Documente Academic
Documente Profesional
Documente Cultură
Issue No: 1
UZ FOOD BERHAD
Issue Date: 01/06/2019
HACCP PLAN
Page: 1 of 5
6 Intended Shelf-life 12 months from the date of manufacture if kept at freezing storage temperature of
-18ºC and below
7 Storage Condition Keep refrigerated at storage freezing temperature of -18ºC and below
8 Packaging System Primary and secondary packaging
9 Packing size Individually wrapped
10 Labeling Information for Consumer/ Keep frozen less than -18°C, expiry date
User
11 Distribution Condition & Method Freezer truck @ -18 to -25°C
12 Traceability Code Product name, batch no/lot no, best before
13 Where the Products will be sold Supermarket/ Hotel
14 Intended Use Ready-to-eat
15 Intended Consumer/ User General public consumption
16 Mishandling possibility Cold chain management & temperature control
Doc No: UZ-P02-F01
Issue No: 1
UZ FOOD BERHAD
Issue Date: 01/06/2019
HACCP PLAN
Page: 2 of 5
Raw/ Potential Hazard Rationale for inclusion or Preventive Measure or Controls Is this a Sensitive Raw/ Packaging
Significance of Hazard
Packaging (B: Biological, C: exclusion as a Hazard applied to prevent this significant Material?
Material Chemical, P: Physical) (In: Inclusion, Ex:Exclusion) Sev Like Y/N hazard Q1 Q2 Q3 Y/N
Muffin B: Presence of Ex :Proper temperature 2 D 12 No Microbe test on yearly basis N - - N
(Finished microbial control
Product) contamination
C : Nil n/a - - - - N - - N
Potential Hazard Rationale for inclusion or Significance of Hazard Preventive Measure or Controls Is this a Critical Control Point (CCP)?
Process Step (B: Biological, C: exclusion as a Hazard applied to prevent this significant
Chemical, P: Physical) (In: Inclusion, Ex: Exclusion) Sev Like Y/N hazard Q1 Q2 Q3 Q4 Y/N
Receiving & B: Microbial Ex: Proper building setting, 2 C 8 Incoming/outgoing records Y Y - - Y
Storage contamination e.g. proper storage condition setting Temperature monitoring 3 CCP 1
Yes
E.coli, Coliform, times a day
S.aureus Worker practices good
hygiene and GMP program
in place to prevent
contamination
C : Nil n/a - - - - N - - - N
Issue No: 1
UZ FOOD BERHAD
Issue Date: 01/06/2019
HACCP PLAN
Page: 3 of 5
C : Nil n/a - - - - N - - - N
Cartoning Microbial contamination Ex: Proper temperature control 2 D 12 Monitor on room temperature N - - - N
e.g. E.coli, Coliform, No
S.aureus
C : Nil n/a - - - - N - - - N
P : n/a n/a - - - - N - - - N
P : n/a n/a - - - - - - - - -
Likelihood
Severity
A B C D E Severity (Consequence) Likelihood (Frequency)
1 1 2 4 7 11 1. Can be fatal A. Common occurrence
2 3 5 8 12 16 2. Can cause serious illness B. Known to occur or “it has happened at our premise”
3 6 9 13 17 20 3. Can result in a product recall C. Could occur or “I’ve heard of it happening” (published information)
4 10 14 18 21 23 4. Can generate customer complaint D. Not expected to occur
5 15 19 22 24 25 5. Insignificant E. Practically impossible
1 to 10: Essential to have control measures in place to reduce food safety hazards.
11 to 25: Up to the Food Safety Team to decide whether it makes good business sense to have control measures in place to reduce the food safety hazards.
Doc No: UZ-P02-F01
Issue No: 1
UZ FOOD BERHAD
Issue Date: 01/06/2019
HACCP PLAN
Page: 4 of 5
Q2: Are you or the consumer going to process this hazard out of the product?
Source: MS1480:2007 Food Safety According to Hazard Analysis Critical Control Point (HACCP) System
Q2: Is the process step specifically designed to eliminate or reduce the Yes
likely occurrence of a hazard to an acceptable level?
No
Q4: Will a subsequent process step eliminate or reduce the significant CRITICAL
hazard to an acceptable level? CONTROL POINT
Yes
Stop. Proceed to
Not a CCP
next Process step
Source: MS1480:2007 Food Safety According to Hazard Analysis Critical Control Point (HACCP) System
Doc No: UZ-P02-F01
Issue No: 1
UZ FOOD BERHAD
Issue Date: 01/06/2019
HACCP PLAN
Page: 5 of 5
CCP No. Significant Critical Limits Monitoring Correction & Verification Records
Hazard(s) What How When Who Corrective Action (What, How, When,
Who)
CCP 1 Microbial Receive raw Raw materials Check and Upon Storeke Reject any raw Daily monitoring Receiving Record
Receiving survival materials from record the receipt eper materials that by Storekeeper
e.g. mold, the Approved receiving of each are not from the on Receiving
Salmonella Supplier List date shipme Approved Records
, Bacillus nt Supplier List
cereus or
presence
of foreign
materials
e.g. Follow receiving Raw materials Check and Upon Storeke Reject any raw Daily monitoring Receiving Record
rope or criteria record the receipt eper materials that by storekeeper on
thread receiving of each does not follow Receiving
date shipme the receiving Records
nt criteria
Temperature Temperature Check and Each QC QC shall monitor Daily monitoring Receiving Record
(≤ -18o C) record the batch the temperature by QA/QC on
temperatu the received Receiving External
re of goods Records Calibration Record
goods Reject raw UZ-P5-F02
materials which Calibration on
are below the thermometer
temperature limit
(≤-15 o C)
CCP 2 Microbial Freezer Temperature Check and 3 times Kitchen Kitchen Leader Daily monitoring Freezer
Freezing survival Temperature record on a day Leader to monitor the by Kitchen Leader Temperature
(Storage) e.g. mold, (≤-18oC) temperatu temperature on Temperature Record
Salmonella re display control, inform Records UZ-P2-F01a
, Bacillus maintenance if
cereus any breakdown. Calibration on External Calibration
temperature Record
sensor UZ-P5-F02
QA to send External
finished products microbiological
for external lab results
test on a yearly
basis