HACCP - Steps 4 and 5: construct flow diagram and on-site confirmation
14/04/2023
This guidance document provides detailed information on how to develop a flow diagram (Step 4) and confirm the processing activities against the flow diagram (Step 5) for a food production process that will support the hazard analysis necessary to develop an effective HACCP system.
A flow diagram should include all the steps to produce a specific food product, and it should include all inputs, including ingredients and contact materials, water and air, if relevant. The same flow diagram can be used for several products that are manufactured using a similar process. The flow diagram should be sufficiently detailed so that it can be used when conducting the hazard analysis, which is the basis for evaluating the possible occurrence, increase, decrease or introduction of hazards. The processing activities should be confirmed with the flow diagram during all stages and hours of operation, and the flow diagram should be amended where appropriate.
Consult the guidance document on how to construct a flow diagram for a food production process and how to confirm that it accurately reflects the onsite processing operation to:
- develop a flow diagram for the production process of any specific product and to know what considerations need to be in place to develop the flow diagram;
- understand how a flow diagram helps in conducting a hazard analysis; and
- understand the need for onsite confirmation of the flow diagram.