[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-351167-105":53,"doc-detail-351167-en":127},{"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":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","haccp-plan-template-safety-approval-submission","HACCP Plan Template - Safety Approval Submission","","HACCP Plan Template for submitting a complete Hazard Analysis Critical Control Point plan to the Jefferson County Department of Health before implementation. Includes food list coverage, detailed process flow diagram with critical control points and critical limits, recipes or formulas for hazard control, employee and supervisor training program, general standard operating procedures, and CCP-specific SOPs covering hazards, critical limits, monitoring, verification, corrective actions, and recordkeeping. Provides worksheet structure for all designated CCPs with example fields.",{"@graph":63,"@context":119},[64,80,102],{"@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-template-safety-approval-submission/351167/",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-template-safety-approval-submission/351167.png","ImageObject",442,249,{"name":88,"@type":89},"Ezra","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-12","2026-09-22",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",6,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What must be included in the proposed HACCP plan for approval?","Question",{"text":109,"@type":110},"The plan must include the food list it covers, a detailed flow diagram identifying critical control points and critical limits, recipes or formulas for controlling hazards, required training, general SOPs, and CCP-specific SOPs including hazards, critical limits, monitoring, verification, corrective actions, and records.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"How should critical control points (CCPs) be documented in the flow diagram and SOPs?",{"text":114,"@type":110},"The flow diagram must show each processing step and identify steps that are critical to safety. For each CCP, separate SOP details must be listed for the hazard, critical limit, monitoring method and frequency, verification procedures, corrective actions, and the records used.",{"name":116,"@type":107,"acceptedAnswer":117},"What does the HACCP worksheet provide for CCP documentation?",{"text":118,"@type":110},"It provides a structured table for all designated CCPs from the process flow diagram. The worksheet includes fields for processing step, significant hazards, critical limits, monitoring (who/how/frequency), corrective actions, records, and verification.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},351167,1791495394,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":79,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":73},1099514068035,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","HACCP Plan Template  \nAll facilities must provide the following information in their proposed Hazard Analysis Critical Control Point (HACCP) Plan to be considered for approval. The plan must be submitted and approved by the Jefferson County Department of Health prior to implementation. A separate HACCP Plan must be submitted for each type of special process. Depending on the specific special food process, additional documentation or information may be required.  \nList of foods  \n• List and describe the food that this plan will cover.  \nFlow diagram – formulas and recipes  \nProvide a flow diagram listing and describing every aspect or activity of a production process (i.e., receiving, cold holding, cooking, cooling, heating, etc. ) . Indicate on the diagram which steps are critical to the safety of that food. This can be done through the hazard analysis or provided by a process authority. Include the following:  \n• Describe the equipment, materials, and ingredients used to prepare the food.  \n• Label all critical control points (CCPs) and critical limits.  \n• Include recipes or formulas illustrating the methods and procedures for controlling the identified hazards.  \nTemplate Flow Diagram  \nPurchasing  \n\n| Receiving |  |  |\n| --- | --- | --- |\n|  |  |  |\n| Storage CCP-41˚F\u003Cbr>|  |  |\n| Preparation\u003Cbr>|  |  |\n| Cooking CCP-165˚F\u003Cbr>|  |  |\n| Cooling |  |  |\n|  |  |  |\n| Service/ Storage/ Hot Holding/ Reheating |  |  |\n\nTraining Program  \nDescribe the training program in place for employees and supervisors who will be handling these foods or verifying these processes. Examples might include:  \n• Employee health policy  \n• Proper use of the equipment  \n• Cleaning of the equipment  \n• Proper employee hygiene  \n• Prevention of cross-contamination  \n• Hazards involved in the process and how they are controlled  \n• Use of and calibration of the monitoring equipment  \n• Critical limits and corrective actions to be taken if the critical limits are exceeded  \nGeneral Standard Operating Procedures  \nList and describe the general standard operating procedures related to this process. These procedures should be posted in the processing area. Examples might include:  \n• Cleaning and sanitizing procedures  \n• Specifications for packaging or equipment  \n• Product handling procedures  \n• Use of equipment  \n• Storage conditions  \n• Employee hygiene requirements  \nStandard Operating Procedures (SOPs) at each Critical Control Point (CCP)  \nFor each Critical Control Point (CCP) identified in the flow chart, list the following:  \n• CCP: Identify the processing step that has been determined to be a CCP (i.e., cold holding or reheating)  \n• Hazard: Identify the biological, chemical, and/or physical hazard of concern (i.e., bones in fish or C. botulinum growth and toxin formation)  \n• Critical limit: List the critical limit at this step. This may be determined through the hazard analysis or be provided by a process authority. (i.e., cooking ground beef to the minimum required temperature of 155˚F)  \n• Monitoring: List how the process at this step will be monitored to ensure the hazards are controlled. Include who will do the monitoring, the equipment used for monitoring, and the frequency of the monitoring.  \n• Verification procedures: List the measures that will be used to ensure the plan is followed correctly. Include any equipment calibration procedures here. (i.e., weekly record checks to ensure the monitoring is being done and no critical limits have been exceeded. )  \n• Corrective actions: List the procedures to be followed if a critical limit is exceeded. Include the actions to be taken to bring the process back under control and how any potentially unsafe product will be handled.  \n• Records: List and attach copies of the records that will be used to record the monitoring results. Monitoring forms should have the critical limit(s) on the form for easy reference. Calibration monitoring logs should include calibration instructions on the form.  \n","cbCaikMYh228wRij","https://ap.wps.com/l/cbCaikMYh228wRij","pdf",311087,"English","# HACCP Plan Requirements\n## List of foods\n## Flow diagram, formulas, and recipes\n## Purchasing and process diagram overview\n## Training program\n## General standard operating procedures\n## SOPs at each Critical Control Point (CCP)\n## HACCP worksheet template","[{\"question\":\"What must be included in the proposed HACCP plan for approval?\",\"answer\":\"The plan must include the food list it covers, a detailed flow diagram identifying critical control points and critical limits, recipes or formulas for controlling hazards, required training, general SOPs, and CCP-specific SOPs including hazards, critical limits, monitoring, verification, corrective actions, and records.\"},{\"question\":\"How should critical control points (CCPs) be documented in the flow diagram and SOPs?\",\"answer\":\"The flow diagram must show each processing step and identify steps that are critical to safety. For each CCP, separate SOP details must be listed for the hazard, critical limit, monitoring method and frequency, verification procedures, corrective actions, and the records used.\"},{\"question\":\"What does the HACCP worksheet provide for CCP documentation?\",\"answer\":\"It provides a structured table for all designated CCPs from the process flow diagram. The worksheet includes fields for processing step, significant hazards, critical limits, monitoring (who/how/frequency), corrective actions, records, and verification.\"}]","HACCP Plan Template - Safety Approval Submission | PDF",1790092893]