HACCP MANUAL
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The people at Hawaii International Seafood Inc. (referred to in this Manual as H.I.S.) are dedicated to providing consistently high quality and safe seafood products. For this reason we have written this manual as a guide for our international suppliers. We are dedicated to working closely with our suppliers to achieve our goal of exceeding international standards for hygiene, sanitation and hazard control in each facility that produces seafood products for H.I.S.
This manual clearly explains the requirements all suppliers must meet and includes actual examples of the documents and records currently in use by our U.S.D.C. and U.S.F.D.A. inspected facilities worldwide.
Table of Contents HACCP MANUAL
Page 1. Table of Contents
Page 2. Introduction
Page 2. Personal Hygiene
Page 2. Photo # 1. Workers Using Masks and Gloves.
Page 3. Example IIIA: Personnel Hygiene Code
Page 3. Sanitation Standard Operating Procedure
Page 4. Photos # 2 and # 3. Ice Potability and Thermometer Checks
Page 7. Cleaning Schedule
Page 7. HACCP Plan
Page 8. Photo #5 and #6 Packaging Material Handling
Page 9. Example: SSOP plan.
Page 11. Example: Calibration Checklist
Page 12. Example: Chlorine Checklist and Glass Checklist
Page 13. Cleaning Schedule
Page 13. Example: Map, Facility Areas of Responsibility
Page 14. Example: Cleaning Instructions
Page 32. Example: Cleaning Schedule Check List
Page 37. Example: Hazard Analysis Worksheet
Page 40. Typical HACCP Plan and Records
Download
This manual clearly explains the requirements all suppliers must meet and includes actual examples of the documents and records currently in use by our U.S.D.C. and U.S.F.D.A. inspected facilities worldwide.
Table of Contents HACCP MANUAL
Page 1. Table of Contents
Page 2. Introduction
Page 2. Personal Hygiene
Page 2. Photo # 1. Workers Using Masks and Gloves.
Page 3. Example IIIA: Personnel Hygiene Code
Page 3. Sanitation Standard Operating Procedure
Page 4. Photos # 2 and # 3. Ice Potability and Thermometer Checks
Page 7. Cleaning Schedule
Page 7. HACCP Plan
Page 8. Photo #5 and #6 Packaging Material Handling
Page 9. Example: SSOP plan.
Page 11. Example: Calibration Checklist
Page 12. Example: Chlorine Checklist and Glass Checklist
Page 13. Cleaning Schedule
Page 13. Example: Map, Facility Areas of Responsibility
Page 14. Example: Cleaning Instructions
Page 32. Example: Cleaning Schedule Check List
Page 37. Example: Hazard Analysis Worksheet
Page 40. Typical HACCP Plan and Records
Download
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