Freezing Technology

8.1.4 Principles of the HACCP system

1.     Conduct a hazard analysis

2.      Determine the critical control points (CCPs)

3.      Establish critical limit(s)

4.      Establish a system to monitor control of the CCP

5.      Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control

6.      Establish procedure for verification to confirm that the HACCP system is working effectively

7.      Establish documentation concerning all procedures and records appropriate to these principles and their applications 

Logic sequence of application of HACCP

Assemble HACCP

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Describe product

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Identify intended use

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Construct flow diagram

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On-site confirmation of flow diagram

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List all potential hazards conduct a hazard analysis, consider control measure

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Determine CCPs

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Establish critical limits for each CCP

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Establish a monitoring system for each CCP

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Establish corrective actions

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Establish verification procedures

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Establish documentation and record keeping