Group

2
TABLE OF
CONTENTS RISK
НАССР - ASSESSMENT
ТЕАM AND
DETERMINATIO
N

PLANT HACCP-
LAYOUT PLAN

PRODUCT
VERIFICATION
DESCRIPTION &
PLAN
INTENDED USE

FLOW PROCESS
CHART AND PROCESS
STEP DETAIL.
Group
2

1. HACCP
TEAM
Group
2

2. PLANT
LAYOUT
 Note: Air-
conditioner

Sterilization
Defrost table

Canning
Cutting&Filleti

Room
area
ng Put in can
Pour broth
Defrosting & Raw Raw
processing area Storage Canned&clea
ned Sterilizer
Packing Line
Labeling &

Labeling
Packing Broth
pot

Broth cooking
area

Receiving
Area and
Sorting
Storage &
Shipping

Pall
et
Conveyor
belt
Group
2

3. PRODUCT DESCRIPTION &

INTENDED USE
3. PRODUCT DESCRIPTION & INTENDED USE
1.Product Name / Group:
Canned Sardine with
Tomato Sauce
2. Composition 4. Using: eat directly

3. Important 5. Packaging: Net weight:

Characteristics:
• pH: 5.5 - 6.5
• aw: Low (> 0.85) 6. Shelf life: 2–5 years
• Allergens: Fish Storage Condition: cool and
consume
within 1–2 days after opened
3. PRODUCT DESCRIPTION & INTENDED USE
7. Where the Product 9. Special Distribution
will be Sold: Control:
supermarkets, grocery - Temperature control: No
stores, and online required special
platforms refrigeration
- Handling: Avoid direct
exposure to heat/sunlight

8. Labeling Instructions: 10. Consumer

• Product name and weight Group: diversified
• Ingredients consumers
• Nutrition info
• Storage/usage
• Expiry/batch
Group
2

4. FLOW PROCESS CHART AND

PROCESS STEP DETAIL.
 5. Salt, Oil,
1. Can 2. Water 3. Fish 4. Tomato
Additives

7. Thawing
(4°C / 10 h)

8. Evisceration
6. Sauce preparing
and Washing

9. Removal

10. Cutting or chopping

4. FLOW 11. Cooking

CHART 12. Cooling

13. Filling

14. Sealing

15. Sterilization
(116-121°C)

16. Cooling

17. Labeling
Group
2

5. RISK ASSESSMENT AND

DETERMINATION
5. RISK ASSESSMENT AND
DETERMINATION
Chemical Hazards
Metal, bones

Biological Hazards
Clostridium botulinum,
Allergen E.coli,
IDENTIFIED HAZARDS
Soy, Fish Salmonella, Listeria

Physical Hazard
Chlorine, Pesticide residues
 5.1. CCP DETERMINATION

CCP-4B: 15. Sterilization

CCP-1B: 17. Packaging and

CCP labeling
IDENTIFIED HAZARDS
CCP-1B: 14. Sealing

CCP-1B: 16. Cooling

 5.2. OPRP DETERMINATION

OPRP - 2B: 8. Evisceration and Washing ( E. coli,

Salmonella)

OPRP
IDENTIFIED HAZARDS

OPRP - 1P: 13. Filling (Temperature of sauce)

Group
2

6. HACCP-
PLAN
 6.1. HACCP- Plan of ccp
Control Measures:
Calibrate sealing machine
Monitor sealing parameters to ensure
airtightness.

Corrective Action:
Product: Re-seal or Critical Limits:
discard defective cans. CCP-1B (14)
OL = 170°C/2 second
Process: Adjust or Clostridium botulinum
CL = 170°C/1 second
recalibrate

Monitoring Procedure
Production operator → Check time of sealing
→ sealing machine
→ during sealing
 6.1. HACCP- Plan of ccp
Control Measures:
Sterilization

Critical
Corrective Action: CCP - 4B (15) Limits:
Product: Discard Clostridium botulinum, OL = 121°C/2
Process: Adjust E.coli, Salmonella, hours
temperature CL = 110°C/2
Listeria
hours

Monitoring Procedure
Production operator → check temperature
→ thermometer
→ before, during and end
 6.1. HACCP- Plan of ccp
Control Measures:
Cooling control (rapid
cooling to < 40°C)

Critical
Corrective Action: Limits:
Product: Discard CCP-1B (16) OL = 30°C/1
Process: Adjust Clostridium botulinum hours
temperature CL = 40°C/1
hours

Monitoring Procedure
Production operator → check temperature
→ thermometer
→ before, during and end
 6.1. HACCP- Plan of ccp
Control Measures:
Allergen alert during
packaging and labeling

Corrective Action:
If allergen alert is Critical Limits:
CCP - 1A (17) Presence of allergen
missing or incorrect, re-
Fish information on packaging
label affected products
or discard

Monitoring Procedure
Packaging operator → Verify label → Visual inspection during
packaging
 6.2 HACCP- Plan of oprp
Step no.
8. Evisceration and Washing

Corrective Action:
Evisceration or further Action criteria
rinsing with chlorinated OPRP - 2B:
Personal hygiene and
water or saline depending E. coli, Salmonella
careful during the step
on bacterial limits

Monitoring Procedure
QA/QC team, product manager, safety team → Training,
monitoring, evaluation → Evisceration, washing (E. coli,
Salmonella) → Before hiring, check each processing
 6.2 HACCP- Plan of oprp
Step no.
13.Filling

Action criteria
Corrective Action: Ensure sauce
Adjust the filling process if temperature isn’t too
OPRP - 1P:
the temperature is not high
Temperature of sauce
within suitable standard OL = 70°C
CL = 65°C

Monitoring Procedure
QA/QC team, line manager → Check sauce temperature by
thermometer → Ensure sauce doesn't overcook sardines →
Every batch
Group
2

7. VERIFICATION
PLAN
 7. VERIFICATION Plan
CCP
Verification Methods Frequency Responsibility Records
#

Sealing
Routine verification and maintenance of the Quality control
CCP-1B Daily record (Form
sealing machine. supervisor
#001)

Review sterilization records, verify Sterilization

Quality control
CCP-4B compliance with critical limits (temperature, Daily record (Form
supervisor
time), calibration of equipment #002)

Review cool records, verify compliance with Cooling

Quality control
CCP-1B critical limits (temperature, time), Daily record (Form
supervisor
calibration of equipment #003)

Packaging
Check allergen alert on packaging, review Quality control
CCP-1A Every batch record (Form
packaging records for label accuracy supervisor
 7. VERIFICATION Plan

OPRP# Verification Methods Frequency Responsibility Records

Checking the personal hygiene of

the employee and the evisceration Staff hygiene
OPRP - Quality control
+ washing step.Ensuring the Daily record (Form
2B supervisor
chlorine or salt for washing #005)
remaining in the warehouse

Measuring the temperature of the Temperature

OPRP - Quality control
sauce and note into Every batch monitoring (Fo
1P supervisor
the Temperature monitoring form. rm #006)
Group
2

THANKS FOR YOUR

ATTENTION