HACCP Documents

Incoming Goods – Process, Hazard Analysis, and CCP Determination

This document provides a single, end-to-end view of the Incoming Goods checkpoint, aligned with Codex HACCP and ISO 22000 methodology.

It intentionally follows the correct sequence:

1. Process flow definition (what happens)

2. Hazard analysis (what can go wrong at each step)

3. CCP determination (where control is critical)

This structure is suitable for inclusion in a documentation site, HACCP plan appendix, or digital system design reference.

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Part 1 – Receiving Goods Process Flow

The flowchart below describes the process only. It does not identify hazards, CCPs, or controls.

Receiving Goods Flowchart

The diagram below presents a clean, modern visual flow suitable for documentation sites and workshops.

Flowchart Step Index

Step No.	Process Step Description
1	Delivery arrives on site
2	Supplier and delivery confirmed
3	Goods unloaded to receiving area
4	Product type identified (ambient / chilled / frozen)
5A	Ambient goods inspected
5B	Chilled goods inspected
5C	Frozen goods inspected
6A	Ambient goods moved to storage
6B	Chilled goods moved to storage
6C	Frozen goods moved to storage
7	Goods stored – process complete

This step numbering is used directly in the Hazard Analysis.

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Part 2 – Hazard Analysis (HACCP Principle 1)

Each step in the process flow is analysed for biological, chemical, physical, and allergen hazards.

Hazard Analysis Table (Linked to Flowchart Steps)

Flow Step	Hazard Type	Hazard Description	Likelihood	Severity	Significant (Y/N)	Justification
1–3	Biological	Contamination from poor handling during unloading	Possible	Medium	N	Controlled by PRPs and supplier approval
4	Chemical (Allergen)	Misidentification of allergen-containing goods	Possible	High	Y	Incorrect classification can lead to allergen cross-contact
5A	Biological	Spoilage or contamination of ambient goods	Possible	Medium	N	Visual inspection effective
5B	Biological	Pathogen growth due to temperature abuse	Likely	High	Y	Cold chain integrity critical at receipt
5C	Biological	Pathogen survival due to thawing/refreezing	Likely	High	Y	Cannot be corrected after receipt
5A–5C	Chemical (Allergen)	Incorrect labelling or mixed allergen status	Possible	High	Y	High consumer risk; requires verification
5A–5C	Physical	Foreign matter from damaged packaging	Possible	Medium	Y	Packaging inspection required

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Part 3 – Control Measure Selection and CCP Determination

Significant hazards identified in the hazard analysis are evaluated to determine appropriate control measures and CCPs.

CCP Determination Summary

Hazard	Flow Step(s)	Control Measure	Control Type
Pathogen growth from temperature abuse	5B, 5C	Temperature verification at receipt	CCP
Allergen misidentification or mislabelling	4, 5A–5C	Product and label verification	OPRP
Physical contamination from packaging	5A–5C	Packaging integrity inspection	OPRP

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Part 4 – HACCP CCP Audit Table

This CCP table is the result of the hazard analysis above.

CCP 1 – Incoming Goods Temperature Control

CCP Number	CCP 1
CCP Name	Incoming Goods – Chilled Temperature Control
Process Step	5B – Inspect Chilled Goods
Hazard Controlled	Pathogen growth due to temperature abuse of chilled goods
Product Scope	Chilled goods only
Critical Limit	≤ 5 °C
Monitoring – What	Product temperature at receipt
Monitoring – How	Calibrated thermometer
Monitoring – When	Every delivery
Monitoring – Who	Trained receiving staff
Corrective Action	Reject or hold goods; prevent entry into storage; notify supervisor; record deviation
Verification Activities	Review of Incoming Goods records; thermometer calibration; trend analysis
Records	Incoming Goods Record; Calibration Records

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How to Read This Document

• Part 1 defines the process

• Part 2 analyses hazards at each process step

• Part 3 determines where control is required

• Part 4 documents the CCP monitoring requirements

This reflects correct HACCP methodology and avoids embedding hazards or CCPs into the process flow itself.

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Audit Alignment Statement

The Incoming Goods process flow diagram is used as the basis for hazard identification in accordance with HACCP Principle 1. Hazard analysis and CCP determination are conducted as subsequent steps, with CCP monitoring defined and recorded in accordance with HACCP Principles 3–7 and ISO 22000 Clause 8.5.4.

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End of Document