Issue Date:

Dev Food Industry

01062011

HACCP Plan

Approved by:
Food Safety Team Leader

Sr.
No.
1

Document No.: F/HACCP/03/01

Step /
Control
Point
Dryer

Hazard
Yeast,
Mould
salmonell
a and
E.Coli

Product Description
Control
Measure
Temperat
ure

CCP
CCP

Critical
Limits
Min 180
C

Issue No. : 01

Bread
Monitoring

What

Where

How

When

Who

What: Temperature
Where: At Dryer
How: Proper setting and monitoring of
the temperature at dryer
When: Daily
Who Production Incharge

Page 1 of 1

Corrective Action
(What & Who)
IMMEDIATE
What: Do the
setting of the
temperature
Who: production
Incharge
PREVENTIVE
Follow up with
worker for proper
process

Verification
(What &
Who)
What:
Verifying
temperature
monitoring
records
How:
Review
When: for
each batch
Who:
Production
Incharge

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Records
Dryer
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