How to make HACCP Plan

HACCP plan does not need to be comprehensive and complicated. It can be in a simple worksheet as the requirements for it is straight to the point. The following information shall be included in the HACCP plan for each control measure at CCP:

• Detail of CCP – there can be a unique identification of critical control point in order to fully identify it. It can be the name of the step in the flow diagram itself, matched with series number or whatever identification as you wish as long as it is unique and easily distinguished especially if your organization have several CCPs in your HACCP system.
  

• Identified control measure(s) – there may be a case where control measure is the name of the step in the flow diagram. Simply identify control measure and there is no problem even it is the same as the CCP name.
  

• Hazard to be controlled – this is biological, chemical or physical hazard that was known to occur (from hazard analysis) in step in the flow diagram and required to be controlled by control measure(s). It is best to specifically identify the hazard name aside from just mentioning biological, chemical or physical. For example: Biological – pathogenic microorganism; Biological – Salmonella; Chemical – Pesticide; Physical – metal; Physical – glass.
  

• Critical limit for each CCP – critical limits or criteria often used includes measurements of time, temperature, water activity (Aw), moisture level, pH etc. However, if measurement is not practically feasible, sensory evaluation or visual inspection through observation can be used instead.
  

• Monitoring system for each CCP – this is the scheduled measurement or observation of critical limits for each CCP. Monitoring may be as frequent as possible like every two (2) hours, three (3) times per day, daily as long as it is sufficient enough to guarantee that CCP is in control and your organization can be able to detect loss of control at CCP. It is very important to document the data derived from monitoring.
  

• Corrective actions – this must be undertaken in order to deal with deviations in critical limits when they occur. Actions must ensure that CCP has been brought under control and to prevent recurrence.
  

• Verification procedure – this will determine if the HACCP system is working correctly and frequency must be sufficient to confirm that the system is effectively working.
  

• Responsibilities – your organization must clearly determine responsibilities for monitoring and verification activities. There should be different persons doing each activity.