Welcome! In this video, we'll guide you through STC's free HACCP template, a helpful tool to ensure food safety in your business. Remember, you can customize this template to fit your specific needs.
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HACCP stands for Hazard Analysis and Critical Control Points. It's a science-based approach to food safety that identifies and controls potential hazards throughout your production process.
The template follows the Codex 12 Logical Steps and Seven HACCP Principles. It's divided into sections to help you:
▶️ Here's a breakdown of the template steps:
• Terms of Reference (Steps 1-3): This section sets the foundation for your HACCP plan, outlining its purpose and scope. Think of it as a roadmap for your food safety journey.
• Flow Diagram (Steps 4-5): This visualizes your entire food production process, from start to finish. Identify the key steps where controls are needed.
• Hazard Analysis (Step 6): Now, let's identify potential hazards (biological, chemical, physical) at each step in your process. Think of all the things that could go wrong.
• Risk Assessment (Step 7): Analyse the likelihood and severity of each hazard causing harm. This helps prioritize what needs the most attention.
• Control Measures (Step 8): Implement specific actions to prevent or minimize those identified hazards. These go beyond basic hygiene practices.
• Critical Control Points (CCPs) (Step 9): Identify any processes where losing control could seriously endanger food safety. These CCPs require extra monitoring and attention.
• Critical Limits (Step 10): Define specific measurable parameters for each CCP, like temperature or cooking time, to ensure control is effective.
• Monitoring (Step 11): Regularly monitor CCPs to ensure they stay within critical limits. This keeps a watchful eye on potential risks.
• Corrective Actions (Step 11): Have a plan in place for when things go wrong at a CCP. This minimises the impact of any deviation and protects consumers.
• Verification (Step 12): Regularly review and audit your HACCP plan to ensure it's effective and up-to-date. Think of it as a quality check-up.
• Documentation (Step 12): Maintain thorough records of all your HACCP procedures, monitoring results, and corrective actions. This demonstrates your commitment to food safety.
This template is a starting point. Adapt it to your specific business and don't hesitate to seek additional guidance if needed. By implementing HACCP effectively, you can ensure the safety and quality of your food products, building trust with your customers and upholding industry standards.
We hope this video has been helpful! Feel free to reach out if you have any questions or need further support with your HACCP plan.
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Cathy Gladwin qualified originally as a biotechnologist and food technologist and worked for a number of years in a variety of industries including nutraceuticals, medical devices, and food manufacturing. Through the years, she has qualified and worked in diverse roles such as functional nutrition, quality engineering and lean 6 sigma, 3rd party auditing and consulting. Training and developing others, however, remains central to her goals.
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28 авг 2024
