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Developing a HACCP Plan II - Coggle Diagram
Developing a HACCP Plan II
step 4: flow diagram of the process
you must analyze potential hazards
you must determine the critical control points (CCPs)
first 2 principles of the Codex Alimentarius
flow diagram
all steps in a food process
how food moves through the production area
simple chart or map that shows:
provides a clear overview of the process at a glance
helps identify where contamination could happen + suggests control methods
flow diagram includes
record of times & temperatures for raw materials, intermediate & final products
flow of liquids & solids during the process
sequence of all operations incl. when raw materials are added
product recycling or reprocessing steps
all ingredients & packaging materials used (incl. biological, chemical or physical information)
equipment design details to ensure safety
example
cooking
cooling
mixing
packaging
weighting them
storing the finished product
storing the materials
distribution
receiving ingredients
step 5: schematic plan of the plan
simple diagram with only the information we need for the food safety plan
basic plan of the facility already exists + just ask for it & adapt it
not a detailed engineer's drawing of the factory, kitchen or facility
key elements
sanitary equipment: show locations of handwashing & boot-washing stations
material & worker flows: indicate how raw materials & employees move through the facility
sanitary areas: incl. restrooms, dining areas, locker rooms & showers
contamination risks: identify areas like steam lines, water pipes or potential contamination sources
work zones: mark areas like raw material reception, processing zones, storage, shipping, offices & labs
confirming the flow diagram & schematic plan in person
validate worker & material flows: check if the movements of people & raw materials match the diagram + method: observation
overlay diagrams: place the flow diagram on the schematic plan to see if they align
compare the schematic plan with reality: confirm the provided schematic is accurate
identify contamination risks: look for potential cross-contamination risks, such as: workers passing through inappropriate areas, poorly placed sanitary equipment & condensation, steam or water lines near food areas
verify working conditions: check if the processes shown in the flow diagram are actually happening as specified + method: observe & ask questions
visit during peak activity: ensure the review happens during busy times when workers might skip good manufacturing practices
objective: HACCP team must walk through the entire process from raw material reception to shipping > to ensure the flow diagram & schematic plan match reality