Step 4: Developing the Process Flow Diagram
HACCP method ? A practical approach

This step involves providing the most precise and relevant description—in light of the objective (food safety)—of the production process, from the arrival of raw materials to the finished product, as outlined during the scoping of the study and in Step 2. This entails conducting a comprehensive audit of the process. This description must go well beyond simply drawing up a manufacturing flowchart, which is necessary but insufficient on its own. Indeed, such a flowchart must be accompanied by detailed information—most often technical in nature—that provides precise details regarding:

• the facilities and the various material flows;

• the nature of the operations, their function, and their sequence;

• the characteristics of the operations, including, but not limited to, time and temperature parameters;

• the characteristics of the...