07 Jan 2019 How to make a HACCP flow chart
With any business, safety is of paramount importance for your workers and patrons – and nowhere is this truer than the food service industry. One of the tools that can prove indispensable for caterers of all types is the HACCP flow chart, which allows your food safety team to develop and organize their processing procedures from the moment food enters the premises until it is sold in a timely manner.
By using this tool, you can ensure that all of your employees will be familiar with and adopt the same food safety plans each day. There are several key steps to developing a reliable HACCP flow chart:
1. Create a HACCP team and tap into their knowledge
Before you begin designing your HACCP plan, ensure that you get information and feedback from one or more of your employees from each area of food preparation. Developing a system without asking the individuals who know how certain items or equipment are used will mean that your plan lacks the necessary thoroughness to ensure that it provides a fail-safe food safety process.
It’s essential to assemble a HACCP team who can provide expert opinions on each stage of the food safety flow chart. The smallest detail can make the difference between a safely packaged product and an unsafe one.
2. Sketch out the requirements for each specific product
Different food items will require different procedures to ensure that the item arrives safely at its destination. It’s imperative that you create a HACCP flow chart for each specific product / process that is prepared at your facility.
Ask each member of your HACCP team to brief you on the safety measures required at each stage of the process for every item. Don’t forget to note how the products will be consumed at the end of the creation process as this can have an effect on the safety control measures that are used earlier on in the production.
3. Remember to include every step
A detailed HACCP flow chart will begin with the arrival of ingredients at your premises, and then trace the procedure for storing those items, preparing and cooking them, and then serving or packaging the finished products.
If you run a production facility, you will need rules to ensure correct labelling and a process for transporting the finished goods to their final destination. Missing out just one step, and the food safety control measures that are required at that point, can disrupt your entire food production schedule.
4. Keep it clear and concise
The main aim of a HACCP flow chart is to make the information legible and clear for all parties. The flow chart system should use large, bold shapes with clear wording to indicate the different steps.
If your flow chart is difficult to read, too convoluted, or not clear enough, your business runs the risk of falling foul of food safety requirements and endangering both your workers and your clients.
Each of the steps are known as either Control Points (CP) or Critical Control Points (CCP) depending on many things not least loss of control at any of the particular steps (CCP).
Here at Magna FHS we can create your full HACCP systems including flow charts. Drop us an email at firstname.lastname@example.org with the subject “HACCP” and we will get in touch.