HACCP Plan Form

(1) (2) (3) (4) (5) (6) (7)

Critical Significant Critical Limits for Monitoring Corrective Actions Verification Records
Control Hazards each Preventive
Point Measure

What How Frequency Who

CCP1:

CCP2:

CCP3:

Signature of Company Official: Date:

Example:

(1) (2) (3) (4) (5) (6) (7)

Critical Significant Critical Limits for Monitoring Corrective Actions Verification Records
Control Hazards each Preventive
Point Measure

What How Frequency Who

Biological: 1) No unqualified 1) Check 1) Discard Every time Production Change supplier or Conduct internal Temperature log
CCP1: Cross- product to be used the damaged or before salting manager brand audits report
Prepare and contamination condition of spoiled process begins
salt cabbage pathogen 2) presence of vegetables vegetables Retrain incompetent Records of third-party
growth high salt content employees audits
2) Check 2) Measure
(>5%)
salt content ingredients
accurately
Biological: 1) pH < 4.6 (for Brine pH 1) Check the 1) Every 12 Production Recall food that is Conduct internal Yearly audit:
CCP2: Pathogen room temperature pH level of hours for 2 days manager suspected to have audits Results of
Fermentatio growth fermentation) the brine for room undeclared allergens. laboratory analysis
n temperature Records of third-party
2) pH < 4.6 for 2) Use food Dispose of food that audits pH level log sheet
fermentation under grade pH 2) Every day for has been exposed to
refrigeration meter 4 days for cross-contact during
fermentation storage
under
refrigeration
Biological: Temperature ≤5°C Storage unit Check Everyday Production Dispose of food that Conduct internal Temperature log
CCP3: Cross- must be temperature of manager was not stored in audits report
Refrigerated contamination refrigerated storage unit properly at ≤5°C
storage Records of third-party
audits

Signature of Company Official: Date: