I was VERY bored - HACCP plan

[adjman]

OK, so I got very bored at work today and decided to put my (very basic) knowledge to the test. I have been going over and over the Large Game Meat and General Hygiene tests for some time now and was looking into the whole business of registering as a food business once I get my DSC1 and some experience under my belt. So the subject of HACCP came up and I thought, let's have a crack at doing my own HACCP document.

So, for those of you who might want some ideas or a template to work from - here is my own custom HACCP document.

If you would like the Microsoft Publisher file I built it with so you can edit it yourself, drop me a PM

View attachment HACCP Plan 12-04-2012.pdf
Added the Word 2010 version as well in a ZIP file View attachment HACCP Plan 12-04-2012.zip

 

[arron]

bloody hell ,that was a big spell of boredom there,however,i am glad you was so bored as i am on with the same process ,so thanks for sharing

 

[neil_r]

Lol did you find time to do any work at work today?

 

[gundog]

Well done thats sure to save folks a lot of time
gundog

 

[blunderbust]

I think if you stick to what Trimix posted previously and refer to the government website you will find you are covering everything that is required:
http://www.food.gov.uk/multimedia/pd...ehaccpplan.pdf
Basically it is all done for you so all you have to do is react to what is relevant to you and what your needs are.

 

[adjman]

I think if you stick to what Trimix posted previously and refer to the government website you will find you are covering everything that is required:
http://www.food.gov.uk/multimedia/pd...ehaccpplan.pdf
Basically it is all done for you so all you have to do is react to what is relevant to you and what your needs are.

Yeah, I used that very document as a template and then adjusted it accordingly for solo stalking

 

[david1976]

Very informative, thank you

 

[Hunting Experiences]

Great & nice to see

 

[Loki]

Hiya

Interesting and useful - many thanks for making this available.

Regards
L

 

[Jpmb]

Many thanks. This is great help!! Good man!

 

[The Woodsmen]

Good effort well done.

 

[stecad]

Good starter for 10.
HACCP should be based on CODEX principles - google CODEX Alimentarus.
The most common recall for foods is due to allergens (cross contamination or failure to label correctly). The first step in any HACCP study is to prepare a flow chart of the process. Use the steps in the flow chart t then develop the HACCP study so that it aligns to the flow chart. There are always 4 risks that you should consider in a HACCP - Microbiological (pathogen & spoilage), Chemical (from cleaning agents, diesel from the truck, chemicals from packaging and any plastics that the food comes into contact with e.g. carrying trays and cutting boards), Foreign bodies (from knives, clothing, PPE, building fabric, rubbish in the truck, etc, etc). Allergens (no eating a Snickers as peanuts are a big risk, recognition of the gluten if making sausages, etc).
No need to have sanitisers at such high temps. Detergents at elevated temps work better to remove grease & protein but once the heavy soil is removed then sanitisers will work effectively at room temps. Detergents and sanitisers are different. Always rinse off with clean water afterwards. Chemical concentration control is key to effectiveness. Too concentrated costs money and leaves residues and can actually result in pathogen survival.