HACCP

PROCESS STEP POSSIBLE MONITORING: MONITORING: MONITORING: CORRECTIVE RECORD

/ CCP HAZARDS CRITICAL LIMITS WHAT/HOW FREQUENCY WHO ACTION VERIFICATION KEEPING

The checker must have

Purchase raw daily inventory for the
Purchase of raw Every inventory Inventory materials based on raw materials needed in
PURCHASING NIL NIL materials checking Checker the inventrory the production.

Salmonella,
staphylococcus Ensure that all raw Conduct meeting on
Aurcus, materials has been how product should
asperigillus and Hygenic handling Use standard Every receiving of Inventory purchased from an hadled in hygenic
RECEIVING penicillium of raw materials. quality control. delivery Checker approved supplier. procedure.

The production
manager manage on
Weighing and how the staff handled
Metal detecting other metal must the weighing machine
Weighing process to Production have proper and other metal in
machine and eliminate metal Cleaning of manager / cleaning after quality and hygenic
WEIGHING other metal contamination. weighing machine. Every production Quality cont production. procedure.

Checking of all Ensure that all staff

Proper handling parts of mixing are knowledgeable Conduct meeting on
Metal pieces of of the mixing machine are still Production in handling the how the machines are
MIXING mixing machine machine. intact. Every production manager mixing machine. operated.
Ensure to
record all the
Ensure that the
activity in the
production area
logbook.
Metal detecting are arrange away
process to from dusty places Conduct meeting about
WIRE Metal pieces and eliminate metal Production areas Production to elliminate hygenic process of
CUTTING dust contamination. are always clean. Every production manager contamination. production.

Listeria Temperature Ensure the exact

monocytogenes, range to 200c - length and
e-coli, shigella, 300c baking time Checking of time Quality Control temperature of Record all the result on
BAKING salmonella 4-6 minutes and temperature. Every production manager baking are follow. daily baking record.
 Listeria 6mm duration is Ensure the exact
monocytogenes, 6.5-4.5 minutes in Checking the length of cooling
e-coli, shigella, an ambient length of time of Quality Control procedure are Record all the result on
COOLING salmonella temperature cooling procedure. Every production manager follow. daily baking record.

Foreign matter Ensure the foreign

such as hair, matter is taken
insects, dust and Monitor the Quality Control out. Maintain good Reject torn cartoons
PACKAGING glass. Proper packaging product. Every production manager hygenic practices and damage product.
Monitoring by the
Listeria workers who are
monocytogenes, Proper pest control responsible of
e-coli, shigella, Proper pest Daily cleaning of must follow every cleanliness of storage
STORING salmonella control. the storage area. Every month Utility manager month. area.