HACCP

Question 1

1)Conduct a Hazard Analysis

Answer 1

This is where you evaluate your processes and identify where hazards are introduced

Question 2

2) Identify critical control points

Answer 2

Identify at what steps in your process can controls be applied to prevent or a limit the identified hazards. For each point a preventative measure must be identified (time, temp etc)

Question 3

3) Establish critical limits

Answer 3

Create minimum and maximum limits that will control the hazard. If these limits are exceeded, action must be taken.

Question 4

4) Establish monitoring procedures

Answer 4

Work out what you will measure and how to measure it. There needs to be a procedure in place to keep checking that critical limits are not being exceeded

Question 5

5) Establish corrective actions

Answer 5

These are the pre-planned actions that would take place in a critical limit is not met.

Question 6

6) Establish verification procedures

Answer 6

Determination of what records are needed to show critical limits have been met and the system is in control. Regulatory requirements must be addressed

Question 7

7) Establish record keeping procedures

Answer 7

The HACCP plan must be validated so when the plan is in place, make sure it’s effective.