Food Safety Plan and HACCP Principles

Overview of the Food Safety Plan Workbook

• Designed for British Columbia (B.C.) food processors distributing only in B.C.

• Assists in creating a food safety plan based on HACCP principles.

• The plan must be approved by local health authority.

• A food safety plan identifies and controls food safety hazards.

Contents Overview

• Getting Ready – Steps to prepare for the food safety plan.

• HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety that focuses on identifying and controlling potential hazards throughout food production.

• HACCP Principles – Seven key principles used to guide food safety planning:

  1. Identifying Hazards

  2. Identifying Critical Control Points (CCP)

  3. Establishing Critical Limits

  4. Establishing Monitoring Procedures

  5. Establishing Corrective Actions

  6. Establishing Verification Procedures

  7. Keeping Records

Getting Ready

Product Description

• Important to document product details to identify food safety hazards and controls.

• Product Description Table should include:

  1. Product name and weight/volume

  2. Type of product (e.g., raw, ready-to-eat)

  3. Food safety characteristics (e.g., acidity, salinity)

  4. Allergens contained in the product.

  5. Processing steps.

  6. Packaging and storage methods.

  7. Shelf-life and labels.

  8. Consumer handling mishaps and prevention measures.

  9. Where the product will be sold.

Incoming Materials Table

• Identify all incoming materials, including ingredients and packaging, to locate potential hazards.

• Create an Incoming Materials Table with entries like:

  1. Ingredients (e.g., wheat flour, eggs)

  2. Food-contact materials (e.g., packaging films)

  3. Non-food contact materials (e.g., cardboard, labels)

  4. Chemicals (e.g., cleaning agents).

Process Flow

• Document all steps involved in the production process.

• Example Process Steps include:

  1. Receiving incoming materials

  2. Mixing, baking, cooling, packaging, and shipping.

Completing Your Food Safety Plan Using HACCP Principles

Principle 1: Identifying Hazards

• Definition: Hazards are materials that can make food unsafe.

• Types:

  1. Biological hazards (microorganisms like bacteria and viruses)

  2. Chemical hazards (pesticides, cleaning agents)

  3. Physical hazards (foreign objects such as metal or glass).

• Identify control measures for each identified hazard.

Principle 2: Identifying Critical Control Points (CCP)

• CCPs are process points where control can be applied to prevent or eliminate hazards.

Principle 3: Establishing Critical Limits

• Define acceptable limits to avoid health hazards at each CCP (e.g., cooking temperature).

• Critical limits can include temperature, time, acidity, etc.

Principle 4: Establishing Monitoring Procedures

• Outline how to monitor CCPs (e.g., temperature checks).

• Ensure procedures are practical and allow quick identification of unsafe products.

Principle 5: Establishing Corrective Actions

• Actions taken if monitoring shows that critical limits are not met (e.g., cooking longer or discarding product).

Principle 6: Establishing Verification Procedures

• Additional checks to ensure control measures at CCPs are functioning correctly.

• Can involve independent reviews of records and procedures.

Principle 7: Keeping Records

• Essential for tracking adherence to the food safety plan and ensuring compliance.

• Records should include monitoring results, corrective actions, and verification.