If you need a HACCP plan,
we can write your plan and provide all the needed forms following the CFIA
guidance below:
1. Assemble the HACCP team
2. Describe the product and
identify its intended use
3. List product ingredients and
materials that come into contact with the food
4. Construct a process flow
diagram
5. Construct a schematic of the
establishment
6. Identify and analyze hazards
(HACCP principle 1)
7. Determination of Critical
Control Points (CCPs) (HACCP principle 2)
8. Critical limits (HACCP
Principle 3)
9. Monitoring procedures (for
CCPs) (HACCP principle 4)
10. Corrective action procedures
(for CCPs) (HACCP principle 5)
11. Verification procedures (for
CCPs) (HACCP principle 6)
12. Record keeping (for CCPs)
(HACCP Principle 7)
Forms
Form 1: Product description
Form 2: List of ingredients and
incoming materials
Form 3: Process flow diagram
Form 4: Plant schematic
Form 5: Biological hazard
Identification
Form 6: Chemical hazard
identification
Form 7: Physical hazard
identification
Form 8: CCP determination
and other control measures
Form 9: Hazards not controlled
by the establishment
Form 10: Critical control points
Form 11: Process controls