Fill in the blank sheet below with the ingredients used above; the filled in bottom chart is an example.EXAMPLE:

HACCP Plan Firm Name: Product Description: Firm Address: Method of Storage and Distribution: Intended Use and Consumer: (1) (2) (3) (8) (9) (10) MONITORING Records Critical Control Point (CCP) Significant Hazards(s) Corrective Actions Verifica- tion Critical Limits for each Preventive Measure (4) What (5) How (6) Frequency (7) Who Kenny's Sandwich Deli Inc. Tuna Salad Sandwich HACCP Plan Firm Name: Kenny's Sandwich Deli Inc. Product Description: Tuna Salad Sandwiches |Firm Address: 1514 SW Harvest Road, Boulder CO 97988 Method of Storage and Distribution: Refrigerated Intended Use and Consumer: General Public (2) (8) (9) (10) MONITORING Records Critical Control Point (CCP) Significant Hazards(s) Corrective Actions Verifica tion Allergens Critical Limits for cach Preventive Measure All labels will accurately list ingredients Store at 45F or less (6) Frequency Each batch What Label statement (4) Package & Label Sandwiches (5) How Visual inspec tion Who Packaging supervisor Relabel Production log Daily review by production supervisor (5) Refrigerate Pathogen growth Cooler temp. Thermo meter Each work day Production supervisor Relocate product to adequate cooler Temper ature log Calibrate thermo- meter each week HACCP Plan Firm Name: Product Description: Firm Address: Method of Storage and Distribution: Intended Use and Consumer: (1) (2) (3) (8) (9) (10) MONITORING Records Critical Control Point (CCP) Significant Hazards(s) Corrective Actions Verifica- tion Critical Limits for each Preventive Measure (4) What (5) How (6) Frequency (7) Who Kenny's Sandwich Deli Inc. Tuna Salad Sandwich HACCP Plan Firm Name: Kenny's Sandwich Deli Inc. Product Description: Tuna Salad Sandwiches |Firm Address: 1514 SW Harvest Road, Boulder CO 97988 Method of Storage and Distribution: Refrigerated Intended Use and Consumer: General Public (2) (8) (9) (10) MONITORING Records Critical Control Point (CCP) Significant Hazards(s) Corrective Actions Verifica tion Allergens Critical Limits for cach Preventive Measure All labels will accurately list ingredients Store at 45F or less (6) Frequency Each batch What Label statement (4) Package & Label Sandwiches (5) How Visual inspec tion Who Packaging supervisor Relabel Production log Daily review by production supervisor (5) Refrigerate Pathogen growth Cooler temp. Thermo meter Each work day Production supervisor Relocate product to adequate cooler Temper ature log Calibrate thermo- meter each week