HACCP Calculator Guide SQF

Hazard Analysis & CCP Calculator Guide Part 2 – Using
Logo Here
the HACCP Calculator Worksheet
Decision Tree
Automatically = NOT a CCP
inserts from
Automatically N = Check
Process Flow
inserts from
Chart = CCP
Process Flow
Will a subsequent step eliminate

Chart
unacceptable level or increase

Are control measures in place
Could contamination occur at
the hazard or reduce it to an

Does the step eliminate or
worksheet
to unacceptable levels?
reduce the hazard to an
acceptable level?
acceptable level?
for this hazard?
Significance
Probability
Severity
Step
Step Name Hazard
Number
Storage of
1
Ingredient 1
Document Reference HACCP Calculator Guide Part 2 Revision 2

26 February 2009
Owned by: Technical Manager
Authorised By: Site Director 1
Logo Here
Decision Tree
= NOT a CCP
You can now select a hazard from the
drop down list N = Check
= CCP
Will a subsequent step eliminate

unacceptable level or increase
Are control measures in place
Could contamination occur at
the hazard or reduce it to an

Does the step eliminate or
to unacceptable levels?
reduce the hazard to an
acceptable level?
acceptable level?
for this hazard?
Significance
Probability
Severity
Step
Step Name Hazard
Number
Storage of
1 Growth of Bacteria due to warm ingredient * TOXIN PRODUCER
Ingredient 1
Contamination with Bacteria due to poor water quality
Contamination with Bacteria due to dirty storage container
Contamination from pests

26 February 2009
Logo Here
What is the likelihood of the hazard

occurring?
Enter:
1 = Unlikely
Significance
Probability
2 = Possible
Severity
3 = Likely
Step
Step Name Hazards Identified
Number
1 Delivery of Ingredient A Bone 3

Campylobacter spp.
Contamination with Bacteria from pests
Pesticides
Salmonella spp. (S. typhimurium, S. enteriditis)
Bacteria (spore-forming) General
Pest control chemicals
Lubricants
Wood
Clostridium perfringens
Stones
26 February 2009
Logo Here
What is the severity of the hazard?
Enter:
1 = Not Severe
2 = Could possibly cause illness
Significance
Probability
3 = Severe (Could be fatal)
Severity
Step
Number
1 Delivery of Ingredient A Bone 3 3

Campylobacter spp.
Contamination with Bacteria from pests
Pesticides
Salmonella spp. (S. typhimurium, S. enteriditis)
Bacteria (spore-forming) General
Pest control chemicals
Lubricants
Wood
Clostridium perfringens
Stones
26 February 2009
Logo Here
The calculator automatically

highlights hazards that are
significant risk in red
9 = Significant risk progress to next

stages
Significance
Probability
Severity
Step
Number
1 Delivery of Ingredient A Bone 3 3 9

Campylobacter spp. 1 3 3
Contamination with Bacteria from pests 2 3 6
Pesticides 1 1 1
Salmonella spp. (S. typhimurium, S. enteriditis) 3 3 9
Bacteria (spore-forming) General 2 2 4
Pest control chemicals 1 1 1
Lubricants 3 3 9
Wood 3 1 3
Clostridium perfringens 3 2 6
Stones 3 3 9
26 February 2009
Logo Here
Significance
Probability
Severity
Step Specific Details about the
Number Hazard
1 Delivery of Ingredient A Bone 3 3 9

Pesticides 1 1 1
Enter specific details about the
hazard here
Lubricants You
3 can3also enter
9 a comment as to
Wood how
3 you1came 3to the significance
Clostridium perfringens result
3 2 6
Stones 3 3 9

26 February 2009
Logo Here
Significance
Probability
Severity
Step Specific Details
Step Name Hazards Identified Preventative Measure
Number about the Hazard
1 Delivery of Ingredient A Bone 3 3 9 Fish contains bones Fish is filleted prior to cooking
Pesticides 1 1 1
Lubricants 3 3 9
Wood 3 1 3 Enter preventative measures that
are in place that help control the
hazard here
Stones 3 3 9
26 February 2009
Logo Here
Now refer to the decision tree
question 1
Decision Tree
The decision tree steps only need
Are Control Measures in place for NOT a
to be considered for significant = CCP
this hazard?
hazards Check
N =
CCP
=
Significance
Probability
Severity
Q1
Step
Specific Details Preventative
Numbe Step Name Hazards Identified
about the Hazard Measure
r
Fish contains Fish is filleted
1 Delivery of Bone 3 3 9 bones prior to cooking
Ingredient A
Pesticides 1 1
Decide if1Control Measures in place for this
Salmonella spp. 3 hazard
3 and 9 enter:
Y for Yes
Lubricants 3 N for
3 No 9
Wood 3 1 3
Do not leave blank
Stones 3 Stop
3 at this
9 point if the cell becomes coloured
26 February 2009
Logo Here
If Control Measures are in place for
this hazard then the cell remains Decision Tree
white and you need to progress to NOT a
decision tree question 2 = CCP
Check
N =
CCP
=
Significance
Probability
Severity
Q1
Step
r
1 Delivery of Bone 3 3 9 bones prior to cooking Y
Ingredient A
Pesticides 1 1 1
Salmonella spp. 3 3 9 N
When a cell turns amber you need to stop at question 1 and decide if
Lubricants control is needed at this 3step for
3 safety
9
Wood 3 1 3
If No –
Clostridium perfringens Stop this is not a3Critical
2 Control
6 Point
Stones If Yes – you will need to 3modify
3 this9 step, the process or the product
26 February 2009
Logo Here
Does the step eliminate or reduce the
hazard to an acceptable level?
Enter: Decision Tree

NOT a
Y for Yes = CCP
Check
N for No N =
CCP
=
Significance
Probability
Severity
Q1 Q2
Step
r
1 Delivery of Bone 3 3 9 bones prior to cooking Y N
Ingredient A
Pesticides 1 1 1
Lubricants 3 3 9 Y Y
Wood 3 1 or reduce
3
Does the step eliminate the hazard to an acceptable
Clostridium perfringens level? 3 2 6
Stones 3 3 9
Stop
Document Reference HACCP Calculator Guide Part 2 Revision 2at this point if the cell becomes coloured
26 February 2009
If not go onto question 3
Logo Here
Q3 Could contamination occur at unacceptable
levels or increase to unacceptable levels?
Decision Tree
Enter: NOT a
= CCP
Y for Yes Check
N =
N for No CCP
=
Significance
Probability
Severity
Q1 Q2 Q3
Step Specific Details Preventative
Number about the Hazard Measure

1 Delivery of Bone 3 3 9 bones prior to cooking Y N N
Ingredient A
Pesticides 1 1 1
Pest control chemicals Could contamination
1 1occur
1 at unacceptable levels or increase to
Lubricants unacceptable levels?
3 3 9 Y Y
Wood 3
Do not leave blank 1 3
Stones Stop at this point
3 if the
3 cell
9 turns green this is not a Critical Control
Point2
Document Reference HACCP Calculator Guide Part 2 Revision
26 February 2009
If not go onto question 4
Logo Here
Q4 Will a subsequent step eliminate or reduce
the hazard to an acceptable level? Decision Tree
NOT a
= CCP
Check
N =
CCP
=
Significance
Probability
Severity
Q1 Q2 Q3 Q4
Step Specific Details Preventative
Number about the Hazard Measure

1 Delivery of Bone 3 3 9 bones prior to cooking Y N Y N
Ingredient A
Pesticides 1 1 1
Pest control chemicals Will a subsequent
1 step
1 eliminate
1 or reduce the hazard to an acceptable
Lubricants level? 3 3 9 Y Y
Wood Enter Y for Yes 3or N for
1 No3
Stones Do not leave blank
3 3 9
Document Reference HACCP Calculator Guide Part 2 Revision 2 indicates a Critical Control Point
Red cell
26 February 2009
Owned by: Technical Manager Green Cell indicates this is not a Critical Control Point
Logo Here
Your HACCP Calculator should now look like
this with your details in the Specific Details
about the Hazard and Preventative Measure Decision Tree
columns NOT a
= CCP
Check
N =
CC
= P
Significance
Probability
Severity
Q1
Q2
Q3
Q4
Specific
Step
Details Preventative
about the Measure
r
Hazard
1 Delivery of Ingredient A Bone 3 3 9 Fish Bones Filleted N
Campylobacter spp. 3 3 9 Your input Your input Y N Y N
Contamination with Bacteria from pests 3 3 9 Your input Your input Y N N
Pesticides 3 1 3 Your input Your input
Salmonella spp. ( 1 3 3 Your input Your input
Bacteria (spore-forming) General 2 2 4 Your input Your input
Pest control chemicals 1 1 1 Your input Your input
Lubricants 3 3 9 Your input Your input Y Y
Wood 3 1 3 Your input Your input
Clostridium perfringens 3 2 6 Your input Your input
Stones 3 3 9 Your input Your input Y N Y Y

26 February 2009 ALL THE RED CELLS ARE YOUR CRITICAL
Owned by: Technical Manager CONTROL POINTS
Logo Here
THE INFORMATION FROM THE CALCULATOR IS TRANSFERRED TO
THE HACCP PLAN WORKSHEET
HACCP Plan
Specific
Step Details
Step Hazards Preventative Critical Monitoring Corrective HACCP
Q1
Q2
Q3
Q4
Numb about
Name Identified Measure Limits Procedures Action Record
er the
Hazard
Enter
Delivery details
Example covered
of Campylobac here
1 and screened N
Ingredie ter spp. such as
delivery area
nt A risk from
birds
Enter
Delivery details
Example covered
of Campylobac here
1 and screened Y N Y N
Ingredie ter spp. such as
delivery area
nt A risk from
birds
Enter
Delivery Contaminati details
Example covered
of on with here
1 and screened Y N N
Ingredie Bacteria such as
delivery area
nt A from pests risk from
birds
Delivery
Enter Example covered
of
1 Pesticides details and screened
Ingredie
here delivery area
nt A
26 February 2009
YOU CAN NOW SORT AND FILTER THE ENTIRE TABLE TO BRING THE CRITICAL CONTROL POINTS TO THE TOP
Logo Here
the HACCP
SELECT WHOLE TABLE Calculator
WITHOUT THE Worksheet
HEADERS AND FILTER BY:
COLUMN I BY CELL COLOUR RED, THEN COLUMN G BY CELL COLOUR RED, THEN COLUMN F BY CELL COLOUR
AMBER, THEN COLUMN I BY CELL COLOUR GREEN THEN COLUMN H BY CELL COLOUR GREEN THEN COLUMN A BY
HACCP VALUE SMALLEST TO LARGEST
Plan
Specific
Step Step Hazards Details Preventative Monitoring Corrective HACCP
Q1
Q2
Q3
Q4
Critical Limits
Number Name Identified about the Measure Procedures Action Record
Hazard
Enter
Inspect
Delivery details Example Good
No Contamination Supervision by delivery for
of here such covered and Receipt
1 Campylobacter Y Y Always load under Warehouse contamination
Ingredie as risk screened Record
cover Manager . Reject if
nt A from delivery area GIREC
contaminated
birds
Enter
enter the
Delivery specific Decide your
Enter your Decide your critical corrective Details of
of Viruses details monitoring
1 preventative Y Y limits and enter action to take where CCP
Ingredie General about procedures and
measure here if outside of is recorded
nt A your enter here
critical limits
hazard
Enter
enter the
Salmonella specific Decide your
Enter your Decide your critical corrective Details of
spp. (S. details monitoring
11 Cooking preventative Y Y limits and enter action to take where CCP
typhimurium, about procedures and
measure here if outside of is recorded
S. enteriditis) your enter here
critical limits
hazard

26 February
YOU2009
THEN NEED TO COMPLETE YOUR HACCP PLAN BY ENTERING CRITICAL LIMITS, MONITORING PROCEDURES,
CORRECTIVE ACTIONS AND DETAILS OF THE RECORD ON WHICH THESE ARE CHECKED
THIS INFORMATION IS LINKED INTO HACCP 007 Linked HACCP Plan WORD DOCUMENT THAT IS IN A MORE
PRESENTABLE FORMAT

HACCP Calculator Guide SQF

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Hazard Analysis & CCP Calculator Guide Part 2 – Using

Will a subsequent step eliminate

unacceptable level or increase

Could contamination occur at

the hazard or reduce it to an

Document Reference HACCP Calculator Guide Part 2 Revision 2

Will a subsequent step eliminate

Could contamination occur at

the hazard or reduce it to an

Document Reference HACCP Calculator Guide Part 2 Revision 2

What is the likelihood of the hazard

1 Delivery of Ingredient A Bone 3

What is the severity of the hazard?

2 = Could possibly cause illness

1 Delivery of Ingredient A Bone 3 3

The calculator automatically

9 = Significant risk progress to next

1 Delivery of Ingredient A Bone 3 3 9

1 Delivery of Ingredient A Bone 3 3 9

Document Reference HACCP Calculator Guide Part 2 Revision 2

Enter: Decision Tree

Fish contains Fish is filleted

Fish contains Fish is filleted

Document Reference HACCP Calculator Guide Part 2 Revision 2

Document Reference HACCP Calculator Guide Part 2 Revision 2

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