Canada HACCP Plan Design
Date: December 29, 2060
Prepared by: [YOUR NAME]
I. Introduction
This Hazard Analysis Critical Control Point (HACCP) plan outlines a systematic approach to identifying, evaluating, and controlling food safety hazards in line with Canadian regulations. The purpose of this plan is to ensure the safety and quality of food products, enhance customer confidence, and comply with national and international standards.
II. Scope
This HACCP plan covers the production processes of cooked and raw meat products, focusing on identifying potential hazards that may arise during receiving, processing, packaging, storage, and distribution.
III. Hazard Analysis
A. Biological Hazards | B. Chemical Hazards | C. Physical Hazards |
|---|
Pathogenic bacteria Viruses
| | Metal fragments Glass pieces
|
IV. Critical Control Points (CCPs)
Process Step | Hazard | CCP |
|---|
Cooking | Pathogenic bacteria | Final cooking temperature |
Packaging | Allergens | Label verification |
V. Monitoring Procedures
Designated personnel will closely monitor each critical control point using calibrated tools to ensure accuracy, such as using a calibrated thermometer to verify safe cooking temperatures and manually checking packaging labels for correct allergen information.
VI. Corrective Actions
When circumstances allow and it is practical to implement, it is advisable to undertake the re-processing of any product that does not fulfill or satisfy the established critical limits.
Any product that diverges from the predetermined and established limits should be held and thoroughly evaluated to ascertain its safety and determine whether it meets the necessary standards for use or sale.
VII. Verification Procedures
Verification of the HACCP plan will include reviewing monitoring records, conducting audits, and validating CCPs through microbial testing. A third-party audit will be conducted annually to ensure compliance.
VIII. Record Keeping
Records to be maintained include monitoring logs, corrective action reports, verification results, and training records. All records will be kept for a minimum of two years and will be accessible to regulatory authorities upon request.
IX. Training and Implementation
All staff involved in food processing will undergo mandatory HACCP training, covering hazard identification, CCP monitoring, and the importance of maintaining accurate records. Regular refresher courses will be conducted to ensure all personnel remain informed of the latest practices.
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