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HACCP Plan For Spinach

HACCP Plan For Spinach

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HACCP plan Spinach
Appendix
1. Team members and roles
2. Product Description
3. Products Intended use
4. Flow Diagram
5. Hazards Identified and Analyzed
6. CCP
7. Monitoring Procedure
8. Corrective Action

Team Members of the HACCP plan

President: Dierks Bentley

Production Manager: Luke Bryan

Hazard Specialist: Miranda Lambert

Public Health/Sanitation Specialist: Carry Underwood

Floor Supervisor: Kip Moore

Product Description

 Product Name: Spinach

 Product Characteristics: Raw

 How the product shall be utilized: Human Consumption

 Packaging materials: Plastic Bags with label

 Place of sale: Produce retailer, grocery stores

 Label requirements: Expiration Date, Refrigeration at all times

 Transportation

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