How to make a HACCP Plan in dairy Industry?

One of the most important parts of an effective HACCP plan is audit and record keeping. This includes keeping a detailed log of all inspections and monitoring done in the dairy plant.

All logs should be dated, and include a signature and detailed descriptions of the activity performed, such as temperature checks or sanitation procedures. Records should be kept for a minimum of three years and should include information such as critical control points monitored, corrective actions taken and verification activities completed.

Auditing is also key in verifying that the HACCP plan is being followed and that corrective actions are being implemented when needed.

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