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Section 9. HACCP Plan Form 11
Firm Name : ________________________________________
Firm Address: ________________________________________
________________________________________
Step Significant
Hazard
Weighing
of
fortificant
and plain
peanut
butter
(Step 16)
Excessive
level of
fortificant due
to incorrect
weighing of
fortificant
Control
Measure/s
Correct
weighing
procedure
CCP
No.
Critical
Limit/s
1 Established
amounts of
vitamin A
Product Description: Vitamin A fortified peanut butter
Method of Storage and Distribution: Dry storage at ambient condition
Intended Use and Consumer: Direct consumer use or as an ingredient in cooking.
Monitoring
Procedures
What: Checking
of weights of
fortificant
How: Use of
weighing scale
Frequency:
Every end of
weighing
Who: QC /
Production
personnel
Corrective
Actions
• Adjust weight
of fortificant
to required
level
• Put the
affected batch
on hold and
analyze level
of fortificant
of premix
• Retrain
workers on
proper
weighing
Verification Records
• Daily review of records
by supervisor
• Daily in-house
calibration of
weighing scales before
use
• Annual calibration of
weighing scale by
reputable
laboratory
• QA audit on a quarterly
basis
• Annual HACCP
Review
• Weights of
Fortificant
Monitoring Record
• Corrective Action
Report
• Weighing Scale In-
House Calibration
Record
• Official Report on
Calibration of
Weighing Scale
• Audit Verification
Report
• Report on Annual
HACCP Review
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