employed in the 7 PRINCIPLES development of HACCP plans that meet the stated goal.
Identify potential food related hazards and
Conduct a Hazard Analysis suggest appropriate control measures.
CCPs are points in the manufacturing of the food that
Determine the Critical Control could pose the most risk. All hazards must be found and managed during this process. Points Any breaks in limits will need to be addressed and Establish Critical Limits handled.
Ensure all CCPs are monitored for any changes
Establish Monitoring Procedures could lead to risk.
A plan for specific corrective actions should be taken in case
deviation. Establish Corrective Actions 1. Determine and correct the cause of deviation. 2. Determine the disposition of non-compliant product. 3. Record the corrective actions that have been taken.
Verification is to determine the validity of the HACCP plan.
Establish Verification Procedures A set of procedures should be set to ensure HACCP is followed and implemented.
Hazard analysis summary
should include rational for Records for HACCP should include: Establish Record Keeping and hazards and control 1. A summary of the hazard analysis. Documentation Procedures measures. 2. The HACCP plan.