Developing a process flow chart and identifying personnel

Identifying significant food safety hazards depends upon the food, the ingredients, the equipment, the facility layout, and other elements of the facility’s food safety system. Potentially serious food safety hazards must be identified so that preventive controls can be applied to help ensure the safety of the product. A proper hazard analysis should be based on risk and focus on the most important aspects to control. An improper hazard analysis may identify too many controls, areas where hazards are not likely to cause illness or injury; this lack of focus could make it difficult to manage hazards with limited resources. Instead, it is important to perform a hazard analysis, following the steps outlined in this lesson.

Before starting the hazard analysis, identify the personnel who will be responsible. Document the product characteristics and its distribution, write out a description of the intended use and targeted consumers, and develop and verify a process flow diagram. Here is an example the Product Description.

Product Description

Product Description
Product Name(s)Peanut Butter – Creamy, Chunky and Extra Chunky
Product Description, including important food safety characteristicsPeanut butter with varying sizes of peanut particulates depending on the variety. Aw < 0.35; pH about 6.3
IngredientsPeanuts, sugar, hydrogenated vegetable oil and salt
Packaging UsedPlastic container, paper/foil induction lid-stock, plastic closure. The headspace of jars is flushed with nitrogen (N2) prior to sealing to delay organoleptic deterioration.
Intended UseThe product is ready-to-eat
Intended ConsumersGeneral public
Shelf LifeNine months ambient, unopened
Labeling InstructionsContains peanuts
Storage and DistributionAmbient
Approved
Date:8 August 2015
Signature:

F.S. Leader

Printed Name: F.S. Leader
This Product Description form includes the basic details of the product made in the facility. (FSPCA (2016) Food Safety Plan for Peanut Butter Teaching Example, page 4)

Here is the flow of the process, from receiving packaging and raw materials, through to shipping finished product.

This Product Description form includes the basic details of the product made in the facility. (FSPCA (2016) Food Safety Plan for Peanut Butter Teaching Example, page 4)