HACCP-Frozen Bakery Product

It contains all the necessary documentation related to HACCP in accordance with food safety standards in the Frozen Bakery Products sector. When you adapt the green areas according to your business, you complete the documentation of the HACCP section, which is one of the most difficult parts of the system. This package includes: 1.1 "HACCP System Procedure": It is the procedure that describes how the HACCP system will be operated, hazard analysis, and hazard analysis methodology. 1.2. "External Sourced Documents List-Frozen Bakery Products": There are all national and international laws pertaining to the sector to be followed in the list. 2.1. "Hazard Analysis-PRP": It includes the hazard analysis of the prerequisite programs. 2.2 "Prerequisite Program Plan: It is the plan that includes the legal basis of the prerequisite programs to be followed in accordance with the GFSI approved product safety standards, the controls to be made, the control frequency, the responsibility and the registration. 3. "Product Description": It includes the product description for frozen kol pastries, water pastries, and Turkish bagels. The product definition consists of physical and chemical properties, processing method, usage type, consumer group, presence of allergens, packaging, shelf life and storage conditions, place of sale, label warnings, special transportation conditions and origin. 4. "Frozen Product Flow Charts": Contains a total of 4 flows, namely, Kol Pastry, Water Pastry,Fermented Pastries and Turkish Bagel. 4.5 "Flowchart Onsite Verification Meeting Form": It is an example of the form in which the annual verifications of the flowcharts will be recorded. 5.1 "Input Hazard Analysis": It is the document that analyzes the hazards in the inputs (including auxiliary materials and packaging) required for the frozen bakery product processing process. It covers physical, chemical, microbiological, allergen, adulteration, sabotage, radiological risks. 5.2 "Kol Pastry Hazard Analysis": This is the document that analyzes the hazards related to the frozen puff pastry processing process. It covers physical, chemical, microbiological, allergen, adulteration, sabotage, radiological risks. 5.3''Fermented Pastries Process Hazard Analysis'' It is the document in which the hazards related to the frozen bun and opening process are analyzed. It covers physical, chemical, microbiological, allergen, adulteration, sabotage and radiological risks. 5.4.''Turkish Bagel Process Hazard Analysis'' It is the document in which the hazards related to the frozen bagel processing process are analyzed. It covers physical, chemical, microbiological, allergen, adulteration, sabotage, radiological risks. 5.5.'' Water Pastry Process Hazard Analysis'' It is the document in which the hazards related to the frozen water pastry processing process are analyzed. It covers physical, chemical, microbiological, allergen, adulteration, sabotage, radiological risks. 6.1 "Operational Prerequisite (O-PRP) Plan": It is the plan that shows how the points that come out as O-PRP points as a result of the hazard analysis will be managed. 6.2.Operational Prerequisite Points Control Forms: It contains blank samples of the forms that must be kept according to the O-PRP plan. 7.1 "Frozen Bakery HACCP Plan": It is the plan that shows how to manage the points that come out as Critical control points (ccp) as a result of the hazard analysis. 7.2 "CCP Monitoring Instruction": It includes the monitoring methods of CCPs that should be controlled according to the HACCP Plan. 7.3-.7.4. "CCP monitoring forms" contains the forms of CCPs that must be followed according to the HACCP plan. 8"CCP Points Validation Report": It is a detailed report describing how validation is made for the determined CCP Points. It is available for each root point determined according to the HACCP Plan. 9. "HACCP System Verification and Validation Form": This is the form prepared to guide step-by-step verification of the entire HACCP System.