HACCP Tree Template

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Process step hazard

Pest from vehicle
Objectionable odor from the vehicle which carried odorous material previously
Cross contamination by employees, equipment during inspection
Cross contamination of the product due to unhygienic condition of the vehicle
External/Environmental contamination
Receive of pest infested materials from the suppliers
Receive damaged products from Supplier/in transit, expired products
Temperature abuse & possible microbial growth because of time lag
Physical damage of the product due to improper handling
Physical contamination of the product with wooden splinters
Flying insects contamination while unloading
Pest infested product already from received lot
Temperature abuse of product during transit
Possible temp increase & microbial growth because of time lag in unloading
Cross contamination due to unclean crates
Possibility of microbial growth or improper freezing as temperature has not reached to
desired level
Chances of temperature abuse & possible microbial growth because of time lag before
shifting to freezer
Microbial growth due to temperature drop due to refrigeration system failure
Microbial growth due to temperature drop during storage
Temperature abuse & possible microbial growth because of time lag during secondary
packaging
Cross contamination due to secondary packaging
Wooden splinters may contaminate the product due to damaged pallets
Primary or secondary packaging may get damaged due to improper handling or storage
If FEFO ignored, it may create shelf life problem
Temperature abuse & possible microbial growth because of time lag during put away
Products damaged during storage due to improper handling or storage condition
Temperature abuse & possible microbial growth because of temperature drop during
storage
Cross contamination among various types of meat & meat products
Products damaged during storage due to improper handling or storage condition
Wooden splinters may contaminate the product due to improper storage
Pest infestation during storage
Rats may contaminate the products during storage of food items
Wooden splinters may contaminate the product due to improper handling of the products
Expired products picked during picking
Wooden splinters may contaminate the product due to improper handling of the products
Physical damage may contaminate the product due to improper handling of the products
Pest infestation of the vehicle
Cross contamination of food items with cleaning chemicals / pesticides during
transportation
Chance of increase of Bacterial Load due to Temperature abuse during transit
Physical damage to product or presence of foreign materials like stone, wood, hair, paper
etc.
Insects, puffed, expired products
Cross contamination with other quarantined products
Product may expire during quarantine
Product disposal not done properly, possible hazard to other products
FEFO Not followed while putting away returned products back to stock
Cross contamination of confirmed product with rejected / waste product due to same
pallet is being used for the storage
Q1
Q2
Q3
Q4
CCP
Yes/ No
Team Comment
reject the vehicle
Do control PM exists?
Is the step specifically designed to eliminate or reduce the likely occurance of hazard to
ccurance of hazard to an acceptable level?
Details of Hazard Identified in the sub-steps
Q1
Q2
Pest from vehicle
Yes
No
Objectionable odor from the vehicle which carried

odorous material
previously
Yes
No
Cross contamination by employees, equipments during

inspection
Yes
No
Cross contamination of the product due to unhygienic

condition of the vehicle
Yes
No
Receive of pest infested materials from the suppliers
Yes
No
Receive damaged products from Supplier/in transit,

expired products
Yes
No
Temperature abuse & possible microbial growth

because of time lag
Yes
No
Physical damage of the product due to improper

handling
Yes
No
Physical contamination of the product with wooden

splinters
Yes
No
Temperature abuse of product during transit
Yes
Yes
Possible temp increase & microbial growth because of

time lag in unloading
Yes
No
Cross contamination due to unclean crates
Yes
No
Possibility of microbial growth or improper freezing as

temperature has not reached to desired level
Yes
Yes
Chances of temperature abuse & possible microbial

growth because of time lag before shifting to freezer
Yes
No
Microbial growth due to temperature drop due to

refrigeration system failure
Yes
No
Microbial growth due to temperature drop during

storage
Yes
No

because of time lag during secondary packaging
Yes
No
Cross contamination due to secondary packaging
Yes
No
Wooden splinters may contaminate the product due to

damaged pallets
Yes
No
Primary or secondary packaging may get damaged due

to improper handling or storage
Yes
No
Yes
No

because of time lag during put away
Yes
No
Products damaged during storage due to improper

handling or storage condition
Yes
No

because of temperature drop during storage
Yes
Yes
Cross contamination among various types of meat &

meat products
Yes
No

improper storage
Yes
No
Pest infestation during storage
Yes
No
Rats may contaminate the products during storage of

food items
Yes
No

improper handling of the products
Yes
No
Expired products picked during picking
Yes
No

Yes
No

because of time lag
Yes
No
Physical damage may contaminate the product due to

Yes
No

because of time lag
Yes
Yes
Pest infestation of the vehicle
Yes
No
Cross contamination of food items with cleaning

chemicals / pesticides during transportation
Yes
No
Chance of increase of Bacterial Load due to

Temperature abuse during transit
Yes
No
Physical damage to product or presence of foreign

materials like stone, wood, hair, paper etc
Yes
No
Insects, puffed, expired products
Yes
No
No Hazards
No Hazards
No Hazards
No Hazards
Cross contamination with other quarantined products
Yes
No
Product may expire during quarantine
Yes
No
Product disposal not done properly, possible hazard to

other products
Yes
No
FEFO Not followed while putting away returned

products back to stock
Yes
No
Cross contamination of confirmed product with rejected

/ waste product due to same pallet is being used for the
storage
Yes
No
No Hazards
Q3
Q4
CCP
Yes/No
Yes
Yes
No
Physical Inspection at dock, Clien's team has ensured

about the cleanliness of vehicle
No
No
Vehicle checking at dock (SOP Receiving,Put Away &

Storage)
No
No
Personal hygiene, use of cleaned/sanitised measuring

equipments
No
No
Physical Inspection at dock, Clien's team has ensured

about the cleanliness of vehicle
Team comment
Yes
Yes
No
Physical Inspection of the product , We have authority to

reject the vehicle
Yes
Yes
No
Receiving Checks for shelf life (SOP Receiving,Put Away &

Storage, Intimate client
Yes
Yes
No
Inspection to be completed as early as possible, closing

door of vehicle (SOP Receiving,Put Away & Storage)
No
No
Proper handling, trained staf
No
No
No use of broken pallets
CCP
Temperature checks while receiving as per specifications

(SOP Receiving,Put Away & Storage)
No
Unloading to be completed as early as possible. (SOP

Receiving,Put Away & Storage)
No
No
Proper cleaning of crates & checking before loading

products. (SOP Blast freezer cleaning, SOP Blast Freezing)
Yes
No
Preventive maintenance & calibration program. Monitoring

of blast temperature every hour (SOP Blast Freezing)
No
No
Immediate transfer from Blast to freezer (SOP Blast

Freezing)
Yes
Yes
Yes
Yes
No
Contingency plan (Transfer of products to standby freezer)
Yes
Yes
No
Monitoring freezer temperature every hour (SOP Blast

Freezing
No
No
Defined qty removed from storage for packing at a time.

(SOP Blast Freezing)
No
No
Proper storage of secondary packaging & no direct contact

with product.
No
No
No
No
Trained staf for handling pallet trucks, fork lifts etc, shrinkwrapping of heavy loads
No
No
FEFO checked in storage, Use of WMS(SOP Receiving,Put

Away & Storage)
No
No
Freezer & chiller products are put away immediately after

unloading. No staging. (SOP Receiving,Put Away & Storage)
No
No
Trained staf for handling pallet trucks, fork lifts etc, shrinkwrapping of heavy loads, storage checks for damages
CCP
Continuous monitoring of storage temperature,

calibration/AMC
No
No
Designated areas for storing diferent types of meat.

Covered containers/packed boxes are used for storage
(SOP Receiving,Put Away & Storage)
No
No
No use of broken/damaged pallets for storage
No
Cleanliness, MHS followed
No
No
Pest control system, Inspection of gaps / holes inside the

plant
No
No
No
No
Products checked for Expiry dates while picking (SOP

Picking, loading & Dispatch), WMS followed
No
No
No use of damaged or broken wooden pallets
No
No
Staging in respective storage areas for chilled & frozen

products. (SOP picking,loading & dispatch)
No
No
Trained man-power for product handling
Yes
Yes
CCP
Pre-cooling of vehicle before loading if client permits in

case of outside vehicle (SOP picking,loading & dispatch)
Yes
Yes
No
Vehicle inspection before loading (SOP picking,loading &

dispatch)
Yes
Yes
No
Use of automatic dispenser (SOP picking,loading &

dispatch)
No
Vehicle checks before loading, DRS unit installed to check

temperature during transit, temp display in drivers
cabin.Alert system is installed in our vehicle
No
No
No
No
No
No
Inspection of return product before acceptance (SOP Sales

return/product recall)
No
No
Inspection of return product before acceptance (SOP Sales

return/product recall)
No
No
Yes
Yes
No
No
Segregation of the quarantined products (SOP Damage

disposal)
No
Checking available shelf life during quarantine &

communicate to client (SOP damage disposal)
No
Rejected products shifted to Trash area for disposal (SOP

Damage disposal)
No
Yes
No
Yes
No
Storage checks for FEF, WMS followed
No
Ensure that no food particles of rejected products are left

on pallets either by dry cleaning or washing.

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Sr.No.

Process step hazard

reject the vehicle

ccurance of hazard to an acceptable level?

Details of Hazard Identified in the sub-steps

Pest from vehicle

Objectionable odor from the vehicle which carried

Cross contamination by employees, equipments during

Cross contamination of the product due to unhygienic

Receive of pest infested materials from the suppliers

Receive damaged products from Supplier/in transit,

Temperature abuse & possible microbial growth

Physical damage of the product due to improper

Physical contamination of the product with wooden

Temperature abuse of product during transit

Possible temp increase & microbial growth because of

Cross contamination due to unclean crates

Possibility of microbial growth or improper freezing as

Chances of temperature abuse & possible microbial

Microbial growth due to temperature drop due to

Microbial growth due to temperature drop during

Temperature abuse & possible microbial growth

Cross contamination due to secondary packaging

Wooden splinters may contaminate the product due to

Primary or secondary packaging may get damaged due

If FEFO ignored, it may create shelf life problem

Temperature abuse & possible microbial growth

Products damaged during storage due to improper

Temperature abuse & possible microbial growth

Cross contamination among various types of meat &

Wooden splinters may contaminate the product due to

Pest infestation during storage

Rats may contaminate the products during storage of

Wooden splinters may contaminate the product due to

Expired products picked during picking

Wooden splinters may contaminate the product due to

Temperature abuse & possible microbial growth

Physical damage may contaminate the product due to

Temperature abuse & possible microbial growth

Pest infestation of the vehicle

Cross contamination of food items with cleaning

Chance of increase of Bacterial Load due to

Physical damage to product or presence of foreign

Insects, puffed, expired products

Cross contamination with other quarantined products

Product may expire during quarantine

Product disposal not done properly, possible hazard to

FEFO Not followed while putting away returned

Cross contamination of confirmed product with rejected

Physical Inspection at dock, Clien's team has ensured

Vehicle checking at dock (SOP Receiving,Put Away &

Personal hygiene, use of cleaned/sanitised measuring

Physical Inspection at dock, Clien's team has ensured

Physical Inspection of the product , We have authority to

Receiving Checks for shelf life (SOP Receiving,Put Away &

Inspection to be completed as early as possible, closing

Proper handling, trained staf

No use of broken pallets

Temperature checks while receiving as per specifications

Unloading to be completed as early as possible. (SOP

Proper cleaning of crates & checking before loading

Preventive maintenance & calibration program. Monitoring

Immediate transfer from Blast to freezer (SOP Blast