Welcome to the HACCP Documentation! πŸ“‹

The HACCP form is designed for managing and monitoring food safety in school meals according to HACCP standards. It enables tracking of risks and implementation of control measures.

πŸ“ HACCP Form

HACCP – school meals (log)

e.g., 15 Nov 2024

e.g., 08:30

e.g., https://..., thermometer photo etc.

e.g., Marija Novak – cook; John Doe – kitchen manager

πŸ“… Date and Type

  • Inspection date
  • Type of control
  • Responsible person
  • Execution time

⚠️ Risks and Measures

  • Risk description
  • Preventive measures
  • Corrective measures
  • Monitoring

πŸ§ͺ Testing

  • Test results
  • Laboratory analyses
  • Microbiological checks
  • Chemical analyses

πŸ“ Documentation

  • Notes
  • Attached images
  • Signatures
  • Archiving

πŸ”¬ 7 Principles of the HACCP System

1

Hazard Analysis

Identification of potential biological, chemical, and physical hazards.

2

Critical Control Points

Determination of points where hazards can be prevented or reduced.

3

Critical Limits

Setting measurable criteria for each control point.

4

Monitoring System

Establishing a system for monitoring critical control points.

5

Corrective Actions

Determining measures when critical limits are exceeded.

6

Verification

Checking the effectiveness of the HACCP system.

7

Documentation

Keeping records and documentation of all procedures.

🎯 Key Control Points in School Meals

🚚

Food Reception

Checking temperature, freshness, and packaging

❄️

Storage

Refrigerator and freezer temperature

πŸ”₯

Thermal Processing

Cooking and baking temperature

🌑️

Cooling

Cooling speed of prepared dishes

🍽️

Serving

Serving temperature

🧼

Hygiene

Cleaning and disinfection

πŸ“Š With the Form, Users Can

  • Document safety inspections
  • Manage food records
  • Track implementation of corrective actions
  • Record test results
  • Maintain records of responsible persons
  • Archive important documents

πŸ“‹ Example of HACCP Documentation

Refrigerator Temperature Control
15 Nov 2024
Daily temperature check
High temperature may cause food spoilage
Regular inspection and maintenance of cooling equipment
Fridge 1: 4Β°C βœ“, Fridge 2: 3Β°C βœ“
Marija Novak, cook
All temperatures within normal limits
πŸ›‘οΈ

Food Safety

Ensuring the highest food safety standards in school meals.

πŸ“‹

Traceability

Complete documentation enables traceability of all processes and measures.

βš–οΈ

Regulatory Compliance

Meeting legal requirements and HACCP standards.

🎯

Prevention

Early detection and prevention of potential risks.