1. Preliminary Steps in Developing a HACCP Plan
Chapter 3
Preliminary Steps in Developing a HACCP Plan

2. In this chapter, you will learn:
• The importance of preliminary steps in developing the HACCP plan

3. Preliminary steps 1) Assemble HACCP team
2) Describe the product, intended use and consumers
3) Develop a process flow chart and process description.

4. Product Description should include:
• Type of seafood product (species and finished product form)
• Where product is purchased
• How product is received, stored, and shipped
• How product is packaged
• Intended end us

5. Product Description Form for Fish and Shellfish Species
Go to page 34.

6. The following is an example of a basic process flow chart
The following is an example of a basic process flow chart. Receiving Processing Packaging Storage

7. XYZ Seafood Company Product Description Form for Fish and Shellfish Species
Go to page 36.

8. Finished Product Storage
Example process flow diagram for production of fresh mahi-mahi fillets for XYZ Seafood Company
Process Flow Chart
Receive Fresh Fillets
Refrigerated Storage
Trim
Weigh/Pack/Label
Finished Product Storage