Doc No: UZ-P02-F01

Ref No: 1
UZ FOOD BERHAD
Ref Date: 01/06/2019
HACCP PLAN
Page: 1 of 5

Product Description & Intended Use

1 Product Name Fried ice cream puff

2 Composition Gardenia bread and ice cream (flavours)

3 Flavours Triple chocolate chip, vanilla chocolate chip, mocha almond fudge, cookies & cream,
fruity strawberry and killer blueberry
4 Important Product Characteristic Free of pathogenic microorganism
Relevant To Food Safety Biology - E. coli, Coliform, S. aureus, Salmonella
(Biological, Chemical, Physical) Chemical – No residue from cleaning chemical, no preservatives.
Physical - Free from visible foreign material that is more than 2 mm in diameter
5 Process Type/ Treatment Receiving, storage, decartoning, weighing, filling, packaging, cartooning, finished good
storage, demurrage
6 Intended Shelf-life 12 months from the date of manufacture if kept at freezing storage temperature of
-18ºC and below
7 Storage Condition Keep refrigerated at storage freezing temperature of -18ºC and below
8 Packaging System Primary and secondary packaging
9 Packing size Individually wrapped
10 Labeling Information for Consumer/ Keep frozen less than -18ºC, expiry date
User
11 Distribution Condition & Method Freezer truck @ -18 to -25ºC
12 Traceability Code Product name, batch no/lot no, best before
13 Where the Products will be sold Supermarket / Hotel
14 Intended Use To be used with frying pan
15 Intended Consumer/ User General public consumption
16 Mishandling possibility Cold chain management & temperature control
17 Allergen content Ice cream
 Doc No: UZ-P02-F01

Ref No: 1
UZ FOOD BERHAD
Ref Date: 01/06/2019
HACCP PLAN
Page: 2 of 5

Hazard Analysis for Worksheet for Raw material

* refer food safety matrix below to determine significance of hazard
** refer decision tree below for raw mat/ process

Raw/ Potential Hazard Rationale for inclusion or Preventive Measure or Controls Is this a Sensitive Raw/ Packaging
Significance of Hazard
Packaging (B: Biological, C: exclusion as a Hazard applied to prevent this significant Material?
Material Chemical, P: Physical) (In: Inclusion, Ex: Exclusion) Sev Like Y/N hazard Q1 Q2 Q3 Y/N
Gardenia B: Presence of Ex :Proper temperature control 2 D 12  Purchase from reputable N - - N
Bread microbial supplier
No
contamination
C : Nil n/a - - - - N - - N
P : Foreign materials n/a - - - - N - - N
e.g. rope or thread
Ice Cream B: Presence of Ex :Proper temperature control 2 D 12  Microbe test on yearly basis N - - N
(Finished microbial No
Product) by contamination
Flavours C: Allergen In :Dairy can cause allergenic 2 D 12  Labelling of products N - - N
reaction to sensitive individual No  Allergen declaration

P: Foreign materials In :Improper processing control 4 D 21  N/A - - - -

such as dust, rope or by supplier No
thread

Hazard Analysis Worksheet for Process Step

Potential Hazard Rationale for inclusion or Preventive Measure or Controls Is this a Critical Control Point
Process Significance of Hazard
(B: Biological, C: exclusion as a Hazard applied to prevent this significant (CCP)?
Step
Chemical, P: Physical) (In: Inclusion, Ex: Exclusion) Sev Like Y/N hazard Q1 Q2 Q3 Q4 Y/N
Receiving & B: Microbial Ex: Proper building setting, 2 C 8  Incoming/ outgoing records Y Y - - Y
Storage contamination e.g. proper storage condition settings  Temperature monitoring 3 CCP
Yes
E.coli, Coliform, times a day 1
S.aureus  Worker practices good hygiene
and GMP program in place to
prevent contamination
C : Nil n/a - - - - N - - - N
P : Foreign materials In: Improper handling or 4 C 18  Maintain clean environment N - - - N
e.g. rope or thread contaminated environment/ No  Train workers on proper food
equipment handling practices

Weighing B: Microbial Ex: Proper calibration control 2 D 12  Maintain clean environment N - - - N

contamination e.g.  Train workers on proper food
No
E.coli, Coliform, handling practices
S. aureus
C : Nil n/a - - - - N - - - N
P : Foreign materials In: Improper handling or 4 C 18  Maintain clean environment N - - - N
e.g. rope or thread contaminated environment/ No  Train workers on proper food
equipment handling practices

Slicing B: Microbial Ex: Proper equipment setting 2 D 12  Maintenance record N - - - N

contamination e.g. and sanitize all the equipment No
E.coli, Coliform, accordingly
S. aureus
C : Cleansing & Ex: Good personal hygiene and 4 D 18 N - - - N
sanitizing agent use of clean utensils No

P : Foreign materials Ex: Metal detector 4 D 18  N/A N - - - N

e.g. dust, metal No

Filling B: Presence of Ex :Proper equipment setting 2 D 12 - N - - - N

microbial contamination and sanitize all the equipment No
accordingly

C : Nil n/a - - - - N - - - N
P : Foreign materials In :Improper processing control - - - - N - - - N
e.g. rope or thread by supplier

Bread B: Microbial Ex: Proper equipment setting 2 D 12 No  Maintain clean environment N - - - N

Cutting contamination e.g. and sanitize all the equipment’s
 Doc No: UZ-P02-F01

Ref No: 1
UZ FOOD BERHAD
Ref Date: 01/06/2019
HACCP PLAN
Page: 3 of 5

Machine E.coli, Coliform, accordingly  Train workers on proper food

S. aureus handling practices
C : Cleansing & Ex: Good personal hygiene and 4 D 18 - N - - - N
sanitizing agent use of clean utensils No

P : Foreign materials Ex: Metal detector 4 D 18  N/A N - - - N

e.g. dust, metal No

Packaging B: Microbial Ex: Proper temperature control 2 D 12 - N - - - N

contamination e.g. No
E.coli, Coliform,
S. aureus
C : Nil n/a - - - - N - - - N
P : n/a n/a - - -  Maintain clean environment N - - - N
 Train workers on proper food
handling practices

Cartoning B: Microbial Ex: Proper temperature control 2 D 12  Monitor on room temperature N - - - N

contamination e.g. No
E.coli, Coliform,
S. aureus
C : Nil n/a - - - - N - - - N
P : n/a n/a - - - - N - - - N
Freezing B: Microbial In : temperature multifunction 2 C 8  Temperature monitoring on a Y Y - - Yes
contamination e.g. due to break down daily basis 3 times a day CCP
Yes
E.coli, Coliform, 2
S. aureus
C : Nil n/a - - - - - - - - -
P : n/a n/a - - - - - - - - -

Food safety matrix

Likelihood
Severity
A B C D E Severity (Consequence) Likelihood (Frequency)
1 1 2 4 7 11 1. Can be fatal A. Common occurrence
2 3 5 8 12 16 2. Can cause serious illness B. Known to occur or “it has happened at our premise”
3 6 9 13 17 20 3. Can result in a product recall C. Could occur or “I’ve heard of it happening” (published information)
4 10 14 18 21 23 4. Can generate customer complaint D. Not expected to occur
5 15 19 22 24 25 5. Insignificant E. Practically impossible
1 to 10: Essential to have control measures in place to reduce food safety hazards.
11 to 25: Up to the Food Safety Team to decide whether it makes good business sense to have control measures in place to reduce the food safety hazards.

Raw Material/ Packaging Material Decision Tree

Q1: Is there a hazard with this raw material/ packaging material?

No Not a sensitive raw material/ Go to next raw material/

Yes
packaging material packaging material

Q2: Are you or the consumer going to process this hazard out of the product?

No Sensitive raw material /

Yes
packaging material

Q3: Is there a cross-contamination risk to the facility or to other products which

will not be controlled?

Yes No Not a sensitive raw material/ Go to next raw material/

packaging material packaging material
Sensitive raw material /
packaging material

Source: MS1480:2007 Food Safety According to Hazard Analysis Critical Control Point (HACCP) System
 Doc No: UZ-P02-F01

Ref No: 1
UZ FOOD BERHAD
Ref Date: 01/06/2019
HACCP PLAN
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Process Step Decision Tree

Modify process step,
Q1: Are there control measure(s) for the significant hazard? process or product
Yes
No
Yes Is control at this process step No Stop. Proceed to
necessary for product safety? Not a CCP
next Process step

Q2: Is the process step specifically designed to eliminate or reduce the Yes
likely occurrence of a hazard to an acceptable level?

No

Q3: Could contamination occur at unacceptable level(s) or increase to

unacceptable level(s)?

Yes Stop. Proceed to

No Not a CCP
next Process step

Q4: Will a subsequent process step eliminate or reduce the significant CRITICAL
hazard to an acceptable level? CONTROL POINT

Yes
Stop. Proceed to
Not a CCP
next Process step

Source: MS1480:2007 Food Safety According to Hazard Analysis Critical Control Point (HACCP) System
 Doc No: UZ-P02-F01

Ref No: 1
UZ FOOD BERHAD
Ref Date: 01/06/2019
HACCP PLAN
Page: 5 of 5

HACCP Plan Summary

CCP No. Significant Critical Limits Monitoring Correction & Verification Records
Hazard(s) What How When Who Corrective Action (What, How, When,
Who)
CCP 1 Microbial Receive raw Raw materials Check and Upon Storeke  Reject any raw  Daily monitoring  Receiving Record
Receiving survival materials from record the receipt eper materials that by Storekeeper
e.g. mold, the Approved receiving of each are not from the on Receiving
Salmonella Supplier List date shipme Approved Records
, Bacillus nt Supplier List
cereus or
presence
of foreign
materials
e.g. Follow receiving Raw materials Check and Upon Storeke  Reject any raw  Daily monitoring  Receiving Record
rope or criteria record the receipt eper materials that by Storekeeper
thread receiving of each does not follow on Receiving
date shipme the receiving Records
nt criteria
Temperature Temperature Check and Each QC  QC shall monitor  Daily monitoring  Receiving Record
(≤-18oC) record the batch the temperature by QA/QC on
temperatu the received Receiving
re of goods Records
goods
 Reject raw  Calibration on  External
materials which thermometer Calibration Record
are below the UZ-P5-F02
temperature limit
(≤-15 o C)

CCP 2 Microbial Freezer Temperature Check and 3 times Kitchen  Kitchen Leader  Daily monitoring  Freezer
Freezing survival Temperature record on a day Leader to monitor the by Kitchen Leader Temperature
(Storage) e.g. mold, (≤-18oC) temperatu temperature on Temperature Record
Salmonella re display control, inform Records UZ-P2-F01a
, Bacillus maintenance if
cereus any breakdown  Calibration on  External Calibration
temperature Record
sensor UZ-P5-F02

 QA to send  External
finished products microbiological
for external lab results
test on a yearly
basis

HACCP VERIFICATION PLAN

No Activity Frequency Responsibility Records

1 Receiving (Receiving Temperature) Each batch QC Receiving Record

2 Storage (Freezer Temperature) 3 times a day Kitchen Leader Freezer Record

UZ-P2-F01a
3 Thermometer Calibration (External) Yearly QA/ QC Calibration Record/ Certificate

4 Microbiology testing of Finished Yearly QA/ QC Microbe Test Report

Goods (External)