VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)

PAGE 1 of 15

Form 1

PRODUCT DESCRIPTION

Product Name: Pizza

1. Product Name(s) Pizza different types and sizes –
Capricciosa, Proshiutto et funghi,
Margherita, etc.
2. Important Product Characteristics This product should be considered ready
(aw, pH, Salt, Preservatives,...) to eat.
No preservatives added
3. How it is to be used Heat and serve for direct consumption
4. Packaging Non packed when served in Valley sport
restaurant.
Master carton corrugated cardboard
carton.
5. Shelf life 15 min after preparation should be served
to client
24 h after delivery or carry away (stored
at 4oC)
6. Where it will be sold Restaurant, carry away
7. Labelling Instructions No special labelling instructions
8. Special Distribution Control Delivery packed and in thermobags
9. Specific User groups Appropriate for all users, no special
precautions needed

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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Form 2

LIST OF PRODUCT INGREDIENTS AND INCOMING MATERIALS

Dough Pizza Flour BCP

Water BC
Instant Dry Yeast
Granulated Fine White Sugar P
Vegetable Oil C
Fine Salt-Hi Grade P
Garlic BCP

Meat Products Prosciutto BCP

Hot Dog BCP
Ham BCP
Pepperoni BCP
Italian sausage BCP

Pizza Sauce Water BC

Tomato Paste BC
Vegetable Oil C
Fresh basil leaves CP
Garlic BCP
Freshly ground pepper BCP

Cheese Products Mozzarella Cheese BP

Parmesan BP
Cheddar - Mild, from Pasteurized Milk
BP
Garnish Mix Green & Red Peppers BCP
Canned Mushrooms-Sliced BCP
Diced Mushrooms BCP
Diced Onion BCP

Packaging Material Waxed Cardboard Carton

Corrugated Cardboard
Carton/Divider/Trays

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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Form 3
Process flow diagram - Pizza

1 Receiving

2 Dry Storage 3 Oil 4 4oC storage

5 Dough preparation
6 Dough
rework
7 Sheeting

8 Manual handling

9
10 Sauce application Sauce preparation

11
12 Meat application Meat slicing

13
14 Cheese application Cheese shredding

15
16 Garnish application Garnish mixing

17 Baking

18 Metal detector

20
19 Serving Packaging

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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Form 4
Confirmed Process flow diagram - Pizza

1 Receiving

2 Dry Storage 3 Oil 4 4oC storage

5 Dough preparation
6 Dough
rework
7 Sheeting

8 Manual handling

9
10 Sauce application Sauce preparation

11
12 Meat application Meat slicing

13
14 Cheese application Cheese shredding

15
16 Garnish application Garnish mixing

17 Baking CCP-1B

18 Metal detector CCP -2P

20
19 Serving Packaging

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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Form 5

BIOLOGICAL, CHEMICAL AND PHYSICAL

HAZARDS AND CONTROLS

STEP Identified Hazards (B, C, P) Risk Level (see Controlled at (see

Appendix 1) Appendix 1)
Incoming
Materials
B Microorganisms, Trivial
N/A
B. cereus
C Presence of Pesticides Substantial Prerequisite
and/or Mycotoxins programs
(Control of food
Pizza Flour
hazards: Incoming
materials)
P Presence of metal/non metal Moderate Prerequisite
particles programs
(Employee training)
C Presence of anti-oxidants, Substantial Prerequisite
preservatives programs
Vegetable Oil (Control of food
hazards: Incoming
materials)
B Presence of microorganisms Moderate Prerequisite
if Water do not meet the programs (Water
drinking water criteria of EC quality)
Potable water
C High levels of Cl and other Moderate Prerequisite
chemical residues programs (Water
quality program)
B Proliferation of Substantial Prerequisite
microorganisms, ex programs
Salmonella sp (Control of food
hazards: Incoming
materials)
Garlic C Presence of pesticides Substantial Prerequisite
programs
(Control of food
hazards: Incoming
materials)
P Presence of metal/non Moderate Prerequisite

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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metals due to inproper programs

washing (Employee training,
Sanitation
programs)
B Bacterial growth due to Substantial
Prerequisite
time/temperature abuse in
programs
transport
(Control of food
Presence of Salmonella sp.,
hazards: Incoming
S. aureus, Listeria
Meat: materials)
monocytogenes
pepperoni,
C High levels of additives: Substantial
ham, Italian
nitrites, phosphates, Prerequisite
sausage,
presence of monosodium programs
proshiutto and
glutamate (MSG) (Control of food
hot-dog
Presence of pesticides hazards: Incoming
antibiotics/drug residues and materials)
hormones
P Damaged cartons, clips Moderate Prerequisite
programs
(Employee training)
B Bacterial growth due to Substantial
Prerequisite
Mozzarella, time/temperature abuse in
programs
Parmesan and transport
(Control of food
Cheddar Presence of Salmonella sp.,
hazards: Incoming
cheese S. aureus, Listeria
materials)
monocytogenes
B Proliferation of Mould, Trivial
accumulation/formation of N/A
Tomato Paste
mycotoxins
C Presence of pesticides Trivial N/A
B Bacterial Contamination Substantial Prerequisite
Clostridium botulinum programs
(Control of food
hazards: Incoming
materials)
C Presence of pesticides, Substantial Prerequisite
Canned
preservatives programs
Mushrooms
(Control of food
hazards: Incoming
materials)
P Presence/migration of metal Moderate Prerequisite
particles other foreign programs
bodies (Employee training)
Pepper B Presence of bacterial (B. Substantial Prerequisite
Prepared by:______________ Approved by:________________ Date:
VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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cereus, E. coli, Listeria programs

monocytogenes. (Control of food
hazards: Incoming
materials)
C Presence of pesticides Substantial Prerequisite
programs
(Control of food
hazards: Incoming
materials)
P Presence of metal/non metal Moderate Prerequisite
particles programs
(Employee training)
B Presence of bacterial (B. Substantial Prerequisite
cereus, E. coli, Listeria programs
monocytogenes. (Control of food
hazards: Incoming
Diced materials)
mushrooms C Presence of pesticides Substantial Prerequisite
programs
P Presence of metal/non metal Moderate Prerequisite
particles programs
(Employee training)
B Presence of bacterial (B. Substantial Prerequisite
cereus, E. coli, Listeria programs
monocytogenes. (Control of food
hazards: Incoming
materials)
C Presence of pesticides Substantial Prerequisite
Diced onions programs
(Control of food
hazards: Incoming
materials)
P Presence of metal/non metal Moderate Prerequisite
particles programs
(Employee training)
P Presence of metal/non metal Moderate Prerequisite
Fine Salt -
particles programs
High grade
(Employee training)
Granulated P Presence of metal/non metal Moderate Prerequisite
Fine White particles programs
Sugar (Employee training)
Packaging C Chemical migration due to Substantial Prerequisite
Material use of non-food grade programs

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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packaging material (Employee training,

sanitation programs)
Process Steps
B Presence or proliferation of Substantial Prerequisite
microorganisms due to non programs
compliant material (Control of food
hazards: Incoming
materials)
C Presence of chemical Substantial Prerequisite
residues/toxins programs
S1 Receiving
(Control of food
hazards: Incoming
materials)
P Presence of metal/non metal Substantial Prerequisite
particles due to damaged programs
cartons (Control of food
hazards: Incoming
materials)
B Bacterial growth due to Substantial Prerequisite
time/temperature abuse of programs
S4 4°C storage
meat, cheese and leftover (Transportation &
sauce storage)
B Bacterial contamination due Moderate Prerequisite
to improper handling programs
(Employee training,
S5 Dough sanitation program)
preparation P Plastic from flour bags Moderate Prerequisite
programs
(Employee training
program)
B Bacterial contamination by Moderate Prerequisite
S6 Dough
employee handling programs
Rework
(Employee training,
sanitation program)
B Bacterial contamination by Moderate Prerequisite
employee handling programs
(Employee training,
sanitation program)
S7 Sheeting P Pieces falling into product Moderate Prerequisite
programs
(Employee training
and equipment
Maintenance
programs)
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VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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B Bacterial contamination by Moderate Prerequisite

S8 Manual employee handling programs
Handling (Employee training,
sanitation program)
B Bacterial growth due to Substantial Prerequisite
S9 Sauce time/temperature abuse programs
Preparation (Employee training,
sanitation program)
B Bacterial growth due to Moderate Prerequisite
S10 Sauce time/temperature abuse programs
Application Cross contamination due to (Employee training,
no cleaned equipment sanitation program)
B Bacterial growth due to Substantial Prerequisite
employee handling and programs
S11 Meat
bacterial growth due to (Employee training;
slicing
time/temperature abuse, Sanitation
cross contamination programs)
B Bacterial growth due to Moderate Prerequisite
S12 Meat employee handling or meat programs
Applicator build-up on equipment (Employee training,
during operations sanitation programs)
B Moderate Prerequisite
Bacterial growth due to programs
cheese build-up (Employee training,
sanitation programs)
S13 Cheese P Metal from wire cutters Moderate Prerequisite
Shredding Non-metal - plastic from programs
wrapper (Employee training
and Equipment
maintenance
programs)
B Bacterial growth due to Moderate Prerequisite
S14 Cheese cheese build-up programs
Applicator (Employee training,
sanitation programs)
B Moderate Prerequisite
S15 Garnish
Bacterial growth due to programs
Mixing
garnish build-up (Employee training,
sanitation programs)
B Moderate Prerequisite
S16 Garnish Bacterial growth due to programs
Applicator garnish build-up (Employee training,
sanitation programs)
S17 Baking B Bacterial growth due to Substantial CCP-1B
Prepared by:______________ Approved by:________________ Date:
VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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time/temperature abuse
S18 Metal P Not working properly Substantial
Detector CCP - 2P

C Chemical residues due to Moderate Prerequisite

inproper washing of plates, programs
S19 Serving
forks, knifes (Employee training,
sanitation programs)
C Chemical migration due to Substantial Prerequisite
S20 Packaging use of non-food grade programs
packaging material

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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Form 6

Critical Control Points Determination

Apply for substantial hazards, according to risk assessment.

HAZARDS: Determine if FULLY controlled by Prerequisite Program(s).

* If "YES" = indicate "Prerequisite Programs." and proceed to next identified hazard.
If "NO" = proceed to question 1 (Q1)

Q1. Could a control measure(s) be used by the operator at any process step?
*If no = not CCP + identification on how this hazard will be controlled before and after the process + proceed to the
next identified hazard
*If yes= description + next question

Q2. Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could increase
to an unacceptable level?
*If no = not CCP + proceed to the next identified hazard
*if yes= next question

Q3. Is this process step specifically designed to eliminate/reduce the likely occurrence of the identified hazard to an
acceptable level?
*If no = next question
*if yes = CCP + go to last column

Q4. Will a subsequent step eliminate the identified hazard or reduce likely occurrence to an acceptable level?
*If no = CCP + go to last column
*if yes= not a CCP + identify subsequent step + proceed to the next identified hazard

CCP Number
*Proceed to next identified hazard
STEP Identified hazards Q1 Q2 Q3 Q4 CCP
BCP/control Number

Incoming
Materials
C: Presence of pesticides
Pizza Flour and/or mycotoxins
PRP
P:Presence of metal/non
Granulated Fine
metal particles
White Sugar
PRP
B: Bacterial growth due Y Y N/A Y
Meat (ham, Italian to time/temperature S1
sausage, pepperoni, abuse in transport
proshiutto, hot- Presence of Salmonella
dog) sp., S. aureus, Listeria
monocytogenes

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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C: High levels of
additives: nitrites,
phosphates, presence of
monosodium glutamate
(MSG). Presence of
pesticides, antibiotics/
drug residues and
hormones
PRP
B:Bacterial growth due Y Y N/A Y
to time/temperature S1
Mozzarella,
abuse in transport
Parmesan and
Presence of Salmonella
Cheddar cheese
sp., S. aureus, Listeria
monocytogenes
B: Bacterial Y Y N/A Y
Contamination S1
Canned Clostridium botulinum
Mushrooms C: Presence of
pesticides, preservatives
PRP
P:Presence of metal/non
Fine Salt - High
metal particles
grade
PRP
B :Proliferation of Y Y N/A Y
microorganisms, ex S1
Garlic Salmonella sp
C: Presence of pesticides
PRP
C: Presence of anti-
Vegetable Oil oxidants, preservatives
PRP
B:Presence of bacterial Y Y N/A Y
Vegetables
(B. cereus, E. coli, S1
(green/red peppers,
Listeria monocytogenes
mushrooms,
C: Presence of pesticides
onions)
PRP
C: Chemical migration
due to use of non-food
Packaging Material
grade packaging material
PRP
Process Steps
S1 Receiving B:Presence or Y Y N Y
proliferation of S17

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
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microorganisms due to
non compliant material
C: Presence of chemical
residues/toxins
PRP
P:Presence of metal/non Y Y N Y
metal particles due to S18
damaged cartons
B: Bacterial growth due
to time/temperature
S4 4°C storage abuse of meat, cheese
and leftover sauce
PRP
B:Bacterial growth due
S9 Sauce to time/temperature
Preparation abuse
PRP
B:Bacterial growth due
to employee handling
and bacterial growth due
S11 Meat slicing to time/temperature
abuse, cross
contamination
PRP
B: Bacterial growth due Y Y
CCP –
S 17 Baking to time/temperature
1B
abuse
P: Not working properly Y Y CCP –
S 18 Metal detector
2P
C:Chemical migration
due to use of non-food
S20 Packaging
grade packaging material
PRP

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
PAGE 14 of 15

Form 6

Critical Control Points

CCP N Critical limits Monitoring procedures Corrective Verification Records
STEP actions
W H F W
Temperature of the Increase the Check the
oven Tempera Visual Each Cook time/temperature temperature of the
280-350 oC ture check pizza of the oven. middle of 10 pizzas
Checklist record
CCP-1B Time 8-15 min If technical daily
Time problem – move to
QA verification
S17 Baking another oven to Internal audits of
records
finish baking employees work,
Check records
Maintenance of the
equipement
Sensitivi Test bar 2 daily Designated Retest all pizza QA manager tests
Metal contaminants: ty to employee since last product and reviews Checklist records,
Ferrous ≤ 0.8; detect satisfactory test complaint file every retain pieces of metal
CCP–2P Non-ferrous/ foreign two weeks. found by detector.
Aluminium ≤ 1.2 ; material
S18 Metal Stainless steel 316 ≤
QA manager follows Complaint summary
Detector 1.5.
up to identify the received by
source when metal management and
fragments are personnel
detected.

Prepared by:______________ Approved by:________________ Date:

VALLEY SPORT HACCP PLAN (ISS 1, REVISION 2, AUGUST 2018)
PAGE 15 of 15

Appendix 1

Risk Assessment Matrix

Slightly harmful Harmful Extremely Harmful

Highly Trivial Risk Tolerable Risk Moderate Risk

unlikely

Unlikely Tolerable Risk Moderate Risk Substantial Risk

Likely Moderate Risk Substantial Risk Intolerable Risk

Control plan

RISK LEVEL ACTION AND TIMESCALE

TRIVIAL No action is required and no documentary records need to be
kept.
TOLERABLE No additional controls are required. Consideration may be
given to a amore cost-effective solution or improvement that
imposes no additional cost burden. Monitoring is required to
ensure that the controls are maintained.
MODERATE Efforts should be made to reduce the risk, but the costs of
prevention should be carefully measured and limited.
SUBSTANTIAL GMPs and GHPs are applied, special measures for keeping
the risks within tolerable limits are applied. The effect is
controlled through measurements and if necessary the process
is considered as a CCP (use the Decision tree)
INTOLERABLE Change the process

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