Haccp & CCP Plan

Hazard
Type of Evaluation
Process Step Nature of hazard
Hazard
L S R
NIL (The Materials brought only in bags
P like gunny bags, HDPE bags, Corton 0 0 0
Boxes)

C Nil (Same as above) 0 0 0

RECEIPT OF Turmeric,
spices, Pulses & Dry
Fruits

Presence of Insects, Fungal growth,

B 3 3 9
Microbial growth

At Material loading time, jewelley not to

P 4 2 8
be in hand

Material Unloading & C NIL 0 0 0

Loading

Growth of micro organism in tranfering

B 3 3 9
from truck to storage

At Material movement time, jewelley not 4 2 8

to be in hand

Material Movement /
Transportation
 P

Package may gets damaged

whileTransport from Truck to cold 1 2 2
Material Movement / storage
Transportation

C NIL 0 0 0

Growth of micro organism in tranfering

B 3 3 9
from truck to storage

Contamination with pathogenic

microorganisms and/or foreign matter
P due to damaged or contaminated 1 4 4
packaging material as a result of
improper storage procedures.

C NIL 0 0 0

Storing of Material
(Cold Storage)

B Temperature Drop 2 5 10

P lift not cleaned properly 2 2 4

Use of Lifts
C Nil 0 0 0
B Nil 0 0 0

Uncleaned vehicle for transportation 2 2 4

P
Storing in Vehicles (for in porper of closing of vehicle 5 5 25
despatch) Falling of foreign materials into the vehicl 5 4 20
C Nil 0 0 0
B Growth of Microorganisms 3 3 9
 Q1 Q2 Q3 Q4 Q5 CCP/
OPRP
Control Measures

The Material taken are inspected for quality and

Corrective actions taken wherever required. Y Y N N N/A N/A
1. Presence of Insects - Fumigation to done
2. Presence of wet bags - Ref Work Instruction
MCS/WI/01
3. foul Smell

Awareness will be given to the labours to

N N/A N/A N/A N/A N/A
remove the jewelly before unloading of materials

The Material taken are inspected and unloaded

with help of sterlisers and PPE's to avoid Y Y Y N/A N/A N/A
Microbial growth
1. Using of Hand Sanitizer
2. Wearing Head cap, apron, clean gloves,
separate chappals.

Awareness will be given to the labours to Y Y Y N/A N/A N/A

remove the jewelly before entering Cold room
Awareness will be given to labors for avoid
using of rods or hangers for grip while manual
lifting, the packs are lifted with sanitised hands
only.
Y N N/A N/A N/A N/A

Personal hygine is followed at the time and Y Y Y N/A N/A N/A

PPE's to avoid Microbial growth
1. transporting through clean hands and hygine
2. Wearing Head cap, apron, clean gloves,
separate chappals.

Provide employee training in proper storage

procedures and correct handling procedures.

There is nil Microbial growth since the material

storing in 62C and the material in storing is not Y Y Y N/A N/A N/A
Ready to cook items.

The Control Point fixed in the monitoring system are

1. Temperature Gauge near the Entry at Ground floor.
2. Monitoring system defined - Ref: MCS/WI/06
3. Temperature within the cold storage at all the
chambers are checking periodically with calibrated
thermometer.
Training and awareing the employees to
Follwing WORK INSTRUCTION FOR HOUSE
KEEKING

proper cleaing will be done before the barrel

before crystallization process starts

after loaded into the despatch vehicle the scope

transferred to Customer. Then customer taking
care of it
REMARKS Q1. Is there a hazard at this step?

Yes No

This is not CCP, because the product is

stored in cold storage at 4 to 6C and
microbial growth is controlled. The product
is moreover undergoes processing at
customer end
Q2. Do control measures exist for the
hazard?

This is not CCP, because awareness is given

to labours to remove the jewellry before
loading and is controlled by Shop keeper. Is control necessary at this s
Yes No safety?

CCP-OCCP'!A1 - Step A

No

This is not CCP, because the product is

safeguared from the exposure of bare hands
of workers and the microbial growth is
controlled. The product is moreover
undergoes processing at customer end Q3. Is the step designed to eliminate or reduce
the hazard to an acceptable level?
 Q3. Is the step designed to eliminate or reduce
the hazard to an acceptable level?

This is not CCP, because the productis not

made contact with foreign products

No

CCP-OCCP'!A1 - Step A

Q4. Could contamination with the hazard occur in excess of

acceptable level(s) or could they increase to an acceptable level?

Yes No

Q5 Will a subsequent step eliminate the hazard or

reduce it to an acceptable level?
CCP-OCCP'!A1 - Step B

Yes No

Not a CCP STOP

 Not a CCP STOP

Modify steps in the process or

product.

Is control necessary at this step for

safety? Yes

No Not a CCP STOP

reduce
Yes
 reduce
Yes

rd occur in excess of
se to an acceptable level?

Not a CCP

e hazard or STOP

CRITICAL CONTROL POINT

(CCP)
 Haccp & CCP Plan

The application of HACCP principles shown in this section applies to

Scope: the following:

1 Type of premises Stand-alone cold or dry stores.

2 Primary operation is Various types of Spices, Pulses, Tumeric, Dry Fruit products.
storage Product

From receipt of products into the cold or dry store to dispatch from
3 Process the premises (and transport of a dairy products)

Refrigerated storage
4 Key processing Cold storage
operations: Loading & Unloading

Cold stores handle a great variety of products, most of which are

5 Product Descriptions received
already packed.

Receiving of Materials for

Storage

Personal Hygine & Sanitation

Unloading of Material to Storage

Stacking of material via Lift (or)

Manual Lifting

Storing of Materials

Personal Hygine & Sanitation

Stacking of material via Lift or

Manual Lifting
 Personal Hygine & Sanitation

Stacking of material via Lift or

Manual Lifting

Loading of material to the truck

CCP Rating
0-6 Considered as normal rating.
6 & above Evaluated for CCP and made some actions to prevent them
& Sanitation

e & Sanitation
e & Sanitation
Product Description
S. No Product Name Storage Condition Physical conditions
1. Skin is Peeled
Stored in 30 Kg Plastic/Jute 2. Seeds removed
1 Tamarind Bags 3. Material is in dried
condition

1. Less Moisture
2 Chilli Storing in 20 Kg / 25kg Bags 2. Dried conditon
3. Completed packed

Pulses
Popcorn Stored in 25 Kg / 50 Kg
Bajira (Kambu) Plastic/Jute Bags
Double beans
Stored in 25 Kg / 30 Kg / 50
White Karamani Kg Plastic/Jute Bags
Red Karamani

Stored in 25 Kg /30 Kg / 45
White Gram Kg / 50 Kg Plastic/Jute Bags

Gram
White Rajama
Stored in 30 Kg / 50 Kg
Red Rajama Plastic/Jute Bags
Mocha 1. Less moisture
Golden Gram 2. Material is in dried
3 Conditon
Green Peas Stored in 45 Kg / 50 Kg 3. Packed Bags
White Peas Plastic/Jute Bags
Thor Dhall
Orid Dhall
Gram dhall
White soya bean
Yellow soya
Stored in 50 Kg Plastic/Jute
Horse gram Bags
Lendis
Black Masur
Red Masur
Badri Dhall
Toor
Kerana & Dry Fruits
Cloves Stored in 20/30 Kg Box & 50
Kg Bags
Cardomen Stored in 40 Kg Bags
Puppy Seeds
Stored in 25/50 Kg Bags
Sitharathai
Casuer ( Pattai) Stored in 10/25 Kg Box
1. Less moisture
4 2. Material is in dried
Conditon
3. Packed in Bags / Box
 Storen seeds Stored in 5/10 Kg Box
1. Less moisture
4 Jeera Stored in 25/50 Kg Bags 2. Material is in dried
Venthayam Conditon
Manjal 3. Packed in Bags / Box
Stored in 50Kg Bags
Badham
Cube pups
Kismis Stored in 10/15 kg Box
Caraber Seeds Stored in 25 Kg Bag
Mace Stored in 10 kg box
Long pepper Stored in 60 Kg Bags
MCS/STR/PD/006-00
Possibilities of Spoilage / condamination during Storage
1. The spoilage is not more, because the material is well inspected for Quality and
packing before stored
2. Chances of Contamination is less, because the material is stored in cold condtion at
4 to 6C

1. The spoilage is not more, because the material is well inspected for Quality and
packing before stored
2. Chances of Contamination is less, because the material is stored in cold condtion at
4 to 6C

1. The spoilage is not more, because the material is well inspected for Quality and
packing before stored
2. Chances of Contamination is less, because the material is stored in cold condtion at
4 to 6C & the self life of pulses is more.
3. Growth of erotic pests & Insects is less, Because the material is stored in Cold
Condition and Fumigation made by client if any pests or insects found
4. Even Temperature flow is around the stocking is necessary, so that Min 01 feet of
distance around the stock for free air gap circulation.

1. The spoilage is not more, because the material is well inspected for Quality and
packing before stored
2. Chances of Contamination is less, because the material is stored in cold condtion at
62C & the self life of pulses is more.
3. Growth of erotic pests & Insects is less, Because the material is stored in Cold
Condition and Fumigation made by client if any pests or insects found
4. Even Temperature flow is around the stocking is necessary, so that Min 01 feet of
 ISO 22000 CCP/OPRP Table

Step Hazard/Cause Control Measure CCP/OPRP CCP Critical Limit

RECEIVING
Microbiological spoilage of
product 1. Item should be free
from Weevils, Pests &
A Inspection of goods on
arrival CCP Insects
2. Less moisture
due to: 3. Clean & Packed
without damages

raw material not received at

correct temperature

COLD STORAGE
Microbiological
spoilage of product
Cold storage
B Storage units operating at
required settings. OCCP temperature
6 2C

due to:

inapproriate temperature of
cold storage

Despatch
Microbiological spoilage of
product 1. Item should be free
from Weevils, Pests &
C Inspection of goods on
arrival CCP Insects
2. Less moisture
due to: 3. Clean & Packed
without damages

raw material not received at

correct temperature
OPRP Table

Immediate Action / Long Term

Monitoring Action Records

What:
Quality of the material to
be stored

How: Visual

Where: Unloading Dock Longer: Review Customer

When: On receipt Who: Customer Representative

Who: Store keeper

1. Check safety of food. If

chilled product5C /freezer
product frozen hard wait 20
Temperature of storage minutes and recheck
What: Immediate: temperature. 2. If
areas product outside limits advise
supervisor. 3. Relocate
to alternative cold storage
area.

How: Thermostat Who: Store Keeper

Longer: Review cold storage

Where: Storage areas maintenance program
When: During each shift Who: Mainteance Department
Who: Store keeper

What:
Quality of the material to
be despatched

How: Visual

Where: Loading Dock Longer: Review Customer

When: On receipt Who: Customer Representative

Who: Store keeper

 Personal habits and personal
S. No.
care
Picking your nose, ears or
1 scratching yourself
Why not?
Staphylococcus bacteria are frequently found in the nose, ears, and
skin, and may be passed into food Products

Dipping your finger into food

to taste it, or licking a spoon Bacteria in the mouth (Staphylococcus) will be passed onto the
2 and putting it back into the finger or spoon and into the food Products
food without washing it

Sneezing or coughing over When you sneeze you expel droplets of moisture which contain
3 food Staphylococcus bacteria onto the food Products you are Storing

Wearing dirty overalls, no
4 head covering, and leaving
cuffs undone
Bacteria will grow on dirty clothing and can be passed by the hands
or the clothing itself onto other foods Products
We will scratch and touch our hair if it is left uncovered
Undone cuffs may dip into food products

The bandage becomes easily soiled with food particles, especially if

Dressing a cut or sore with a wet, and bacteria will grow both on the inside and the outside
5 cloth bandage
Hands cannot be washed easily and bacteria can pass through a
wet bandage
Staphylococcus bacteria can accumulate under jewellery, especially
Wearing jewellery, especially if it is not removed before washing
6 rings, bracelets, and earrings There is also a danger that stones from rings, earrings, or pendants
may fall into food Products

Staphylococcus bacteria are found in the scalp and in dandruff

Touching or combing hair in
7 production areas Loose hairs fall off onto food and may cause cross-contamination

Do not remove head covering until work is finished

8 Smoking
Eating snacks or nibbling
9 contact with the mouth, they become contaminated with
food from the line
Using a cloth for wiping
10 hands
It is illegal to smoke in a food Storing area
Staphylococcus bacteria can be transferred from the lips to the
hands while smoking
Ash may also fall onto storage area and this looks unsightly
Smoking often also causes coughing.
The process of eating produces saliva and as the hands are in
Staphylococcus bacteria
Cloths are probably the most unhygienic objects in the factory
apart from your hands
They may be wrongly used for wiping spillages, cleaning hands, or
wiping boards