HACCP PLAN FOR BAKED FOODS - Bogor Agricultural ...tropedu.ipb.ac.id/samples/12...

HACCP PLAN FOR BAKED FOODS

Department of Food Science and TechnologyFaculty of Agricultural Technology

Bogor Agricultural University2009

Langkah 1 : Establish the HACCP team

Name Expertise/Position Position in the team

Dewi Food Tech. & HACCP specialist/ Coordinator

QA Mgr.

Rahman Engineering/Production Mgr. Member

Putri Microbiology/QC Mgr. Member

Surya Chemistry/Warehouse Mgr. Member

Step 2 : Product Description

• Name of product

• Composition

• Product characteristics

• Methods of processing

• Methods of preservation

• Primary packaging

• Conditions of storage

• Method of distribution

• Shelflife

• Specific labelling

• Instruction on the label

: cream-filled bread

: Susu skim, kultur BAL, glukosa

: Susu kental, asam, pH 4.3

: pasteurisasi, fermentasi

: fermentasi

: cup Polyethylene

: Suhu 4oC

: Dalam truk beropendingin

: 3 minggu

: -

: -

Step 3 : Identification of the Product’s Intended Use

• Name of product

• Intended use

• Target consumer

: Cream-filled bread

: Directly consumed

: General public

Step 4 : Establish Process Flow Diagram

Process flow diagram for the bread :

Weigh all ingredients (sugar, salt, skim milk, shortening, egg, wheat flour, yeast, cold water)

Mixing (sugar, salt and skim milk)

Add shortening and egg

Blending (into creamed mixture)

Add wheat flour, yeast, and cold water

Blending (into non-sticky dough)

Round the dough

Fermentation 1 (15 minutes at 27-300C)

Divide the dough and weigh 900 gram each

Fermentation 2 (27-300 C)

Spread dough surface with beaten-egg

Baking (10-15 minutes at 1800C)

Cooling at room temperature (25-300C)

Filling with cream

Packaging (PET bag/pouch)

Storage and distribution at room temperature (25-300C) for a maximum 3-5 days

Step 4 : Establish Process Flow Diagram

Process flow diagram for the cream :

Weigh all the ingredients (jelly mallow, butter, shortening)

Mix all the ingredients

Beating (medium speed, 20 minutes)

Storage (refrigerated)

Step 5 : On-site Confirmation of Flow Diagram : Bread Receiving (sugar, salt, skim milk, shortening, wheat flour, yeast) Receiving (egg, water)

Dry storage at room temperature (25-300 C) Storage at 5-150 C

Weigh all ingredients

Mixing (sugar, salt and skim milk)

Add shortening and egg

Blending (into creamed mixture)

Add wheat flour, yeast, and cold water

Blending (into non-sticky dough)

Round the dough

Fermentation 1 (15 minutes at 27-300C)

Divide the dough and weigh 900 gram each

Fermentation 2 (27-300 C)

Spread dough surface with beaten-egg

Baking (10-15 minutes at 1800C)

Cooling at room temperature (25-300C)

Filling with cream

Packaging (PET bag/pouch)

Storage and distribution at room temperature (25-300C) for a maximum 3-5 days

Step 5 : On-site Confirmation of Flow Diagram : Cream

Receiving (jelly mallow, butter, shortening)

Dry storage at room temperature (25-300 C)

Weigh all the ingredients

Mix all the ingredients

Beating (medium speed, 20 minutes)

Storage (refrigerated)

Principle 1 : Hazard AnalysisHACCP Plan Worksheet 1A2: Identification of Hazard at Process Steps

Name of Product : Cream-filled Bread

Process StepPotential Hazard(s)

B/C/PDescription of Hazard

Receiving (sugar, salt, skim

milk, shortening, wheat flour,

yeast)

Storage (sugar, salt, skim

milk, shortening, wheat flour,

yeast)

Receiving of egg

Storage of egg

Weighing of all ingredients

Mixing of sugar, salt, skim

milk

B

B

B

P

B

P

P

Contaminated yeast (by

spoilage or pathogenic m.o.)

Insects

Presence of pathogenic

bacteria

Eggshell (cracked/broken

eggs)

Growth of pathogenic bacteria

Insect bone pieces

Insect bone pieces, personal

items



Adding egg and

shortening

Adding wheat flour,

yeast and cold water

Blending

Rounding the dough

Fermentation 1

Dividing the dough

Fermentation 2

B

P

B

P

B

P

B

B

B

B

Contamination of pathogenic bacteria

Eggshell

Contamination of spoilage or pathogenic

bacteria (from yeast and water)

Insect bone pieces

Contamination of spoilage m.o. from the

air

Personal item

Contamination of spoilage and

pathogenic m.o. from the air and worker


air




air

Principle 1 : Hazard AnalysisHACCP Plan Worksheet 1A2: Identification of Hazard at Process Steps (cont.)




Spreading with egg

Baking

Cooling

Filling with cream

Packaging

Storage

B

B

B

B

B

B


pathogenic m.o. from the air

and worker

Survival of spoilage m.o.

Contamination of spoilage m.o.

from the air



and worker



and worker

Contamination of spoilage

molds





Receiving jelly mallow, butter,

shortening

Storage

Weighing all ingredients

Mixing

Beating

Storage

-

B

C

-

P

P

B

-

Contamination of spoilage m.o.

Decomposition of chemical

compound

-

Personal item

Personal item

Growth of spoilage m.o.



Principle 1 : Hazard AnalysisHACCP Plan Worksheet 1B2: Identification of Preventive or Control Measures at

Process Steps


Process Step

Potential

Hazard(s)

B/C/P Description of Hazard

Preventive or Control

MeasuresReceiving (sugar, salt, skim milk,

shortening, wheat flour, yeast)

B Contaminated yeast (by spoilage

or pathogenic m.o.)

Quality assurance (certificate of

analysis) from supplier

Storage (sugar, salt, skim milk,


P Insects Proper storage conditions (dry,

clean), sealed packaging of the

ingredients.

Receiving of egg, water B Presence of pathogenic bacteria Certificate of analysis from egg

supplier, acceptable water

source

P Eggshell (cracked/broken eggs) Inspection of incoming eggs

Storage of egg B Growth of pathogenic bacteria Refrigerated storage (5-150 C),

Label expired date.

Weighing of all ingredients P Insect bone pieces, personal

items

Inspection of the ingredients,

SOP for production area (no

personal items are wore)

Mixing of sugar, salt, skim milk P Insect bone pieces, personal

items




Adding egg and shortening P Eggshell Inspection of the ingredients

(cracked eggs)

Adding wheat flour, yeast and cold water P Insect bone pieces Filtering of wheat flour

Blending B Contamination of spoilage m.o.

from the air

SSOP

P Personal item SOP for production area (no


Rounding the dough B Contamination of spoilage &

pathogenic m.o. from the air &

worker

SSOP

Process Step

Potential

Hazard(s)

Description of Hazard Preventive or Control MeasuresB/C/PFermentation 1 B Contamination of spoilage m.o. from the air SSOP

Dividing the dough B Contamination of spoilage and pathogenic

m.o. from the air and worker

SSOP

Fermentation 2 B Contamination of spoilage m.o. from the air SSOP

Spreading with egg B Contamination of spoilage and pathogenic


SSOP

Baking B Survival of spoilage m.o. Correct time and temperature

Cooling B Contamination of spoilage m.o. from the air SSOP

Filling with cream B Contamination of spoilage and pathogenic


SSOP

Packaging B Contamination of spoilage and pathogenic


SSOP

Storage B Contamination of spoilage molds Proper storage condition (dry, clean), expired

date must be stated on the label

Receiving jelly mallow,

butter, shortening -Storage B Contamination of spoilage m.o. Proper storage condition (refrigerated, no

direct exposure to sunlight), discard any

expired ingredients

Weighing all ingredients

Mixing P Personal item SSOP

Beating P Personal item SSOP

Storage B Growth of spoilage m.o. Cream should be packaged with label stating

the expired date, proper storage condition

(refrigerated, no direct exposure to sunlight)

Principle 1 : Hazard AnalysisHACCP Plan Worksheet 1B2: Identification of Preventive or Control Measures at

Process Steps (cont.)


Principle 1 : Hazard Analysis HACCP Plan Worksheet 1C2: Determination of Hazards Significance at Process Steps


Process Step

Potential

Hazard(s)

B/C/P

Description of

Hazard

Reasonably

likely to

occur

Severity

Significant

hazard

(Y/N)


Measures

Receiving (sugar, salt,

skim milk, shortening,

wheat flour, yeast)

Storage (sugar, salt,

skim milk,

shortening, wheat

flour, yeast)

Receiving egg, water

Storage of egg

Weighing of all

ingredients

B

P

B

P

B

P

Contaminated

yeast (by

spoilage/

pathogenic

m.o.)

Insects

Presence of

pathogenic

bacteria

Eggshell

(Cracked /

broken eggs)

Growth of

pathogenic

bacteria

Insect bone

pieces, personal

items

l

h

m

h

l

l

M

M

M

M

L

M

N

Y

N

Y

N

N

Quality assurance

(certificate of analysis) from

supplier

Proper storage conditions

(dry, clean), sealed packaging

of the ingredients.

Certificate of analysis from

egg supplier, acceptable

water source

Inspection of incoming eggs

Refrigerated storage (5-150

C), Label expired date.




Process Step

Potential

Hazard(s)

B/C/P

Description of

Hazard

Reasonably

likely to

occur

Seve-

rity

Significant

hazard

(Y/N)


Measures

Mixing of sugar, salt, skim

milk

Adding egg and

shortening

Adding wheat flour, yeast

and cold water

Blending

Rounding the dough

Fermentation 1

P

P

P

B

P

B

B

Insect bone

pieces, personal

items

Eggshell

Insect bone

pieces

Contamination

of spoilage m.o.

from the air

Personal item

Contamination

of spoilage and

pathogenic m.o.

from the air and

worker

Contamination

of spoilage m.o.

from the air

l

m

m

m

m

l

l

M

M

M

L

M

L

L

N

N

N

N

N

N

N




Inspection of the ingredients

(cracked eggs)

Filtering of wheat flour

SSOP



SSOP

SSOP

Principle 1 : Hazard Analysis HACCP Plan Worksheet 1C2: Determination of Hazards Significance at Process Steps (cont.)


Process Step

Potential

Hazard(s)

\B/C/P

Description of Hazard

Reasonably

likely to

occur

Seve-

rity

Significant

hazard

(Y/N)

Preventive or

Control

Measures

Dividing the dough

Fermentation 2

Spreading with egg

Baking

Cooling

Filling with cream

Packaging of bread

Storage and

distribution

B

B

B

B

B

B

B

B


pathogenic m.o. from the air, weigh-

scale, and worker


air



Survival of spoilage m.o.


air





Contamination of spoilage molds

m

l

m

l

m

m

m

m

L

L

H

H

M

H

H

M

N

N

Y

N

N

Y

Y

N

SSOP

SSOP

SSOP

Correct time

and

temperature

SSOP

SSOP

SSOP

Proper storage

condition (dry,

clean), expired

date must be

stated on the

label



Process Step

Potential

Hazard(s)

B/C/P

Description of Hazard

Reasonably

likely to

occur

Seve-

rity

Significant

hazard

(Y/N)


Measures

Receiving jelly

mallow, butter,

shortening

Storage of jelly

mallow, butter,

shortening

Weighing all

ingredients

Mixing

Beating

Storage of cream

-

B

C

-

P

P

B

-

Contamination of spoilage

m.o.

Decomposition of chemical

compound

-

Personal item

Personal item

Growth of spoilage m.o.

-

m

m

-

l

l

m

-

H

H

-

M

M

H

-

Y

Y

-

N

N

Y

-

Proper storage condition

(refrigerated, no direct

exposure to sunlight),

discard any expired

ingredients

-

SSOP

SSOP

Cream should be packaged

with label stating the

expired date, proper

storage condition

(refrigerated, no direct

exposure to sunlight)



Principle 2 : Establishment of Critical Control Point CCPHACCP Plan Worksheet 2A : Establishment of CCP in Ingredients


IngredientPotential

Hazard (s)P1 P2 P3 CCP?

Sugar B

P

Y

Y

Y

Y

N

N

N

N

Wheat flour B

P

Y

Y

Y

Y

N

N

N

N

Yeast B Y Y N N

Egg B

C

P

Y

Y

Y

Y

N

N

N

-

-

N

Y

Y

Water B Y Y N N

Principle 2 : Establishment of Critical Control Point (CCP)HACCP Plan Worksheet 2B : Establishment of CCP at Process Steps (cont.)


Process StepPotential

Hazard(s)P1 P2 P3 P4 P5 CCP?

Receiving (sugar, salt, skim milk,

shortening, wheat flour, yeast



Receiving egg

Storage of egg

Weighing of all ingredients

Mixing of sugar, salt, skim milk

Adding egg and shortening

Adding wheat flour, yeast and

Cold water

Blending

B

P

B

P

B

P

P

P

P

B

P

N

Y

N

Y

N

N

N

N

N

N

N

-

Y

-

Y

-

-

-

-

-

-

-

-

N

-

N

-

-

-

-

-

-

-

-

Y

-

Y

-

-

-

-

-

-

-

-

N

-

N

-

-

-

-

-

-

-

N

CCP

N

CCP

N

N

N

N

N

N

N



Rounding the dough

Fermentation 1

Dividing the dough

Fermentation 2

Spreading with egg

Baking

Cooling

Filling with cream

Packaging

Storage and distribution of bread

B

B

B

B

B

B

B

B

B

B

N

N

N

N

Y

N

N

Y

Y

N

-

-

-

-

Y

-

-

Y

Y

-

-

-

-

-

N

-

-

N

N

-

-

-

-

-

Y

-

-

Y

Y

-

-

-

-

-

Y

-

-

N

N

-

N

N

N

N

N

N

N

CCP

CCP

N





Storage of jelly mallow, butter,

shortening

Mixing

Beating

Storage of cream

B

C

P

P

B

Y

Y

N

N

Y

Y

Y

-

-

Y

N

N

-

-

N

Y

Y

-

-

Y

N

N

-

-

N

CCP

CCP

-

-

CCP



Principle 3: Establishment of Critical LimitsHACCP Plan Worksheet 3 : Establishment of Critical Limits


Ingredient/ Process Step CCP No. CL

Egg



Receiving egg

Filling with cream

Packaging of bread

1 (C)

2 (P)

3 (P)

4 (P)

5 (B)

6 (B)

Antibiotic residue = 0

Cracked / broken egg = 0

Rh = 90-92%

Time < 1 month

SSOP = applied

Cracked/broken egg = 0

Holding Time <10 min, T=20-250 C

Holding Time <10 min, T=20-250 C

Storage of jelly mallow, butter, shortening

Storage of cream

7 (B)

8 (C)

9 (B)

T = 5-150 C, label expired date

T = 5-150 C, label expired date

Principle 4: Establishment of Monitoring Procedures HACCP Plan Worksheet 4 : Establishment of Monitoring Procedures


Ingredient/

Process Step

CCP

No.CL

Monitoring Procedures

What How Where Who Freq.

Egg

Storage (sugar,

salt, skim

milk, shortening,

wheat flour,

yeast)

Receiving egg

Filling with

cream

Packaging of

bread

1 (C)

2 (P)

3 (P)

4 (P)

5 (B)

6 (B)

Antibiotic residue

= 0

Cracked / broken

egg = 0

Rh = 90=92

Time < 1 month

SSOP = applied

Cracked/broken

egg = 0

Holding Time <10

min, T=20-250 C

Holding Time <10

min, T=20-250 C

Antibiotic residue

on CoA

Cracked/broken

eggs

Rh

Storage time

SSOP application

Cracked/broken

eggs

Time and

temperature

Time and

temperature

Check the CoA

Inspection of

incoming eggs

Measure the Rh

Check storage time

Check the

application of

SSOP

Inspection of

incoming eggs

Check/ measure

time and

temperature

Check/ measure

time and temp.

Receiving

site

Receiving

site

Storage

room /

warehouse

Receiving

site

Production

area

Production

area

Receiving

personnel

Receiving

personnel

Warehouse

mngr.

Receiving

personnel

Area

personnel

Area

personnel

Every

receiving

Every

receiving

Every

day

Every

receiving

Time :

every 10

minutes

T : Every

6 hours

Storage of jelly

mallow, butter,

shortening

Storage of

cream

7 (B)

8 (C)

9 (B)

T = 5-150 C, label

expired date

T = 5-150 C, label

expired date

Temperature,

label of the

ingredients

Temperature,

label of cream

Measure temp.,

check label

Measure temp.

check label

Warehouse

Warehouse

Warehouse

mngr.

Warehouse

mngr.

Every

day

Every

day

Principle 5: Establishment of Corrective Actions HACCP Plan Worksheet 5 : Establishment of Corrective Actions (1)


Ingredient/

Process Step

CCP

No.

CL Monitoring Procedures Corrective Actions

What How Where Who Frequency

Egg

Storage

(sugar, salt,

skim milk,

shortening,

wheat flour,

yeast)

Receiving egg

Filling with

cream

Packaging of

bread

1 (C)

2 (P)

3 (P)

4 (P)

5 (B)

6 (B)

Antibiotic

residue = 0

Cracked /

broken egg = 0

Rh =

Time < 1 month

SSOP = applied

Cracked/broken

egg = 0

Holding Time

<10 min, T=20-

250 C

Holding Time

<10 min, T=20-

250 C

Antibiotic

residue on CoA

Cracked/broke

n eggs

Rh

Storage time

SSOP

application

Cracked/broke

n eggs

Time and

temperature

Time and

temperature

Check the

CoA

Inspection

of incoming

eggs

Measure

Rh,check

storage

time

Check the

application

of SSOP

Inspection

of incoming

eggs

Check/

measure

time and

temperatur

e

Check/

measure

time and

temperatur

e

Receiving

site

Receiving

site

Storage

room /

warehouse

Receiving

site

Production

area

Production

area

Receiving

personnel

Receiving

personnel

Warehouse

mngr.

Receiving

personnel

Area

personnel

Area

personnel

Every

receiving

Every

receiving

Every day

Every

Receiving

Time :

every 10

minutes

T : Every 6

hours

Time :

Every 10

minutes

T : Every 6

hours

1. Rejection of non-complying

ingredient

2. Write a report to warehouse mngr.

1. Disposition of contaminated

ingredients

2. Correct the cause to prevent

recurrences

3. Maintain record



ingredient


1. Disposition of non-complying

products


recurrences

3. Maintain record

4. Write a report to QA mngr.


products


recurrences

3. Maintain record


Ingredient/

Process Step

CCP

No.

CL Monitoring Procedures Corrective Actions

What How Where Who Frequency

Storage of

jelly mallow,

butter,

shortening

Storage of

cream

7 (B)

8 (C)

9 (B)

T = 5-150 C, label

expired date

T = 5-150 C, label

expired date

Temperature,

label of the

ingredients

Temperature,

label of cream

Measure

temperature,

check label

Measure

temperature,

check label

Warehouse

Warehouse

Warehouse

mngr.

Warehouse

mngr.

Every day

Every day


ingredients


recurrences

3. Maintain record


products


recurrences

3. Maintain record

Principle 5: Establishment of Corrective Actions HACCP Plan Worksheet 5 : Establishment of Corrective Actions (1)


Principle 6: Establishment of Verification Procedures HACCP Plan Worksheet 6 : Establishment of Verification Procedures


Ingredient/ Process Step

CCP No.

CL Monitoring Procedures Corrective Actions Verification ActivitiesWhat How Where Who Frequen

cy

Egg

Storage (sugar,

salt, skim

milk, shortening,

wheat flour,

yeast)

Receiving egg

Filling with cream

Packaging

1 (C)

2 (P)

3 (P)

4 (P)

5 (B)

6 (B)

Antibiotic

residue = 0

Cracked / broken egg = 0

Rh = 90-92%

Time < 1 month

SSOP =

applied

Cracked/broke

n egg = 0

Holding Time

<10 min, T=20-

250 C

Holding Time

<10 min, T=20-250 C

Antibiotic

residue on CoA

Cracked/bro

ken eggs

Rh

Storage time

SSOPapplication

Cracked/broken eggs

Time and temperature

Time and temperature

Check the

CoA

Inspection of

incoming eggs

Measure the Rh

Check the storage time

Check the

application

of SSOP

Inspection of

incoming eggs

Check/

measure

time and temperature

Check/

measure

time and temperature

Receiving

site

Receiving

site

Storage

room /

warehouse

Receiving site

Production area

Production area

Receiving personnel

Receiving personnel

Warehouse mngr.

Receiving personnel

Productio

n

supervisor

Productio

n

supervisor

Every receiving

Every receiving

Every day

Every receiving

Time :

every 10 minutes

T : Every 6 hours

Time :

Every 10 minutes

T : Every 6 hours

1. Rejection of non-complying ingredient

2. Write a report to warehouse

mngr.

1. Disposition of contaminated ingredients

2. Correct the cause to prevent recurrences

3. Maintain record


mngr.

1. Rejection of non-complying ingredient


mngr.

1. Disposition of non-complying products


3. Maintain record


1. Disposition of non-complying products


3. Maintain record


Analysis of

antibiotic residue every 1 year

Calibration of Rh-meter

Inspection of

insects

contamination every 1 month

Customer complaint

Microb.analysisofproducts

Microb. Analysis of products

Ingredient/

Process Step

CCP

No.

CL Monitoring Procedures Corrective Actions Verification

ActivitiesWhat How Where Who Frequency

Storage of jelly

mallow, butter,

shortening

Storage of

cream

7 (B)

8 (C)

9 (B)

T = 5-150 C,

label expired

date

T = 5-150 C,

label expired

date

Temperature,

label of the

ingredients

Temperature,

label of

cream

Measure

temperature,

check label

Measure

temperature,

check label

Warehouse

Warehouse

Warehouse

mngr.

Warehouse

mngr.

Every day

Every day

1. Disposition of non-

complying ingredients

2. Correct the cause to

prevent recurrences

3. Maintain record

1. Disposition of non-

complying products

2. Correct the cause to

prevent recurrences

3. Maintain record

Microb. Analysis

of ingredients

Microb. Analysis

of cream

Principle 6: Establishment of Verification Procedures HACCP Plan Worksheet 6 : Establishment of Verification Procedures (cont.)


Principle 7: Establishment of Record-keeping Procedures HACCP Plan Worksheet 7 : Establishment of Record-keeping Procedures


Ingredient/

Process

Step

CCP

No.


Activities RecordsWhat How Where Who Frequenc

y

Egg

Storage

(sugar, salt,

skim milk,

shortening,

wheat flour,

yeast)

Receiving

egg

Filling with

cream

Packaging

of bread

1 (C)

2 (P)

3 (P)

4 (P)

5 (B)

6 (B)

Antibiotic

residue = 0

Cracked /

broken egg = 0

Rh = 90-92%

Time < 1 month

SSOP =

applied

Cracked/broke

n egg = 0

Holding Time

<10 min, T=20-

250 C

Holding Time

<10 min, T=20-

250 C

Antibiotic

residue on CoA

Cracked/broke

n eggs

Rh

Storage time

SSOP

application

Cracked/broke

n eggs

Time and

temperature

Time and

temperature

Check the CoA

Inspection of

incoming eggs

Measure the Rh

Check the storage

time

Check the

application of

SSOP

Inspection of

incoming eggs

Check/ measure

time and

temperature

Check/ measure

time and

temperature

Receiving

site

Receiving

site

Storage

room /

warehous

e

Receiving

site

Productio

n area

Productio

n area

Receiving

personnel

Receiving

personnel

Warehouse

mngr.

Receiving

personnel

Production

supervisor

Production

supervisor

Every

receiving

Every

receiving

Every day

Every

receiving

Time :

every 10

minutes

T : Every

6 hours

Time :

Every 10

minutes

T : Every

6 hours


ingredient



ingredients


recurrences

3. Maintain record



ingredient



products


recurrences

3. Maintain record



products


recurrences

3. Maintain record


Analysis of

antibiotic residue

every 1 year

Calibration of

Rh-meter

Inspection of

insects

contamination

every 1 month

Customer

complaint

Microb. analysis

of products

Microb. Analysis

of products

Receiving log

Warehouse log,

Rh operation

document, Rh

calibration

documents,

Insects inspection

document

Receiving log

Production log,

microb. analysis

document

Production log,

microbiological

analysis document

Ingredient

/ Process

Step

CCP

No.

CL Monitoring Procedures Corrective Actions Verificatio

n

Activities

RecordsWhat How Where Who Frequency

Storage of

jelly

mallow,

butter,

shortening

Storage of

cream

7 (B)

8 (C)

9 (B)

T = 5-150

C, label

expired

date

T = 5-150

C, label

expired

date

Temperature,

label of the

ingredients

Temperature,

label of

cream

Measure

temperature

, check label

Measure

temperature

, check label

Wareho

use

Wareho

use

Warehous

e mngr.

Warehous

e mngr.

Every day

Every day


ingredients


recurrences

3. Maintain record


products


recurrences

3. Maintain record

Microb.

Analysis of

ingredients

Microb.

Analysis of

cream

Warehouse

log, microb.

Analysis

document

Warehouse

log, microb.

Analysis

document

Principle 7: Establishment of Record-keeping Procedures HACCP Plan Worksheet 7 : Establishment of Record-keeping Procedures (cont.)


HACCP Plan

Cream-Filled Bread

Ingredient/

Process

Step

CCP

No.


Activities RecordsWhat How Where Who Frequenc

y

Egg

Storage

(sugar, salt,

skim milk,

shortening,

wheat flour,

yeast)

Receiving

egg

Filling with

cream

Packaging

of bread

1 (C)

2 (P)

3 (P)

4 (P)

5 (B)

6 (B)

Antibiotic

residue = 0

Cracked /

broken egg = 0

Rh = 90-92%

Time < 1 month

SSOP =

applied

Cracked/broke

n egg = 0

Holding Time

<10 min, T=20-

250 C

Holding Time

<10 min, T=20-

250 C

Antibiotic

residue on CoA

Cracked/broke

n eggs

Rh

Storage time

SSOP

application

Cracked/broke

n eggs

Time and

temperature

Time and

temperature

Check the CoA

Inspection of

incoming eggs

Measure the Rh

Check the storage

time

Check the

application of

SSOP

Inspection of

incoming eggs

Check/ measure

time and

temperature

Check/ measure

time and

temperature

Receiving

site

Receiving

site

Storage

room /

warehous

e

Receiving

site

Productio

n area

Productio

n area

Receiving

personnel

Receiving

personnel

Warehouse

mngr.

Receiving

personnel

Production

supervisor

Production

supervisor

Every

receiving

Every

receiving

Every day

Every

receiving

Time :

every 10

minutes

T : Every

6 hours

Time :

Every 10

minutes

T : Every

6 hours


ingredient



ingredients


recurrences

3. Maintain record



ingredient



products


recurrences

3. Maintain record



products


recurrences

3. Maintain record


Analysis of

antibiotic residue

every 1 year

Calibration of

Rh-meter

Inspection of

insects

contamination

every 1 month

Customer

complaint

Microb. analysis

of products

Microb. Analysis

of products

Receiving log

Warehouse log,

Rh operation

document, Rh

calibration

documents,

Insects inspection

document

Receiving log

Production log,

microb. analysis

document

Production log,

microbiological

analysis document

Ingredient

/ Process

Step

CCP

No.

CL Monitoring Procedures Corrective Actions Verificatio

n

Activities

RecordsWhat How Where Who Frequency

Storage of

jelly

mallow,

butter,

shortening

Storage of

cream

7 (B)

8 (C)

9 (B)

T = 5-150

C, label

expired

date

T = 5-150

C, label

expired

date

Temperature,

label of the

ingredients

Temperature,

label of

cream

Measure

temperature

, check label

Measure

temperature

, check label

Wareho

use

Wareho

use

Warehous

e mngr.

Warehous

e mngr.

Every day

Every day


ingredients


recurrences

3. Maintain record


products


recurrences

3. Maintain record

Microb.

Analysis of

ingredients

Microb.

Analysis of

cream

Warehouse

log, microb.

Analysis

document

Warehouse

log, microb.

Analysis

document

HACCP Plan (cont.)

Cream-Filled Bread

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