{"id":2168,"date":"2020-02-09T18:33:12","date_gmt":"2020-02-10T00:33:12","guid":{"rendered":"https:\/\/www.qualisafefoodconsulting.com\/?page_id=2168"},"modified":"2025-04-04T23:43:01","modified_gmt":"2025-04-05T05:43:01","slug":"haccp-plan","status":"publish","type":"page","link":"https:\/\/www.qualisafefoodconsulting.com\/fr\/services\/haccp-plan\/","title":{"rendered":"HACCP plan\/PCP"},"content":{"rendered":"

<\/p>\r\n

If you need a HACCP plan,
we can write your plan and provide all the needed forms following the CFIA
guidance below:<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

1. Assemble the HACCP team<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

2. Describe the product and
identify its intended use<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

3. List product ingredients and
materials that come into contact with the food<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

4. Construct a process flow
diagram<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

5. Construct a schematic of the
establishment<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

6. Identify and analyze hazards
(HACCP principle 1)<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

7. Determination of Critical
Control Points (CCPs) (HACCP principle 2)<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

8. Critical limits (HACCP
Principle 3)<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

9. Monitoring procedures (for
CCPs) (HACCP principle 4)<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

10. Corrective action procedures
(for CCPs) (HACCP principle 5)<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

11. Verification procedures (for
CCPs) (HACCP principle 6)<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

12. Record keeping (for CCPs)
(HACCP Principle 7)<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

\"\"<\/figure>\r\n

<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Forms<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 1: Product description<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 2: List of ingredients and
incoming materials<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 3: Process flow diagram<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 4: Plant schematic<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 5: Biological hazard
Identification<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 6: Chemical hazard
identification<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 7: Physical hazard
identification<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 8:\u00a0CCP<\/abbr>\u00a0determination
and other control measures<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 9: Hazards not controlled
by the establishment<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 10: Critical control points<\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Form 11: Process controls<\/p>\r\n

<\/p>","protected":false},"excerpt":{"rendered":"

If you need a HACCP plan,we can write your plan and provide all the needed forms following the CFIAguidance below: 1. Assemble the HACCP team 2. Describe the product andidentify its intended use 3. List product ingredients andmaterials that come into contact with the food 4. Construct a process flowdiagram 5. Construct a schematic of […]<\/p>\n","protected":false},"author":41,"featured_media":0,"parent":8,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-2168","page","type-page","status-publish","hentry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"fr","enabled_languages":["en","fr"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"fr":{"title":false,"content":false,"excerpt":false}}},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t