What Should be in your HACCP Manual?

A Hazard Analysis and Critical Control Points (HACCP) manual is a document that outlines the food safety management system for a food business. The HACCP manual should include the following information:

1. Introduction: This section should provide an overview of the HACCP program, including the purpose of the manual and the scope of the food safety management system.
2. Food Safety Policy: This section should outline the food safety policy of the company, which should include the commitment of management to food safety, and the goals and objectives of the HACCP program.
3. Hazard Analysis: This section should identify the potential hazards associated with the food products and processes, and determine the likelihood and severity of those hazards.
4. Critical Control Points: This section should identify the points in the food production process where control measures can be implemented to prevent, eliminate, or reduce the identified hazards to an acceptable level.
5. Critical Limits: This section should specify the measurable criteria that must be met at each critical control point to ensure that the identified hazards are controlled.
6. Monitoring Procedures: This section should describe the methods used to monitor the critical control points and ensure that the critical limits are being met.
7. Corrective Actions: This section should outline the steps to be taken if a critical limit is not met, including the procedures for identifying the cause of the deviation, correcting the problem, and preventing its recurrence.
8. Verification Procedures: This section should describe the methods used to verify the effectiveness of the HACCP system, including the procedures for conducting internal audits, testing samples, and reviewing records.
9. Record-Keeping Procedures: This section should describe the procedures for maintaining records related to the HACCP system, including the types of records to be maintained, the retention period for each type of record, and the methods for storing and protecting the records.
10. Training and Education: This section should outline the training and education requirements for employees, including the topics to be covered and the frequency of training.
11. HACCP Plan Review and Modification: This section should outline the procedures for reviewing and modifying the HACCP plan as necessary, including the frequency of review, the criteria for modification, and the approval process for changes to the plan.

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At SRM, we use Mango to review the processes, determine control points and design requirements, and create strategies to control design and development, ensuring that you don’t create expensive problems. In addition, Mango makes it so simple as opposed to using a hard copy system. Not only does SRM use Mango Compliance Software, but many of our clients as well – www.mangolive.com Mango makes it easier to get ISO 9001:2015 certification.