Free Aesthetic HACCP Planning Checklist

Aesthetic HACCP Planning Checklist

I. HACCP Team Information

Name	Role	Signature	Date
[YOUR NAME]	HACCP Coordinator	______________	October 17, 2060
Grace Tate	Quality Assurance Lead	______________	October 17, 2060
Luke Reese	Production Manager	______________	October 17, 2060

II. Product Description

Product Name: Organic Apple Juice
Ingredients: Organic apples, water, ascorbic acid (vitamin C)
Intended Use: Beverage for retail sale
Packaging: 1-liter glass bottles with tamper-evident caps

III. Process Flow Diagram

Production Process for Organic Apple Juice

Receiving Raw Materials: Inspect and weigh incoming organic apples, and check supplier documentation for organic certification.
Washing and Sorting: Wash apples thoroughly in a clean water bath for 5 minutes and sort to remove any damaged or spoiled apples.
Crushing and Pressing: Crush washed apples to create pulp and press the pulp to extract fresh apple juice.
Pasteurization: Heat the juice to a minimum of 75°C for at least 30 seconds to eliminate pathogens.
Cooling: Rapidly cool the pasteurized juice to below 5°C to prevent microbial growth.
Filling: Fill sterilized 1-liter glass bottles with chilled apple juice, ensuring no visible defects in the bottles.
Capping: Fill the bottles and seal them with tamper-evident caps to maintain product integrity.
Labeling: Label each bottle with product information, including ingredients, expiration date, and storage instructions.
Storage: Store finished products in a temperature-controlled environment (below 5°C) and monitor conditions regularly.
Distribution: Package labeled products for distribution to retailers while ensuring proper transportation conditions.

IV. Hazard Analysis

Hazard Type	Severity (1-5)	Likelihood (1-5)	Risk Level (S x L)	Control Measures
Biological	4	3	12	Wash apples thoroughly before processing
Chemical	3	2	6	Source from certified organic suppliers
Physical	5	1	5	Inspect bottles before filling

V. Critical Control Points (CCPs)

CCP No.	Description	Critical Limit	Monitoring Procedure	Corrective Actions
1	Washing of apples	Must wash for 5 minutes	Visual check of wash time	Rewash applies if the time limit is exceeded
2	Pasteurization temperature	Minimum 75°C for 30 seconds	Use a thermometer to monitor	Reprocess if the temperature is too low
3	Filling and capping process	No visible defects	Inspect each bottle before sealing	Refill or discard defective bottles

VI. Verification Procedures

Verification Frequency: Daily
Methods Used: Calibration of thermometers, review of monitoring logs
Responsible Person: Jane Smith

VII. Record Keeping

Record Type	Frequency	Responsible Person	Date Completed
Washing Records	Each batch	[YOUR NAME]	_______________
Pasteurization Logs	Each batch	Grace Tate	_______________
Filling Inspection Records	Each shift	Luke Reese	_______________

VIII. Review Section

Reviewed By: John Doe
Date of Review: October 17, 2060
Comments: All procedures reviewed; no changes required.

IX. Aesthetic Elements

Color Scheme: Use shades of green and blue for freshness.
Fonts: Use Arial for headings and Calibri for body text.
Icons/Images: Incorporate icons such as checkmarks for completed tasks, warning signs for hazards, and thermometer icons for temperature checks.

X. Checklist Section

Pre-Production Checklist

Inspect all incoming ingredients for quality.
Ensure all cleaning equipment is sanitized.
Verify calibration of temperature monitoring devices.
Confirm staff training on HACCP procedures.

During Production Checklist

Monitor apple washing duration.
Record pasteurization temperatures.
Inspect bottles for defects before filling.

Post-Production Checklist

Review all records for accuracy.
Conduct a final inspection of finished products.
Store product in a temperature-controlled environment.

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