HACCP Pet Food Plan in EnglishShandongDingshengFood Co LTDPet FooddryingHACCP ProjectThird EditionNumberDSH-2011AuthorizedHACCP groupApproverYuHuitongEffective date20110110Change LogHACCP team accord

l control points identification, monitoring, verification and record keeping. This HACCP plan is authorized by the HACCP group and approved by Yu Huitong, and is effective from January 10, 2011.

2、Organization chart

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General Manager | HACCP Group Leader | HACCP Team

3、HACCP group and responsibilities

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The HACCP group is responsible for the development, implementation, and maintenance of the HACCP plan. The leader of the HACCP group is responsible for organizing and coordinating the work of the HACCP team. The members of the HACCP team are responsible for the identification of hazards, determination of critical control points, development of monitoring procedures, and verification of the HACCP plan.

4、HACCP Project

4.1、Product description

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The company produces pet food through a drying process. The main raw materials are meat, grains, and vegetables. The finished products are packaged and sold in various sizes.

4.2、Processing technology and flow chart

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The processing technology and flow chart are as follows:

Raw material receiving → Raw material inspection → Raw material storage → Raw material weighing and mixing → Grinding → Extrusion → Drying → Cooling → Packaging → Finished product storage → Finished product inspection → Finished product release

4.3、Process Harmed Analysis Worksheet

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The process harmed analysis worksheet includes the identification of potential harmful factors at each step of the production process, the severity of the harm, the likelihood of occurrence, and the current control measures in place.

4.4、Harmed analysis and decision tree

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The harmed analysis and decision tree include the determination of critical control points (CCPs) based on the identified hazards and the decision-making process for determining whether a control measure is necessary at each CCP.

4.5、HACCP Project table

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The HACCP project table includes the identification of CCPs, monitoring procedures, corrective actions, and verification procedures for each CCP.

5、HACCP personnel training program

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The HACCP personnel training program includes the training requirements for all employees involved in the production process, including the HACCP team, to ensure that they have the necessary knowledge and skills to implement the HACCP plan effectively.

6、Key control points of corrective action

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The key control points of corrective action include the procedures for addressing deviations from the established critical limits and for taking corrective actions to prevent the recurrence of the deviation.

7、HACCP verification procedures

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The HACCP verification procedures include the procedures for verifying the effectiveness of the HACCP plan, including the review of records, testing of product samples, and on-site inspections. The results of the verification procedures are used to modify the HACCP plan as necessary.

8、Reference documents

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The reference documents include the relevant laws, regulations, industry standards, and guidelines that were used in the development of the HACCP plan. These documents are listed for reference purposes only