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Food
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Appendix 1 - Forms
June 2001
Fish and Fisheries Products Hazards and Controls Guidance
Third Edition
Forms
This appendix contains a blank model HACCP Plan Form and a blank model Hazard Analysis Worksheet.
HACCP PLAN FORM
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Firm Name: Firm Address:
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Product Description: Method of Distribution and Storage:
Intended Use and Consumer:
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Signature of Company Official: ___________________________________________ Date: ________ Page 1 of _________ |
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| Critical Control Point (CCP) | Significant Hazard(s) | Critical Limits for each Preventive Measure | Monitoring | Corrective Action(s) | Records | Verification | |||
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HAZARD ANALYSIS WORK SHEET
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Firm Name: Firm Address:
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Product Description: Method of Distribution and Storage:
Intended Use and Consumer:
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| (1) | (2) | (3) | (4) | (5) | (6) |
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| Ingredient/Processing Step | Identify Potential Hazards Introduced, Controlled, or Enhanced at this Step(1) |
Are any Potential Food Safety Hazards Significant? (Yes/No) |
Justify your decision for Column 3 | What Preventive Measure(s) can be Applied for the Significant Hazards? |
Is this Step a Critical Control Point? (Yes/No) |
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