FIVE (5) STEPS

OF PRE-HACCP PLAN
STEP 1:
ASSEMBLE YOUR HALAL HACCP TEAM
Halal HACCP Team
• The Halal HACCP Team must have sufficient knowledge of Islamic dietary
law and food safety.
• Members involved are employees that are part of the Halal certification
chain.
Resources
• Trainings
• Expertise through professional association
• Technical literature
STEP 2:
COMPLETE A FINISHED PRODUCT PROFILE
The second step is to describe completely each food product that
your plant makes. This can include a brief description of how the
process occurs and/or the product(s) are produced/prepared. This
will help identify hazards that may exist either in the ingredients or
in the packaging materials.
WHAT IS HACCP?
Hazard Analysis and Critical Control Point (HACCP) system is
a system which identifies, evaluates, and controls hazards which
are significant for food safety.
It is a 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, distribution and consumption of the
finished product.
STEP 2:
COMPLETE A FINISHED PRODUCT PROFILE
To describe your product, you might ask the following questions
about the product:
Common Name?
• For example, a cooked sausage could be also called a frank or hotdog

The type of package?

• For example, is it vacuum-seal packaging?

Labelling instructions?
• “Keep refrigerated” would be a common labeling instruction for meat
and poultry products
STEP 2:
COMPLETE A FINISHED PRODUCT PROFILE
To describe your product, you might ask the following questions
about the product:
How is it to be used?
• Categories might include: ready-to-eat, to be heated prior to
consumption, or for further processing.
Length of shelf-life?
• In the cooked sausage example, the length of shelf-life might be 30 to
50 days for modified atmospheric packaging.
How is the product distributed?
• For instance, should the product be refrigerated below 0 °C?
STEP 3:
IDENTIFY PRODUCT’S INTENDED USE
Intended Use
• Describe how the product is intended to be used.

Target Consumer
• Identify the target consumers of the product.
STEP 3:
IDENTIFY PRODUCT’S INTENDED USE
STEP 4:
DEVELOP A PROCESS FLOW DIAGRAM
The next step is to construct a process flow diagram that identifies
all the steps used to prepare the product from receiving through
final shipment that are directly under the control of the
establishment. The diagram should not be so complex that it is
difficult to follow and understand. The diagram must be complete
from the beginning of your process to the end. The flow diagram
may also include steps that occur before or after the processing
occurs in the establishment.
STEP 4:
DEVELOP A PROCESS FLOW DIAGRAM
The flow diagram should be constructed by the HACCP team. The
flow diagram should cover all steps in the operation for a specific
product. The same flow diagram may be used for a number of
products that are manufactured using similar processing steps.
STEP 4:
DEVELOP A PROCESS FLOW DIAGRAM
STEP 4:
DEVELOP A PROCESS FLOW DIAGRAM
STEP 4:
DEVELOP A PROCESS FLOW DIAGRAM
Process Flow Diagram
Category: Raw, ground
Product: Ground Beef
STEP 4:
DEVELOP A PROCESS FLOW DIAGRAM
STEP 5:
VERIFY AND CONFIRM THE PROCESS FLOW
DIAGRAM
Steps must be taken to confirm the processing operation against
the flow diagram during all stages and hours of operation and
amend the flow diagram where appropriate. The confirmation of
the flow diagram should be performed by a person or persons with
sufficient knowledge of the processing operation.