CODEX HACCP
Principles |
CODEX HACCP application stepsa |
This document |
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Assemble HACCP team |
Step 1 |
5.3 |
Food safety team |
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Describe product |
Step 2 |
8.5.1.2 |
Characteristics of raw materials, ingredients and product-contact |
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materials |
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8.5.1.3 |
Characteristics of end products |
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Identify intended use |
Step 3 |
8.5.1.4 |
Intended use |
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Construct flow diagram
On-site confirmation of flow diagram |
Step 4
Step 5 |
8.5.1.5 |
Flow diagrams and descriptions
of processes |
Principle 1 |
List all potential hazards |
Step 6 |
8.5.2 |
Hazard analysis |
Conduct a hazard analysis |
Conduct a hazard analysis Consider control measures |
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8.5.3 |
Validation of control measure(s) and combinations of control measure(s) |
Principle 2
Determine the critical control points (CCPs) |
Determine CCPs |
Step 7 |
8.5.4 |
Hazard control plan |
Principle 3
Establish critical limit(s) |
Establish critical limits for each CCP |
Step 8 |
8.5.4 |
Hazard control plan |
Principle 4
Establish a system to monitor control of the CCP |
Establish a monitoring system for each CCP |
Step 9 |
8.5.4.3 |
Monitoring systems at CCPs and for OPRPs |
Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control |
Establish corrective actions |
Step 10 |
8.5.4
8.9.2
8.9.3 |
Hazard control plan Corrections Corrective actions |
Principle 6
Establish procedures for verification to confirm that the HACCP system is working effectively |
Establish verification
procedures |
Step 11 |
8.7
8.8
9.2 |
Control of monitoring and measuring
Verification related to PRPs and the hazard control plan
Internal audit |
Principle 7
Establish documentation concerning all procedures and records appropriate to these principles and their application |
Establish documentation and record keeping |
Step 12 |
7.5 |
Documented information |
a CODEX publications are available via Reference [12]. |