HACCP is a systematic
approach to identify, HACCP
evaluate, and control of
food hazard.
7 PRINCIPLES
Conduct a Hazard Analysis
Determine the Critical Control
Points
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Actions
Establish Verification Procedures
Establish Record Keeping and
Documentation Procedures
Seven basic principles are
employed in the
development of HACCP
plans that meet the stated
goal.
Identify potential food related hazards and
suggest appropriate control measures.
CCPs are points in the manufacturing of the food that
could pose the most risk. All hazards must be found
and managed during this process.
Any breaks in limits will need to be addressed and
handled.
Ensure all CCPs are monitored for any changes
could lead to risk.
A plan for specific corrective actions should be taken in case
deviation.
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.
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:
hazards and control
1. A summary of the hazard analysis.
measures.
2. The HACCP plan.