[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-175060-105":53,"doc-detail-175060-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","haccp-plan-for-fermentationacidification","HACCP Plan - For Fermentation/Acidification","","HACCP plan template for fermentation/acidification activities at ABC RESTAURANT, covering required program elements for regulatory food safety compliance. Defines product steps and descriptions, storage and equipment details, and the HACCP team roster. Includes requirements to document a food flow diagram and identify critical control points (CCPs), perform hazard analysis, and complete CCP charts with critical limits, monitoring and verification frequencies, corrective actions, and record-keeping methods. Provides standard operating procedures (SOPs), prerequisite programs such as sanitation and hygiene controls, and training program documentation.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/haccp-plan-for-fermentationacidification/175060/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/haccp-plan-for-fermentationacidification/175060.png","ImageObject",442,249,{"name":88,"@type":89},"Aditya","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-24","2026-09-02",true,{"@type":98,"interactionType":99,"userInteractionCount":30},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What information is required for product steps and description in this HACCP plan?","Question",{"text":108,"@type":109},"Provide product names, ingredient lists, formulations and recipes. Include additional scientific documentation addressing the food safety concerns for the HACCP activity.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What must be included in the food flow diagram?",{"text":113,"@type":109},"Create a written flow diagram from receiving through service and identify the critical control points (CCPs) on the diagram.",{"name":115,"@type":106,"acceptedAnswer":116},"How should CCP monitoring, verification, and corrective actions be documented?",{"text":117,"@type":109},"For each CCP, describe the critical limit, monitoring method and frequency, PIC verification method and frequency that SOPs and CCP monitoring are followed, corrective actions when limits are not met, and how records are maintained.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},175060,1788318052,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":30,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":35,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":125,"read_time":139},962085564549,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","ABC RESTAURANT\n123 Main Street\nMinneapolis, MN 55401\nHACCP PLAN\nFor fermentation/acidification\nSOPs:\nCleaning and Sanitizing\nEmployee Practices\nProcedures\nTraining Program\n\u0013 HYPERLINK \"http://www.minneapolismn.gov/HACCP\" \u0014www.minneapolismn.gov/HACCP\u0015\nFor reasonable accommodations or alternative formats please contact Minneapolis Environmental Health at  \u0013 HYPERLINK \"mailto:health@minneapolismn.gov\" \u0014health@minneapolismn.gov\u0015 or 612-673-2301. People who are deaf or hard of hearing can use a relay service to call 311 at 612-673-3000. TTY users can call 612-263-6850.\nPara asistencia 612-673-2700, Yog xav tau kev pab, hu 612-673-2800, Hadii aad Caawimaad u baahantahay 612-673-3500.\n[date]\nLast updated: 8/1/17\nProduct Steps/Description\nProvide product names, ingredient lists, formulations and recipes. You must provide additional scientific documentation required by the regulatory agency, addressing the food safety concerns involved for this HACCP activity.\nStorage\nEquipment and materials\n(Include make, model and specification sheet)\nHACCP team members\nNAME\t\t\t\tTITLE/ROLE\n___________________\t\u0013 HYPERLINK \"mailto:jerikip@hotmail.com_\" \u0014_______________________\u0015\n___________________           _______________________\nFood flow diagram\nProvide a written flow diagram for foods covered in this HACCP plan. You must identify process steps from receiving through service. You must identify the critical control points (CCPs) on the flow diagram.\nHazard analysis\nYou may use the chart below to conduct and document your hazard analysis. Your HACCP plan must include CCPs for each identified hazard.\n\u000f\nHACCP plan form\nComplete the chart below. Identify each CCP and describe: the critical limit; method and frequency for monitoring and controlling the CCP; method and frequency for person in charge (PIC) to verify that food employees are following standard operating procedures (SOPs) and monitoring CCPs; corrective action when critical limits are not met; and how records are maintained.\nStandard operating procedures (SOPs)\nInclude SOPs that describe how you conduct procedures specific to this HACCP activity. SOPs necessary for your HSCCP activity may include: maintenance of specialized equipment (e.g., pH meter calibration, cleaning and sanitization of clean-in-place (CIP) equipment) and employee training (e.g., monitoring, corrective action and record-keeping procedures; proper formulation of food additives).\nPrerequisite programs\nDescribe facility-wide considerations implemented in all phases of the food operation that allow you to have active managerial control over personal hygiene and cross-contamination. Include sanitation standard operating procedures (SSOPs) that address the following: how employees comply with \u0013 HYPERLINK \"https://www.revisor.leg.state.mn.us/rules/?id=4626.0225\" \\o \"https://www.revisor.leg.state.mn.us/rules/?id=4626.0225\" \u0014Minnesota Rules, part 4626.0225\u0015 relating to contamination from hands; minimizing cross-contamination; cleaning and sanitization procedures; restriction or exclusion of ill employees. Include a description of your training programs that ensure food safety in your operation.\nRecord-keeping\nAttach all blank record-keeping forms your employees will use for the processes covered in this HACCP plan.  You must have procedures to monitor all SOPs (e.g., daily thermometer accuracy log; pH meter calibration log). You must have procedures to monitor all CCPs (e.g., cooking, cooling, storage and corrective action log; product pH testing and corrective action log). Include verification for each record.\nBlank last page","cbCaifKd7bdLE7yn","https://ap.wps.com/l/cbCaifKd7bdLE7yn","docx",156509,"English","# HACCP Plan Form\n## Product Steps/Description\n## Storage and Equipment and Materials\n## HACCP Team Members\n## Food Flow Diagram and CCP Identification\n## Hazard Analysis\n## CCP Critical Limits, Monitoring, PIC Verification, Corrective Action, Records\n## Standard Operating Procedures (SOPs)\n## Prerequisite Programs (SSOPs)\n## Record-keeping\n## Training Program","[{\"question\":\"What information is required for product steps and description in this HACCP plan?\",\"answer\":\"Provide product names, ingredient lists, formulations and recipes. Include additional scientific documentation addressing the food safety concerns for the HACCP activity.\"},{\"question\":\"What must be included in the food flow diagram?\",\"answer\":\"Create a written flow diagram from receiving through service and identify the critical control points (CCPs) on the diagram.\"},{\"question\":\"How should CCP monitoring, verification, and corrective actions be documented?\",\"answer\":\"For each CCP, describe the critical limit, monitoring method and frequency, PIC verification method and frequency that SOPs and CCP monitoring are followed, corrective actions when limits are not met, and how records are maintained.\"}]","HACCP Plan - For Fermentation/Acidification | DOCX",6]