HACCP MANUAL DOCUMENT NO.

ISSUE NO. 1
REVISION NO. 0
TITLE: HACCP PLAN SUMMARY
EFFECTIVE
DATE
PAGE NO. Page 1 of 5
PREPARED BY: ANISS NURAQILAH APPROVED BY:

Process Significa Critical Monitoring Corrective action Verification Records

Step nt Limits
Hazard What How Frequency Who

CCP 1 Bacterial Temperature Temperature Penetration Each Quality Store supervisor QA Product
Growth < 5o c internal thermomet delivery Assurance will be placed the supervisor receipt
Receiving er product on hold by will observe record
receiving clerk and the sheet
Expiration Should be Shelf life Apply Routinely further evaluated production
used during supply by quality staff Corrective
the shelf life quality assurance perform action
assurance- monitoring
FIFO and Determine length External
activities
repack of time product laboratory
once per
item >5oC. If less than 4 result
shift
hours but no higher
Packaging Check Visual Each Training
then 8oC, then cool
Intact Packaging check delivery records
immediately. If
greater than 4
Product listing Check Visual Each hours seek advice
Form Brands Check delivery from Quality
assurance
Foreign Nil Foreign Visual Each
body bodies check Delivery Quality assurance
detection personnel will
either reject the
 HACCP MANUAL
DOCUMENT NO.
ISSUE NO. 1
TITLE: HACCP PLAN SUMMARY REVISION NO. 0
EFFECTIVE DATE
PAGE NO. Page 2 of 5

product or conduct
further evaluations
for deposition of
the product

Reject
Unauthorised
Brands

Notify supplier

Revision History
Rev. Page Date Revision Description Prepared Reviewed Approved
No. By By By
0 All 1.12.2015 New Issue SWD PWSN
 HACCP MANUAL
DOCUMENT NO.
ISSUE NO. 1
TITLE: HACCP PLAN SUMMARY REVISION NO. 0
EFFECTIVE DATE
PAGE NO. Page 3 of 5

Proces Significant Critical Monitoring Corrective Verification Records

s Step Hazard Limits action
What How Frequency Who

CCP 2 Biological: The internal Binomial Clock Everyday- Productio The product QA supervisor will Time/
temperature time/ ovens/ Each batch n staff must be observe the temperature
Baking Microbial of the Initial penetration baked for a production staff Log
multiplication product must temperatur thermomet longer period perform monitoring
be at least e of the er from the of time until activities once per Temperature
(Salmonella, 85°C for a At the end the product’s recording
biscuit coolest shift
Staphylococus minimum of of cooking internal chart
part of the
auereus and 1 minute. temperature At the end of each
oven
E. coli reaches at Product
production day,
least 85°C for temperature
review the “Daily
Time and a minimum of
temperature Baking Record” to Corrective
1 minute, or
sufficient to the product ensure that it has action
achieve > 5 must be been properly
External
log reduction destroyed. completed.
Salmonella as laboratory
indicated in result
validated QA will identify Once per week, ensure
the cause of the Training
time/temperat that the temperature
deviation check follows the records
ure tables
written monitoring
Maintenance procedure.
will review QA will check all the
operation of the thermometer or oven
oven and make
 HACCP MANUAL
DOCUMENT NO.
ISSUE NO. 1
TITLE: HACCP PLAN SUMMARY REVISION NO. 0
EFFECTIVE DATE
PAGE NO. Page 4 of 5

repairs if used for monitoring

necessary and verification for
accuracy daily and
calibrate to within
±16oC accuracy as
necessary

QC/Compliance
Leader to carry out in-
situ and laboratory
analysis verification
according to schedule.

QC/Compliance leader
to send samples to
external laboratory
analysis verification
once every 6 months

Revision History
Rev. Page Date Revision Description Prepared Reviewed Approved
No. By By By
0 All 1.12.2015 New Issue SWD PWSN
 HACCP MANUAL
DOCUMENT NO.
ISSUE NO. 1
TITLE: HACCP PLAN SUMMARY REVISION NO. 0
EFFECTIVE DATE
PAGE NO. Page 5 of 5

Process Significant Critical Monitoring Corrective Verification Records

Step Hazard Limits action
What How Frequency Who

CCP 3 Any Nil Identify Visual Each half Packaging Product will be QA supervisor Corrective
contamination contaminati inspection an hour operator retained an will observe action
Packaging on and reworked or the production
periodically discard staff perform Training
Filth dust Nil Identify dust Visual Each by quality monitoring records
check Packaging control activities once
Process assurance per shift
personel
Packaging Nil Identify Visual Each
defect packaging check packaging
defect process

Revision History
Rev. Page Date Revision Description Prepared Reviewed Approved
No. By By By
0 All 1.12.2015 New Issue SWD PWSN