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Developing a HACCP Plan III & VI, HAZARD ANALYSIS SEQUENCE, CONTROL…
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HAZARD ANALYSIS SEQUENCE
do raw materials contain contaminants (pathogens, toxins, chemicals, foreign objects)?
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classify hazards as Biological (B), Chemical (C) or Physical (P) > assigning a unique code
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identify hazards in raw materials, packaging & other ingredients
do acidity (pH), water activity (aw) & moisture content affect microbial survival?
- evaluate processing operations
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assign hazards to each phase (eg. mixing, cooking, packaging)
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conduct measurements
evaluate critical parameters: temperature, pH, aw, processing times & equipment performance
record identified hazards in structured tables, categorized by type & processing stage
CONTROL STRATEGIES
A. Biological Hazards
thermal processing: pasteurization, sterilization
environmental control: adjusting pH, aw or temperature
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C. Physical Hazards
meters: metal detectors, sieves, magnets
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