Center for Food Safety & Applied Nutrition FISH AND FISHERIES PRODUCTS HAZARDS AND CONTROLS GUIDE Second Edition, January 1998 |
The Third Edition of this guidance issued in June 2001. Below is an earlier version.
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This appendix contains a blank model HACCP Plan Form and a blank model Hazard Analysis Worksheet.
Firm Name: ______________________________ Product Description: ______________________ ___________________________________________ Firm Address: ______________________________ Method of Distribution and Storage:________ ___________________________________________ Intended Use and Consumer:_________________ ___________________________________________
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Signature of Company Official: ___________________________________________ Date: ________ Page 1 of _________
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Critical Control Point (CCP) | Significant Hazard(s) | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
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Page _____ of _____
Firm Name: ______________________________ Product Description: ______________________ ___________________________________________ Firm Address: ______________________________ Method of Distribution and Storage:________ ___________________________________________ Intended Use and Consumer:_________________ ___________________________________________
(1) | (2) | (3) | (4) | (5) | (6) |
Ingredient/Processing Step | Identify Potential Hazards Introduced, Controlled, or Enhanced at this Step(1) | Are any Potential Food Safety
Hazards Significant? (Yes/No) | Justify your decision for Column 3 | What Preventive Measure(s) can be Applied for the Significant Hazards? | Is this Step a Critical
Control Point? (Yes/No) |
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Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical |
Page 1 of _______
(1) | (2) | (3) | (4) | (5) | (6) |
Ingredient/Processing Step | Identify Potential Hazards Introduced, Controlled, or Enhanced at this Step(1) | Are any Potential Food Safety
Hazards Significant? (Yes/No) | Justify your decision for Column 3 | What Preventive Measure(s) can be Applied for the Significant Hazards? | Is this Step a Critical
Control Point? (Yes/No) |
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Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical | |||||
Biological | |||||
Chemical | |||||
Physical |
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The Third Edition of this guidance issued in June 2001. Above is an earlier version.
Hypertext updated by dms/kwg 2002-JUN-18