| U.S.
Food & Drug Administration Center for Food Safety & Applied Nutrition FISH AND FISHERIES PRODUCTS HAZARDS AND CONTROLS GUIDANCE: Third Edition June 2001 |
(Return to table of contents.)
This appendix contains a blank model HACCP Plan Form and a blank model Hazard Analysis Worksheet.
HACCP PLAN FORM
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| Firm Name: Firm Address:
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Product Description: Method of Distribution and Storage:
Intended Use and Consumer:
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Signature of Company Official: ___________________________________________ Date: ________
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| (1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) |
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| Critical Control Point (CCP) | Significant Hazard(s) | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
| What | How | Frequency | Who | ||||||
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HAZARD ANALYSIS WORK SHEET
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Product Description: Method of Distribution and Storage:
Intended Use and Consumer:
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| (1) | (2) | (3) | (4) | (5) | (6) |
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| Ingredient/Processing Step | Identify Potential Hazards Introduced, Controlled, or Enhanced at this Step(1) | Are
any Potential Food Safety Hazards Significant? (Yes/No) |
Justify your decision for Column 3 | What Preventive Measure(s) can be Applied for the Significant Hazards? | Is
this Step a Critical Control Point? (Yes/No) |
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See also:
Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Bad Bug Book)
Seafood Information and Resources
Seafood HACCP | Fish & Fisheries Products Hazards & Controls Guidance: 3rd Edition (2001)
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