Login  |  Register  |  Search

HACCP Principles

HACCP methodology follows 7 basic Principles:

1. Conduct a Hazard Analysis

  • Establish the HACCP Food Safety Team
  • Describe the Product
  • Identify Intended Use
  • Construct a Process Flow Diagram
  • Verify Flow Diagram
  • List all Potential Hazards, Conduct a Hazard Analysis and Consider any Control Measures

S
P
A
C
E
R

2. Determine the Critical Control Points (CCPs)

3. Establish Critical Limits for each CCP

4. Establish a Monitoring System for each CCP

5. Establish a Corrective Action Plan

6. Establish Verification Procedures

7. Establish HACCP Documentation and Record Keeping and Review

 

 

powered by Doodlekit™ Free Website Builder