Vegetables HACCP Plan Guidelines
Vegetables HACCP Plan
Guidelines - Introduction
- Manufacturers
- Retail
- Canned Corn
- Leafy Greens Salad (various labels)
- Tomatoes
- Vegetables and Fruit – Wholesale
- Veggie Burger
- Vegetables – Pickled
- Veggie Salad

Why HACCP /
Food Safety Plan?
The Food Safety Plan (HACCP or Preventive Controls) is not a stand alone program, but rather part of a larger food safety system. The foundational programs that are part of the food safety system are frequently termed prerequisite programs. Many facilities overlook how prerequisite programs guide the creation of a HACCP plan. But without these in place, the plan may fail to address key hazards properly. The term was coined to indicate that they should be in place before HACCP based systems are implemented in order to effectively manage risk from foodborne hazards. The Current Good Manufacturing Practice (GMP) regulations address requirements for many prerequisite programs. The regulation (117 Subpart B) that outlines the conditions and practices the regulated food industry must follow for processing safe food under sanitary conditions, including personnel, plant and grounds, sanitary operations, sanitary facilities and controls, equipment and utensils, processes and controls, warehousing and distribution, and defect action levels considerations. Elements of GMPs that are not covered in the Food Safety Plan are still required by regulations.
We Can Help You Develop Your
Food Safety Documentation
Process Flow
The process flow of a food safety plan (HACCP or Preventive Controls) is the center of a food product’s food safety story. It tells how a company makes its products and what hazards and controls are associated with each step. Here’s an example process flow for ready-to-eat leafy green salad:
Suggested
Logs and Records
- Customer Complaints
- Corrective Action Forms
- Employee Training
- Food Safety Quarterly Audit
- Food Safety Checklist
- Raw Materials/Receiving Log
- Worker Illness Log
- Refrigerator Log
- Assembly Log
- Shipping Temperature Log
Suggested Supply Chain
Documents
- Food Safety HACCP or Preventive Controls Plan for each product
- Food Defense/Business Continuity Plan
- Validation of each product and/or process and Ready-To-Eat statements (if applicable)
- Certificates of Analysis (COA)
- Third Party Audit Certificate, Report & Corrective Actions
- Product Specification
- Allergen Grid / Statement
- SDS / MSDS Statement
- Country of Origin
Potential Hazards
Biological
- Microbiological Contamination – During Processing at Source of Origin – Supplier Management and HACCP in place and verified to eliminate and reduce potential presence of Microbiological contamination.
- Microbiological Contamination – Microbiological growth due to breakdown of refrigeration units.
Chemical
- Chemical Contamination by pesticides at source of origin – Chemical/pesticide used at source is verified to be in conjunction with regulations.
- Chemical Contamination from machine oils or lubricants, as well as cleaning chemicals.
- Microbiological / Physical / Chemical Contamination from – Cross Contamination or Taint of finished product due to poor trailer hygiene.
Physical
- Physical Contamination – External contamination from rain water, bird droppings, vermin/rodents, and flying insects during unloading process.
- Glass Contamination – Glass contamination from internal light sources. – Pests/rodents and or Flying insects due to poor hygiene/debris build up- Physical risks from straps/thermocouples/staples/foreign bodies found on pallets on intake.
- Physical Contamination – Physical contamination from Quality Inspectors – Foreign Bodies found within product and/or packaging from source of origin or during transportation.
- Physical Contamination – Physical contamination from Warehouse operative, Pests/rodents, and/or Flying insects due to poor hygiene/debris build up – Physical Contamination from personnel Foreign body/Dust contamination from production environment.
- Physical Contamination – Physical contamination from Warehouse operative, Pests/rodents, and/or Flying insects due to poor hygiene/debris build up – Physical Contamination from personnel Foreign body/Dust contamination from production environment.
- Physical Contamination – Physical contamination Warehouse operative, Quality inspectors – Glass contamination from internal light sources & window. – Pests/rodents and or Flying insects due to poor hygiene/debris build up.
Suggested Standard
Operating Procedures (SOPs)
- Monitor Time and Temperature – Receiving, Storage, Transportation
- Equipment Cleaning & Sanitization
- Using and Calibrating Thermometers
- Transporting Food to Remote Sites
- Cleaning and Sanitizing Food Contact Surfaces
- Storing and Using Poisonous or Toxic Chemicals
- Preventing Cross-Contamination During Storage and Preparation
- Receiving Deliveries
- Cleaning Building and Facility
- Allergen Control Program
- Washing Hands – To prevent foodborne illness by contaminated hands
- Employee Illness Program
- Using Suitable Utensils When Handling Ready-to-Eat Foods
Additional Components for
Compliance (Recommended)
Recall Plan
Verification
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