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Food Safety Enhancement Program Manual
Chapter 2. - Developing a HACCP System
Section 6 - FSEP Forms
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Product Description Process/product type name: |
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| 1. Product name(s) | |
| 2. Important product characteristics (aw, pH, preservatives, etc.) | |
| 3. How the product will be used | |
| 4. Packaging | |
| 5. Shelf life | |
| 6. Where it will be sold | |
| 7. Labelling instructions | |
| 8. Special distribution control | |
Date _________ Approved by:_________
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List of Product Ingredients and Incoming Material Product name: |
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Date _________ Approved by:_________
| Form 3
Process Flow Diagram Product name: |
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Date _________ Approved by _________
| Form 4
Plant Schematic Product name(s): |
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Date _________ Approved by:_________
| Form 5
Hazard Identification Product name(s): List all biological hazards related to ingredients, incoming material, processing, product flow, etc. |
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| Identified biological hazards (Bacteria, parasites, viruses, etc.) |
Controlled at |
Date :_________ Approved by:_________
| Form 6
Hazard Identification Product name(s): List all chemical hazards related to ingredients, incoming material, processing, product flow, etc. |
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| Identified chemical hazards | Controlled at |
Date _________ Approved by: _________
| Form 7
Hazard Identification Product name(s): List all physical hazards related to ingredients, incoming material, processing, product flow, etc. |
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| Identified physical hazards | Controlled at |
Date _________ Approved by:_________
| Form 8
Product name CCP Determination |
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| Incoming material/ process step/ hazards on schematic diagram | Category and identified hazard
Determine if fully controlled by prerequisite program. * If yes = indicate "Prerequisite Program" and proceed to next identified hazard. * If no = proceed to question 1 (Q1). |
Q1. Could a control measure(s) be
used by the operator at any process step?
* If no = not CCP. Identify how this hazard will be controlled before and after the process. Then proceed to the next identified hazard. * If yes = describe the measure and proceed to Q2. |
Q2. Is it likely that contamination
with the identified hazard could occur in excess of the acceptable level or
could increase to an unacceptable level?
* If no = not CCP. Proceed to the next identified hazard. * If yes = proceed to Q3. |
Q3. Is this process step specifically
designed to eliminate or reduce the likely occurrence of the identified hazard
to an acceptable level?
* If no = proceed to Q4. * If yes = CCP. Enter its number in the last column. |
Q4. Will a subsequent step eliminate
the identified hazard or reduce its likely occurrence to an acceptable
level?
* If no = CCP. Enter its number in the last column. * If yes = not a CCP. Identify subsequent (controlling) step and proceed to the next identified hazard. |
CCP
number
* Proceed to next identified hazard. |
Date _________ Approved by:_________
| Form 9
Hazards Not Controlled by Operator Product name(s): List here any biological, chemical and physical hazards that are not controlled by the operator |
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| Hazards | Indicate how the hazard could be addressed (cooking instructions, public education, "use before" date, etc.) |
Date ______________ Approved by:_____________
| Form 10
HACCP Plan Product name: |
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| Process Steps | CCP/ Hazard Number | Hazard Description | Critical Limits | Monitoring Procedures | Deviation Procedures | Verification Procedures | HACCP Records |
Date _________ Approved by: _________
