’s internal baked for a longer period
to improper the product must temperature from of time until the product’s is being
temperature. be at least 85°C different areas of internal temperature made
Listeria for minimum of 1 the oven rack reaches at least 85°C for a safely.
monocytogen minute. during each baking minimum of 1 minute, or
es, Escherichia session. the product must be
coli, Shigella 2.Insert the destroyed.
spp., thermometer into 2. Immediately investigate
Salmonella the centre of the the cause of the non-
spp.) product and wait conformance and take
until the necessary corrective
thermometer actions to prevent
reading is steady. reoccurrence.
Packagin Any cont PRP I dent if y cont am Each half an hour Packaging Product will be retained Production
g amination inat ion operator and and reworked or discarded operator
Filth and dust PRP Visual check Each half an hour periodically by
quality control
assurance
personnel
Metal CCP detect 2.0 mm Test the metal At the start, Packaging Immediately stop the line Production
detection ferrous, 3.0 mm detection by metal every hour operator and and place all products operator
non-ferrous, and detector during periodically by processed since the last
3.5 mm stainless packaging, and at quality control successful check on hold.
steel test samples the end of each assurance
packaging run personnel
Storage Insect/ Dust Visual check At dispatch QA Adapt GMP Operator Store
accumulation training supervisor