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HACCP Plan

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Food Safety Intelligence

The world's best HACCP extraction

Process HACCP food safety plans with precision. Extract hazard analysis, critical control points, critical limits, monitoring procedures, and corrective actions. Support food manufacturing compliance and audits.

haccp-plan-2024.pdf

Viewer

JSON

document_type

HACCP Plan

facility

name: Premium Foods Manufacturing, address: 100 Food Safety Drive, Chicago, IL 60601, product_line: Ready-to-eat salads

plan_info

version: 3.2, effective_date: 2024-01-15, review_date: 2025-01-15

Haccp_team

3 items

name

role

John Smith

HACCP Coordinator

Maria Garcia

Quality Manager

David Lee

Production Supervisor

Critical_control_points

2 items

ccp_number

process_step

hazard

critical_limit

monitoring

corrective_action

CCP-1

Washing

Biological - pathogen survival

Chlorine 50-200 ppm, contact time 2 min

Chlorine test every 30 minutes

Adjust chlorine, re-wash product

CCP-2

Cold Storage

Biological - pathogen growth

Temperature at or below 4C (40F)

Continuous temperature monitoring

Evaluate product, repair refrigeration

{ "document_type": "HACCP Plan", "facility": { "name": "Premium Foods Manufacturing", "address": "100 Food Safety Drive, Chicago, IL 60601", "product_line": "Ready-to-eat salads"}, "plan_info": { "version": "3.2", "effective_date": "2024-01-15", "review_date": "2025-01-15"}, "haccp_team": [ { "name": "John Smith", "role": "HACCP Coordinator"}, { "name": "Maria Garcia", "role": "Quality Manager"}, { "name": "David Lee", "role": "Production Supervisor"} ], "critical_control_points": [ { "ccp_number": "CCP-1", "process_step": "Washing", "hazard": "Biological - pathogen survival", "critical_limit": "Chlorine 50-200 ppm, contact time 2 min", "monitoring": "Chlorine test every 30 minutes", "corrective_action": "Adjust chlorine, re-wash product"}, { "ccp_number": "CCP-2", "process_step": "Cold Storage", "hazard": "Biological - pathogen growth", "critical_limit": "Temperature at or below 4C (40F)", "monitoring": "Continuous temperature monitoring", "corrective_action": "Evaluate product, repair refrigeration"} ] }

haccp-plan-2024.pdf

Viewer

JSON

document_type

HACCP Plan

facility

name: Premium Foods Manufacturing, address: 100 Food Safety Drive, Chicago, IL 60601, product_line: Ready-to-eat salads

plan_info

version: 3.2, effective_date: 2024-01-15, review_date: 2025-01-15

Haccp_team

3 items

name

role

John Smith

HACCP Coordinator

Maria Garcia

Quality Manager

David Lee

Production Supervisor

Critical_control_points

2 items

ccp_number

process_step

hazard

critical_limit

monitoring

corrective_action

CCP-1

Washing

Biological - pathogen survival

Chlorine 50-200 ppm, contact time 2 min

Chlorine test every 30 minutes

Adjust chlorine, re-wash product

CCP-2

Cold Storage

Biological - pathogen growth

Temperature at or below 4C (40F)

Continuous temperature monitoring

Evaluate product, repair refrigeration

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