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Objective: At the conclusion of this project, the student will fully develop a summarized HACCP plan and all required tables.
Full report submission must include a cover page with the student’s name and date submitted. The project should be written in times new
roman, 12 fonts; and printed in either portrait or landscape as necessary, depending on the section being submitted.
Please note, the templates provided below may not be large enough for each and every step you may take. Please add any additional
rows as necessary and submit as an individual part.
HACCP Plan Components:
A. Narrative: Product and Process Description
B. Prerequisite Programs (PRPs) or Standard Operating Procedures (SOP) as required
C. Flow diagram
D. Hazard Analysis
E. Critical Control Points and Revised Flow Diagram with CCPs identified
F. Critical Limits, Monitoring and Corrective Actions
G. Verification Procedures and Record keeping Procedures
H. Log templates as Required
I. HACCP Summary Table
● Part A
● Part B
● Part C
● Part D
● Part E
● Part F
● Part G
● Part H
● Revised Parts A-H & Part I
Due Dates:
Feb 5
Feb 12
Feb 12
Feb 19
Feb 26
Mar 5
Mar 5
Mar 19
Apr 2
Point Values:
4 points
4 points
2 points
6 points
4 Points
3 Points
2 Points
2 Points
3 Points
TTL: 30 points
Project Part A – Product and Process Description
Product Description:
Provide a detailed narrative write up and description of the product in which you intend to serve. In this narrative, please identify the
intended use of the product and the targeted consumer.
When writing the product description and narrative, some questions to keep in mind:
● Is this product intended to be consumed on site?
● is the product intended to be heated and then served at the home of the consumer, or some other combination?
● Are there any labeling or packaging restrictions?
● Does the product require refrigeration for food safety?
(This is not an all-inclusive list of questions).
Recipe/MOP (process description):
Please provide a recipe and MOP for the product. Please ensure that each and every ingredient is listed. The MOP must include a detailed
description of the process necessary to develop and produce your product.
Project Part B- Prerequisite Programs and/or Standard Operating Procedures as required
Provide a copy of each prerequisite program or SOP that you have referenced in your plan. Ensure that the PRPs or SOPs are accurate and
complete. These documents are an integral part of the HACCP Plan approval process.
Project Part C – Flow Diagram
A flow diagram is a pictorial representation of a process. This diagram must represent all the steps that raw materials go through to
become a finished product. Steps in the flow diagram generally follow what we call the flow of food through a food service operation.
These steps may include receiving of raw materials, store of ingredients, preparation, cooking, cooling, packaging, labelling, storage and
distribution, when applicable.
Depending on your process you may have many more or less steps and types of steps than those listed above.
Project Part D– Hazard Aanalysis
Utilizing the chart below, identify potential hazards that may occur at each step of the process. Please identify the type of hazard (B, C,P)
that may occur at each processing step, or introduced by an ingredient. In column 3 identify if the hazard is significant. Provide an
explanation in column 4, as well as identify any control measures that may be in place to reduce the potential risk in column 5.
Identify potential hazard, controlled or
enhanced at this step
Are any
food safety
Justify your decision for
column 3.
What control measures can be applied to prevent these hazards? Can these hazards be
controlled by an SOP, or a PRP?
Project Part E – Critical Control Points and Revised Flow Diagram with CCPs identified
Using information obtained in your Hazard Analysis, determine what steps in the process are considered a critical control point. Use the
Decision Tree to help make this determination. Please note, when all process steps are identified as critical, nothing is critical. Upon
identification of CCPs, revise flow diagram to incorporate CCPs.
Critical Control Points Identification Table
Process Step
Hazard Identified
Critical Control Point
Project Part F – Critical Limits, Monitoring and Corrective Actions
Utilizing the chart below, identify the critical limits for each CCP. The critical limit is the value of a monitored action that separates
acceptable from unacceptable. Next, you must identify the monitoring procedures. These procedures indicate whether the CCP is under
control. Finally, you will identify the corrective actions you would take to reverse, prevent, or correct each critical limit deviation.
Critical Limits
Monitoring Procedures
Corrective Actions
Project Part G – Verification Procedures and Record keeping Procedures
Utilizing the chart below, identify what records you will maintain and what verification process(es) you will utilize to control each CCP. In
part g of this project, you must provide a template of these logs and records you reference here.
Process Step/CCP
Records that Must be Maintained
Verification Procedures
Project Part H – Log Templates as Required
As mentioned above, please provide a copy of each record and or log template you will utilize in your establishment. These logs/records
will be what is presented to regulatory as required with your HACCP Plan submission.
Project Part I – HACCP Summary Table
Control Point
Critical Limit

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