Haccp Diagram

HACCP - Hazard Analysis Critical Control Points - Part 6 - Flow Diagrams
[ne_shortcode1]

[ne_shortcode2]
http://food-safety-training.net
Construct a flow diagram
Flow diagram
A systematic representation of the sequence of steps or
operations involved with a particular food item or process,
usually from receipt of raw ingredients to consumer. May
include:Times/temperatures of
processing/cooking/cooling/chilling and storage.
It may also be useful to produce a floor plan and
layout which includes:
Equipment used etc.
Personnel routes
Product routes
Waste routes
Monitoring points
(Toilets, cloakrooms and handwashing
facilities should be highlighted)
The flow diagram and floor plan form an essential part
of the HACCP documentation
Walking-the-line
On-site validation of flow diagram and food room
layout (at various times of production) to ensure that
what you assume happens does happen
Chicken and black pepper
Ten, 2 kg frozen chickens and dry black pepper are purchased from approved
suppliers. The frozen chicken is removed to the large freezers within 10 minutes of
unloading. The freezer operates at -18°C. Each chicken is date marked and used within
6 months of purchase. The freezer is alarmed which is activated if the temperature rises
above -15°C for longer than 30 minutes. All freezers are maintained at 6 monthly
intervals.
The black pepper is unloaded into the dry store and stored off the floor on slatted alloy
shelves. A pest control contract is in operation and audits are undertaken every 3
months.
The frozen chickens are thawed overnight in batches of 10 in a temperature controlled
room at 15°C. After thawing they are refrigerated below 5°C and stored for a maximum
of 24 hours until required for cooking.
Cooking takes place in a preheated fan assisted oven at gas mark 4 (180°C) for 2 hours.
A disinfected, calibrated probe thermometer is used to ensure the chickens have
achieved a minimum temperature of 75°C. The temperature of the deep thigh muscle
is used as the coolest point.
The chickens are cooled rapidly, using a fan which blows air over the chickens which
are loosely covered in tin foil. Chickens are cooled to 7°C within 6 hours and then
stored in the refrigerator at below 5°C.
The chickens are stored for a maximum of two days until required for serving. They are
sliced and served within fifteen minutes of removal from the refrigerator. After serving,
black pepper is added at the request of a customer immediately prior to consumption.
http://food-safety-training.net
Haccp Diagram