: HACCP Plan Orange Juice
: Pdf
: .......

Section 1
- Introduction to Company
- Introduction to HACCP
- Key Terms
- Identification of the HACCP Team
- HACCP Scope
- Terms of Reference
- Product Identification and Intended Use
- Methodology
- Decision Tree
- Written Process Flow
Section 2
- Completed Process Flow Diagram
Section 3
- Hazard Analysis Chart
Section 4
- CCP Decision Tree
Section 5
- Risk Assessments
Section 6
- HACCP Validation
Section 7
- HACCP Verification/HACCP Team meetings minutes
Section 8
- Records from Previous Verification
- HACCP Training Certificates
- References
- HACCP Audits

Hazard Analysis Critical Control Point, or HACCP, is a system that gives us a proactive
common sense approach to the safety management of our food products.
HACCP was originally designed in the early days of the American manned space
programme, and was developed by the Pillsbury Company, NASA and the United
States Army laboratories, to ensure the Microbiological safety of the astronauts’
food.
The HACCP system was launched publicly in 1971, and is designed to identify and
control hazards that may occur anywhere in a food processing operation.
The benefits of the HACCP system are as follows;
  • A Preventative System
  • A Systematic Approach
  • Helps demonstrate ‘Due Diligence’
  • Internationally accepted
  • Strengthens Quality Management Systems
  • Facilitates regulatory inspection / external audits
  • Demonstrates Management commitment

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