Hm21 Haccp Oh!Wonder Final File

Doc.
No: HACCP 2021-HM1-1_grp-3
OH! WONDER Issue Date: 02-21-2021

Author: HACCP Wonderpets Members
Approved By: Hinagpisan, Herzyl C.
OH! WONDER
HACCP MANUAL
Submitted by:
Bofill, Ana Marie A.
Caranto, Angelica Joy T.
Cardinoza, Trisha Nicole D.
De Vera, April Mae S.
Espejon, Christian A.
Hinagpisan, Herzyl C.
Jr. Iglesias, Arnold I.
Isla, Joachim
Lopez, Christian A.
Lubay, Johannah Marrie B.
Lugar, Daniela Rose B.
Ramirez, Laarni Rose V.
Rivera, Mark Joshua A.
Submitted to:
Ms. Roselle R. dela Rosa, FSCO
Facilitator
“The taste of Good life”

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Doc. No: HACCP 2021-HM1-1_grp-3

OH! WONDER
Approval No. 000
HACCP MANUAL
REVISED EDITION ON 21st FEBRUARY 2021 (ISSUE NO.0)
Plant Address
4 J. Asinas street brgy. sta. lucia, san juan city
Tele Fax: 8-70000
Email: ohwonderfctry@gmail.com
Office Address
(Philippines)
Tele Fax: 9-87000
29 Shorthorn St, Project 8, Quezon City, 1106 Metro Manila.
Email: mainofficeohwonder@gmail.com

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TABLE OF CONTENTS
Sl. No Title Page No.
1. Acknowledgement 6
2. Declaration 7
3. Vision, Mission, Values 8
4. Location of the Business Office 9

5. Social Media Websites 10-11
6. Quality Policy 12
7. Quality Objective 13
8. Food Safety Objectives 14
9. Company Profile/History 15
10. Preface 16-17
11. Plant Lay Out 18-19
12. Office Lay Out 20-21
13. Restaurant Lay Out 22-23
14. Warehouse Lay Out 24-26
15. Organizational Chart 27
16. HACCP Team Assignment/Position/Responsibility 28-31
17. Content and Distribution 33-38
18. Costing of Food Product “Veggy Balls” 39-40
19. Construct Flow Diagram 41-42
20. Production Planning and Control 43
21. Cleaning Schedule 44-45
22. Good Manufacturing Practices (GMP) 46-49

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Sl. No Title Page No.
23. Sanitation Standard Operating Procedure (SSOP) 50-52

24. Hazard Analysis/Preventive Measures Form 54-55
25. Hazard Analysis, Critical Limits & Preventive Measures 56-71
PRINCIPLE 1: CONDUCT HAZARD ANALYSIS
26. Principle 2: Identify the Critical Control Points 72-86
27. Principle 3: Establish Critical Limits 87-90
28. Principle 4: Establish Monitoring System 91-94
29. Principle 5: Establish Corrective Actions 95-96
30. Principle 6: Establish Verification Procedures 97-99
31. Principle 7: Documentation/Record Keeping 100-101
32. Record Keeping (Documentations) 102-103
33. References 104

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CONTENT AND ITS

DISTRIBUTION
PART I

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ACKNOWLEDGEMENT
We the students would like to express our greatest gratitude to the following
individual who showed their irreplaceable support that helped the OH! WONDER
group in the accomplishment of this HACCP PLAN
First and foremost we the students would like to thank our almighty Father, for
giving us the knowledge and the wisdom to come up with this product. The
strength and energy in doing this product all together, peace of mind and good
health for the students to do it cooperatively and the guidance for helping us
perform this tasks Hazard Analysis Critical Control Point Project.
We the students would also like to thank our dearest facilitator Ms. Roselle R. Dela
Rosa of the Polytechnic University of the Philippines San Juan Campus, who has a
gifted mind and a considerate attitude, for teaching the students this Hazard
Analysis Critical Control Point Project that opened our eyes into new dimension
about food processing and policies.
To the members of this project, showing your selfless effort is showing how eager
you are to accomplish this project, and encouraging one another with that you
deserve to thank yourself for doing a great job.

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DECLARATION
I hereby declare that all the above information is correct and accurate. I
solemnly declare that all the information furnished in this document is
free of errors to the best of my knowledge. I hereby declare that all the
information contained in this resume is in accordance with facts or truths
to my knowledge. This is the fIirst manual and procedure outline in this
manual are mandatory and shall be followed by all the employees of
OH! WONDER Company. This shall be vogue of for a period of 24
month from 02.01.2021.
Issued by
Date 02.01.2021

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VISION, MISSION & VALUES
VISION
“To become the leading Veggy Balls product in San Juan that provides
better quality and value.”
MISSION
“To provide an opportunity for people to eat and enjoy budget friendly
and quality homemade meal.”
VALUES
Teamwork: We work as one to meet the needs and wants of our
customers
Commitment: We develop relationship with our customers to satisfy
them with our product and service as one of our commitment.
Service to Others: We will provide services that will satisfy them.
Respect: We give appreciation to those who patronize our product.

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LOCATION OF THE BUSINESS

OFFICE
OH! WONDER office is located at 29 Shorthorn St, Project 8,

Quezon City, 1106 Metro Manila. It is a prime location for
targeting customers because of its accessibility to different
establishments, villages, schools and factories.

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SOCIAL MEDIA WESITES
INSTAGRAM FACEBOOK PAGE

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WEBSITE
FLYERS

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QUALITY POLICY
OH! WONDER is committed to guarantee customers satisfaction and the highest
quality products. It will provide comfortable surroundings for people to bring
family and friends to enjoy a reasonably priced meal. The business will be
established at the current plant site at 223 Ortega, San Juan, Metro Manila,
Polytechnic University of the Philippines and the main office at 28 Shorthorn
Project 8, Quezon City. With some remodeling, and the use of most of the existing
equipment, we will turn what was once a drive-in, into a gathering spot for people
who have an appreciation for the filipino -theme restaurant. It will not matter
whether our guests are local people or visitors to our town. All will be made to feel
comfortable. Customers will find a love of the , friendliness, warmth and a special
appreciation and all the activities relating to this restaurant. In order to ensure this
commitment. All employees are trained on this policy, which provides the
framework for all other company policies and procedures.

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QUALITY OBJECTIVE
OH! WONDER provide its customers quality and classy product. It seeks to fulfill
the following benefits :
1. Accessibility – the product can be easily available.

2. Fair Pricing – the product is affordable at the affordable low budget price.
3. Food Quality – the smoothness, Golden Brown Product can be either a
Lunch or Appetizer
4. Health Conciousness – the egg is one of the foods that contain naturally
occurring vitamin D. While vegetable ingredients is mostly made up of
protein and amino acids which Is beneficial for the nutritious diet and
improving skin health.

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FOOD SAFETY OBJECTIVES

The food safety objectives are as follows :
 At functions that offer a selective product, one or more healthful lunch or

appetizer will be served (or only healthful foods will be served)
 When a non-selective menu is served, healthful selections will be offered (or
only healthful food will be offered)
 When high fat, sugar or sodium foods are served, food purchased with
company funds must include a healthy alternative
 Healthy menu items shall contain no more than 1/3 of the recommended daily
nutrition of calories, fat, cholesterol, and sodium
 Healthy menu items will include an emphasis on vegetables.
 A symbol such as will be used on a menu to indicate foods that provide at least
1 serving of vegetables (approximately ½ cup) and 2 servings for lunch or
appetizer (approximately 1 cup)
The above food safety objectives are monitored and maintained quarterly by
Quality Control Manager

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COMPANY PROFILE/HISTORY
OH! WONDER started because of the students past research in grade 12
entitled "Filipino Cuisine". After conducting the research, the students decided to
innovate the food service because they discovered that the FIlipino Cuisine can be
serve in one. The potential of this business is not just for profit but also to preserve
the tradition of the Filipino people.
The Filipino Cusine was originated from military style of eating wherein for
them it is a symbol of brotherhood and equality among Filipino military by sharing
the same food without regard to rank. The students chose this kind of business for
kids or people who don’t want to eat vegetable but still want to have a healthy
lifestyle and for those who have no budget at all.
To make our business successful, important qualities are being confident,
passionate, budget minded, humble, and focus. Handling pressures and deadlines
we experienced as a student will also be helpful in handling this business. In
addition, the students think of ideas on how they can innovate this popular kind of
eating with the help of the past research in Filipino Cuisine. The potential to be
successful in this business is through innovation and affordability of price.
There is a demand for ready to eat foods like veggy balls of OH! WONDER
Company! especially when it comes to the quality of food and service. OH!
WONDER can be a long term business and can be improve in the future.

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PREFACE
What is HACCP?
HACCP is an acronym that stands for Hazard Analysis and Critical Control Point.
HACCP is a preventive system of hazard control. Food processors use it to ensure
safer food for consumers. The HACCP system is designed to identify hazards,
establish critical control points and control measures and to monitor these controls.
Hazards can be harmful biological, chemical and physical contaminants. HACCP
Prerequisite Programs In order for HACCP to be successful, it must be built upon a
firm foundation of (i) compliance with current Good Manufacturing Practices
(GMPs) and acceptable Sanitation Standard Operating Procedures (SSOPs), (ii)
Trained company personnel, and (iii) Management commitment at the highest level.
Seven Principles of HACCP

There are seven basic principles of HACCP as under:
Principle 1. Hazards Analysis
Conduct a hazard analysis. Prepare a list of steps in the process where
significant hazards could occur and describe the preventive measures.
Hazard : A biological, Chemical or Physical property that may cause a food to be
unsafe for consumption.
Principle 2. Critical Control Point Identification

Identify the critical control points in the process

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Critical Control Point: A point, step or procedure at which control can be

applied and
a food-safety hazard can be prevented eliminated or reduced to acceptable levels.
Principle 3. Establish Critical Limits

Establish Critical Limits for preventive measures associated with each identified
critical control point.
Critical Limit: It means a creation that must be met for each preventive measures
associated with a critical control point.
Principle 4. Establish Monitoring Requirements

Establish Critical Control Point monitoring requirements. Establish procedures for
using the results of monitoring to adjust the process and maintain control.
Monitor: To conduct a planned sequence of observations or measurements to
assess
whether a critical control point is under control and to produce an accurate record
for future use in verification.
Principle 5. Establish Corrective Actions

Establish corrective actions to be taken when monitoring indicates that there is a
deviation from an established critical limit.
Corrective Action : Procedures followed when a deviation from a critical limit
occurs at a critical control point.

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Principle 6. Establish Verification Procedures

Establish procedures for verification that the HACCP system is working
correctly.
Verification: The use of methods, procedures or tests, in addition to those used in
monitoring, that determine if the HACCP system is in compliance with the
HACCP plan
and/or whether the plan needs modification and revalidation.
Principle 7. Establish Record-Keeping Procedures

Establish effective record-keeping procedures that document the HACCP

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PLANT LAY OUT

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PLANT LAY OUT

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OFFICE LAY OUT

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OFFICE LAY OUT

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RESTAURANT LAY OUT

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RESTAURANT LAY OUT
Hinagpisan, Herzyl
(Owner)

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WAREHOUSE LAY OUT

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WAREHOUSE LAY OUT

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WAREHOUSE LAY OUT

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ORGANIZATIONAL CHART

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HACCP TEAM ASSIGNMENT/POSITION/RESPONSIBILITY

The HACCP team has been formed and approved by the Owner of the company, keeping in
mind the management’s commitment to implements the quality system in totally. Owner is the
chief authority for the welfare official staff & workers as well as administrative, financial
sanction for implementing the quality system of our company. The Owner is the HACCP team
leader. In the absence of team leader, the HACCP team leader, the quality control Manager will
have the team leader responsibilities and the same shall be communicated to the HACCP team
time to time. Others member in the team are the departments head of following areas
HACCP / FOOD SAFETY TEAM

As it is a collective effort or teamwork to produce a good product, the following are the
responsibilities so the team members to do so.
POSITION JOB QUALIFICATION JOB DESCRIPTION
 Owns the business

 Operates and handle
OWNER  No qualification needed the responsibilities of
the business
 Bachelor's Degree in  Helps the owner to
Business, Management, or manage the business.
related field. It also has
H.R MANAGER  More education or experience active role in
may be preferred or required. developing a product,
 Strong understanding of determining
business management, specifications, and
financial, and leadership bringing that product
principles. into production.
 College graduate in financing  Build and maintain

related course good relationships with
 3 years experienced new and existing
PURCHASING  Communication skills suppliers.
MANAGER  Mathematical Ability  Negotiate and agree
contracts, monitoring

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the By:
Approved quality of service
and product provided.
 Produce reports and
statistics on spending
and saving.
 Graduate in cookery course  Oversee the hiring,
 Able to read and follow orientation and training
standardized recipes of technical and non-
 Strong knowledge of proper technical
PRODUCTION food manufacturing
food handling procedures
MANAGER  Motivating and
 3 years of experienced
supervise work crew to
ensure
daily production targets
are achieved.
 Graduate in cookery course or  Food preparation area

TVL course as determined by law
QUALITY  Strong knowledge of proper and company policy.
CONTROL food handling procedures  Check the food
MANAGER  Flexibility to work at quality
weekends and holiday  Prepares product to
 3 years of experienced the specifications of
the client.
 High School Graduate  Manage and train

 TVL coursed staff
 Flexibility to work nights,  and supervise staff,
FLOOR weekends and holidays schedule staff hours
MANAGER  Great communication skills  Ensure compliance
 3 years experienced with health and safety
regulations.
 Provide customer
service, answer
customer questions,
and address
complaints.

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 Helps develop and
 TVL coursed implement strategic
 Flexibility to work nights, sanitation program,
SANITATION weekends and holidays policies, plans and
 Strong knowledge of proper processes to ensure
food handling procedures that sanitary
 3 years experienced performance meets
True Leaf standards
as well as supports
Food Safety
requirement
 Flexibility to work nights,  Pick up food from
weekends and holidays plant or warehouse
 Strong knowledge of proper and deliver to
DRIVER food handling procedures a restaurant,
 3 years experienced  Transport it across a
predetermined route,
and deliver it to the
customer.
 Your duties also
include taking
payment for the food
upon delivery.
 High School Graduate  Head Service crew
 TVL coursed and serve food.
 Flexibility to work nights,  provides customer
RAW weekends and holidays service
MATERIALS  Great communication skills,  Great communication
PROCESSING  5 years experienced skills
SUPERVISOR
 Flexibility to work nights,  Responsible for

weekends and holidays preparing and
 Strong knowledge of proper packing food
PACKERS food handling procedures  Food preparation area
as determined by law
and company policy.
 Prepares product to
the specifications of
the client.

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OH! WONDER
 Strong knowledge of proper
Issue Date: 02-21-2021
Appropriately
Approved
 By: Hinagpisan, Herzyl C.
food handling procedures packaging

 Great communication skills all food items for
FOOD delivery.
 3 years experienced
HANDLERS  Cleaning and
disinfecting all food
preparation
before and after each use.

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WORK HOURS SALARY BENEFIT
10am – 7pm  Owns the profit  Financial Rewards

M-W-F  Learning
(including one Opportunities
hour lunch break)  Creative Freedom and
Personal Satisfaction
Control
 Financial Risk
10am – 7pm  ₱ 525 per hour  SSS

T-T-S  PAGIBIG
Day off(Sunday)  PHIL HEALTH
(including one  13th Month Pay
hour lunch break)  Leave Benefits
8 am – 8 pm  ₱500 per hour  SSS

6 days  PAGIBIG
5 am – 8 pm  ₱400 per hour  SSS

6 days  PAGIBIG
5 am – 8 pm  ₱ 330 per hour  SSS

6 days  PAGIBIG
(including  13th Month Pay
 Leave Benefits

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CONTENT AND DISTRIBUTION
PART II

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A. PRODUCT DESCRIPTION
1. Product Name VEGGY BALLS
Physical State : Solid

2. Important Product Characteristics Color : Golden Brown
Scent : Typical
Weight of pices 8.5
Moisture : 2
Free fat acid : 1%
Flavour : cheesse
Peroxide value : Less than 10
Total microorganism (30’C) : ≤ 10 UFC/g

Enterobacterianceace spp : ≤ 10 UFC/g
Staphylococcus aureus : ≤ 10 UFC/g
Salmonella spp : Absence in 25g
Listeria monocytogens : Absence in 25g
Fungi (Molds) and Yeast : ≤ 10 UFC/g
Units of 30 gr. And 48 gr.
3. How is product use (Internal use) Ready to eat food

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OH! WONDER The

packaging of our
Approved By: product is very
Hinagpisan, Herzyl C. simple
and presentable. It is made up of plastic cup
4. Packaging
with the name of our product at the lid of
the cup which is eye appealing.
5. Product Shelf life Consume within 3 days

Keep refrigerated below 5’C
6. Where will product be sold OH!WONDER Restaurant, Wholesale

General Public
A. Name of the Product

7. Labelling instructions B. Company Logo
C. Batch number, Production and Expiry
date
D. Ingredients, Production and Expiry date
E. Storage Condition, Nutritional
composition
 Room temperature
8. Special distribution control  Store under ambient conditions
 Handle with care

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B. INTENDED USE
Product Name Veggy Balls

 OH!WONDER product sells to general
public
Intended use
 General Consumer - especially kids
 Food is ready to eat

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C. PROCESS DESCRIPTION
INGREDIENTS:
 Meat (Pork)  Ground Black Pepper
 Eggs  Cooking Oil
 Bread Crumps  Carrots
 White onion  Horseradish
 Garlic  Squash
 Soy Sauce  Cheese
INSTRUCTIONS:
1. Peel onion and garlic. Slice onion 7. Repeat step 4 till mixture is used up.
into cubes.
2. Peel onion and garlic. Slice onion 8. Heat up oil on frying pan over
into cubes medium high heat. Once oil is hot,
carefully drop meatballs one by one.
(Test by sprinkling water into the oil. It
should be ready when it sizzles). Do not
overcrowd the pan.
3. Wash the carrots, moringa and 9.Deep fry till golden brown, about 10
squash. Slice carrots and squash into minutes.
cubes.
4.Place them on a food chopper and 10.Drain on paper towels to remove
chop until very fine. If you don’t have a excess oil.
food chopper, just use a knife and
11.Fry up another batch until you’re

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chopping board to mince onions and finished with the rest.
garlic very finely. Also, if you have a

grater or shredder, you can use that as
well.
5.Mix everything together except the
cooking oil in a large mixing bowl. It’s
best to use your clean hands to do the
job to ensure all ingredients are well-
combined.
6.Scoop portion of meat mixture and 12.Serve meatballs warm with a dipping
form into a ball. Set aside. the rest by sauce. Refrigerator.
keeping them in an airtight container or
Ziploc bag and freeze for future use.

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COSTING OF FOOD PRODUCT

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CONSTRUCT FLOW DIAGRAM

Flow Diagram with clear simple outline was developed describing all steps of
Veggy balls.
Fg. 1 : Generic flow diagram of Veggy Balls

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INGREDIENTS
(Raw Materials)
 Meat - Ground Pork
 Ground Black Pepper
 Eggs
 Cooking Oil
 Bread Crumbs
 Carrots
 White onion
 Horseradish
 Garlic
 Squash
 Soy Sauce
 Cheese
 Moringa

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On site verification : Flow diagram of Veggy balls production is verified as
SAME SERVICE PROCESS

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PRODUCTION PLANNING AND CONTROL

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CLEANING SCHEDULE

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OH! WONDER
GOOD MANUFACTURING PRACTICES (GMP)
Good Manufacturing Practices or GMP is important to make sure that the food we
handle or prepare are safe. In food industry, as food handlers, we are responsible to
maintain food safety. All employees must follow the rules for working in food
handling areas.
1. Personnel Hygiene:
2. Building Design and Facilities.
3. Sanitary Facilities & control.
4. Sanitary Operation.
5. Equipments & Calibration.
6. Production & Process Control.
7. Warehousing & Distribution.
1. Personnel Hygiene
Personal hygiene is very important. All personnel working in the production area are
expected to maintain personal cleanliness. The unit takes precaution measure to
ensure:
EMPLOYEES MUST FOLLOW THESE PRACTICES:

• Come to work clean.
• Keep fingernails trimmed and clean.
• Do not wear fingernail polish, false eyelashes or fingernails, badges, pins, etc.
• Avoid touching body parts, including hair, nose, arms, eyes, etc. If hands become
contaminated, wash them.
• Turn away from food, ingredients, packaging materials and food contact surfaces,
when coughing or sneezing. Use the crook of your elbow or shoulder. Then wash
hands/ exposed arms.

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OH! WONDER
 Do not eat, drink, smoke, chew gum or tobacco, or spit in any food handling areas.
All food should be consumed outside of the production facility.
• Do not taste test in production or storage areas. Products can be taste tested outside
of the production space or when it reaches the store.
• Do not wear loose items in breast pockets or on shirt collars [or smocks, overalls,
lab coats, etc.] This includes pens, thermometers, etc.
• Placed all personal items (phone, keys, etc.) in the proper location. This location is
currently in the back storage room.
• Do not store waste on or near food, ingredients, packaging materials or food contact
surfaces.
• Throw out any ingredient, packaging, or product that falls on the floor.
• Do not store ingredients or packaging materials directly on the floor.
• Do not wear any exposed jewelry, including watches. The only exception is a medic
alert bracelet or necklace, if it’s covered or tucked inside clothing.
• Do not bring glass into food processing and storage areas.
2. Building design and Facilities

Buildings used in the production area are suitable in size, design and construct for
preparing, cooking, handling, serving food, and for storing raw food products to be
used.
 Plant and Ground: All these facilities are maintained properly. The proper
drainage facilities are provided to prevent contamination of food by seepage, food
borne filth or by providing beading place for pests. For this purpose effluent
treatment plant is installed.
 Plant construction and design: The different sections of building are so

constructed as to reduce the potential contamination of the food, food contact
surfaces and food packaging materials. All machines are so installed that floors,
ceiling and walls are easily cleaned and sanitized daily. Adequate working space
is provided for workers and materials movement without causing any
contamination of food.

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OH! WONDER
 Kitchen - use for preparing, cooking and handling of food. For food safety the
kitchen should be clean and in order to maintain cleanliness it must be clean
regularly before and after working production. Water supply, hand washing
station and toilet facilities, floor drainage and sewage system are adequate for
sanitary operation and cleaning of facilities, equipment and utensils, as well as to
satisfy employee needs and facilitate personal cleanliness.
 Storage room - Products to be used. Cooked and raw foods has separate storage.
Must be clean and sanitize to avoid cross- contamination.
3. Sanitary Facilities and control
 Supplies
➢ Cleaning and sanitizing agents
➢ Cleaning equipment such as gloves, brushes, buckets, and foam sprayers
➢ Sanitation test records
 Washrooms - the washrooms are equipped with cleaning sanitizers, hand
soap, tissue and toiletries. Workers are expected to help and keep the
facilities clean.
4. Sanitary Operations
• Handling of Products - To prevent the contamination of the products, any behavior

that could result in the contamination of product is prohibited. Wash hands frequently
with hand soap using warm, running water for 30 seconds. Refrain from touching nose
or face, if do wash your hands. Hand-washing signs and proper techniques are posted
in all employee facilities. Do not let product and or packaging material touch the floor.

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OH! WONDER
5.Equipment and Utensils
The chill rooms, freezers ad cold storages are provided with temperature recording
devices. The chill rooms and
freezers are fitted with dial thermometers and cold storages are fitted with
thermograph i.e. automatic temperature recording system. All the equipments used in
the laboratory are calibrated regularly once in a year.
6. Production and Process control

Adequate quality control measures exercised in receiving, holding, segregation,
packing, freezing, storing of food materials with a minimum time duration of 7 to 8
hours from receiving to storage, so as to ensure that the food is not contaminated due
to unsafe condition.
Preventive maintenance: Preventive maintenance schedules are prepared for daily
and once in a year.
Breakdown maintenance: In case any breakdown of any equipment/machinery the
same is attended properly. Such event and subsequent restoration of the machine to
serviceable condition is recorded in the maintenance log.
7. Warehousing and distribution -Handling and storage of finished products are

performed in separate area under extreme sanitary control. Insulated/refrigerated
vehicles transport the finished products and time temperature abuse is avoided to
provide a safe and wholesome food to the consumers.

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OH! WONDER
Sanitation Standard Operating

Procedure (SSOP)
Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Procedures
(SSOPs) are the prerequisite for the success of HACCP. Good Manufacturing
Practices broadly covers the aspects of the plant environment, personal hygiene &
process controls (e.g. temperature controls during processing and/or storage). SSOPs
are the component of GMPs. SSOPs covers the set objectives for sanitary handling
and processing of food and the cleanliness of the plant environment and establish
procedures to meet them. The relationship for SSOPs & GMPs with the HACCP plan
can be illustrated as under.
SSOPs can be virtually covering the following sanitary aspect.

1. Employee Personal Cleanliness
2. Hand Practices and Handwashing
3. Work attire
4. Workplace
5. Equipment Cleaning and Sanitizing
6. Condition and cleanliness of food-contact surfaces
7. Prevention of Cross-contamination
8. Employee illness policies
9. Exclusion of pests
10. Waste Disposal

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OH! WONDER
1. Personal cleanliness:
Food employees shall maintain an overall state of cleanliness, including showering or
bathing before work. Fingernails should be trimmed. Strictly no smoking and eating
in area.
2. Hand practices and Handwashing:
Employees shall follow proper handwashing procedures; avoid wearing fingernail
polish or false fingernails; use single-use gloves properly; and avoid bare hand contact
with ready-to-eat foods. Employees must wash hands when entering and when the
work begins. Use clean towel when rinsing
3. Work attire
Employees shall wear effective hair restraints, clean clothing and clean aprons, and
remove rings, bracelets, and watches before preparing food, washing dishware, etc.
Wear appropriate clothing. Clean and comfortable.
4. Workplace
In workplace maintain cleanliness.
Manager will observe and make sure that employees are eating and drinking
into ther designated area.
5. Equipment Cleaning and Sanitizing
Make sure that the equipments are washed and rinsed before and after using
to make sure that the food to serve are safe.
6. Condition and cleanliness of food-contact surfaces
All food contact surfaces of plant equipment and utensils, including equipment are
designed of such material and workmanship that can be cleaned easily and surfaces
made of nontoxic materials. Cleaning and sanitizing is done before starting of day’s
production and after completion of every shift as well as at each break.
7. Prevention of Cross-contamination
All high risk areas are segregated from each other in such a way that workers from
one area cannot move into the other section. Workers of
different section are provided with separate colour coding.
8. Employee illness policies
Food employees are required to inform their manager or person-incharge if they are
experiencing vomiting and/ or diarrheal symptoms and are to be excluded from the
operation until symptom free for 48 hours or receive written release from a doctor.

52
OH! WONDER
9. Exclusion of pests
The agency in this regard has given a certificate of declaration that they use approved
chemical for the said job. For control of rodents, cockroach,
lizard, spider, flies mosquitoes and etc. the unit also uses rodent traps and fly catchers.
The technologists monitor the entire operation with the assistance of the supervisors.
10. Waste Disposal
To organize a successful waste management, minimize it to a minimum and utilize
existing waste in the best possible way you need to do the following actions:
1. Create a team of responsible persons for this job

2. Track and analyze the waste in a establishment.
3. Review the documentation on the purchased goods and review the business
decisions
4. Conduct inventory frequently in order to compare purchase and quantity of
garbage
5. Change menu in order to minimize quantity of leftovers
6. Create a rules for this program
7. Recycle everything what can be recycled!

53
OH! WONDER
7
PRINCIPLES

54
OH! WONDER
Hazard Analysis/Preventive Measures Form
The Hazard Analysis/Preventive Measures Form is used to review the steps

listed in the Process Flow Diagram and identify where significant hazards could occur
and describe the preventive measures, if they exist. A hazard is defined as a biological,
chemical, or physical property that may cause a food to be unsafe for consumption.
The hazard must be of such a nature that its prevention, elimination, or reduction to
acceptable levels is essential to the production of a safe food. Hazards of low risk
and/or not likely to occur would not require further consideration.
The Hazard Analysis consists of asking a series of questions which are
appropriate to the specific food process and establishment. The analysis should
question the effect of a variety of factors upon the safety of the food. Factors must be
considered that may be beyond the control of the processor. During the Hazard
Analysis, safety concerns must be differentiated from quality concerns. Each step in
the process flow will be evaluated to determine if any significant hazards should be
considered at that step. Examples of questions to be considered during hazard analysis
have been included as Attachment 1.
The potential significance of each hazard should be assessed by considering its
risk and severity. Risk is an estimate of the likely occurrence of a hazard. Risk is
usually based upon a combination of experience, epidemiological data, and
information in the technical literature. Severity is the seriousness of the hazard. This
should be a consideration since it affects public health.
Preventive Measures, if they exist, must also be identified. A preventive measure
is a physical, chemical, or other means which can be used to control an identified food
safety hazard.
The fourth column on the Hazard Analysis/Preventive Measures form is for
illustrative purposes only and need not be included in a plant-specific HACCP plan.

55
OH! WONDER
RISK ASSESSMENT PREPARED AND SIGNED

BY HACCP TEAM LEADER
AND TEAM MEMBERS
HACCP PRINCIPLE 1
(LISTING, HAZARD ANALYSIS PREPARED AND SIGNED
CRITICAL CONTROL POINTS) BY PURCHASING
MANAGER
HACCP PRINCIPLE 2
(HACCP IDENTIFYING)
HACCP PRINCIPLE 3
(ESTABLISH OF CRITICAL LIMITS) PREPARED AND SIGNED
BY PRODUCTION
HACCP PRINCIPLE 4
MANAGER
(DEVELOP OF MONITORING
PROCEDURES)
HACCP PRINCIPLE 5
PREPARED AND SIGNED
(CORRECTIVE ACTIONS) BY QUALITY CONTROL
HACCP PRINCIPLE 6 MANAGER
(VERIFICATION)
HACCP PRINCIPLE 7 PREPARED AND SIGNED

(DOCUMENTATION) BY RAW MATERIAL
RECEIVING SUPERVISOR

56
OH! WONDER
PRINCIPLE 1: HAZARD ANALYSIS,

CRITICAL
LIMITS & PREVENTIVE MEASURES
Company Name: OH! WONDER
Product Description: 'Veggy Balls' made with our handmade meat balls
that is formed into a golden brown balls and cheese inside. Veggy balls is
the diffferent approach of the usual meat balls lunch or appetizer we used
to see and eat. It is the combination of the two factor - meat and vegatable.
Intended Use & Consumer: For all ages
PRINCIPLE 1: CONDUCT HAZARD ANALYSIS

(Risk Assessment)
(1) (2) (3) (4) (5) (6)
Ingredient/ Identify Are any Justify your What Is this
step a
processig potential potential decision for preventative
food Critical
Step hazard(s) Column measure(s)
safety can Control
introduced hazards #3 Point?
be applied for
controlle,or significant?
the significant
Enhanced at
hazards?
this step
(Yes/No) (Yes/No)
1.
RECEIVIN Biological - Raw Hazard will be
YES meat/poultry controlled by YES
G Presence of
pathogens: is a known later CCP’s of
(pathogens)
source of cooking
MEAT Salmonella, Listeria pathogens. (destroys
monocytogenes, vegetative
(PORK) Staphylococcus cells) and
aureus, Clostridium cooling/freezin
perfringens, g (prevents
Clostridium germination

57
OH! WONDER
botulinum Approved
andBy:growth
Hinagpisan,
of Herzyl C.
clostridial
spores).
Letter of
guarantee is on
file for each
supplier of
ground or
tenderized beef
documenting
the application
Chemical - N/A NO NONE NONE NO

(Not Applicable)
Physical - N/A NO NONE NONE NO

(Not Applicable)
Biological Hazards Movement Supplier

EGGS NO assurance
YES
of bacteria
-biological system in
through the
contamination place, to
during process at shell. This
is include
the source H.A.C.C.P
particularly
so when the
shell is
soiled or
damaged
Chemical Hazards Cleaning Approved

-Chemical
YES suppliers used
NO
chemicals
contamination and pest at all times.
from Chemical at control
source. chemicals/b
aits are
toxic and
can have
harmful
effects if
consumed.

58
OH! WONDER
They can Approved By: Hinagpisan, Herzyl C.
also ‘taint’
the flavour
of food.
Physical Hazards A shell and All loading

YES therefore the doors fitted
NO
- External likelihood of with curtains
contamination foreign Buffers;
from rain water, bodies, Intake staff
bird droppings, (such as advised to
vermin/rodents and glass, metal, highlight all
flying insects rodent foreign body
during in loading droppings, issues on
process. - Glass hair, insects, arrival -
contamination larvae, inspections to
from internal light wood, increase detail
sources. splinters and of
- Pests/rodents and rust), protect examination;
or Flying insects eggs Glass
due to poor affecting policy/audits
hygiene/debris them is in place and
build up small. maintained;
Glass
- Physical risks policy/audits
from in place and
straps/thermocoupl maintained
es/ staples/foreign
bodies found on
pallets on intake.
Biological Hazards Contamination Quality

BREAD YES of spoilage assurance YES
-Contaminated (certificate or
CRUMPS yeast (by spoilage analysis) from
supplier.
or pathogen m.o)
Proper storage
conditions (dry,
clean). Sealed
packaging.
Chemical Hazards
NO NONE NONE NO
-N/A

59
OH! WONDER
Physical Hazards Contaminati Certificate. of

YES on of analysis from
YES
-insects pathogenic supplier
m.o from air
and worker
Biological Hazards White Quality

WHITE YES onions that Control,
NO
-ASPERGILLUS show mold, Choose firm
ONION NIGER decay, or dry onions
blemishes. with shiny,
The soft tissue-thin
spots will skins.
quickly
develop
mold.
Aspergillus
niger causes
black mold
of onions
and
omamental
plants.
Chemical Hazards Pesticides Buy organic

YES have the and locally
NO
-PESTICIDES potential to grown
RESIDUES harm the vegetables.
nervous And always
system, the wash white
reproductive onions.
system, and
the
endocrine
system.
Physical Hazards Improper Do not wrap

YES packaging onions in
NO
-PLASTICS materials. plastic or store
in plastic
bags. A lack

60
OH! WONDER
Approved
of By: Hinagpisan, Herzyl C.
circulation
will reduce
shelf life.
Biological Checking Adjusting

GARLIC YES temperature, temperature to
YES
Hazard
compare be lower(65-
-Micro level color to the 75°C) if
standard. moisture is
too low or
color turn
darker. The
dryer rotate
speed should
be between
300- 900
rpm/min.
Chemical Pesticide, Any banned

YES heavy metal pesticide
YES
Hazards
tested by 3 found or
-Pesticide rd party lab. exceed
Residue; Heavy standard,
whole truck
metal
product will
be rejected.
Physical Hazard Metal Stored

YES detector; unqualified
YES
- Color and Magnets product
Metals separately;
Analyze the
source of
foreign
material to
prevent
happening
again.

61
OH! WONDER
Biological Hazard Soil QC of final

SOY YES borne/air
YES
product
-Pathogens
SAUCE borne
pathogenic
organisms,
yeasts or
moulds
Chemical Hazard Pesticide Measuring

NO residues
YES
the amount of
-Pesticides and
Mycotoxins the chemical
Heat stable toxins
Physical Hazards Contaminati Regularly

YES on with
YES
Monitoring
-harmful harmful
extraneous extraneous
material(HEM) materials
namely
glass, metal,
plastic, wool
etc.
Biological Hazard Significant Microbial

GROUND NO YES
risk of Reduction
BLACK -Micro -
illness Process
Salmonella
PEPPER
Chemical Hazard No Program to

NO evidence of
YES
preclude
- Allergens allergenic shipment
-Top 8 Soy, properties with allergens
Wheat, Milk,
Eggs, Nuts,
Treenuts, Fish,
Shellfish

62
OH! WONDER
Physical Hazard Material Metal

YES inherent with YES
-Foreign Material the growing Detection
and
-Wood, Glass and collection
-other non- process. Cleaning and
metallic material Significant sifting
risk of
choking for
particles
between 7-
25mm
Material
inherent with
the growing
and
collection
process.
Also,
potential
rogue
contaminatio
n from
incoming
pallets; dirty
containers
Biological Biological Microbiologic

COOKIN NO infection al and
YES
Hazard
G OIL physicochemi
-Microbiological cal analysis
infection
-Insect infection
Enzymatic Visual
Chemical YES reactions YES
Hazard inspection of
each items
-Pesticides
residues
-Enzymatic
reactions

63
OH! WONDER
Foreign Conduct
Physical Hazard NO materials YES
training for
-Mechanical operators
damage
-Foreign
materials
Biological Hazard Water

CARROT YES temperature
Tests the YES
-Presence of antimicrobial
S pathogenic
X degrees
treatment as
microorganisms on prior to
per
carrots due to addition of
the SOP for
contamination at the antimicrobial
Antimicrobial
farm level (animal treatment
Treatment to
or human faecal solution and
ensure the
material, insects or vegetables
concentration
mould growth)
meets the
critical limit
Chemical Hazard Presence of Every rinse,

NO residual the CCP- YES
-Presence of antimicrobial 2BC Monitor
agricultural treatment samples rinse
chemicals solution water at the end
(pesticides and on RTE vegeta of the rinse and
bles due to tests for level of
herbicides) on fresh
inadequate antimicrobial
vegetables above
rinsing. treatment
the maximum solution in the
residue limits. rinse water as
per SOP for
Rinse Water
Sampling for
Antimicrobial
Levels (e.g., for
chlorine levels -
colorimetric test
strips or hand-
held meters).
Physical Hazard Presence of Records all

YES hazardous findings and YES
-Presence of extraneous observations on
hazardous material the CCP-
extraneous material (metallic) in 4P Monitoring
(metallic and/or the RTE veget Record. Signs
ables due to

64
OH! WONDER
non-metallic) as a the failure ofApproved
andBy: Hinagpisan, Herzyl C.
dates.
result of improper the metal
handling at the detector to
source. detect metal
Growth of Monitor time

HORSER Biological Hazard YES between start of
pathogenic
cutting/ slicing/
ADISH -Growth of microorganism
grinding/
pathogenic s due to
prolonged shredding to the
microorganisms on completion of
length of time
fresh vegetables due the antimicrobial
to time/temperature treatment for
abuse at the growers each batch/lot.
and/or during
transportation.
Chemical Hazard Presence of Monitoring

NO residual rinsing
-Presence of heavy antimicrobial procedures
metals and other treatment
chemicals in fresh
vegetables as a
result of water used
for irrigation and
fumigation on the
farm.
failure of the All product sent

Physical Hazard
NO metal detector through a
-Presence of to detect functioning
metal. metal detector
hazardous
extraneous material
(metallic).
Biological Hazard contact with Inspection and

SQUASH YES unacceptable removal of YES
-Contamination of / unacceptable
vegetables with decomposed/ vegetables
pathogenic decayed/
microorganisms damaged
due to presence of vegetables
pests (rodents, that have not
insects and birds). been
removed.

65
OH! WONDER
Presence of Records the

Chemical Hazard
NO agricultural volume of the YES
-Contamination of disinfectant
chemicals
fresh vegetables used, the volume
(pesticides of water used
with agricultural and (total volume of
chemicals or non- herbicides) disinfectant
food chemicals due solution used),
to improper use of the available
reusable food chlorine or the
containers at the free residual
farm level. chlorine after
contact time,
the pH of the
water, the belt
speed or contact
time and the
total time from
the start of
cutting
slicing/shredding
/grinding to the
completion of
the antimicrobial
treatment on
the CCP-
1BC Monitoring
Record. Initials
and dates.
Physical Hazard Contaminatio Test

YES n functioning of YES
-Presence of of RTE veget the metal
hazardous ables with detector at
extraneous (metallic hazardous regular
and/or non-metallic) extraneous intervals
material as a result material
of improper metallic
handling at source. and/or non-
metallic
Biological Pathogenic Only receive

CHEESE YES bacteria cheese product NO
-Pathogenic multiplying in from certified
Bacteria cheese dealers
(medium risk ( Supplier’s
food) Accreditation
Program)

66
OH! WONDER
Chemical Cheese Provide

YES releases a Precautions to NO
-Casein number of the consumer
chemicals that
lead to an
allergic
reaction. The
most
dangerous
reaction is
anaphylaxis,
which can be
very sudden
and
debilitating.
Physical Hazard Improper Always check if

YES packaging the packaging is NO
-Plastic/Paper materials. presentable and
check the
expiration date.
2.
STORIN Biological Hazard Insufficient  Monitoring of
G -Outgrowth of
temperature carcass or
control with ambient
pathogens result in temperature
(Salmonella and YES and time. YES
MEAT STEC)
unacceptable
microbial  Adequate
carcass
growth
(PORK) spacing.
 SSOPs,
sanitary
procedures to
prevent
contamination
when moving
carcasses in
cooler.
Chemical Hazard N/A N/A N/A N/A
-No common
hazard

67
OH! WONDER
Physical Hazard N/A N/A Approved By: N/A
Hinagpisan, Herzyl C.N/A
-No common
hazard
Biological YES no hygiene visual inspection of YES

CARROT Hazard abidance, transport, its
S - suppliers
transport’s technical condition,
equipment contamination, hygiene abidance,
contamination, inefficient periodical medical
inefficient transport examinations
temperature and temperature in inspection
time adequate time
Chemical Hazard NO washing, water temperature YES

scalding kitchen inspections before
-washing and equipment and washing process,
disinfection utensils visual inspection of
resources residue procedure kitchen equipment
and untensils
cleanness.
Physical Hazard YES No Certificate everyday package YES

stage inspection
-package procedure
(certificate,
cleanness,
mechanic damage)
Biological Hazard YES contact with Inspection and YES

SQUA unacceptable/ removal of
-Contamination of
SH vegetables with
decomposed/
decayed/
unacceptable
vegetables
pathogenic damaged
microorganisms vegetables that
due to presence of have not been
pests (rodents, removed.
insects and birds).
Chemical Hazard NO Because lack of Because of YES

PPE exposure and
-Pesticides improper storage

68
OH! WONDER
Physical Hazard YES Because lack of Hair fall because YES

PPE lack of proper PPE
-Hair and nails
3.
Biological YES • animal guts: Put the proper YES
PREPARA Hazard faecal measurement.
TION contamination Apply only
Bacteria - the fits
Salmonella • soil and water measurement
spp., contaminated by to avoid the
MIXING OF Enterohaemo non-treated manure bad
rrhagic symptoms
ALL THE Escherichia • cross
coli, contamination:
INGREDIENTS:
Campylobact -human
 Meat er jejuni, contamination due
(Pork) Yersinia to poor personal
enterocolitic
 Eggs hygiene, faecal
a, Listeria contamination,
 Bread monocytoge
Crumps failure in infection
nes, Bacillus control (illness not
 White anthracis, reported)
onion Bacillus
 Garlic cereus, –cross
 Soy Sauce Staphlococc
contamination of
 Ground us aureus,
food products
Black Clostridium
spread from
botulinum,
Pepper processing
Clostridium
 Cooking perfringens,
environment due to
Oil Vibrio
poor/improper
 Carrots sanitation
vulnificus,
 Horseradi Vibrio
sh parahaemoly
 Squash ticus
Virus
 Cheese -hepatitis,a
virus,
Norwalk
viruses,
Rotavirus
Parasites -
Toxoplasma
gondii,

69
OH! WONDER
Cryptosporid Approved By: Hinagpisan, Herzyl C.
ia, Giardia
spp.,
Trichinella
spiralis,
Taenia
solium,
Anisakis
spp.
Chemical NO NONE NONE NO

Hazard
-N/A
Physical NO NONE NONE NO

Hazard
-N/A
4.
COOKING Biological NO NONE NONE NO
Hazard
-N/A
Chemical YES NONE Keep away it YES

Hazard from
- cleaning
Agents/Sani chemicals
tizer
Physical YES Customer Wear hairnet, NO

Hazard Complain proper
-Human hair uniform
5.
HOLDING Biological YES Interaction bet Always seal YES
Hazard
the product and The products
-Cross properly
contaminati other foods
on

70
OH! WONDER

Hazard
-N/A
Physical The hair might Always use

Hazard contaminate the proper ppe
YES food NO
-Hair and
nails
6.
Biological NO NONE NONE NO
SERVING Hazard
- N/A
Chemical YES Might be Always wash YES

Hazard contaminated if your hands and
touched clean the
-Cross container of the
contamination product
Physical YES Hair fall and nails can Make sure that NO
Hazard be dirty because lack the employee is
of PPE wearing PPE
-Hair and nails

71
OH! WONDER
PRINCIPLE 2: IDENTIFY THE CRITICAL CONTROL

POINTS
A critical control point (CCP) is a point, step or procedure at which control can be
applied and a food safety hazard can be prevented, eliminated or reduced to
acceptable levels. The HACCP team will use a CCP decision tree to help identify the
critical control points in the process. A critical control point may control more that
one food safety hazard or in some cases more than one CCP is needed to control a
single hazard. The number of CCP's needed depends on the processing steps and the
control needed to assure food safety.
Ingredient/ Identify Are any Justify your What Is this step

a
processig potential potential decision for preventative
food Critical
Step hazard(s) Column measure(s)
safety can Control
introduced #3
hazards Point?
be applied
controlle,or
significan for
Enhanced at t?
the
this step significant
(Yes/No)
(Yes/No) hazards?
1. Biological YES Pathogenic Only receive NO

Hazard bacteria
product from
RECEIVIN
-Pathogenic multiplying in
G Bacteria product certified
dealers.
(high risk food)
MEAT
(PORK)
Chemical YES Chemical The raw YES
Hazard hazards in the materials must
incoming raw be checked.
-Antibiotics meat may Only received
include ham from
-Pesticides
antibiotics, certified
pesticides and dealers to
other drug certify that
residues that are there are no
not permitted by antibiotics or

72
OH! WONDER
law. Approved By: Hinagpisan,
pesticides in Herzyl C.
the raw
ingredients.
Physical YES Hair fall and nail Always use NO

Hazard can be dirty complete PPE
because lack of
-Hair and PPE
nails
Allergens NO No allergens at NONE NO

this step
-N/A
EGGS Biological NO NONE NONE YES

Hazard
-N/A

Hazard
-N/A
Physical YES Hair fall and nail Always use NO

Hazard can be dirty complete PPE
because lack of
-Hair and PPE
nails
Allergens NO NONE NONE NO

-N/A
BREAD Biological YES Many m.o. Always check NO

Hazard present in the the packaging
CRUMPS production of and certificate
-Mold and flour, yeast, and of supplier
yeast yoghurt

73
OH! WONDER
Hazard
-N/A
Physical YES Hair fall because Always use NO

Hazard of lack of PPE
proper ppe
-Hair strand
Allergens YES The ingredient is Use alternative NO

made from dairy for dairy.
-Alpha product.
WHITE Biological YES White onions Quality NO

Hazard that show mold, Control.
ONION decay, or
-Aspergillus blemishes. The Choose firm
Niger soft spots will dry onions
quickly develop with shiny,
mold. tissue-thin
skins.
Aspergillus niger
causes black
mold of onions
and ornamental
plants.
Chemical YES Pesticides have Buy organic NO

Hazard the potential to and locally
harm the nervous grown
-Pesticides system, the vegetables.
Residue reproductive And always
system, and the wash white
endocrine onions.
system.
Physical YES Improper Do not wrap NO

Hazard packaging onions in
materials. plastic or store
-Plastics in plastic bags.
A lack of
circulation will
reduce shelf

74
OH! WONDER
Approved
life. By: Hinagpisan, Herzyl C.
Allergens NO No allergens at NONE NO

this step.
-N/A
Biological YES White onions Quality NO

GARLIC that show mold, Control.
Hazard
decay, or
-Aspergillus blemishes. The Choose firm
soft spots will dry onions
Niger
quickly develop with shiny,
mold. tissue-thin
skins.
Aspergillus niger
causes black
mold of onions
and ornamental
plants.
Chemical YES Pesticides have Buy organic NO

Hazard the potential to and locally
harm the nervous grown
-Pesticides system, the vegetables.
Residue reproductive And always
system, and the wash white
endocrine onions.
system.
Physical YES Improper Do not wrap NO

Hazard packaging onions in
materials. plastic or store
-Plastics in plastic bags.
A lack of
circulation will
reduce shelf
life.
Allergens No allergens at

75
OH! WONDER
-N/A NO this step. NONE NO
SOY
SAUCE Biological YES Control of the Evaluation of YES
Hazard certificate supplier
-Growth of
micro
organism,
insects and
fungi

Hazard
-N/A
Physical YES Visual control of Control of YES

Hazard sample specifications
and procedure
-Presence of quality
foreign certificates
material from suppliers

-N/A
GROUND Biological YES Agricultural Check the NO

Hazard legal certificate
BLACK of the supplier
PEPPER -Molds
Chemical YES Pesticides used Always use YES

Hazard in the growing of complete PPE
vegetables; and wash your
-Aflatoxin, heavy metals hands
pesticides exceed the
demands of
criterion in the
soil and water.
Mycotoxins
produced by m.o.

76
OH! WONDER
under Approved By: Hinagpisan, Herzyl C.
undesirable
storage and
processing
conditions.

Hazard
-N/A
Allergens
-N/A NO NONE NONE NO
COOKING Biological YES -Good personal -Correct YES

Hazard hygiene -Time programs
OIL processing maintenance
Microbiologic preventive
al infection -Water count cleaning and
(1/2 L/Kg past) disinfection of
Personal *Water
hygiene equipment
temperature (25-
Enzymatic 28 ºC) -Adjusting
reactions water count
-Minimum oil and
Emulsions loss temperature
formation

Hazard
-N/A

Hazard
-N/A

-N/A

77
OH! WONDERYES
Approved
CheckBy:theHinagpisan, Herzyl C.
Biological Can cause NO
Hazard bacteria product before
CARROTS buying
microogranis
ms
(mangifere
indica)
Chemical YES Do not place in Stored in a YES

Hazard hot area safe dry and
balanced
-insecticides temperature
not too hot and
cold.
Physical YES Pick a mango Place in a safe YES

Hazard that is bruised and dry place
free
-bruse (lamog)
Allergen NO NONE NONE NO

-N/A
Biological YES Can cause Check the NO

HORSERA Hazard bacteria product before
DISH microogranis
buying
ms (mangifere
indica)

balanced
Insecticides temperature
not too hot and
cold.
YES
Physical YES Pick a mango Place in a safe
that is bruised

78
OH! WONDER
Hazard free Approved
and dryBy:place
-bruse (lamog)

-N/A
Biological YES Can cause Check the NO

SQUASH Hazard bacteria product before
buying
microogranis
ms (mangifere
indica)

balanced
-insecticides temperature
not too hot and
cold.
Physical YES Pick a mango Place in a safe YES

Hazard that is bruised and dry place
free
-bruse
(lamog)

-N/A
CHEESE Biological YES Pathogenic Only receive NO

Hazard bacteria cheese product
multiplying in from certified
-Pathogenic cheese (medium dealers
Bacteria risk food) ( Supplier’s
Accreditation
Program)

79
OH! WONDER
Chemical YES Cheese releases a Provide NO

Hazard number of Precautions to
chemicals that the consume
-Casein lead to an
allergic reaction.
The most
dangerous
reaction is
anaphylaxis,
which can be
very sudden and
debilitating.
Physical YES Improper Always check NO

Hazard packaging if the
materials. packaging is
Plastic/Paper presentable
and check the
expiration
date.
Allergens YES A number of Provide NO

symptoms can Precautions to
-Allergens are occur if an the consumer
present in allergy sufferer (allergen
cheese eats cheese or declaration) on
comes into labels
contact with it.
2.
Biological YES The potential Monitor the YES
STORING Hazard for an product
increase in temperature
-Microbial microbial to assure
growth growth if the that stored
MEAT product
temperature
product
maintained
is
is not at a level
(PORK) maintained sufficient to
at preclude

80
OH! WONDER
temperatureApproved By: Hinagpisan, Herzyl C.
microbial
or below the growth.
level where
pathogens
survive and Monitoring
grow the ambient
rapidly. room
temperature
to assure
that it does
not exceed
to degree F
for more
than 1 hour.

Hazard
-N/A

Hazard
-N/A

-N/A
VEGEATABLES Biological White onions Quality

YES that show Control.
NO
Hazard
-CARROTS, mold, decay,
or blemishes. Choose firm
HORSERADISH Aspergillus dry onions
AND SQUASH Niger The soft
spots will with shiny,
quickly tissue-thin
develop skins.
mold.
Aspergillus

81
OH! WONDER
niger causesApproved By: Hinagpisan, Herzyl C.
black mold of
onions and
ornamental
plants
Chemical Pesticides Buy organic

YES NO
Hazard have the and locally
potential to grown
-Pesticides harm the vegetables.
Residue nervous And always
system, the wash white
reproductive onions.
system, and
the
endocrine
system.
Physical Improper Do not wrap

YES packaging onions in
NO
Hazard
materials. plastic or
-Plastic store in
plastic bags.
A lack of
circulation
will reduce
shelf life.
NO No NONE NO
allergens at
Allergens
this step
-N/A
3. Biological Pathogenic Only receive NO

YES bacteria product in
Hazard
PREPARATION multiplying in legal suppliers
-Pathogenic cheese with
S Bacteria certificates

82
OH! WONDER
MIXING OF ALL
INGREDIENTS Chemical Exposure to Apply only YES
YES chemicals the fits
Hazard
with a strong measurement
-Vanillin odor often
 Meat (Pork)
results in such
 Eggs
nonspecific
 Bread Crumps
symptoms as
 White onion headache,
 Garlic dizziness,
 Soy Sauce weakness, and
 Ground Black nausea.
Pepper Irritation
 Cooking Oil
 Carrots Many
 Horseradish chemicals
cause
 Squash
irritation of
 Cheese
the eyes, skin,
and
respiratory
tract.
Physical Hazard Hair fall and Always use

YES nails can be complete and
YES
-Hair and nails dirt because of proper PPE
lack of PPE
Allergens A number of Provide

YES symptoms can precautions
NO
-Allergens are occur if an
present in cheese allergy
sufferer eats
cheese
Biological
4. NO NONE NONE NO
Hazard
COOKING -N/A

83
OH! WONDER
Chemical Interaction of Seperate the

YES cleaning cleaning
YES
Hazard
agents and agents in the
-Cleaning agents sanitizer to the ingredients
and sanitizer food products
Physical Hazard Hair fall and Always use

YES nails can be complete and
YES
-Hair and nails dirt because of proper PPE
lack of PPE
Allergens
NO NONE NONE NO
-N/A
5. Biological Interaction bet Always seal

YES the product the products
YES
Hazard
HOLDING and other properly
-Cross foods
Contamination
Chemical
NO NONE NONE NO
Hazard
-N/A
Physical Hazard Human hair Wear a

YES and dirt can hairnet, chef
NO
-Human hair and interact in uniform
dirts food product
Allergens
NO NONE NONE NO

84
OH! WONDER
-N/A Approved By: Hinagpisan, Herzyl C.
6.
Biological
SERVING NO NONE NONE NO
Hazard
-N/A
Chemical YES Might Avoid from YES

Hazard contaminated place where
every time we there are many
- cross touched the
contamination, food products Insects and
sanitizing
sanitizing and
agents.
pesticides
Always wash
hands and
clean the
container of
the product
Physical Hazard YES Hair dirt can Make sure that NO

fall to food the employee
-Human dirt product is wearing PPE
(hair, dust) because of lack everytime
of ppe serving food
product
Allergens
NO NONE NONE NO
-N/A

85
OH! WONDER
PRINCIPLE 3: ESTABLISH CRITICAL LIMITS

A critical limit (CL) is the maximum and/or minimum value to which a biological,
chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or
reduce to an acceptable level the occurrence of a food safety hazard. The critical limit
is usually a measure such as time, temperature, water activity (Aw), pH, weight, or
some other measure that is based on scientific literature and/or regulatory standards.
Ingredients/ Hazards Q1. Do Q2. Does Q3.could Q4. Will CCP
process steps preventiv this step contaminatio the
e eliminate n with the subseque
measures the identified nt step
exist at hazards hazard eliminate
this step or reduce occurs on the

hazard
for the the like excess of
or
identified hood of acceptable reduce
hazard? its level or like hood
occurrenc increased to of its
e to an an occurren
acceptabl acceptable c
e level? level? e to an
acceptabl
e level?
RECEIVING Biological
Hazard
 Meat YES YES YES YES YES
 Eggs Microbial
 Bread Growth
Crumps
 White onion
 Garlic Chemical
 Soy Sauce
Hazard
 Ground Black
Pepper -N/A

86
OH! WONDER
 Cooking Oil Approved By: Hinagpisan, Herzyl C.
 Carrots
 Horseradish Physical
 Squash Hazard
 Cheese
-Foreign
Material
STORING Biological
Hazard
 Meat YES YES NO YES NO
 Carrots Microbial
 Horseradish Growth
 Squash
Chemical
Hazard
-N/A
Physical
Hazard
-N/A
PREPARATION Biological
S Hazard
YES YES NO YES NO
Mixing -Microbial
Growth
YES YES NO YES NO
Chemical
Hazard
-N/A
Physical
Hazard
-Foreign
Material
Biological

87
OH! WONDER
COOKING Hazard
-Low Risk
YES YES YES YES YES
Chemical
Hazard
-N/A
Physical
Hazard
Contamina
tion
unproperly
cooking
attire
HOLDING Biological
Hazard
-N/A
YES YES NO YES NO
Chemical
Hazard
-N/A
Physical
Hazard
Contamina
tion
SERVING Biological
Hazard
-Microbial
Growth YES YES NO YES NO
Chemical
Hazard
-N/A

88
OH! WONDER
Physical
Hazard
Contamina
tion

89
OH! WONDER
PRINCIPLE 4: ESTABLISH MONITORING SYSTEM

The HACCP team will describe monitoring procedures for the
measurement of the critical limit at each critical control point.
Monitoring procedures should describe how the measurement will be
taken, when the measurement is taken, who is responsible for the
measurement and how frequently the measurement is taken during
production.
MONITORING CORRECTION
ACTION
Raw Hazards to be Critical Procedure Frequen Responsibil Procedure Responsi

Materials/ controlled Limits cy ity bility
Process
step
Product
will be
RAW Any contamination Identify Raw
placed on
MATERIA contamination material
N/A hold by
L Routinel Quality Superviso
receiving
RECEIVIN y Assurance r
clerk and
G AND checking
further
STORAGE Expiration Should be used Apply supply each
during the shelf quality evaluated
delivery
life assurance by quality
assurance.
Quality
assurance
Foreign Bodies N/A Foreign bodies
personnel
detection
will either
reject the
product or
conduct
further
evaluations
for
disposition
of the
product.
STORAG Insect N/A Sanitizing Each Proper Adapt GMP Food

90
OH! WONDER
E and pesticides half anApproved By: Hinagpisan,
hygiene of Herzyl C.
operator handler
PRODU hour each staff training and
Cross N/A packer
CT contamination
Should be Apply supply Checkin Observe to

used during quality g the avoid harm
INGRED Observe and the shelf life assurance expiratio Quality not for Productio
inspections n each Assurance workers but n
IENTS Manager
product also to the
food
products
Product
will be
MXING Any N/A Identify Always Quality retained Productio
contamination contaminatio check assurance of and n
n the each reworked or Manager
ingredien ingredients discarded
ts
COOKIN Any N/A Identify Always Proper Product Food

contamination contaminatio check hygiene will be handlers
G n the while retained
ingredien cooking and
ts reworked or
discarded
Dust N/A Always check Every Product

while time will be
cooking and retained
after cooking and
the finish reworked or
product discarded
UTENSILS Visual Materials to Proper Everytim Proper All Productio

Observation be used hygiene each e check hygiene of materials n
AND utensils and the workers, Manager
materials for utensils utensils and should be
MATERAI clean
cooking and materials
LS
materials while
FOR cooking
COOKING

91
OH! WONDER
TIME Visual N/A Temperature Everytim Proper time Everytime Productio

Observation within plant e and cooking n
AND spesifications temperature Manager
TEMPER while
ATURE cooking
PERSONA Regular Cross Proper Everytim Each Must be in Productio

L Observation contaminatio e workers a proper n
n Handwashing should hygiene Manager
AND , know the while
PROPER Proper cooking or
HYGIENE attire, mixing
Hygiene what
and cooking
HOLDING Visual N/A Proper Everytim Each Each Food

AND handling e workers workers handlers
Observation
SERVING should and
and serving
know the Packers
the proper
holding and
serving.
And most
proper
hygiene.

92
OH! WONDER
PRINCILE 5: ESTABLISH CORRECTIVE ACTIONS
The corrective action is a guide to the entire employee. All employees must
act professionally when it comes in working or when in working places. In
that case, the employers must communicate with its employee to improve
their performance and behavior. Corrective action is a must to have the
business a long life. “I’ll take care of my employee and they take care of my
business.
PROCESS HAZARD CRITICAL WHAT HOW FREQU WHO CORRECTIO

LIMIT N ACTIONS
ENCY
RAW Any All the Identify Each Raw Product will be

contamination ingredients/f contami delivery material placed on hold by
MATERIAL N/A ood nation Supervis
S receiving clerk
products
RECEIVING or and further
AND evaluated by
STORING Expiration Should be used Apply quality assurance.
during the shelf supply Routinely Quality assurance
life quality personnel will
assuran either reject the
ce product or
conduct further
evaluations for
disposition of the
product.
Foreign Bodies N/A Foreign Each

bodies delivery
detectio
n
Personal Staff training All the Visual Continuous No jewelry

PREPARA Hygiene ingredients Checks
TION need to mix Floor Staff training
Manager
Growth and Don’t leave out Only Continuous Keep in proper

multiplication of food longer than keep storage for as
bacteria the required out
along as possible
amount of time what
you are
prepari
ng

93
OH! WONDER
Cross Use sanitizer to Ensure Every time Dispose of any

contamination clean surfaces surfaces and after contaminated
and equipment are each use
procedure
clean
Use a sanitizer
Any N/A Identify Always Continuous Productio Product will be

MIXING contamination contaminati check n retained and
on the Manager
reworked or
ingredie
nts discarded
Any N/A Identify Always Continuous Food Product will be

COOKIN contamination contaminati check Handler retained and
G on the
reworked or
ingredie
nts discarded
Dust N/A Always Every Continuous Food Product will be

check while time Handler retained and
cooking and
reworked or
after
cooking the discarded
finish
product
Insect N/A Sanitizing Each Continuous Food Adapt GMP

STORAGE and half an handler operator training
pesticides hour and
packer
Cross N/A
contamination

94
OH! WONDER
PRINCIPLE 6: ESTABLISH VERIFICATION

PROCEDURES
To activity, other than monitoring, that determine the validity of the HACCP
plan and that verify the system is working according to the plan.
DESCRIPTION OF VERIFICATION ACTIVITIES :
Verification should be undertaken by an appropriately qualified individual

who are capable of detecting deficiency in the plan or in its implementation.
Verification should be undertaken at the completion of the HACCP Study,
whenever there is a change in product, ingredients, process, etc., in the
event of newly identified hazards, and at regular pre – determine intervals.
Routine monitoring activities for critical limits should not be with verification
methods, procedures or activities. The company follows verification activities
to access that the plan is adequate to control the hazards associated with
the product and is being followed.
PROCESS CRITICAL MONITORING MONITORING MONITORING CORREACTION VERIFI RECORD

STEP/CCP LIMIT ACTION KEEPING
WHAT/HOW FREQUENCY WHO CATION
CCP 1 Temper Temperat Each lot Raw material Reject the Review of Raw
supervisor the:
Raw ature of ure of of raw lot if raw material
Raw material
material on raw Raw material material receiving
temperature
receivin material material received. temperature register.
records.
g stage should is >40c Bacterologic
Bacterological
be <40c al register.
register.
Thermomete
Thermometer
r calibration
calibration
record.
record.

95
OH! WONDER
CCP 2 People Lack of PPE All the food Quality control Always use and CCP-2 Metal
hair fall products/ manager wear complete detector
Metal and dirt PPE verification records
ingredients
detectio carried out
n every 30
minutes.
Verification
done once in
a
week.
CCP 3 Salmonella Must Storin Food handlers Checking the Once every Tempera
week
Handli and e. coli be g at a right ture
ng and stored proper temperature check
proper in a temper record
temper right ature
ature proper
CCP 4 -human Products Label Food handlers Divide and Every week Check
hair and microorganisms and packer records
Packag nails on removed the
ing -cleaning each product if the
materi agents item\ packaging is
als and -packaging produ broken
labelin materials ct
VERIFICATION PROCEDURE DEFINITION:

 To determine the validity of the HACCP plan and that the system is
operating according to the plan.

96
OH! WONDER
DESCRIPTION OF VERIFICATION PROCEDURE :

 Verification should be undertaken by an appropriately qualified individual
who are capable of detecting deficiency in the plan or its implementation.
Verification should be undertaken at the completion of the HACCP Study,

whenever there is a change in product, ingredients, process, etc., in the event
of newly identified hazards, and at regular pre-determine intervals. Routine
monitoring activities for critical limits should not be confused with
verification methods, procedures or activities. The company follows
verification activities to access that the HACCP plan adequate to control the
hazards associated with the product and is followed
1. CCP Verification
✓ Calibration - All the devices used for monitoring are calibrated

to verify that monitoring results are accurate.
✓ Calibration record view – Records of calibration are reviewed
to check the dates, methods of calibration and the test result.
Those activities, other than monitoring, that determine the validity of the
HACCP plan and that the system is operating according to the plan. The
HACCP team may identify activities such as auditing of CCP's, record
review, prior shipment review, instrument calibration and product testing as part of
the verification activities.
PROCESS VERIFICATION PROCEDURE

AND PROCESS
CCP 1 Raw material on receiving stage Raw material receiving register. Bacterological register.
Thermometer calibration record.

97
OH! WONDER
CCP 2 Metal detection Metal detector records
CCP 3 Handling and proper temperature Temperature check record
CCP 4 Packaging materials and labeling Always checl the records.

98
OH! WONDER
PRINCIPLES 7:
DOCUMENTATION/RECORD KEEPING
A key component of the HACCP plan is recording information that can be used to
prove that the food was produced safely. The records also need to include
information about the HACCP plan. Record should include information on the
HACCP Team, product description, flow diagrams, the hazard analysis, the CCP's
identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping
Procedures, and Verification Procedures.
PROCESS CRITICAL MONITORING MONITORING MONITORING CORREACTION VERIFI RECORD

STEP/CCP LIMIT ACTION KEEPING
WHAT/HOW FREQUENCY WHO CATION
CCP 1 Temper Temperat Each lot Raw material Reject the Review of the: Raw
supervisor
Raw ature of ure of of raw lot if raw Raw material material
material on raw Raw material material temperature receiving
receivin material material received. temperature records. register.
g stage should is >40c Bacterological Bacterologic
be <40c register. al register.
Thermometer Thermomete
calibration r calibration
record. record.
CCP 2 People hair Lack of PPE All the food Quality control Always use and CCP-2 Metal
fall and dirt products/ manager wear complete PPE detector
Metal verification records
ingredients
detectio carried out
n every 30
minutes.
Verification
done once in a
week.

99
OH! WONDER
CCP 3 Salmonella Must Storin Food handlers Checking the Once every Tempera
week
Handli and e. coli be g at a right ture
ng and stored proper temperature check
proper in a temper record
temper right ature
ature proper
CCP 4 -human hair Products Label Food handlers Divide and Every week Check
and nails microorganisms and packer records
Packag on removed the
-cleaning
ing each product if the
agents
materi item\ packaging is
-packaging
als and produ broken
materials
labelin ct

100
OH! WONDER
RECORD KEEPING (DOCUMENTATIONS)
Monitoring
CRITI HAZARD CRITI WHAT HOW FREQUE WHO CORREC VERIFICA RECORD
CAL DESCRIP CAL NCY TION TION KEEPING
CONT TION LIMIT ACTION ACTIVITI PROCED
ROL S FOR ES URES
POINT EACH
MEAS
(CCP) URE
CCP1 Temperatur Temper Temperat Temperat Each lot Raw Reject the Review of Raw
e of each materi the:
food ature of ure of ure of of raw al lot if raw material
products superv Raw
raw Raw Raw material isor material material receiving
material material material received. temperatur temperature register.

e
should records. Bacterologi
is >40c c
be <40c Bacterologic
al al register.
register. Thermomet
e
Thermomete
r r
calibration
calibration
record.
record.
CCP2 Proper People Lack of Lack of All the Qualit Always use CCP-2 Metal
hygiene of hair fall PPE PPE food y and wear detector
each and dirt products/ control complete verification records
customer manag PPE
ingredient er carried out
s
every 30
minutes.
Verification
done once in
a
week.

101
OH! WONDER
CCP3 Micoorgani Salmon Must Must Storin Food Checking Once every Tempera
sm that can ella handle the week
interact to be be g at a rs ture
food and e. right
products coli stored stored proper check
temperatur
in a in a temper e record
right right ature
proper proper
CCP4 Proper -human Products Products Label Food Divide and Every week Check
hygiene in hair and microorga microorga handle records
work place nails nisms nisms on rs and removed
packer the
- each
cleaning product if
item\ the
agents
produ packaging
- is
packagi ct
ng broken
material
s

102
OH! WONDER
REFERENCES :
 HM HACCP Manual Sample
 HM HACCP Manul Sample - UNFINISHED
 HACCP Full Guidelines
 HACCP Step by Step Guideliens
HACCP PLAN Raw ground

http://haccpalliance.org/alliance/haccpmodels/rawgroud.pdf
Critical control points of Meat balls

https://www.scielo.br/pdf/rm/v30n4/10_97-12.pdf
Chapter 5 Process HACCP

https://psu.pb.unizin.org/hmd329/chapter/ch5/
Managing food safety

https://www.fda.gov/media/71976/download
Hazard analysis of critical control points principles

https://web.uri.edu/foodsafety/hazard-analysis-of-critical-control-points-principles/
HACCP in meat
https://link.springer.com/content/pdf/10.1007%2F978-1-4615-2149-5.pdf
HACCP PLAN
https://www.calverthealth.org/community/environmentalhealthservices/PDF/HACCPPre.pdf
HACCP
https://www.extension.purdue.edu/extmedia/fs/fs-4.pdf

103

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No: HACCP 2021-HM1-1_grp-3

OH! WONDER Issue Date: 02-21-2021

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

4. Location of the Business Office 9

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Sl. No Title Page No.

23. Sanitation Standard Operating Procedure (SSOP) 50-52

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CONTENT AND ITS

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

VISION, MISSION & VALUES

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OH! WONDER Issue Date: 02-21-2021

LOCATION OF THE BUSINESS

OH! WONDER office is located at 29 Shorthorn St, Project 8,

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

SOCIAL MEDIA WESITES

INSTAGRAM FACEBOOK PAGE

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

“The taste of Good life”

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OH! WONDER Issue Date: 02-21-2021

1. Accessibility – the product can be easily available.

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

FOOD SAFETY OBJECTIVES

 At functions that offer a selective product, one or more healthful lunch or

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

“The taste of Good life”

OH! WONDER Issue Date: 02-21-2021

Seven Principles of HACCP

Principle 2. Critical Control Point Identification

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OH! WONDER Issue Date: 02-21-2021

Critical Control Point: A point, step or procedure at which control can be

Principle 3. Establish Critical Limits

Principle 4. Establish Monitoring Requirements

Principle 5. Establish Corrective Actions

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OH! WONDER Issue Date: 02-21-2021

Principle 6. Establish Verification Procedures

Principle 7. Establish Record-Keeping Procedures

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OH! WONDER Issue Date: 02-21-2021

PLANT LAY OUT

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OH! WONDER Issue Date: 02-21-2021