The FSMS HACCP Plan Procedure delineates the steps needed to develop, implement, and maintain each of the company’s HACCP plans. The procedure also helps the company develop HACCP plans that meet statutory, regulatory, and customer requirements. The procedure pertains to all processes that directly and indirectly affect the safety of the company’s food products. (14 pages, 2847 words)
FSMS HACCP Plan Responsibilities:
The HACCP Coordinator is responsible for leading development, implementation, and maintenance of the company’s HACCP Plan(s).
The HACCP Team is responsible for developing, ensuring implementation of, and maintaining the company’s HACCP system. (At a minimum, the HACCP Team is comprised of the Food Safety Team Leader and the QA Manager.)
All Employees involved in processes affecting food safety are responsible for implementing the HACCP Plan(s).
Top Management is responsible for committing to the HACCP Plan(s), communicating its ongoing commitment to the Plan(s), and for giving final approval to the HACCP Plan(s).
FSMS HACCP Plan Definitions:
Food safety hazard – Biological, chemical, or physical agent in food – or condition of food – with the potential to cause an adverse health effect. Food safety hazards include allergens (e.g., peanuts).
HACCP – Hazard Analysis and Critical Control Point – a systematic approach to identification, evaluation, and control of food safety hazards.
HACCP Plan – Written document, based on HACCP principles, that delineates food safety procedures to be followed by the company.
HACCP System – Result of implementing the company’s HACCP Plan.
HACCP Team – Persons responsible for developing, implementing, and maintaining the company’s HACCP system.
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Use the ISO 22000 Procedures Manual to simplify the tasks of producing your Food Safety Management System and/or writing your Food Safety Procedures to comply with ISO 22000 and HACCP. Your purchase includes editable Microsoft Word documents for the following: