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HACCP Plan For The Production of Squid Ball

This document outlines the HACCP plan for producing squid balls, including 6 process steps with potential hazards and critical limits identified. For each step, monitoring procedures, frequency, preventive measures, corrective actions, and responsible personnel are specified. The key process steps are: 1) Receiving raw materials and packaging, 2) Storage of product, 3) Product water boiling, 4) Packing, and 5) Storage and distribution, with critical control points and limits established to control physical, microbiological and chemical hazards at each stage of production.

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Callisto Regulus
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405 views1 page

HACCP Plan For The Production of Squid Ball

This document outlines the HACCP plan for producing squid balls, including 6 process steps with potential hazards and critical limits identified. For each step, monitoring procedures, frequency, preventive measures, corrective actions, and responsible personnel are specified. The key process steps are: 1) Receiving raw materials and packaging, 2) Storage of product, 3) Product water boiling, 4) Packing, and 5) Storage and distribution, with critical control points and limits established to control physical, microbiological and chemical hazards at each stage of production.

Uploaded by

Callisto Regulus
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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HACCP Plan for the Production of Squid Ball

Process Step Potential Hazards Critical Limits Monitoring Frequency Preventive Corrective Record Responsible
Procedure Measures Action Person

Raw material Physical No unqualifi. Implement Each Supply Checked MSDS, Change brand Assigned
and Packaging contamination, product to be supply quality Approved or supplier and Report of Receiver
of the Product microbiological and used assurance Supplier List; do employee Materials
CCP#1 chemical infections Specification training Receiving
Observing if Routinely Proper storage Log Sheet
o
Storage of the Less than 4 C, temperature log (morning and temperature for
Product Microbial Growth maximum of 3 is functioning evening) and time Reject raw meat Temperature Assigned
CP#1 days properly. Check Worker
Discard
Sheet
Set an
Core Check the CT and equipment well Log Sheet
Product’s Survival of Temperature follow the time, Check the CT of to adjust the for Time, CT, Assigned
Water Boiling Pathogens (CT) ≥ 71oC temperature and Each Batch the product temperature and Worker
CCP#2 keep recording. and time; Have maintenance
an assistance
from engineer
for repair
Physical No leakage and Strict visual Each Pack Apply physical Retain, rework
Packing Contamination no foreign inspection by the hygiene and do or discard based Report of Assigned
CCP#3 material operator physical foreign material Inspection Worker
inspection identified
≤4oC, Shelf-life Check storage Routinely Check the time Retain or reject
Storage and 14 days temperature, and based on Log Sheet
Distribution Microbial Growth shelf-life and temperature product testing for Assigned
CCP#3 keep recording. by panelists Temperature Worker
and Delivery
Report

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