Name: FSMS HACCP Plan Worksheet Template | FDS1080-1
SKU: FDS1080-1
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FSMS HACCP Plan Worksheet Template

Top Management should appoint a HACCP Team, consisting of persons having knowledge and expertise to develop a FSMS HACCP Plan Worksheet Template and including diverse disciplines (including but not limited to production, inspection, sanitation, microbiology, and engineering). The HACCP Team should develop a HACCP Plan (using the HACCP Plan Worksheet as a guide) for each product process, based on the seven HACCP principles:

PRINCIPLE 1 – List food safety hazards and possible control measures associated with each step in the flow diagram(s) in columns 2 and 3 of FS1080-1 HACCP PLAN WORKSHEET.
PRINCIPLE 2 – For each hazard identified in the hazard analysis, list critical control points – measures in place to prevent, eliminate, or reduce the hazard to an acceptable level (e.g., cooking, chilling, formulation control) – in column 1 of the plan worksheet.
PRINCIPLE 3 – Establish critical limits for each CCP identified and record in column 4. A “critical limit” is what separates acceptable products from unacceptable ones.
PRINCIPLE 4 – Establish monitoring procedures for each CCP, to determine if the operation is within critical limits at that point.
PRINCIPLE 5 – Establish planned corrections and corrective actions (deviation handling) for each CCP and record these in column 10 of FS1080-1.
PRINCIPLE 6 – Establish verification steps for each monitoring activity and record this information in column 11 of the HACCP Plan Worksheet.
PRINCIPLE 7 – Establish required records and recordkeeping/documentation procedures and record them in columns 9 and 10 of the worksheet.