Consideration should also be taken into not only the primary consumer base but also consumer groups that deviate from the intended targeted audience. These can include children, adults, seniors, or even specific groups such as vegetarians, vegans, immunocompromised, etc. Understanding and recording the primary consumer of the product(s) is essential to a well-developed plan. Define the consumers of the food and its intended use In addition, how the food is transported and stored such as if the product(s) are refrigerated, room temperature, a specific temperature range, or any other circumstances should be included in the HACCP Plan. Here, the ingredients and raw materials within the food products should be identified. It is vital to train these members on the HACCP system as well as to maintain up-to-date training records for plan success. Team members from different fields and experiences within the production process allow for a better representation of the entire process from harvest to consumption. These internal team members should be carefully selected from differing fields of the food business such as quality assurance, engineers, and machine operators. Formulate a HACCP teamīuilding a strong HACCP team is the foundation of an exceptional plan. While developing a plan may at first seem intimidating, a step-by-step general guide has been designed to assist in building a plan. HACCP plans can be generic templates, but any unique conditions regarding aspects of the plan during development need to be considered. The HACCP Planįormulating a HACCP Plan ensures that preventative measures are identified regarding food safety measures. Internal audits should be scheduled regularly to ensure each step of the plan is successfully accomplishing its goal. Before undertaking the HACCP checklist into a current food process, it is highly recommended to develop a HACCP plan which follows the HACCP principles.
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