APPENDIX 3 HACCP PLAN FORM (based on National Seafood HACCP Alliance, 1997)

(1)
Critical Control Point (CCP)

(2)
Significant Hazards

(3)
Critical Limits for each Preventive Measure

(4)

(5)

(6)

(7)

(8)
Corrective Action(s)

(9)
Records

(10)
Verification

Monitoring

What

How

Frequency

Who