FACULTY OF FOOD TECHNOLOGY & NUTRITION SCIENCES
Lahore University of Biological and Applied Sciences
B.S. Human Nutrition and Dietetics
Subject
Semester
Topic
Assessment Date
Food Safety and Laws
3rd
HACCP Implementation Steps
13.11.2024
Course Code
Assignment No
Total Marks
Submission Date
HND2423
02
10
24.11.2024
Assignment Question: HACCP Process Line Documentation
Objective: This assignment requires your group to select a food process line and complete
detailed documentation of the HACCP implementation steps.
Instructions:
Group Assignment: The class has been divided into 18 groups of four students each. Each
group will choose a unique food process line (e.g., pasteurization of milk, yogurt production,
etc.) and document its HACCP plan.
Process Line Selection: Select a food process line and obtain approval from your instructor to
ensure no overlap with other groups. Document the process overview, including the product
description and major steps involved.
 HACCP Implementation Steps Documentation: Complete the following HACCP
implementation steps for your chosen process line:
 Assemble the HACCP Team: List team members, their roles, and responsibilities.
 Describe the Product and Its Distribution: Provide a clear description of the product,
its intended use, and the method of distribution.
 Identify the Intended Use and Consumers: Define the target consumers and expected
handling and consumption practices.
 Construct a Flow Diagram: Develop a detailed flow diagram of the process line,
showing each step from raw materials to the final product.
 On-Site Confirmation of Flow Diagram: Conduct an on-site verification of the flow
diagram to ensure accuracy.
 Hazard Identification and Control Measures: Identify potential hazards at each step
in the process and specify control measures.
 Determine Critical Control Points (CCPs): Mark CCPs in the process where hazard
control is essential.
 Establish Critical Limits for Each CCP: Set measurable limits that must be met to
control each CCP.
 Monitoring Procedures for Each CCP: Define monitoring methods, frequency, and
personnel responsible for each CCP.
 Corrective Actions for Deviations: Describe actions to take if monitoring indicates a
CCP is not under control.
 Verification Procedures: Outline verification steps to ensure the HACCP plan is
effectively controlling hazards.
 Documentation and Record-Keeping Procedures: Develop and organize records and
documents to support the HACCP system.
Submission Requirements:
 A comprehensive report covering each implementation step.
 A flow diagram with clearly marked CCPs.
 Appendices with any supporting documents, forms, or templates used.
Evaluation Criteria: Reports will be graded based on the clarity, detail, and accuracy of each
HACCP step and the thoroughness in applying the implementation steps to your chosen process
line.