HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a

DELICIOUS Rev No: 0

WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 1 of 23

REVISION HISTORY
Revision Effective Date Page Change Description
No Amended
0 01/04/2017 All New issue

APPROVAL & AUTHORIZATION

Prepared By Approved By

Name Name

Designation HACCP Team Leader Designation Managing Director

Date 01/04/2017 Date 01/04/2017

HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 2 of 23

HAZARDS ANALYSIS AND CONTROL MEASURES

HAZARD IDENTIFICATION
 Hazard identification is carried out for all raw materials / ingredients / input and process steps.
 Potential hazards are identified according to 3 categories, biological, chemical and physical hazards.
 Rationale of inclusion and exclusion for each potential hazard is considered.

HACCP ANALYSIS (RISK)

 A risk analysis is conducted on all potential hazards identified and it is based on its severity and likelihood of
occurrence.
 Potential hazard will be then determined as whether it is significant and based on a matrix system.

Severity (Sev) Likelihood (Like)

1. Can be fatal A. Common occurrence
2. Can cause serious illness B. Known to occur (It has happened at our premise)
3. Can result in product recall C. Could occur (I’ve heard of it happening)
4. Can generate a customer complaint D. Not expected to occur
5. Insignificant E. Practically impossible

Food Safety Hazard Matrix (Severity x Likelihood)

Severity Likelihood
A B C D E
1 1 2 4 7 11

2 3 5 8 12 16

3 6 9 13 17 20

4 10 14 18 21 23

5 15 19 22 24 25

Value of 1 – 10 (area above the line) : Control measure is essential

Value of 11 – 25 (area below the line) : Up to the Food Safety Team to decide whether it makes sense to
have the control measures

CONTROL MEASURES
 For all significant hazards, control measures are then established to prevent and control the hazards.
 One or more control measures will be needed for each significant hazard identified.
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 3 of 23

CRITICAL CONTROL POINTS

 All significant hazards identified in the Hazard Analysis are analyzed through a Decision Tree to determine
whether it is a Critical Control Points.
 Two CCP Decision Trees are used, one for raw material (Raw Materials Decision Tree) and one for process
step (Process Step Decision Tree).

All of the above is documented in the Hazard Analysis Worksheet.

IDENTIFICATION OF CCP
FOR RAW MATERIAL FOR PROCESS STEP

Q1 Yes No Q1 Yes No
Is there a hazard with this raw Go to Not Are there preventive Go to Modification
material? Q2 CCP measure(s) for the identified Q2
hazard?

Q2 Yes No Q2 Yes No
Are you or the consumer Go to CCP Is the step specifically CCP Go
going to process this hazard Q3 needs designed to eliminate or needs to
out of the product? Control reduce the likely occurrence control Q3
of a hazard to an acceptable
level?

Q3 Yes No
Q3 Yes No
Is there a cross-contamination CCP Not
risk to the facilities or to other needs CCP Would contamination occur at Go to Q4 Not
products, which will not be Control unacceptable level(s) or CCP
controlled? increase to unacceptable
levels?

Q4 Yes No
Will a subsequent process Not CCP
step eliminate or reduce the CCP needs control
hazard to an acceptable
level?
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 4 of 23

Hazard Analysis Worksheet

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP

P1a. Biological Inclusion: 2 D 12  Ensure workers handle to item with care and - - - - N/A
Receiving of Cross contamination: Exposure of ingredients due to damage of prevent breakage of packaging material
Ingredients / packages because of improper handling.
E. coli
Materials
Salmonella
(ambient)
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: 2 D 12 N/A - - - - N/A
Contaminated with Not likely to occur as raw materials are
cleaning chemicals properly handled and segregated from the
chemical storage
Physical Inclusion: 3 D 17  Monitor the ingredients’ packages upon - - - - NA
Foreign materials Cross contamination from dirty packages of receiving
contamination, such as ingredients.
wood, sand, stones etc
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 5 of 23

Hazard Analysis Worksheet

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP

P1b. Biological Inclusion: 2 D 12  Temperature monitoring - - - - N/A

Receiving of Cross contamination: Fluctuation of temperature may cause
Ingredients / microbiological growth.
E. coli
Materials
Salmonella
(≤10C)
Staphylococcus aureus

Chemical Exclusion: 2 D 12 N/A - - - - N/A

Contaminated with Not likely to occur as raw materials are
cleaning chemicals properly handled and segregated from the
chemical storage
Physical Inclusion: 3 D 17  Monitor the packages upon receiving - - - - NA
Foreign materials Cross contamination from dirty packages of
contamination, such as ingredients.
wood, sand, stones etc

Hazard Analysis Worksheet

HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 6 of 23

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP

P1c. Biological Inclusion: 2 D 12  Ensure workers handle to item with care and - - - - N/A
Receiving of Cross contamination: Exposure of packaging material due to prevent breakage of packaging material
Packaging improper handling.
E. coli
Materials
Salmonella
Staphylococcus aureus

Chemical Exclusion: 2 D 12 N/A - - - - N/A

Contaminated with Not likely to occur as raw materials are
cleaning chemicals properly handled and segregated from the
chemical storage
Physical Inclusion: 3 D 17  Monitor the packages upon receiving - - - - NA
Foreign materials Cross contamination from dirty packages of
contamination, such as ingredients.
wood, sand, stones etc
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 7 of 23

Hazard Analysis Worksheet

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P2a. Raw Biological Exclusion: - - - NA - - - - OPRP
Material Cross contamination: Not likely to occur because materials / 2
Storage Ingredients are stored properly and intact
E. coli
(ambient) with first in first out practice.
Salmonella
Staphylococcus aureus

Chemical Exclusion: 2 D 12 N/A - - - - N/A

Contamination from non- Not likely to occur as raw materials are
food chemicals properly segregated from non-food
chemicals

Physical Exclusion: 3 D 17  Workers to strictly follow Foreign Matter Policy. - - - - N/A

Foreign materials Glass, wooden and brittle items are strictly
contamination, such as controlled in the processing area.
broken wood / plastic
pieces
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 8 of 23

Hazard Analysis Worksheet

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P2b. Raw Biological Inclusion: 2 D 12  Cold room temperature is monitored daily and - - - - N/A
Material Chill Microbial growth due to Cold room breakdown might have caused manually.
Storage temperature fluctuation:- temperature fluctuation.
(≤10 C)
E. coli
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: 2 D 12 N/A - - - - N/A
Contamination from non- Not likely to occur as raw materials are
food chemicals properly segregated from non-food
chemicals

Physical Exclusion: 3 D 17  Workers to strictly follow Foreign Matter Policy. - - - - N/A

Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 9 of 23

Hazard Analysis Worksheet

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P2c. Biological Exclusion: - - - NA - - - - OPRP
Packaging Cross contamination: Not likely to occur because materials are 2
Material stored properly and intact with first in first
E. coli
Storage out practice.
Salmonella
Staphylococcus aureus

Chemical Exclusion: 2 D 12 N/A - - - - N/A

Contamination from non- Not likely to occur as raw materials are
food chemicals properly segregated from non-food
chemicals

Physical Exclusion: 3 D 17  Workers to strictly follow Foreign Matter Policy. - - - - N/A

Foreign materials Glass, wooden and brittle items are strictly
contamination, such as controlled in the processing area.
broken wood / plastic
pieces
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 10 of 23

Hazard Analysis Worksheet

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P3. Opening Biological Exclusion: 2 D 12  Workers are trained in Food Handling Course - - - - N/A
of Can Microbial growth due to Not likely to occur because proper cleaning
cross contamination on utensils is carried out according to
during handling: schedule.
E. coli Workers practice personal hygiene.
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - -
N/A - - - - N/A
Nil N/A
Physical Inclusion: 3 D 17  Workers to strictly follow Foreign Matter Policy. - - - - N/A
Can lid’s broken pieces Workers might accidentally drop broken
pieces of metal lid into the product if the
can is not carefully opened
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 11 of 23

Hazard Analysis Worksheet

Process Steps

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P4. Biological Exclusion: 2 D 12  Workers are trained in Food Handling Course - - - - N/A
Weighing Microbial growth due to Not likely to occur because proper cleaning
cross contamination on utensils is carried out according to
during handling: schedule.
E. coli Workers practice personal hygiene.
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: 2 D 12 N/A - - - - N/A
Contamination from non- Not likely to occur as cleaning process is
food chemicals carried out properly.

Physical Exclusion: 3 D 17  Workers to strictly follow Foreign Matter Policy. - - - - N/A

Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 12 of 23

Hazard Analysis Worksheet

Process Steps

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P6. Cleaning Biological Exclusion: 2 D 12  Workers are trained in Food Handling Course - - - - N/A
Microbial growth due to Not likely to occur because proper cleaning
cross contamination on utensils is carried out according to
during handling: schedule.
E. coli Workers practice personal hygiene.
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: 2 D 12 N/A - - - - N/A
Contamination from non- Not likely to occur as cleaning process is
food chemicals carried out properly.

Physical Exclusion: 3 D 17  Workers to strictly follow Foreign Matter Policy. - - - - N/A

Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 13 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent Is this a Critical Control Point?
Process Hazard Hazard this significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P7a. Cutting Biological Exclusion: 2 D 12  Workers are trained in Food Handling Course - - - - N/A
with Microbial growth due to Not likely to occur because proper cleaning
Machine cross contamination on utensils is carried out according to
during handling: schedule.
E. coli Workers practice personal hygiene.
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: 2 D 12 N/A - - - - N/A
Contamination from non- Not likely to occur as cleaning process is
food chemicals carried out properly.

Physical Inclusion: 3 D 17  Inspection of knife condition twice a day (before - - - - N/A

Foreign materials Broken pieces of metal knife on cutting production and after production).
contamination, such as machine may break off and dropped into
broken metal pieces product.

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 14 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P8. Saute Biological Exclusion: 5 2 10  To monitor the cleanliness of processing area as per - - - - N/A
Microbial growth due to Not likely to occur because proper cleaning schedule and workers personal hygiene
cross contamination : cleaning on utensils is carried out (weekly).
E. coli according to schedule.
Salmonella Workers practice personal hygiene.
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.

Physical Exclusion: 3 D 17  Workers to strictly follow Foreign Matter Policy. - - - - N/A

Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 15 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P9. Biological Inclusion: 2 C 8  To monitor the cooing temperature for each batch of Y Y - - CCP 1
Simmering Microbial growth due to Improper cooking process promotes product.
(≥75C) cross contamination : microorganism growth with shorter shelf  To monitor the microbiological level of finished
E. coli life products on half yearly basis.
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.
Physical Inclusion: 3 D 17  Inspection of knife condition twice a day (before - - - - N/A
Foreign materials Broken pieces of metal knife on cutting production and after production).
contamination, such as machine may break off and dropped into
broken wood / plastic product.
pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 16 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P11a. Biological Exclusion: - - - N/A - - - - N/A
Machine Microbial growth due to Not likely to occur because proper
Filling cross contamination : cleaning on utensils is carried out
E. coli according to schedule.
Salmonella Workers practice personal hygiene.
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.
Physical Exclusion: - - - N/A - - - - N/A
Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 17 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P12. Biological Inclusion: 2 C 8  To monitor the sealing condition of packaging material Y N N - OPRP
Sealing Microbial growth due to Improper sealing causes tiny leaks on the by dipping it into water and observe leakage. 1
cross contamination : products packaging material. The product
E. coli exposure to environment and potentially
Salmonella caused cross contamination
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.
Physical Exclusion: - - - N/A - - - - N/A
Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 18 of 23

Hazard Analysis Worksheet

Process Steps
Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P13. Blast Biological Inclusion: 2 C 8  To monitor the sealing condition of packaging material Y Y - - CCP 2
Freezing Microbial growth due to Improper freezing process promotes by dipping it into water and observe leakage.
(≤-35C, cross contamination : microorganism growth with shorter shelf
2 hours) E. coli life
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.
Physical Exclusion: - - - N/A - - - - N/A
Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces

Hazard Analysis Worksheet

Process Steps
Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Hazard Hazard significant hazard (CCP)
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 19 of 23

Ingredient / Sev Like Sig Q1 Q2 Q3 Q4 CCP

Process
Step
P13. Ink-jet Biological Exclusion: - - - N/A - - - - N/A
printing Microbial growth due to Not likely to occur because proper
cross contamination : cleaning on utensils is carried out
E. coli according to schedule.
Salmonella Workers practice personal hygiene.
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.
Physical Exclusion: - - - N/A - - - - N/A
Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken wood / plastic
pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 20 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P15. Metal Biological Exclusion: - - - N/A - - - - N/A
Detection Microbial growth due to Not likely to occur because proper
cross contamination : cleaning on equipment is carried out
E. coli according to schedule.
Salmonella Workers practice personal hygiene.
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.
Physical Inclusion: 3 3 9 Pass all products through metal detector. Carry out metal Y Y - - CCP3
Foreign materials Metal pieces might broke from loose nuts, detector verification hourly, during production.
contamination, such as bolts or sharps.
broken metal pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 21 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P16. Pack Biological Exclusion: - - - N/A - - - - N/A
into carton Microbial growth due to Not likely to occur because proper
cross contamination : cleaning on equipment is carried out
E. coli according to schedule.
Salmonella Workers practice personal hygiene.
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.

Physical Exclusion: - - - N/A - - - - N/A

Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken metal pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 22 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P17a. Biological Exclusion: 2 D 12 Freezer temperature is monitored daily. - - - - N/A
Frozen Microbial growth due to Product might be affected due to cold
Storage cross contamination : room breakdown.
(-18C ± E. coli
3C) Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.

Physical Exclusion: - - - N/A - - - - N/A

Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken metal pieces

Hazard Analysis Worksheet

Process Steps
HACCP ANALYSIS, CONTROL Doc No: DWSB/H4-3a
DELICIOUS Rev No: 0
WESTERN SDN BHD MEASURES & CRITICAL CONTROL Date: 01/04/2017
POINT (SOUP PRODUCTS) Page 23 of 23

Ingredient / Potential Hazard Rationale for inclusion or exclusion as a Significance of Preventive Measure or Controls applied to prevent this Is this a Critical Control Point?
Process Hazard Hazard significant hazard (CCP)
Step Sev Like Sig Q1 Q2 Q3 Q4 CCP
P18. Biological Exclusion: 2 D 12 Truck temperature is monitored for each delivery. - - - - N/A
Delivery Microbial growth due to Product might be affected due to truck
(setting cross contamination : temperature fluctuation.
≤-18ºC) E. coli
Salmonella
Staphylococcus aureus
Yeast
Mould
Chemical Exclusion: - - - N/A - - - - N/A
Contamination from Not likely to occur as cleaning process is
non-food chemicals carried out properly.

Physical Exclusion: - - - N/A - - - - N/A

Foreign materials Wooden and brittle items are strictly
contamination, such as controlled in the storage area.
broken metal pieces