> For the complete documentation index, see [llms.txt](https://docs.didge.io/home/llms.txt). Markdown versions of documentation pages are available by appending `.md` to page URLs; this page is available as [Markdown](https://docs.didge.io/home/checkpoints/incoming-goods/supporting-documents/haccp-documents.md).
# 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.
***
### 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.
***
### 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 |
***
### 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 |
***
### 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 |
***
### 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.
***
### 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.
***
**End of Document**
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