HACCP Plan
Copy & Past the latest food safety objectives from PDF File.
The text to be removed from HACCP Plan:
II.1 Multi-Disciplinary Formation of the HACCP Team
Delete this.
III.1.2.3. Remove
Last area is for cooking and dispatching the final product.
b) Floors:
The floor is made up of light colored ceramic tiles, waterproof, non-absorbent, washable type…..
j) remove hot production.
III.10 Internal and External Audit
In order to conduct an effective internal audit, an internal audit schedule and internal audit checklist
area attached to the annex (Internal Audit Schedule, Internal Audit Checklist).
It is the duty of HACCP Team Leader to carry out the corrective actions and to maintain audit report.
The relevant documents are AEF-REC-IAS and AEF-REC-IAC.
Delete this.
SSOP # 1 Water Supply.
The water tank is cleaned once in six months by outsourced Dubai Municipality approved water tank
cleaning company.
SSOP # 7 CONTROL OF EMPLOYEE HEALTH CONDITION
All employees should notify their illness or injury to the HACCP team leader.
SOP#4 FREEZERS, CHILLERS AND DRY STORAGE
Store Keeper has to maintain the following:
[Link]#3.1: Chiller Temperature Record and [Link]#3.2 Freezer Temperature Record
[Link]#9: Transport Temperature Record Sheet
Written Preventive Maintenance Program
o Maintenance / Breakdown Report.
o Preventive Maintenance Schedule.
Cleaning Plan
o What to Clean.
o Who is responsible for cleaning.
o When and how that should be cleaned.
Cleaning Procedure
Cleaning Monitoring Chart (Cleaning Checklist Surroundings & Cleaning Checklist)
AEF-REC-CPS,
AEF-REC-CC
AEF-REC-ACL
Communicable diseases and illness record.
Food Safety Training Records.
Supplier Approval Requirement Letter.
o Approved Suppliers List.
o Supplier Audit Checklist.
o Supplier Complain Form.
Vehicles Cleaning Schedule and Procedure.
o Vehicles cleaning checklist. The ideal temperature 4C or -18C
AEF-REC-CCF
Visitor Health Questionnaire.
AEF-REC-VHQ
Goods Traceability through Batch Code and Expiry Date.
Process traceability by batch No. / Expiry date.
Customers list with full contact details should be held by the service team.
Process traceability sheet
REC-HACCP-CCP8 – Distribution Record Sheet
Food Sampling Schedule
Food Sampling Record Sheet and Lab Report File.
Critical Points
Workers Changing Room – Designate one room with lockable cupboards for clothing and shoes.
Sign boards for washing hands before and after using lavatory.
EKF for pests at entry points.
All the lights are sufficiently protected with outer covers in case of breakage.
Air curtain is fixed on the top of the door. At the time of opening, the air curtain is automatically
switched on and blows the air, which may prevent entries of flies and other pests.
HACCP Audit to be conducted every month and any observations and recommendations to be reported
to HACCP team during the meeting.
Chilled and frozen items and stored 15 cm away from floor walls and ceilings to avoid any type of
contamination.
First in First out (FIFO) are strictly followed for stock rotation.
SSOP # 2 Conditions and Cleanliness of Food Contact Surfaces
PRP Cleaning Checklist
Cleaning is verified by microbiological swabbing test conducted on monthly basis.
Receiving documents and records are kept on file for a minimum of 1 year.
SOP#5: Processing
Monitoring:
It is the food hygiene in-charge responsibility to ensure that thawed foods are kept well protected and
labelled in the chiller used within maximum 48 hours and fill the documents related.
SOP#9
Under Instructions
Remove
Some other end products are delivered hot (above 65C) in a chaffing dish (Cambro for hot holding).
The thermos monitors of the food transporting vehicles are scheduled to be calibrated every six months
and it is HACCP Team Leader responsibility to monitor this step. Records are kept with the same
designated person “GMP# Calibration Sheet
Records are kept in the dispatching area and it is transport supervisor responsibility to keep these
documents and have proper customer traceability system in place in case of any emergency.
Cleaning chemicals should be purchased from reputed chemical supplier.
All cleaning chemicals to be stored separately in locked chemical store.
Food utensils will not be stored under the sink.
Goods Acceptance Criteria
Chilled Below 5C
Frozen -18C
Receiving Area Timings
Food 08:00 AM To 02:00 PM
Non-Food 02:00 PM to 04:00 PM
Store Temperature is maintained between 22C to 26C
Vehicles to be cleaned on daily basis.
Microbiological tests reports and sampling schedule.
Food Sampling schedule.
Baits and Traps to be used to control rodents and cockroaches. Batis will be placed so that they will not
contaminate food, packaging materials and finished food.
Foods to be stored 15 cm away from walls and floor for easy cleaning.
Pest Control Maintenance Contract
Sighting of pest or vermin is to be reported to HACCP Team Leader.
