This list is not exhaustive but contains some of the main hazards that are likely to occur at the
purchasing stage. You may be able to list other hazards that are not shown.
A HACCP chart summarises the main hazards that can occur at each critical control point. It also outlines
the control measures, critical limits, monitoring procedure and corrective action to be taken.
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Click on Print to print a HACCP plan to fill in yourself.
Click on each active area to fill in this HACCP chart for the purchasing stage.
Contamination; biological, chemical or physical. Food products below quality standards. Transported at
Purchase from approved, reputable suppliers. Select products with recognised quality marks. Use purchase
specifications to specify quality. Purchase food well inside the use-by date. Specify transport and delivery temperatures.
Make regular inspections of supplier's premises . Check quality marks. Check deliveries match purchase
specification. Check use-by dates. Inspect delivery vehicle and temperatures.
Reject the delivery
Supplier meets standards and uses HACCP. Food meets purchase specification. Frozen food at below -18°C,
chilled food at below 8°C, best practice 1-5°C.