HACCP PLAN FOR BAKED FOODS

Department of Food Science and Technology

Faculty of Agricultural Technology
Bogor Agricultural University
2009

Langkah 1 : Establish the HACCP team

Name
Dewi

Expertise/Position
Food Tech. & HACCP specialist/

Position in the team

Coordinator

QA Mgr.

Rahman

Engineering/Production Mgr.

Member

Putri

Microbiology/QC Mgr.

Member

Surya

Chemistry/Warehouse Mgr.

Member

Step 2 : Product Description

Name of product
Composition
Product characteristics
Methods of processing
Methods of preservation
Primary packaging
Conditions of storage
Method of distribution
Shelflife
Specific labelling
Instruction on the label

: cream-filled bread
: Susu skim, kultur BAL, glukosa
: Susu kental, asam, pH 4.3
: pasteurisasi, fermentasi
: fermentasi
: cup Polyethylene
: Suhu 4oC
: Dalam truk beropendingin
: 3 minggu
::-

Step 3 : Identification of the Products Intended Use

Name of product
Intended use
Target consumer

: Cream-filled bread
: Directly consumed
: General public

Step 4 : Establish Process Flow Diagram

Process flow diagram for the bread :
Weigh all ingredients (sugar, salt, skim milk, shortening, egg, wheat flour, yeast, cold water)
Mixing (sugar, salt and skim milk)
Add shortening and egg
Blending (into creamed mixture)
Add wheat flour, yeast, and cold water
Blending (into non-sticky dough)
Round the dough
Fermentation 1 (15 minutes at 27-300C)
Divide the dough and weigh 900 gram each
Fermentation 2 (27-300 C)
Spread dough surface with beaten-egg

Baking (10-15 minutes at 1800C)

Cooling at room temperature (25-300C)

Filling with cream

Packaging (PET bag/pouch)

Storage and distribution at room temperature (25-300C) for a maximum 3-5 days

Step 4 : Establish Process Flow Diagram

Process flow diagram for the cream :

Weigh all the ingredients (jelly mallow, butter, shortening)

Mix all the ingredients

Beating (medium speed, 20 minutes)

Storage (refrigerated)

Step 5 : On-site Confirmation of Flow Diagram : Bread

Receiving (sugar, salt, skim milk, shortening, wheat flour, yeast)

Receiving (egg, water)

Dry storage at room temperature (25-300 C)

Weigh all ingredients

Storage at 5-150 C

Mixing (sugar, salt and skim milk)

Add shortening and egg

Blending (into creamed mixture)

Add wheat flour, yeast, and cold water

Blending (into non-sticky dough)

Round the dough

Fermentation 1 (15 minutes at 27-300C)

Divide the dough and weigh 900 gram each

Fermentation 2 (27-300 C)
Spread dough surface with beaten-egg
Baking (10-15 minutes at 1800C)
Cooling at room temperature (25-300C)
Filling with cream
Packaging (PET bag/pouch)
Storage and distribution at room temperature (25-300C) for a maximum 3-5 days

Step 5 : On-site Confirmation of Flow Diagram : Cream

Receiving (jelly mallow, butter, shortening)
Dry storage at room temperature (25-300 C)

Weigh all the ingredients

Mix all the ingredients
Beating (medium speed, 20 minutes)
Storage (refrigerated)

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1A2: Identification of Hazard at Process Steps
Name of Product : Cream-filled Bread
Process Step
Receiving (sugar, salt, skim
milk, shortening, wheat flour,
yeast)

Potential Hazard(s)
B/C/P
B

Description of Hazard
Contaminated yeast (by
spoilage or pathogenic m.o.)

Storage (sugar, salt, skim

milk, shortening, wheat flour,
yeast)

Insects

Receiving of egg

Storage of egg

Presence of pathogenic
bacteria
Eggshell (cracked/broken
eggs)
Growth of pathogenic bacteria

Weighing of all ingredients

Insect bone pieces

Mixing of sugar, salt, skim

milk

Insect bone pieces, personal

items

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1A2: Identification of Hazard at Process Steps (cont.)
Name of Product : Cream-filled Bread
Process Step

Adding egg and

shortening
Adding wheat flour,
yeast and cold water

Potential Hazard(s)
Description of Hazard
B/C/P
B
Contamination of pathogenic bacteria
P
Eggshell

Contamination of spoilage or pathogenic

bacteria (from yeast and water)
Insect bone pieces

Blending

Rounding the dough

Fermentation 1

Dividing the dough

Fermentation 2

P
B

Contamination of spoilage m.o. from the

air
Personal item
Contamination of spoilage and
pathogenic m.o. from the air and worker

Contamination of spoilage m.o. from the

air

Contamination of spoilage and

pathogenic m.o. from the air and worker

Contamination of spoilage m.o. from the

air

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1A2: Identification of Hazard at Process Steps (cont.)

Name of Product : Cream-filled Bread

Process Step
Spreading with egg

Potential Hazard(s)
B/C/P
B

Baking

Cooling

Filling with cream

Packaging

Storage

Description of Hazard
Contamination of spoilage and
pathogenic m.o. from the air
and worker
Survival of spoilage m.o.

Contamination of spoilage m.o.

from the air
Contamination of spoilage and
pathogenic m.o. from the air
and worker
Contamination of spoilage and
pathogenic m.o. from the air
and worker
Contamination of spoilage
molds

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1A2: Identification of Hazard at Process Steps (cont.)
Name of Product : Cream-filled Bread
Process Step
Receiving jelly mallow, butter,
shortening

Potential Hazard(s)
B/C/P
-

Description of Hazard
-

Storage

B
C

Weighing all ingredients

Contamination of spoilage m.o.

Decomposition of chemical
compound
-

Mixing

Personal item

Beating

Personal item

Storage

Growth of spoilage m.o.

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1B2: Identification of Preventive or Control Measures at
Process Steps
Name of Product : Cream-filled Bread
Process Step
Receiving (sugar, salt, skim milk,
shortening, wheat flour, yeast)
Storage (sugar, salt, skim milk,
shortening, wheat flour, yeast)
Receiving of egg, water

Storage of egg
Weighing of all ingredients

Mixing of sugar, salt, skim milk

Adding egg and shortening

Adding wheat flour, yeast and cold water

Blending

Rounding the dough

Potential
Hazard(s)
Preventive or Control
B/C/P
Description of Hazard
Measures
B
Contaminated yeast (by spoilage Quality assurance (certificate of
or pathogenic m.o.)
analysis) from supplier
P
Insects
Proper storage conditions (dry,
clean), sealed packaging of the
ingredients.
B
Presence of pathogenic bacteria Certificate of analysis from egg
supplier, acceptable water
source
P
Eggshell (cracked/broken eggs) Inspection of incoming eggs
0
B
Growth of pathogenic bacteria
Refrigerated storage (5-15 C),
Label expired date.
P
Insect bone pieces, personal
Inspection of the ingredients,
items
SOP for production area (no
personal items are wore)
P
Insect bone pieces, personal
Inspection of the ingredients,
items
SOP for production area (no
personal items are wore)
P
Eggshell
Inspection of the ingredients
(cracked eggs)
P
Insect bone pieces
Filtering of wheat flour
B
Contamination of spoilage m.o.
SSOP
from the air
P
Personal item
SOP for production area (no
personal items are wore)
B
Contamination of spoilage &
SSOP
pathogenic m.o. from the air &
worker

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1B2: Identification of Preventive or Control Measures at
Process Steps (cont.)
Name of Product : Cream-filled Bread

Process Step
Fermentation 1
Dividing the dough
Fermentation 2
Spreading with egg
Baking
Cooling
Filling with cream
Packaging
Storage

Potential
Hazard(s)
B/C/P
Description of Hazard
B
Contamination of spoilage m.o. from the air
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Contamination of spoilage m.o. from the air
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Survival of spoilage m.o.
B
Contamination of spoilage m.o. from the air
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Contamination of spoilage and pathogenic
m.o. from the air and worker
B
Contamination of spoilage molds

Receiving jelly mallow,

butter, shortening
Storage

Contamination of spoilage m.o.

Weighing all ingredients

Mixing
Beating
Storage

P
P
B

Personal item
Personal item
Growth of spoilage m.o.

Preventive or Control Measures

SSOP
SSOP
SSOP
SSOP
Correct time and temperature
SSOP
SSOP
SSOP
Proper storage condition (dry, clean), expired
date must be stated on the label

Proper storage condition (refrigerated, no

direct exposure to sunlight), discard any
expired ingredients
SSOP
SSOP
Cream should be packaged with label stating
the expired date, proper storage condition
(refrigerated, no direct exposure to sunlight)

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1C2: Determination of Hazards Significance at Process Steps
Name of Product : Cream-filled Bread
Process Step
Receiving (sugar, salt,
skim milk, shortening,
wheat flour, yeast)

Potential
Hazard(s)

B/C/P
B

Storage (sugar, salt,

skim milk,
shortening, wheat
flour, yeast)

Receiving egg, water

Storage of egg

Weighing of all
ingredients

Description of
Hazard
Contaminated
yeast (by
spoilage/
pathogenic
m.o.)
Insects

Presence of
pathogenic
bacteria
Eggshell
(Cracked /
broken eggs)
Growth of
pathogenic
bacteria
Insect bone
pieces, personal
items

Reasonably
Significant
likely to Severity
hazard
occur
(Y/N)

Preventive or Control
Measures

Quality assurance
(certificate of analysis) from
supplier

Proper storage conditions

(dry, clean), sealed packaging
of the ingredients.

Certificate of analysis from

egg supplier, acceptable
water source
Inspection of incoming eggs

Refrigerated storage (5-150

C), Label expired date.

Inspection of the ingredients,

SOP for production area (no
personal items are wore)

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1C2: Determination of Hazards Significance at Process Steps (cont.)
Name of Product : Cream-filled Bread
Process Step
Mixing of sugar, salt, skim
milk

Potential
Hazard(s)

B/C/P
P

Description of
Hazard
Insect bone
pieces, personal
items
Eggshell

Reasonably
Significant
Sevelikely to
hazard
rity
occur
(Y/N)
l

Preventive or Control
Measures
Inspection of the ingredients,
SOP for production area (no
personal items are wore)
Inspection of the ingredients
(cracked eggs)

Adding egg and

shortening

Adding wheat flour, yeast

and cold water

Insect bone
pieces

Filtering of wheat flour

Blending

Contamination
of spoilage m.o.
from the air
Personal item

SSOP

Contamination
of spoilage and
pathogenic m.o.
from the air and
worker
Contamination
of spoilage m.o.
from the air

SOP for production area (no

personal items are wore)
SSOP

SSOP

P
Rounding the dough

Fermentation 1

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1C2: Determination of Hazards Significance at Process Steps (cont.)
Name of Product : Cream-filled Bread
Potential
Reasonably
Significant Preventive or
SeveProcess Step
Hazard(s)
Description of Hazard
likely to
hazard
Control
rity
\B/C/P
occur
(Y/N)
Measures
Dividing the dough
B
Contamination of spoilage and
m
L
N
SSOP
pathogenic m.o. from the air, weighscale, and worker
Fermentation 2
B
Contamination of spoilage m.o. from the
l
L
N
SSOP
air
Spreading with egg
B
Contamination of spoilage and
m
H
Y
SSOP
pathogenic m.o. from the air and worker
Baking

Survival of spoilage m.o.

Cooling

Filling with cream

SSOP

Packaging of bread

SSOP

Storage and
distribution

Contamination of spoilage m.o. from the

air
Contamination of spoilage and
pathogenic m.o. from the air and worker
Contamination of spoilage and
pathogenic m.o. from the air and worker
Contamination of spoilage molds

Correct time
and
temperature
SSOP

Proper storage
condition (dry,
clean), expired
date must be
stated on the
label

Principle 1 : Hazard Analysis

HACCP Plan Worksheet 1C2: Determination of Hazards Significance at Process Steps (cont.)
Name of Product : Cream-filled Bread
Process Step
Receiving jelly
mallow, butter,
shortening
Storage of jelly
mallow, butter,
shortening

Potential
Hazard(s)
B/C/P
-

Description of Hazard
-

Reasonably
Significant
Sevelikely to
hazard
rity
occur
(Y/N)
-

Weighing all
ingredients

Proper storage condition

(refrigerated, no direct
exposure to sunlight),
discard any expired
ingredients
-

Mixing

Personal item

SSOP

Beating

Personal item

SSOP

Storage of cream

Growth of spoilage m.o.

Cream should be packaged

with label stating the
expired date, proper
storage condition
(refrigerated, no direct
exposure to sunlight)

Contamination of spoilage
m.o.
Decomposition of chemical
compound

Preventive or Control
Measures

Principle 2 : Establishment of Critical Control Point CCP

HACCP Plan Worksheet 2A : Establishment of CCP in Ingredients

Name of Product : Cream-filled Bread

Ingredient

Potential
Hazard (s)
B

P1

P2

P3

CCP?

Wheat flour

P
B

Y
Y

Y
Y

N
N

N
N

Yeast
Egg

P
B
B

Y
Y
Y

Y
Y
Y

N
N
N

N
N
N

P
B

Y
Y

N
Y

Y
N

Sugar

Water

Principle 2 : Establishment of Critical Control Point (CCP)

HACCP Plan Worksheet 2B : Establishment of CCP at Process Steps (cont.)
Name of Product : Cream-filled Bread
Potential
Hazard(s)
B

Storage (sugar, salt, skim milk,

shortening, wheat flour, yeast)
Receiving egg

Process Step

P2

P3

P4

P5

CCP?

CCP

Storage of egg

B
P
B

N
Y
N

Y
-

N
-

Y
-

N
-

N
CCP
N

Weighing of all ingredients

Mixing of sugar, salt, skim milk

Adding egg and shortening

Adding wheat flour, yeast and

Cold water

Blending

B
P

N
N

N
N

Receiving (sugar, salt, skim milk,

shortening, wheat flour, yeast

P1

Principle 2 : Establishment of Critical Control Point (CCP)

HACCP Plan Worksheet 2B : Establishment of CCP at Process Steps (cont.)
Name of Product : Cream-filled Bread
Potential
Hazard(s)
B

Fermentation 1

Process Step

P2

P3

P4

P5

CCP?

Dividing the dough

Fermentation 2

Spreading with egg

Baking

Cooling

Filling with cream

CCP

Packaging

CCP

Storage and distribution of bread

Rounding the dough

P1

Principle 2 : Establishment of Critical Control Point (CCP)

HACCP Plan Worksheet 2B : Establishment of CCP at Process Steps (cont.)
Name of Product : Cream-filled Bread
Potential
Hazard(s)
B
C

Mixing

Process Step

P2

P3

P4

P5

CCP?

Y
Y

Y
Y

N
N

Y
Y

N
N

CCP
CCP

Beating

Storage of cream

CCP

Storage of jelly mallow, butter,

shortening

P1

Principle 3: Establishment of Critical Limits

HACCP Plan Worksheet 3 : Establishment of Critical Limits
Name of Product : Cream-filled Bread
Ingredient/ Process Step

CCP No.
1 (C)
2 (P)

CL
Antibiotic residue = 0
Cracked / broken egg = 0

Storage (sugar, salt, skim milk,

shortening, wheat flour, yeast)

3 (P)

Rh = 90-92%
Time < 1 month
SSOP = applied

Receiving egg

4 (P)

Cracked/broken egg = 0

Filling with cream

5 (B)

Holding Time <10 min, T=20-250 C

Packaging of bread
Storage of jelly mallow, butter, shortening

6 (B)
7 (B)
8 (C)

Holding Time <10 min, T=20-250 C

T = 5-150 C, label expired date

Storage of cream

9 (B)

T = 5-150 C, label expired date

Egg

Principle 4: Establishment of Monitoring Procedures

HACCP Plan Worksheet 4 : Establishment of Monitoring Procedures
Name of Product : Cream-filled Bread
Ingredient/
Process Step
Egg

CCP
CL
No.
1 (C) Antibiotic residue
=0
2 (P) Cracked / broken
egg = 0
Storage (sugar, 3 (P) Rh = 90=92
salt, skim
Time < 1 month
milk, shortening,
SSOP = applied
wheat flour,
yeast)

Monitoring Procedures
What
How
Where
Antibiotic residue Check the CoA
Receiving
on CoA
site
Cracked/broken Inspection of
Receiving
eggs
incoming eggs
site
Rh
Measure the Rh
Storage
Storage time
Check storage time room /
SSOP application Check the
warehouse
application of
SSOP

Receiving egg

4 (P) Cracked/broken
egg = 0
5 (B) Holding Time <10
min, T=20-250 C

Cracked/broken
eggs
Time and
temperature

Packaging of
bread
Storage of jelly
mallow, butter,
shortening

6 (B) Holding Time <10

min, T=20-250 C
7 (B) T = 5-150 C, label
8 (C) expired date

Time and
temperature
Temperature,
label of the
ingredients

Storage of
cream

9 (B) T = 5-150 C, label Temperature,

expired date
label of cream

Filling with
cream

Who
Receiving
personnel
Receiving
personnel
Warehouse
mngr.

Freq.
Every
receiving
Every
receiving
Every
day

Receiving
personnel
Area
personnel

Inspection of
incoming eggs
Check/ measure
time and
temperature
Check/ measure
time and temp.
Measure temp.,
check label

Receiving
site
Production
area

Production Area
area
personnel
Warehouse Warehouse
mngr.

Every
receiving
Time :
every 10
minutes
T : Every
6 hours
Every
day

Measure temp.
check label

Warehouse Warehouse
mngr.

Every
day

Principle 5: Establishment of Corrective Actions

HACCP Plan Worksheet 5 : Establishment of Corrective Actions (1)
Name of Product : Cream-filled Bread
Ingredient/
CCP
Process Step No.
Egg
1 (C)
2 (P)

Storage
(sugar, salt,
skim milk,
shortening,
wheat flour,
yeast)

Receiving egg

3 (P)
4 (P)
5 (B)
6 (B)

CL

Monitoring Procedures
How
Where
Who
Frequency
Check the Receiving Receiving Every
CoA
site
personnel receiving
Inspection Receiving Receiving Every
of incoming site
personnel receiving
eggs
Storage
Warehouse Every day
Measure
room /
mngr.
Rh,check warehouse
storage
time
Check the
application
of SSOP
Cracked/broken Cracked/broke Inspection Receiving Receiving Every
egg = 0
n eggs
of incoming site
personnel Receiving
eggs
What
Antibiotic
Antibiotic
residue = 0
residue on CoA
Cracked /
Cracked/broke
broken egg = 0 n eggs
Rh =
Rh
Time < 1 month Storage time
SSOP = applied SSOP
application

Filling with
cream

Holding Time
<10 min, T=20250 C

Packaging of
bread

Holding Time
<10 min, T=20250 C

Time and
temperature
Time and
temperature

Corrective Actions

1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.
1. Disposition of contaminated
ingredients
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to warehouse mngr.

1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.

Check/
Production Area
measure area
personnel
time and
temperatur
e

Time :
1. Disposition of non-complying
every 10
products
minutes
2. Correct the cause to prevent
T : Every 6
recurrences
hours
3. Maintain record
4. Write a report to QA mngr.

Check/
Production Area
measure area
personnel
time and
temperatur
e

Time :
1. Disposition of non-complying
Every 10
products
minutes
2. Correct the cause to prevent
T : Every 6
recurrences
hours
3. Maintain record
4. Write a report to QA mngr.

Principle 5: Establishment of Corrective Actions

HACCP Plan Worksheet 5 : Establishment of Corrective Actions (1)
Name of Product : Cream-filled Bread
Ingredient/
CCP
Process Step No.
Storage of
7 (B)
jelly mallow, 8 (C)
butter,
9 (B)
shortening

CL
T = 5-150 C, label
expired date

Storage of
cream

T = 5-150 C, label
expired date

What
Temperature,
label of the
ingredients

Monitoring Procedures
Corrective Actions
How
Where
Who
Frequency
Measure
Warehouse Warehouse Every day 1. Disposition of non-complying
temperature, Warehouse mngr.
ingredients
check label
2. Correct the cause to prevent
recurrences
3. Maintain record

Temperature, Measure
label of cream temperature,
check label

Warehouse Every day 1. Disposition of non-complying

mngr.
products
2. Correct the cause to prevent
recurrences
3. Maintain record

Principle 6: Establishment of Verification Procedures

HACCP Plan Worksheet 6 : Establishment of Verification Procedures
Name of Product : Cream-filled Bread
Corrective Actions
Frequen
cy
1 (C) Antibiotic
Egg
Antibiotic
Check the
Receiving Receiving Every
1. Rejection of non-complying
personnel receiving
ingredient
residue = 0
residue on CoA
site
CoA
2. Write a report to warehouse
2 (P) Cracked /
Cracked/bro Inspection of Receiving Receiving Every
mngr.
broken egg = 0 ken eggs
personnel receiving
incoming
site
eggs
Storage (sugar, 3 (P) Rh = 90-92% Rh
Measure the Storage Warehou Every day 1. Disposition of contaminated
Storage time Rh
se mngr.
ingredients
salt, skim
Time < 1
room /
month
milk, shortening,
SSOP
Check the
warehous
2. Correct the cause to prevent
application storage time e
recurrences
wheat flour,
SSOP =
3. Maintain record
yeast)
applied
Check the
application
4. Write a report to warehouse
of SSOP
mngr.
Ingredient/
Process Step

CCP
No.

CL

What

Monitoring Procedures
How
Where
Who

Verification
Activities

Analysis of
antibiotic residue
every 1 year

Calibration of Rhmeter
Inspection of
insects
contamination
every 1 month

Receiving egg

4 (P) Cracked/broke Cracked/bro Inspection of Receiving Receiving Every

1. Rejection of non-complying
ken eggs
site
personnel receiving
ingredient
n egg = 0
incoming
eggs
2. Write a report to warehouse
mngr.

Customer
complaint

Filling with
cream

5 (B) Holding Time Time and

Check/
Productio Productio
n area
<10 min, T=20- temperature measure
n
250 C
time and
superviso
temperature
r

Time :
1. Disposition of non-complying
products
every 10
minutes 2. Correct the cause to prevent
recurrences
T : Every
6 hours 3. Maintain record
4. Write a report to QA mngr.

Microb.analysisof
products

Packaging

6 (B) Holding Time Time and

Check/
Productio Productio
n area
<10 min, T=20- temperature measure
n
250 C
time and
superviso
temperature
r

Time :
1. Disposition of non-complying Microb. Analysis of
products
products
Every 10
minutes 2. Correct the cause to prevent
recurrences
T : Every
6 hours
3. Maintain record
4. Write a report to QA mngr.

Principle 6: Establishment of Verification Procedures

HACCP Plan Worksheet 6 : Establishment of Verification Procedures (cont.)

Name of Product : Cream-filled Bread

Ingredient/
CCP
CL
Monitoring Procedures
Corrective Actions
Verification
What
How
Where
Who
Frequency
Process Step No.
Activities
0
Storage of jelly 7 (B) T = 5-15 C, Temperature, Measure
Warehouse Warehouse Every day
1. Disposition of nonMicrob. Analysis
mallow, butter, 8 (C) label expired label of the
temperature,
mngr.
complying ingredients of ingredients
shortening
date
ingredients
check label
2. Correct the cause to
prevent recurrences
3. Maintain record
Storage of
cream

9 (B) T = 5-150 C, Temperature, Measure

Warehouse
label expired label of
temperature,
date
cream
check label

Warehouse Every day

mngr.

1. Disposition of noncomplying products

2. Correct the cause to
prevent recurrences
3. Maintain record

Microb. Analysis
of cream

Principle 7: Establishment of Record-keeping Procedures

HACCP Plan Worksheet 7 : Establishment of Record-keeping Procedures
Name of Product : Cream-filled Bread
Ingredient/ CCP
CL
Process
No.
Step
Egg
1 (C) Antibiotic
2 (P) residue = 0
3 (P) Cracked /
4 (P) broken egg = 0
Storage
5 (B) Rh = 90-92%
(sugar, salt, 6 (B) Time < 1 month
skim milk,
SSOP =
shortening,
applied
wheat flour,
yeast)

What

Antibiotic
residue on CoA
Cracked/broke
n eggs
Rh
Storage time

Monitoring Procedures
How
Where

Check the CoA

Who

Receiving
personnel
Receiving
personnel
Warehouse
mngr.

Corrective Actions
Frequenc
y
Every
1. Rejection of non-complying
receiving
ingredient
Every
2. Write a report to warehouse mngr.
receiving
Every day 1. Disposition of contaminated
ingredients
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to warehouse mngr.

Verification
Activities

SSOP
application

Receiving
site
Inspection of
Receiving
incoming eggs
site
Measure the Rh
Storage
Check the storage room /
time
warehous
Check the
e
application of
SSOP

Cracked/broke
n eggs

Inspection of
incoming eggs

Receiving Receiving
site
personnel

Every
receiving

1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.

Customer
complaint

Records

Analysis of
Receiving log
antibiotic residue
every 1 year
Calibration of
Rh-meter
Inspection of
insects
contamination
every 1 month

Warehouse log,
Rh operation
document, Rh
calibration
documents,
Insects inspection
document
Receiving log

Receiving
egg

Cracked/broke
n egg = 0

Filling with
cream

Holding Time
Time and
<10 min, T=20- temperature
250 C

Check/ measure
time and
temperature

Productio
n area

Production
supervisor

Time :
every 10
minutes
T : Every
6 hours

1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.

Microb. analysis
of products

Production log,
microb. analysis
document

Packaging
of bread

Holding Time
Time and
<10 min, T=20- temperature
250 C

Check/ measure
time and
temperature

Productio
n area

Production
supervisor

Time :
Every 10
minutes
T : Every
6 hours

1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.

Microb. Analysis
of products

Production log,
microbiological
analysis document

Principle 7: Establishment of Record-keeping Procedures

HACCP Plan Worksheet 7 : Establishment of Record-keeping Procedures (cont.)
Name of Product : Cream-filled Bread
Ingredient CCP
/ Process No.
Step
Storage of 7 (B)
jelly
8 (C)
mallow,
butter,
shortening

CL
What

Monitoring Procedures
How
Where
Who

Corrective Actions

Frequency

T = 5-150 Temperature, Measure

Wareho Warehous Every day
C, label label of the
temperature use
e mngr.
expired ingredients
, check label
date

Verificatio
Records
n
Activities
1. Disposition of non-complying Microb.
Warehouse
ingredients
Analysis of log, microb.
2. Correct the cause to prevent ingredients Analysis
recurrences
document
3. Maintain record

Every day
Storage of 9 (B)
cream

5-150

T=
C, label
expired
date

Temperature, Measure
Wareho Warehous
label of
temperature use
e mngr.
cream
, check label

1. Disposition of non-complying Microb.

Warehouse
products
Analysis of log, microb.
2. Correct the cause to prevent cream
Analysis
recurrences
document
3. Maintain record

HACCP Plan
Cream-Filled Bread
Ingredient/ CCP
CL
Process
No.
Step
Egg
1 (C) Antibiotic
2 (P) residue = 0
3 (P) Cracked /
4 (P) broken egg = 0
Storage
5 (B) Rh = 90-92%
(sugar, salt, 6 (B) Time < 1 month
skim milk,
SSOP =
shortening,
applied
wheat flour,
yeast)

What

Antibiotic
residue on CoA
Cracked/broke
n eggs
Rh
Storage time

Monitoring Procedures
How
Where

Check the CoA

Who

Receiving
personnel
Receiving
personnel
Warehouse
mngr.

Corrective Actions
Frequenc
y
Every
1. Rejection of non-complying
receiving
ingredient
Every
2. Write a report to warehouse mngr.
receiving
Every day 1. Disposition of contaminated
ingredients
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to warehouse mngr.

Verification
Activities

SSOP
application

Receiving
site
Inspection of
Receiving
incoming eggs
site
Measure the Rh
Storage
Check the storage room /
time
warehous
Check the
e
application of
SSOP

Cracked/broke
n eggs

Inspection of
incoming eggs

Receiving Receiving
site
personnel

Every
receiving

1. Rejection of non-complying
ingredient
2. Write a report to warehouse mngr.

Customer
complaint

Records

Analysis of
Receiving log
antibiotic residue
every 1 year
Calibration of
Rh-meter
Inspection of
insects
contamination
every 1 month

Warehouse log,
Rh operation
document, Rh
calibration
documents,
Insects inspection
document
Receiving log

Receiving
egg

Cracked/broke
n egg = 0

Filling with
cream

Holding Time
Time and
<10 min, T=20- temperature
250 C

Check/ measure
time and
temperature

Productio
n area

Production
supervisor

Time :
every 10
minutes
T : Every
6 hours

1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.

Microb. analysis
of products

Production log,
microb. analysis
document

Packaging
of bread

Holding Time
Time and
<10 min, T=20- temperature
250 C

Check/ measure
time and
temperature

Productio
n area

Production
supervisor

Time :
Every 10
minutes
T : Every
6 hours

1. Disposition of non-complying
products
2. Correct the cause to prevent
recurrences
3. Maintain record
4. Write a report to QA mngr.

Microb. Analysis
of products

Production log,
microbiological
analysis document

HACCP Plan (cont.)

Cream-Filled Bread
Ingredient CCP
/ Process No.
Step
Storage of 7 (B)
jelly
8 (C)
mallow,
butter,
shortening

CL
What

Monitoring Procedures
How
Where
Who

Corrective Actions

Frequency

T = 5-150 Temperature, Measure

Wareho Warehous Every day
C, label label of the
temperature use
e mngr.
expired ingredients
, check label
date

Verificatio
Records
n
Activities
1. Disposition of non-complying Microb.
Warehouse
ingredients
Analysis of log, microb.
2. Correct the cause to prevent ingredients Analysis
recurrences
document
3. Maintain record

Every day
Storage of 9 (B)
cream

5-150

T=
C, label
expired
date

Temperature, Measure
Wareho Warehous
label of
temperature use
e mngr.
cream
, check label

1. Disposition of non-complying Microb.

Warehouse
products
Analysis of log, microb.
2. Correct the cause to prevent cream
Analysis
recurrences
document
3. Maintain record