[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-166515-en":3,"doc-seo-166515-105":30,"detail-sidebar-cat-1-en-105":91},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":11,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},166515,687207412472,"Angel","https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d",1,17,"Forms","Generic HACCP - Flow Diagram, Hazard-Analysis and HACCP Plan Worksheets","The worksheets and flow-diagram template support documenting HACCP hazard analysis and building a complete HACCP plan. Accuracy of the flow diagram is essential for identifying hazards and establishing a functional HACCP system. The basic flow diagram’s core items must be addressed, and the hazard analysis should justify selection of proper critical control points. The HACCP plan must explain each HACCP step in detail, using information organized in a clear progression.","Generic HACCP: Flow Diagram, Hazard-Analysis and HACCP Plan Worksheets\nA flow diagram and worksheets are recommended in documenting the hazard analysis and final HACCP plan.\nThe accuracy of the flow diagram is critical in conducting a hazard analysis.  Experience has shown that the five items listed in the basic flow diagram (below) need to be addressed in establishing a HACCP system.  The product flow diagram for salmon fillets is included as a model.\nThe hazard analysis should contain information to justify the identification of the proper critical control points.\nInformation in the HACCP plan must explain the details for each HACCP step.\nThere is no standardized or mandated format for the flow diagram or worksheets; however the information should be arranged in a progression that clearly explains the thought process for the hazard analysis and the individual steps in the HACCP plan.\nThe following Flow Diagram, Hazard-Analysis and HACCP plan worksheets are provided as recommended examples. The first page of the Hazard-Analysis and HACCP Plan worksheets include space for information that must be on the forms: firm name and location of the processor or importer; product description and signature and date (HACCP Plan).  Quite often, worksheets require more than one page.  Additional pages should be numbered to correspond with the progression of the flow diagram.\nTo view examples of completed of flow diagrams and completed worksheets refer to the HACCP: Hazard Analysis and Critical Control Point Training Curriculum, 4th ed., developed by the National Seafood HACCP Alliance for Training and Education or visit the following web sites:\n\u0013 HYPERLINK \"http://nsgd.gso.uri.edu/ncu/ncue98001.pdf\" \u0014http://nsgd.gso.uri.edu/ncu/ncue98001.pdf\u0015  (HACCP Training Curriculum, 3rd ed.)\n\u0013 HYPERLINK \"http://seafood.ucdavis.edu/haccp/Plans.htm\" \u0014http://seafood.ucdavis.edu/haccp/Plans.htm\u0015 (Generic HACCP Plans)\nReferences:\nFDA.2001. Fish and Fishery Products Hazards and Controls Guidance, 3rd ed. Department of Health and Human Services, Public Health Service, Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.  Guidance available from IFAS Extension Bookstore, Building 440 Mowry Road, P.O. Box 110011, Gainesville, FL 32611. \u0013 HYPERLINK \"http://IFASbooks.ufl.edu\" \u0014http://IFASbooks.ufl.edu\u0015  Phone: 352/392-1764.\nNational Seafood HACCP Alliance for Training and Education. 2001 HACCP: Hazard Analysis and Critical Control Point Training Curriculum, 4th Edition, November 2001, p. 172-176. Curriculum available from IFAS Extension Bookstore, Building 440 Mowry Road, P.O. Box 110011, Gainesville, FL 32611. \u0013 HYPERLINK \"http://IFASbooks.ufl.edu\" \u0014http://IFASbooks.ufl.edu\u0015  Phone: 352/392-1764.\nAdapted by Pamela D. Tom (Program Representative) and Robert J. Price (Extension Specialist, Seafood Products) Food Science & Technology, University of California, Davis, CA 95616-8598\nUCSGEP 02-9W; August 2002\nThis work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA06RG0142, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government is authorized to reproduce and distribute reprints for governmental purposes.\n\u000f\nBasic Flow Diagram\n\u000f\nSample Product Flow Diagram (Salmon Fillets)\n\u000fHAZARD-ANALYSIS WORKSHEET\nPage 1 of ____\nHAZARD-ANALYSIS WORKSHEET (continued)\nPage ____ of ____\nHACCP Plan Form\nPage 1 of ____\n\u000f\nHACCP Plan Form (continued)\nPage  ____  of ____","cbCaig05KKnCxMru","https://ap.wps.com/l/cbCaig05KKnCxMru","doc",82944,7,"English","en",105,"# Basic Flow Diagram\n# Sample Product Flow Diagram (Salmon Fillets)\n# Hazard-Analysis Worksheet\n## Hazard-Analysis Worksheet (continued)\n# HACCP Plan Form\n## HACCP Plan Form (continued)","[{\"question\":\"Why is the accuracy of the flow diagram critical in HACCP?\",\"answer\":\"Accurate flow diagrams are necessary to conduct hazard analysis effectively and to establish a reliable HACCP system.\"},{\"question\":\"What should the hazard analysis include to support HACCP decisions?\",\"answer\":\"It should include information that justifies identification of the proper critical control points.\"},{\"question\":\"How should information be organized in the HACCP plan worksheets?\",\"answer\":\"Although there is no mandated format, information should be arranged in a progression that clearly explains the thinking for hazard analysis and the steps in the HACCP plan.\"}]","Generic HACCP - 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