No.

HACCP PLAN
Page0
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

HACCP PLAN FOR PROCESSING LINE

FROZEN FISH

Preparedby:

DEPARTMENT OF ASSURANCE OF THE

QUALITY OF THE AQUACULTURE COMPANY PISCO
S.A.
 No.1

HACCP PLAN
Page1
Fecha:08/03/21
Reviewed:Ing.Rojas
FISH Approved:Dr.Bühler

INDEX

Page

I.PRESENTATION 03

II.ORGANIZATIONALCHARTOFTHECOMPANY 04

III.COMPOSITIONANDRESPONSIBILITYOFTHEHACCPTEAM05

IV.DESCRIPTIONANDUSEOFTHEPRODUCT 06

V.FLOWCHART 07

VI.RISKANALYSIS 09

VII.HACCPPLAN 14

VIII.STANDARDOPERATINGPROCEDURESOF
SANITATION 16

IX.GOODMANUFACTURINGPRACTICES 37

X.FORMATOFTHERECORDS 42
 No.1

HACCP PLAN
Page2
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

I.PRESENTATION

The Bay of Independence where the city is located

Pisco, San Andrés, and Paracas is a region rich in resources.
hydrobiological.

Pisco Aquaculture S.A. (ACQUAPISCO S.A.) is a company that

is created with contributions from the Huayunáy Institute from some groups of

fishermen. The company is engaged in the fresh processing of seafood and

fish. But it also has a line of cured products in which it
processes salted fish (salpreso) vacuum packed. Currently, this
the product is being marketed in the national market for the
Food programs of some institutions and when it is obtained
Healthauthorizationwillinitiatetheexports.

Fish salpreso is a product high in protein and because of the

Thecharacteristicofthepackaging(vacuumsealed)canhaveashelflifeof3months.

stored in a cool and shaded place and 6 months in refrigeration.

ThetechniquewasdevelopedbythePeruvianFishingTechnologicalInstitute
(ITP)

Duetoitscharacteristics,itisanidealproductfortheinhabitantsofthe
Sierra whose diet is low in protein and because it does not require
freezerforitsstorage.

Ourobjectivesare:
Offer artisanal fishermen and mariculturists a fair price
fortheirproducts.
Addvaluetotheproductsofthearea.
Workwithcutting-edgetechnologyandwiththeHACCPSystemforeach
productionlinetoofferahigh-qualityproduct.
Generatejobsforthelocalpopulation.
 No.1

HACCP Plan
Page3
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

II. ORGANIZATIONAL CHART OF THE COMPANY

 No.1

HACCP PLAN
Page4
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

III. COMPOSITION AND RESPONSIBILITY OF THE HACCP TEAM

CARGO FUNCTION

GENERALMANAGER HEISTHECEOOFTHECOMPANYAND
INCHARGEOFITSOPERATION.ITSMISSIONIS
DR.ANTONBÜHLERZÄCH DIRECTING THE PLANNINGAND MANAGEMENT
GENERAL OF HIS BUSINESS IN ALL
ASPECTS M A N A G E M E N T. REVIEW
MONTHLY THE TOTAL BASED SYSTEM
IN HACCP WITH THE OTHER MEMBERS OF
TEAM.

2.MARKETINGMANAGERS THEYARERESPONSIBLEFORMANAGEMENTOF
COMPANYSALES,COORDINATIONOF
LICENSEDJUSTOVILLANUEVACOLLECTIONANDCOMPLAINTS.

REVIEWTHEHACCPSYSTEMMONTHLY
WITHTHEOTHERTEAMMEMBERS.

3.PRODUCTIONMANAGER ITISRESPONSIBLEFORMANAGINGPRODUCTION
Y ANY NEW PROCESS O
ING.BERNARDOGLEISERVELARDEPROCEDURES DEL E S TA B L I S H M E N T.
WORK TOGETHER CON THE MANAGER OF
PRODUCTION IN DIRECTING THE RAW MATERIAL
IN FINISHED PRODUCT. IS RESPONSIBLE
TOSUPERVISEALLSTAFFINTHE
AREAS OF PRODUCTION Y S TO R A G E
COOLED. HE/SHE IS A MEMBER OF THE TEAM
HACCP WY
ITH HE PARTICIPATES IN THE
PREPARATION REVIEW
Y M O N T H LY O
WHENNECESSARYFORTHEHACCPPLAN.

4.HEADOFASSURANCEOFTHE HE IS RESPONSIBLE FOR ENSURING THE

QUALITY QUALITY OF PRODUCTS, THE STANDARDS
TECHNIQUES CORRESPONDING Y
BACHELORVIRGINIAVILLARL. S P E C I F I C AT I O N S OF PRODUCTS. ES
PERSON RESPONSIBLE FOR THE EXECUTION OF THE
CLEANING SY
ANITATION OF THE PLANT,
AGREED A THE NORMS DE
PROCEDURES O P E R AT I O N A L DE
HYGIENE AND SANITATION. IT IS RESPONSIBLE
OF THE HACCP PLAN AND ANY CHANGE AND
DOCUMENTATION THAT IS RELATED
WITHTHEPLAN.ISRESPONSIBLEFORATTENDING
CONSUMERCOMPLAINTSANDINITIATE
THECOLLECTIONS.SUPERVISESTHETECHNICIANS
QUALITYASSURANCE(TAC)AND
TO THE PRODUCTION STAFF WHO
EXECUTE ALL THE Duties
SPECIFIED EN THE PLAN H A C C P.
PARTICIPATE IN THE PREPARATIONAND REVIEW
MONTHLY OR WHENEVER NECESSARY OF
HACCPPLAN.
 No.1

HACCP PLAN
Page5
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

IV.DESCRIPTIONANDUSEOFTHEPRODUCT

The characteristics and use of the following are described

product.
ITEM DESCRIPTION

Saltyproductandsubsequentlycuredforaperiodof3
1.Product days, in which the original characteristics of
freshfishhavenotbeenmostlymodifiedanddueto
they present soft and free smells and flavors
of rancidity after having been desalted and prepared.
It is considered a cured fish food and is
itwillprocessfromthefollowingspecies:sardine,
jackmackerel,horsemackerel,anchovy,mulet,lorna,cabinza,andpejerrey
with a high degree of freshness and preservatives
authorized.

Totalcountofviableaerobicmicroorganisms 10 6ufc/g
2.Feature Totalcountofhalophilicbacteria 10 5ufc/g
Microbiologicalofthe Totalcountofmoldsandyeasts 10 4ufc/g
Finalproduct Totalcountofstaphylococcusaureus 10 2ufc/g
Fecalcoliformcount 10 2ufc/g

Chlorides: 16%saltinfishmuscle
3.ChemicalRequirements Humedad: entre 52% - 57%
Wateractivity(AW): 0.79
BVN: 25mg/100g
Histamine 20mg/100gofsample

4.Typeofpackaging The product can be packaged in bags made of

flexibleplasticmaterialof½and1kilo.

Minimum product requirements regarding the

packaging:thatthepackaginghashightensilestrengthand
thatprovideahighbarriertooxygentransmission
toavoidoxidativeprocesses(co-extrudedfrompolyamide
andlow-densitypolyethylene).

The bagged product is finally vacuum sealed and

packedinmasterboxesofcorrugatedcardboard,with10-
12kilosofnetweightorasrequestedbytheclient.
 No.1

HACCP PLAN
Page6
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

5.ShelfLifeThestoredproductisstableintheenvironment.
Itsshelflife,asasaltyproduct,is3monthsifitis
storeincoolandshadedplaces,afterthis
time, the product begins a ripening process,
which makes it a different process for others
markets.

If cooling is available, the time of

storagecanbeextendedupto6months

6.PhysicalRequirements Texture: Firm muscle tissue

Organoleptic Smell Characteristic to fish
Color Typical of the species
Size: Depends on the species
Form HG Type Cut
Flavor Intense Salty

7.Storageand Keeprefrigeratedorinacoolplaceoutofdirectsunlight.
transport

For consumption, the product must be desalinated, so

8.MethodofUse which should be filleted or chopped to allow a
faster removal of salt from the inside. It
it is recommended to soak the salted filet in water the day
priortopreparation,changingthewater2timesin
the duration of 11 hours. The ratio water: fillet is
3:1,for7hoursandthenfor4hours.Oncedesalted.
it is treated like fresh fish and is prepared in its stew
favorite.
Oncethebagisopened,desaltwithin24hours.
Itisnecessarytoavoidcontactoftheproductwithoxygen.
atmospheric in order to preserve it from oxidation of the
fatandpreventmicrobialcontamination.
 No.1

HACCP PLAN
Page7
Date: 08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

V.PROCESSINGFLOWOFTHESALAD
Vacuum packed salpreso

Reception of Raw Material

Heavy I

Washing I

Scalped, Decapitated and

Eviscerated

Heavy II

Washing II

Drained I

Heavy III

Immersion in salt and additives

Drained II

Salted in Wet Pile

Drained III

Pesado IV

Molded

Vacuum packaging

Fitted

Storage

Boarding
 Number1

HACCP PLAN
Page8
Date: 03/08/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

VI.HAZARDANALYSIS

(1) (2) (3) (4) (5)

Identify Istherea Whatmeasure(s)
dangers danger Justifyyourdecision prevenvim
teeasuraesre

Stageof potentials potential forcolumn3 theycanapply

p ro c e s s i n t ro d u c e d , significant toprevent
controledor inthe dangers
increasedinsecurityofthe significant?
thisstep food?
(Si/No)

Biological

Pollution Ye s Ifitispossiblethatitoccurs1.Evaluation Ye s
withpathogens due to a theorganoleptic load of
parasites microbial content of the raw material
resource foray2. Control of the
inadequate temperature handling
internal conservation after remove
fromthecatch.Fishisbought.
fsihnig for htrid pareits, hte
the company does not have
boats.

Chemist
Receptionof Highlevels Ye s T h e y e x i s t boats 1. Evaluation Ye s
thesubject ofhistamine thatuselitleiceandorganolepticof
first others in which the raw material
g r o c e r y s t obree find 2. Control of the
near the temperature room
machines. internal del
fish.

Pollution No Controlled for the

by Hygiene Program
flammable Sanitation

Physics
No Controlled for the
Mistreatmentof good practices of
product manufacture

No Controlled for the

Substitutionof good practices of
species m a n u f a c t u r e y for the
inspection in the
momentofpurchase.
 No.1

HACCP PLAN
Page9
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

Biological
Development Ye s Yes,itislikelytohappen1.Controlof No
microbial ifthereisnocontroolf timeand
timeandtemperature. temperature.
HeavyI 2. Controlled
by the good way
practices de
manufacturing

Pollution No Controledbythe
crusade operationalstandardsof
hygieneandsanitation.

Chemicals Ye s Delaysinthedownload Controlof No

Increaseof timeand
levelof temperature.
histamine

Physical No Controledbythe
Mistreatmenotf goodpracticesof
producto manufacturing.

Biological
Wa s h i n g Pollution No Controledbythe No
bybacteria operationalstandardsof
pathogenic hygieneandsanitation.
Watermanagementand
ice.

Biological Yesi,tslikelythatControlwiloccur. No
Growthof Ye s if there is nocontrolof timeand
Selectionand pathogens timeandtemperature. temperature.
Classified

Pollution No Hygieneandhandling
microbialby suitable.
breakofthe
skin

Chemist Ye s Delayintheprocess Controlof No

Increaseof timeand
levelof temperature.
histamine
No Controledbythe
Physical goodpracticesof
Sizeno manufacture.
suitablefor
classification

Biological
Development Ye s Yesi,tslikelythatControlwiloccur. No
microbial sinohaycontrolde timeand
timeandtemperature. temperature.
Ta p e d
Pollution No Controledbythe
crusade operationalstandardsof
hygieneandsanitation.
 No.1

HACCP PLAN
Page10
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

Biological
Development Ye s Yes,itislikelytooccur1.Controlof No
microbial ifthereisnocontroolf timeand
timeandtemperature. temperature.
HeavyII 2. Controlled
peacefuly
practices of
manufacturing

Pollution No Controledbythe
crusade operationalstandardsof
hygieneandsanitation.

Chemicals Ye s Delaysindownloading Controlof

Increaseof timeand
levelof temperature. No
histamine

Physical No Controledbythe
Mistreatmenotf goodpracticesof
product manufacture

Biological
Congelado Development No Timeandtemperatures
microbial adequate.Controled
bytheBPMandthe
HygienePrograms
Sanitation.

Biological
Pollution Ye s Theiceisboughtfrom Itwilbeanalyzed No
Icing bybacteria third parties. quality
pathogenic microbiological
pollution oftheice
crusade (Programof
Hygieneand
Sanitation

Biological

Pollution No Qualifiedpersonnel
Packed crusade
 No.1

HACCP Plan
Pág.11
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

Storage

Dispatch

Biological Yesit,slikelytohappenTimecontrol
Growthof Ye s if there is nocontrolof temperature.
pathogens timeandtemperature.
4.
Scaled,
decapitated polution No Hygieneandhandling
microbial evisceration by adequate.
skinrupture

Chemist
Increaseinlevel Ye s Delayintheprocess Timecontrol
ofhistamine temperature.

VII.IDENTIFICATIONOFCRITICALCONTROLPOINTS

Oncethehazardsweredetermined,thedecisiontreewasappliedto
identifytheCriticalControlPoints(CCP)duringtheprocess.

Fortheprocessingofvacuum-packedfishsalting,
theyhavedeterminedthefollowing:

RECEPTIONOFRAWMATERIAL PCC1
IMMERSIONINSALTANDADDITIVES PCC2
SALTY PCC3
 No.1

HACCP PLAN
Page12
Fecha:08/03/21
Reviewed:Eng.Rojas
FISH Approved:Dr.Bühler

DECISION TREE TO IDENTIFY THE PCC

P1 Are there preventive control measures?

Modify the phase, process, or product

NO
YES

Is control needed in this phase for

reasons for safety? YES

NO It is not a PCC STOP (*)

Has the phase been specifically designed to eliminate or

P2 reduce to an acceptable level the possible presence of a hazard? YES
**

NO

Could there be pollution with dangers?

identified above acceptable levels, or could these
P3 aumentar a niveles inaceptables? **

YES NO
It is not a PCC STOP (*)

Could contamination with identified hazards occur?

above acceptable levels, or could these increase to
P4 unacceptable levels?

YES CRITICAL POINT OF

NO
CONTROL
It is not a PCC. STOP (*)

Acceptable or unacceptable levels need to be defined.

(*) Move to the next identified danger
of the described process taking into account the global objectives when identifying the
PCC of the HACCP plan
 No.1

HACCP PLAN
Pág.14
Fecha:08/03/21
Reviewedby:Eng.D.Rojas
Approvedby:Dr.A.Bühler

VIII.DESCRIPTIONOFCRITICALCONTROLPOINTS
PRODUCTO:CONCHADEABANICO

ControlPoint Dangers PreventiveMeasures Criticalimits Monitoring Actions Records Ve r i f i c a t i o n

Critical significant corrective

Biological
Pollution 1.Organolepticevaluation1.Theevaluation 1.Duringthereceptionthe 1.Ifduringthe 1R
. egsirtaoitnof Dailyreviewof
withpathogensor oftherawmaterialorganolepticno QualityAssuranceTechnician receptionis Receptionof records
parasites deberásermenoradelaCalidad(TAC)evaluaráencuentraqueel rawmaterial
2. Control of the 14 points organolepticalyeach organolepticscore Calibration
temperature internal del batchofishreceived. islessthan14 2R
. egsirtaoitnof weeklyof
fish. 2T . hetemperature wrleiejchtebacth. actions thermometers
internalof 2.Duringeachreceptionthe corrective.
fishwilnotbe TACweilvaluatethetemperature2I.fduringthe
greaetrhtan10°C. internalofthefish. receptionis
Receptionof findthathe
rawmaterial internaltemperature
ofthefishis
above10°Cif
wilrejectheproduct.

1.Organolepticevaluation 1.Ifduringthe
Chemist fromtherawmaterial Theevaluation 1.Duringthereceptionthe receptionis 1.Recordof Dailyreviewof
Highlevelsof2. Control of the organoleptic not QualityAssuranceTechnician findthathe Receptionof records
histamine temperature internal ThescorewlibelowerthantheQuaytil (TAC)wlievaulaet hteorganoelpcit scoreoftherawmaetari.l
fish 14points organolepticalyeach islessthan14 Calibration
Thetemperature batchofishreceived. cbha.teectejrw
lhsel/i 2R
. egsirtaoitnof weeklyof
internalof 2.Duringeachreceptionthe actions thermometers
fishwilnotbe TACweilvaluatethetemperature2I.fduringthe corrective.
greaetrhtan10°C. nietrnaplaorthfesfih. receptionit
findthathe
internaltemperature
ofthefishis
greaterthan10ºCif
wilrejectheproduct.

Checkpoint Dangers PreventiveMeasures Criticalimits Monitoring Actions Records Ve r i f i c a t i o n

 No.1

HACCP Plan
Page15
Fecha:08/03/21
Reviewedby:Eng.D.Rojas
Approvedby:Dr.A.Bühler

Critical significant corrective

Biological Controlofthe 1C
. omplywiththe1D
. uringtheimmersionofthe siItfdeetcetdhtahte 1R
. egsirtaoitnof Dailyreviewof
Survivalof chlorineconcentration parameters fishtheTechnicianof concentrationsof immersionin therecords
bacteria establishedfor Assuranceofthe someadditveisnotsaltandadditves
residual,sorbateof
2.Immersion pathogenic esteproceso: Quyati(T
lACw
)enlisurhw
etiabtleidonecorecyltagani
n
isaatlnd potassiumandcitricacid. theconcentrationsofthe otcaryouhtsi 2R
. egsirtaoitnof
additives -Cloro: 10 ppm additvesbecorect.Each operation actions
Sorbate of wilbeevaluatingthe corrective.
Potassium:0.2% deposits.
Citric acid:
0.1%
-Sal: 3%

Biological
Growthof Time control of 1. The time of 1.Duringthetimeof Ifafter72 1R. egsirtaoitnof Dailyreviewof
pathogens s a l t y. saltedfishsaltytheTechnicianof hourshtesahtlasnot saytlofhte therecords
itmustbelike Assuranceofthe penertaetdothtecenetr fish
minimumforthree Quality(TAC)wrilevieweach geometricofthe
days(72hours) 6 hours the boxes or ponds of fishwilbegiven722R . egsirtaoitnof
2T . hepercentageofsalty. morehours(especaiyl a c t i o n s
3.Saltyinpile saltusedin fishcutH/G corrective.
humid relationto greaterthan20cm
fishis40-
45%.

Chemical Dailyreviewof
Increaseintheproductlevelduringthis Thetemperatureduringthesaltingisthetechnicianifthetemperatureof records
ofhistamine stageisgoingtobeina enovrnimsheonudtoltofAssuranceproductorof 1R
. egsirtaoitnof
cooelnvrionmenatnd benigover21°CQuaytil(TAC)welivaulaeteachenvrionmenetxceedshte saltyofthe Calibration
veaneltidandgsionigot becausefrom3hoursthetemperature 21°Cthefishlotisseparated weeklyofthe
controlthetemperature thistemperature internalofthefishandof foryourinspectionand thermometers
hotepforduacntdhotef theactionofthe environment incaseofthe 2R
.egsirtaoitn
environment. bacteria levelofhistamine Tºschedule
trainersof exceed20mg/100oftheproduct.
Histamineismore Where will the product be?
fast. discarded. 3R
. egsirtaoitnof
actions
corrective.
 HACCP PLAN

XII. FORMAT OF RECORDS

RECORDS OF CRITICAL CONTROL POINTS

 HACCP PLAN

RECEPTIONOFRAWMATERIALPCC1

SUPPLIER SPECIES

D AT E DE AMOUNT
RECEPTION

RECEPTIONTIME TIME DE
T R A N S P O RT

QualificationAspects S c o re 1 2 3 4 5 6 7 8 9 10
Tr a n s l u c e n t 3
Eyes Opaque 1
Reds 0
Fresh 3
Smell Abnormal 1
Strong 0
Rojas 3
Gills He/She/They cover 1
Brown 0
Firm 3
Te x t u re Regular 2
Mix 0
D i ff e r e n t i a t e d 3
Vi s c e r a Litlediference 2
Theresinodfe
irence 0
Brilliant 3
Wa l l s Opaque 2
ventral
Veryopaque 0
Intact 2
Muscle Slightly 1
Hit
Beaten 0
TOTALPOINT
TEMPERATURE ºC

RANKS: Criticalimit:
VeryGood 19-20points The organoleptic evaluation should not be
lessthan
Good: 17-18points 14points
Regula1r:4–16points The n
i ternal temperature of the fsi h wli not be hg
i her
Rejected: < 14 points of10ºC

__________________________
_________________________
ASSURANCETECHNICIAN BOSSOF
ASSURANCE
OFQUALITY DE
THEQUALITY
 HACCP PLAN

SANITIZATIONCONTROLPCC2

PRODUCTO: thermometer D AT E
:

TEAM S TO P WAT C H ENG.

CHLORO: : S H I F T:

CRITICALLIMITS:

SANITIZINGWATERTEMPERATURE:0-5°C.
2.CHLORINECONCENTRATION:5-10PPM.
SANITIZINGTIME:30SECONDSTO1MINUTE.

HOUR TEMPH20 TIME PPM T E M P E R AT U R E WATERCHANGES

(°C ) S A N I T. CHLORO PRODUCTO(°C)(CANASTILLAS)
(SEG)

__________________________
_________________________
ASSURANCETECHNICIAN BOSSOF
ASSURANCE
OFQUALITY DE
THEQUALITY
 HACCP PLAN

RECORDS OF GOOD MANUFACTURING PRACTICES

CLASSIFIEDCONTROL

P ro d u c t o : Date:

TAC: Supervisor
:

HOUR SOURCE CODE N°PIEZAS Noo.fpeices N°PIECES ASPECT

SAMPLE READINGS WITHIN CODE OUTOFCODE OFPARTS

CRITICALLIMIT:UNITSOFSMALLERORLARGERSIZEWILLNOTBEACCEPTEDINACODE.

__________________________ -----
___________________
ASSURANCETECHNICIAN HEADOFASSURANCE
OFQUALITY ONQUALITY

FREEZINGCONTROL
 HACCP Plan

Producto: Date:

TAC: Supervisor
:

CRITICALLIMIT
Freezingtunneltemperature-30to-35°C.
Product temperature below -18°C.
The freezing time wil be 6 to 7 hours.

CAR HOUR HOUR T E M P. T E M P. TIME O B S E RVAT I O N S

E N T RY EXIT TUNNEL(C)PROD(C) FREEZING

__________________________ _____-
___________________
INSURANCETECHNICIAN HEADOFASSURANCE
OFQUALITY OFQUALITY

GLAZINGCONTROL

Product: Date:
 HACCP PLAN

Supervisor Stopwatch:
ofpackaging:

Balance: Thermometer

TUBE+ H
O
2T
m
eu
rtarp
e ppm WEIGHT WEIGHT
HOUR SOURCE CODE TENTACLE ( (C° ) CHLORO W/GLAZE C/GLAZE TIME
X ) DO DO

__________________________
_________________________
ASSURANCETECHNICIAN HEADOF
ASSURANCE
OFQUALITY DE
THEQUALITY

PACKAGINGCONTROL

P ro d u c t Date:
 HACCP PLAN

Supervisor Termómetro:

HOUR TEMPERATURE LABELS NUMBER NUMBER CONDITION CONDITION

RA (X) FROMLOT OFBAG N OFBOXES
DE STICKER FROMTHE
P R O D U C TO (O) BAG

__________________________
_________________________
TECHNICIAN ASSURANCE
HEADOFASSURANCE
DE THE QUALITY
OFQUALITY

LOADINGCONTROL

THERMOMETER DATE
 HACCP Plan

SHIP #CONTAINER

DESTINATION Temp.
Environmental

#OF SEALING STARTTIME

DISINFECTANT FINALHOUR

Concentration BOARDING
N

SUMMARY
CODE Codeof Codeof OF BOXES OBSERVATIONS
preparation. elaboration.

OTHERS

TOTAL
(Boxes)

# # # #
SHOW TEMP SHOW TEMP. SHOW TEMP SHOW TEMP. OBSERVATIONS
A A A A S
1 11
2 12
3 13
4 14
5 15
6 16
7 17
8 18
9 19
10 20

__________________________
_________________________
ASSURANCETECHNICIAN BOSS
OFENSURING
DE LA QUALITY
OFTHEQUALITY

CONTROLOFTHETEMPERATUREOFTHEPRODUCTANDOFTHEENVIRONMENT

Product: TAC:
 HACCP Plan

Date: Supervisor
:

OPERATION TIME ROOMOF T ENVIRONMENT T OBSERVATION

N PROCESS ( C) PRODUCTO ES
UNITARY ( C)

__________________________
_________________________
ASSURANCETECHNICIAN BOSS
OFASSURANCE
DE THE QUALITY
FROMQUALITY

TRAINING

THEME

DATE EXPOSITO
 HACCP PLAN

HOUR PARTICIPANTS CARGO OBSERVATIONS

OBSERVATIONS:..........................................
...................................................................................................................
..
...................................................................................................................
..
...................................................................................................................
..

______________________
____________________
PRODUCTIONMANAGER BOSSOF
ENSURING
OFQUALITY