Document Information
Document Number:
Prepared By:
Approved By:
Date:
Revision:
MGT-MAN-01
Management Representative
Managing Director
12-Apr-2025
00
HACCP Manual
This HACCP Manual is the original authenticated one. The procedures and activities detailed
in this manual are true and correct. This HACCP Manual is in compliance with the code
mentioned in the Current Good Manufacturing Practices of Codex Alimentarius Commission of
the USFDA. This manual consists of, SOP (Standard Operating Procedures), formats/records
and HACCP Plans (Hazard Analysis and Critical Control Point). The original manual
(controlled copy) is in the custody of the Orgtree Management Representative. All the copies
of HACCP manual are numbered and all pages and copies are subject to control by the
HACCP Team. The HACCP Team members strictly control the manual circulation and in any
amendments only the manual with the latest issue number is valid. Uncontrolled copies may
be distributed outside the institution with the prior permission of the MR.
Prepared By:
Management Representative_____________
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Approved By:
Managing Partner _______________
Contents
1.0
HACCP SCOPE ........................................................................................................................................................... 3
2.0
TERMS OF REFERENCE .......................................................................................................................................... 4
3.0
AMENDMENT SHEET ................................................................................................................................................ 5
4.0
MANUAL CONTROL .................................................................................................................................................. 5
5.0
DEFINITIONS ............................................................................................................................................................... 6
6.0
COMPANY PROFILE .................................................................................................................................................. 8
7.0
MANAGEMENT HACCP POLICY ............................................................................................................................ 9
8.0
ORGANIZATIONAL CHART ................................................................................................................................... 10
9.0
JOB DESCRIPTION .................................................................................................................................................. 11
10.0
LIST OF DOCUMENTS ........................................................................................................................................ 16
11.0
HACCP COMPLIANCE ........................................................................................................................................ 17
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1.0
HACCP Scope
The HACCP Team have identified the Scope of this study as being:
“Receiving, storage, cleaning, mixing, cooking, baking, milling, sieving,
extrusion, cutting drying, seasoning coating and packing of millet
based products”
From the intake of product to the arrival of the product at the customers facilities, taking into account all
possible Microbiological, Chemical or Physical hazards which could occur during this process.
The HACCP Team will ensure that all working practices adhere to all current food safety legislation.
Orgtree has maintained the safety and quality of their food and related services to meet customer’s
satisfaction and demands.
The company has taken utmost care in developing the HACCP System for their processing facility by
making sure that the design of the unit will ensure free and continuous flow of food products without
microbiological, chemical or physical contamination.
The company adheres to HACCP regulations and Municipality guidelines with special emphasis on
material Receiving, Storage, Service, Training programs, Pest Control programs, Hygiene and
Sanitation programs.
Orgtree takes pleasure in presenting its Food Safety manual in accordance with Hazard Analysis and
Critical Control Point (HACCP) Regulations.
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2.0
Terms of Reference
The HACCP team have determined to address the potential of Microbiological, Chemical and Physical
contamination through the process of Intake, Handling, Storage and Distribution of product from intake
to delivery of the product to the customers’ facilities.
The HACCP study takes into consideration that the company operates prerequisite programmes, which
include:
 Good Manufacturing Practice
 Preventative Maintenance
 Personnel and Training
 Process Control
 Calibration
 Storage and Transportation
 Traceability and Product Recall
During the formulation of the HACCP study, the team will review the various codes of practice and food
regulations and will take the following food safety legislation and Codes of Practice into consideration
throughout the study;
 Codex Alimentarius 2009
 Hazard Analysis and Critical Control Points (Codex 1997).
 Customer Guidance Literature.
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3.0
Amendment Sheet
Sr. No.
4.0
Description of the
Amendment
Date of the initial
implementation
Date of
revision
Authorized by
Manual Control
Copy no.
Distributed to
01 (Master Copy)
Management Representative
02 (Controlled Copy)
Plant Manager
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5.0
Definitions
Term
Definition
CCP Decision Tree
A sequence of questions to assist in determining whether a control point is
a CCP.
(a) To manage the conditions of an operation to maintain compliance with
established criteria.
Control
(b) The state where correct procedures are being followed and criteria are
being met.
Control Measure
Any action or activity that can be used to prevent, eliminate or reduce a
significant hazard.
Control Point
Any step at which biological, chemical, or physical factors can be
controlled.
Corrective Action
Procedures followed when a deviation occurs.
Criterion
A requirement on which a judgment or decision can be based.
Critical Control Point
A step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
Critical Limit
A maximum and/or minimum value to which a biological, chemical or
physical parameter must be controlled at a CCP to prevent, eliminate or
reduce to an acceptable level the occurrence of a food safety hazard.
Deviation
Failure to meet a critical limit.
HACCP
A systematic approach to the identification, evaluation, and control of food
safety hazards.
HACCP Plan
The written document which is based upon the principles of HACCP and
which delineates the procedures to be followed in the food business to
which the plan applies.
HACCP System
The result of the implementation of the HACCP Plan.
HACCP Team
The group of people who are responsible for developing, implementing,
maintaining and reviewing the HACCP system.
Hazard
A biological, chemical, or physical agent that is reasonably likely to cause
illness or injury in the absence of its control.
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Term
Definition
Hazard Analysis
The process of collecting and evaluating information on hazards
associated with the food under consideration to decide which are
significant and must be addressed in the HACCP plan.
Monitor
To conduct a planned sequence of observations or measurements to
assess whether a CCP is under control and to produce an accurate record
for future use in verification.
Prerequisite Programs
Procedures, including Good Manufacturing Practices that address
operational conditions providing the foundation for the HACCP system.
Severity
The seriousness of the effect(s) of a hazard.
Step
A point, procedure, operation or stage in the food system from primary
production to final consumption.
Validation
That element of verification focused on collecting and evaluating scientific
and technical information to determine if the HACCP plan, when properly
implemented, will effectively control the hazards.
Verification
Those activities, other than monitoring, that determine whether the
HACCP procedures are being carried out correctly in practice.
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6.0
Company Profile
Vision of the company
Mission statement
To continuously and aggressively work on delivering a quick, reliable and cost-effective products and
services to all our customers and hence to achieve a highest order of customer satisfaction.
Certification:
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7.0
Management HACCP Policy
Orgtree is committed to deliver superior quality of millet based cookies and crunchy bars at all times
that are safe and are stored under hygienic conditions as per the requirements and to review the
system regularly for its effectiveness and shall regularly communicate its requirements to our suppliers,
to achieve customer satisfaction. Orgtree provides necessary resources and trainings to implement and
maintain the system for the continual improvement in business activities and in the areas related to
hygiene.
Orgtree has a commitment to HACCP principles and will identify the potential product hazards. In
business operation, the organization implements effective control and monitoring procedures at those
points critical to product safety and pay attention to product safety in the building design and
construction, continued maintenance and up grading of existing premises and equipment.
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8.0
Organizational Chart
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9.0
Job Description
Designation: Managing Director
Responsibilities
1.
To design food safety policy and ensure it is understood and create awareness to all employees.
2.
To manages the business in its entirety to ensure and maintain efficient operations.
3.
To optimize costs.
4.
To look after the interests of all staff (workers) and creditors.
5.
To ensure food safety &quality is up to the required standard from sourcing to dispatch to the
customer in the supply chain.
6.
To liaise government authorities with respect to food safety requirements.
7.
To provide necessary resources are available to ensure food safety throughout the supply chain.
8.
To ensure that HACCP system is documented, implemented and maintained throughout the
organization.
Authority
1.
To identified any improvement for HACCP and to provide necessary resources.
2.
To identified any non-conformity and stop non-conforming work.
3.
To take any decision with regards to HACCP and Food Safety.
4.
To communicate with all legal authority with regards to HACCP.
Designation: Management Representative (Food Safety Team Leader).
Responsibilities:
1.
To develop, recommend and implement the HACCP program in order to comply with the general
health and Local municipality requirements.
2.
To lead food safety team and ensure that food safety team is updated on HACCP process and
procedures within the company.
3.
Ensure all identified CCPs are monitored as according to the HACCP plan, records maintained,
verified and CCPs are under control.
4.
To keep abreast of current knowledge of trends and technological changes affecting the HACCP
program and develop and recommend appropriate process changes to ensure program continuing
suitability, effectiveness and compliance.
5.
Report all non-conformities observed during routine inspections, weekly or monthly audits to the
Production Manager or Operations Coordinator for Corrective Action process.
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6.
Follow up process on Corrective Action Responses on Monthly and Weekly audits from
Production Manager or Operations Coordinator.
7.
To provide training to all employees, including new employees regarding food safety, food hygiene
and sanitary practices.
8.
Conducts refresher food safety training (e.g., GMPs, personnel practices) for all employees, and
training on cleaning and sanitation procedures for sanitation employees.
9.
Ensureproper handling and disposal of solid and liquid waste to prevent cross-contamination of
products.
10.
Ensure effectiveness of the pest control program to provide a sanitary environment required for
product safety.
11.
Inspection of food storage areas, supervision of food handling practices to ensure safe supply of
foodstuff under the care of Warehouse.
12.
Routinely look for areas of improvement and preventive action.
Authority
1.
2.
3.
To implement and improve the HACCP
To identify any non-conformity at any stage of sourcing, receiving, storage and supply of rice
items.
To authorise to implement any improvement.
Designation: Production In-charge
Responsibilities:
1.
To ensure food safety and quality are maintained during receipt, storage, loading and dispatch.
2.
To ensure that inventory for supplies (which includes receiving and allocating) maintained by the
warehouse supervisor.
3.
To ensure appropriate housekeeping and pest control program within the warehouse.
4.
To ensure identification and traceability of the product - this facilitatesefficient product recall.
5.
To ensure all nonconforming products are removed from storage and disposed of as per Local
Municipality disposal regulations.
6.
To ensure HACCP is established, implemented and maintained within warehouse.
7.
To participate actively as a team member in HACCP team and provide input for the improvement
in HACCP program.
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8.
To ensure inventory on a first in first out basis as appropriate.
9.
To manage the near expiryand expiry products and chemical.
Authority
1.
To implement and improve the HACCP
2.
To identify any non-conformity at any stage of sourcing, receiving, storage and supply of rice
items.
Designation: Accounts Manager
Responsibilities:
1.
Responsible for all aspects of financial management, financial control, accounting and financial
reporting and for the operations, policies and procedures of the Accounts Department.
2.
To establish documents and enforce adequate controls for all revenues and expenses and
protection of all assets associated with the operation of the mill.
3.
To protect the legal interests of the company.
4.
To arrange adequate insurance to protect all assets.
5.
To liaise with the caterers’ insurance companies, tax consultants, auditors and banks.
6.
To maintain accurate and timely financial and operating information and provide analysis,
interpretations and projections to management as required.
Authority
1.
2.
To implement and improve the HACCP
To identify any non-conformity at any stage of sourcing and supply of rice items.
Designation: Purchase In-charge
Responsibilities:
1.
To ensure all suppliers are approved prior to purchase of material.
2.
To ensure all suppliers understand the organization’s requirement regarding food safety and
quality.
3.
To develop and maintain a purchasing policy and procedures.
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4.
To assist in the determination of disposable surplus property and its disposition in accordance with
board policies and administrative regulations.
5.
To develop a record retention plan that is acceptable by the states and oversees the stores with
these records.
6.
To ensure HACCP is established, implemented and maintained within purchasing processes.
7.
Be a member in HACCP team and provide input for the improvement in HACCP.
Authority
3.
4.
To implement and improve the HACCP
To identify any non-conformity at any stage of sourcing and supply of food items.
Designation: Purchase / Purchase Officer
Responsibilities:
1.
Review requisitions for purchase of goods as required by the stores.
2.
Confer with vendors to obtain product information, such as price, availability, cash or credit terms
and delivery schedule.
3.
Selects products for purchase in accordance with the company’s quality standards and continually
searches for competitive prices and quality from approved suppliers only.
4.
Prepares purchase orders and maintains procurement records such as items purchased, costs,
delivery schedule and quality.
5.
Monitor and co-ordinate deliveries of items between suppliers to ensure that all items are
delivered to site/store on time.
6.
To create awareness of HACCP principles within the department and participate as HACCP team
member.
Authority
1.
2
To implement and improve the HACCP
To identify any non-conformity at any stage of sourcing and supply of food items
Designation: Stores Supervisor
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Responsibilities:
1.
Ensures that products in storage and processes are maintained in good sanitary condition and
within their specific temperature requirements.
2.
Supervises product inspection at receival in the warehouse to ensure compliance with the identified
CCP status as according to HACCP plan.
3.
Ensures all outbound rice items are loaded into clean, controlled trucks before dispatch to cargo
handling centre.
4.
Supervises cleaning activities and verifies the tasks are completed to satisfaction according to the
cleaning schedules.
5.
Monitors stocks of cleaning materials and equipment to ensure availability at all times.
6.
Supervision of GMP and appropriate hygiene practices within the food handling processes.
7.
Ensures employees clean and sanitize their hands or use gloves as required and wear clean
uniforms.
8.
Prepares food or non-food samples for customers as required by the sales team.
9.
Submits report to Accounts and Management on nonconforming products.
Authority
1.
To implement and improve the HACCP
2.
To identify any non-conformity at any stage of receiving, storage and supply of food items
Designation: Driver
Responsibilities:
1.
Daily cleaning of the vehicles to acceptable sanitary standards.
2.
Provide guidance on product handling to contractor drivers on all deliveries.
3.
Obtaining delivery orders from company-authorized personbefore deliveries.
4.
Ensure vehicles are wellmaintained and operational prior to deliveries.
Authority
1.
To stop any non-conformity identified during the transportation.
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10.0















List of documents
Assemble HACCP Team
Process Description
Process Flow chart
Critical Limits for each CCP
Monitoring System for Each CCP
Corrective Actions & Verification Procedure
Establish Record Keeping & Documentation
Procedure for Preliminary Steps to Enable Hazard Analysis
Procedure for Pre-requisite Program
Procedure for Hazard Identification
Procedure for HACCP Plan
Procedure for Emergency Preparedness and Response
Procedure for Product Recall & Withdrawal
Procedure for Pest Control
Procedure for Medical Screening
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11.0
HACCP COMPLIANCE
Orgtree Food Safety Team has reviewed the processes and controls required to safely procure, receive,
store, dispatch and deliver food items and non-consumable products to our customers in accordance with
set policies and procedures.
The review and verification of following conducted,
1.
2.
3.
4.
5.
Layout / Site plan
Process Flow diagram
Hazard Analysis worksheet(s)
HACCP Plan
HACPP Manual & Related Procedure(s)
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