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Appendix B
TEN COMPONENTS OF A HACCP PLAN
(CAC, 1997; MIA, 1999; MAF, 1999; Price, 1996)
This generic HACCP Plan is intended as a guide for the development of a company’s HACCP Plan for an
identical product. The Plan is to be used as a guide as types of hazards and their likelihood of occurrence
vary with non-generic factors as sources of raw materials and ingredients, methods of handling, plant
environment, processing systems, volumes of operations, and others. The user of this guide should have
the basic knowledge of the HACCP principles needed to adopt this document to his/her product.
This Generic HACCP Plan assumes that Good Manufacturing Practices (GMP) is effectively in place
during the manufacture of the product. Its successful implementation requires the commitment and
involvement of management and the workforce.
This HACCP Plan has ten sections which are described below. The contents of the sections are based on
the “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application” of
the Codex Alimentarius Commission (1997) except Sections 4 and 6. Section 4 is taken from the Meat
Industry Association (MIA, 1999) and Ministry of Agriculture and Forestry (MAF, 1999) of New
Zealand. Section 6 is taken from Price (1996).
1. Pre-requisite Requirements – These are the sanitation and quality control procedures and practices
that should be operating in any sector of the food chain prior to application of HACCP. These prerequisites
are based on the Codex Principles of Food Hygiene, the appropriate Codex Codes of
Practice, and the appropriate food safety regulations.
2. Scope of the HACCP Plan – This is the identification or description of which segment of the food
chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of
hazards or only selected classes).
3. Product Description and Intended Use – This is the full description of the finished product including
the information relevant to its safety as composition, physical/chemical structure (including Aw, pH,
etc.), processing treatments (e.g. heat treatment, freezing, brining, smoking, etc.), packaging,
durability and storage conditions and method of distribution, its intended use, and its intended
consumers. It creates a risk profile for the product and assists in identifying food safety hazards
(MIA, 1999).
4. Food Safety Objectives (FSOs) - A Food Safety Objective is the level of a hazard that may be
considered tolerable or acceptable in the food product to meet consumer protection goals (adapted
from McDorman, 2000). The FSO provides an indication of the level of protection which the
HACCP Plan will achieve. The FSO is usually determined from actual experience, published
technical information, regulations of importing countries or buyer’s requirements (MIA, 1999; MAF,
1999).
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