Flow Charts helps businesses to identify all of the process/steps in the business, from 'purchase of food' through to 'service to your customers'. By creating a Flow Chart of the business operation, it will enable to break processes down into component parts - called process steps. This section offers guidance, provides an example and a template which will help you produce your own Flow Chart.
A food business usually has the following process steps:
- Purchase
- Storage - refrigerated/frozen/ambient
- Preparation - ready-to-eat/defrosting
- Cooking
- Cooling
- Reheating
- Service - hot and cold on site
This chart will be used over and over again in the HACCP plan development process. The HACCP team needs to look closely at the production process and make a flow chart that shows all the steps used to prepare the product. Business don't need to include steps that are not directly under its control. The flow chart doesn't need to be complex. Looking at your facility's floor plan can help you visualize the process from receiving to service. After the HACCP team has completed the flow chart, it needs to be checked for accuracy. To do this, walk through the facility and make sure that the steps listed on the diagram realistically describe what occurs during the production process. If possible, have someone who didn't make the flow diagram do the "walk-through." It must be ensured that no process or steps are omitted in the chart.
