Roasting Partner HACCP Summary

1. Green Coffee Handling

Receiving & Storage:

• Delivered on pallets in sealed burlap sacks.

• Stored on high racking in date order; open sacks kept on pallets, not the floor.

• Maximum storage duration: 24 months.

• Scoops used for handling; minimal direct contact.

Hazards to Avoid/Control:

• Biological contamination (pests)

• Physical contamination (foreign objects, stones)

• Chemical contamination (cleaning products, surfaces)

• Contamination from handling

Critical Control Measures (CCPs):

• Daily/weekly/monthly cleaning schedules.

• Pest control contract in place.

• Employees trained in correct handling using scoops.

• Coffee never comes in contact with non-food safe surfaces.

• Stock rotation and records maintained to ensure FIFO (First In, First Out).

Monitoring & Responsibility:

• Employees check bags daily to ensure no contact with floors and correct folding of open bags.

• Employer ensures staff training, monitors handling, and maintains delivery and storage records.

2. Roasting & Cooling

Process:

• Green coffee scooped into food-safe containers, fed into vacuum elevator of roaster.

• High-temperature roasting to target profile.

• Cooling occurs in a controlled environment.

• Employee always present during cooling to monitor potential contamination.

Hazards to Avoid/Control:

• Biological contamination (microbial growth, pests)

• Physical contamination (foreign objects)

• Chemical contamination (cleaning agents, surfaces)

CCPs & Controls:

• Coffee beans passed through de-stoner after roasting to remove foreign objects.

• Coffee never handled directly during roasting/cooling.

• Only food-safe cleaning products used on roaster and surfaces.

Monitoring & Responsibility:

• Employee present at all times during cooling.

• De-stoning results monitored; any foreign objects flagged to Employer.

• Employer ensures all staff trained and observes CCPs.

3. Packing & Grinding

Process:

• Coffee transferred from cooling to food-safe containers; minimal handling.

• Weighed directly into coffee bags via packer machine.

• Bags heat-sealed or push-sealed immediately.

• Ground coffee poured directly into bag when ordered; resealed immediately.

Hazards to Avoid/Control:

• Physical contamination (foreign objects, stones)

• Biological contamination (pests, handling)

• Chemical contamination (cleaning agents)

CCPs & Controls:

• Bags remain covered at all times except during filling.

• Employees trained to never put hands inside bags; stainless steel sleeves used for opening.

• Heat-sealing completed before employee leaves area.

Monitoring & Responsibility:

• Employee responsible for correct packing, sealing, and batch coding.

• Employer monitors CCP compliance, including proper sealing, batch code accuracy, and stock rotation.

4. Traceability

System:

• Every bag assigned a unique batch code linking back to roast date and production records.

• Shopify order number + batch code ensures complete traceability to customer.

Monitoring & Responsibility:

• Employee ensures correct batch coding and proper stock rotation.

• Employer verifies batch codes and maintains records.

• Any quality issues traceable via batch code.

5. General Safety Controls

• Daily/weekly/monthly cleaning schedules maintained to ensure hygiene.

• Pest control contract ensures environment free from contamination.

• Only food-safe chemicals used on equipment and surfaces.

• Employee training ensures minimal direct contact with coffee.

• Any incidents (foreign objects, contamination, errors) escalated to Employer immediately.