14 Refrigerated Monitoring and M – Out of Refrigeration facility maintenance Storage recording of specification H H H CCP product temperatures Records in product temperature logs temperatures Temperature fluctuations 15 Dispatch & Eggs assembled Packages and contents L L L Monitoring of product temperature at CP Delivery and loaded for damaged dispatch H L L dispatch Eggs damaged at CP Inspect a % of eggs with client at Deliver eggs to delivery client delivery Appendix 5 HAZARD AUDIT SHEET – EGG PRODUCTION Process Potential CCP Control Measures Critical limits Monitoring and Records Corrective Action Step Hazard CP Records 8 Wash and Eggs not CCP Proficiency of Eggs clean and How; visual Daily Re wash operators Dry clean dry as per checks, What; Equipment and manufacturer’s eggs report chemicals adequate instructions When; each batch for task. Who; designated personnel Sanitising facilities Where; at egg in place and wash functional 14 Temperature CCP Temperature of Temperature How; temperature Daily Cool all eggs prior to Refrigerated rise. product to be of product checks, min – max dispatch, there are no Storage/ Damaged maintained at < maintained temp report further steps under the eggs 200C 200C What; packaged control of ?? Poultry Farm Monitoring of No damaged eggs that will reduce or eliminate temperatures, product When; daily the hazards recorded in
14 Refrigerated Storage Monitoring and recording of product temperatures M – Out of specification temperatures Temperature fluctuations H H H Refrigeration facility maintenance Records in product temperature logs CCP 15 Dispatch & Delivery Eggs assembled and loaded for dispatch Deliver eggs to client Packages and contents damaged Eggs damaged at delivery L H L L L L Monitoring of product temperature at dispatch Inspect a % of eggs with client at delivery CP CP Appendix 5 HAZARD AUDIT SHEET – EGG PRODUCTION Process Step Potential Hazard CCP CP Control Measures Critical limits Monitoring and Records Records Corrective Action 8 Wash and Dry Eggs not clean CCP Proficiency of operators Equipment and chemicals adequate for task. Sanitising facilities in place and functional Eggs clean and dry as per manufacturer’s instructions How; visual checks, What; eggs When; each batch Who; designated personnel Where; at egg wash Daily report Re wash 14 Refrigerated Storage/ Temperature rise. Damaged eggs CCP Temperature of product to be maintained at < 200C Monitoring of temperatures, recorded in Temperature of product maintained 200C No damaged product How; temperature checks, min – max temp What; packaged eggs When; daily Daily report Cool all eggs prior to dispatch, there are no further steps under the control of ?? Poultry Farm that will reduce or eliminate the hazards
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