HACCP Flashcards
HACCP
Conduct a HAZARD ANALYSIS
Identify CRITICAL CONTROL POINTS
Establish CRITICAL LIMITS for each critical control point
Establish CRITICAL CONTROL POINT MONITORING requirements
Establish CORRECTIVE ACTIONS
VERIFY/REVIEW review procedures
Establish RECORD KEEPING procedures
Conduct a HAZARD ANALYSIS
Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards.
Identify CRITICAL CONTROL POINTS
A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Establish CRITICAL LIMITS for each critical control point
A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Establish CRITICAL CONTROL POINT MONITORING requirements
Monitoring activities are necessary to ensure that the process is under control at each critical control point.
Establish CORRECTIVE ACTIONS
If ongoing monitoring finds there is a problem and critical limits are not met, corrective actions must be undertaken.
These are actions to be taken when monitoring indicates a deviation from an established critical limit.
Corrective actions are intended to ensure that no product is injurious to health or otherwise.
VERIFY/REVIEW review procedures
Once a HACCP plan is completed, submit to an independent body annually to verify all hazards have been adequately addressed.
Establish RECORD KEEPING procedures
The HACCP regulation requires that all businesses maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
