एचएसीसीपी कार्यान्वयन किट

The HACCP (Hazard Analysis and Critical Control Points) plan is a food safety monitoring system used in identifying and controlling biological, chemical, and physical hazards within the storage, transportation, use, preparation, sale of perishable goods and, also determining critical control points (CCP) in food production process. HACCP plan helps in mitigating risks of food contamination and avoiding legal issues caused by foodborne illnesses.

This HACCP plan kit consists of templates that are used in conducting hazard analysis, defining critical limits and critical control points in food production and identifying biological, chemical, and physical hazards in the production of raw materials, handling or preparation, and distribution and consumption of finished products.

The kit consists of the following templates:

• Hazard Analysis and HACCP Plan Worksheet Template
• Food Safety Hazard Analysis Template
• Food Safety Risk Analysis Sample
• Generic HACCP Analysis Sample
• HACCP Form - Batch Process
• HACCP Form - Product Description
• HACCP Log - Cooler Temperatures
• HACCP Log - Worker Training
• HACCP Plan Template
• HACCP Schedule - Sanitation Sample
• HACCP SOP - Hand Washing
• HACCP SSOP - Water Safety
• HACCP Table - Biological Hazard
• HACCP Table - Chemical Hazards
• HACCP Table - Physical Hazards
• Canning Sample HACCP Plan Form

Simple Key Steps to Use the Kits

1. Determine the step/process.
2. Take photos of the process.
3. Identify the potential hazards, likelihood of occurrence, its CCP (if any) and provide preventive measures.
4. Determine CCP and establish its critical limits and monitoring procedures.
5. Recommend steps to close identified gaps.
6. Generate a detailed on-the-spot report.

After payment, you will immediately receive an email with a link to download this kit.

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