The Codex Alimentarius Logic Sequence for the Application of HACCP

The Codex Alimentarius Logic Sequence for the  Application of HACCP

The twelve steps in the Codex Alimentarius Logic Sequence for the Application of HACCP are as follows:

• Step 1: Assemble an HACCP team.

• Step 2: Describe the food product that the HACCP plan will address.

• Step 3: Identify the intended use of the food product.

• Step 4:  Construct a flow diagram of the process that is used to produce the food product.

• Step 5: Conduct an on-site verification of the process flow diagram.

• Step 6: Conduct a hazard analysis of (a) all raw materials and ingredients and (b) each step (in the process flow diagram) used for preparation of the food product (HACCP Principle 1).

• Step 7: Determine which (a) raw materials and ingredients, and (b) process steps, will be critical control points at which unacceptable hazards identified in Step 7, will be controlled (HACCP Principle 2).

• Step 8: Establish critical limits or tolerances for each of the critical control points identified in Step 7 (HACCP Principle 3).

• Step 9: Establish monitoring procedures for each of the critical control points identified in Step 7 (HACCP Principle 4).

• Step 10: Establish corrective action procedures to be followed when monitoring of the critical control points reveals that the established critical limits  have been exceeded or have not been met  (HACCP Principle 5).

• Step 11:  Establish verification procedures to confirm and provide confidence that (a) the critical control points are being monitored effectively and are under control, and (b) the HACCP plan for the product is operating effectively (HACCP Principle 6).

• Step 12: Establish record-keeping and documentation procedures for records and documents that are required by the HACCP plan (HACCP Principle 7).

Maintenance of the HACCP system

After an HACCP system has been developed and implemented, it must be maintained effectively on a continuous basis. This means that the monitoringprocedures, the corrective action procedures (when required), the verification activities, and the record-keeping at each CCP, and for all the HACCP plans in the HACCP system, must operate continuously, and in exactly the manner as they were initially developed and implemented. Any change in any of these activities should only take place after the HACCP coordinator has been informed and has approved the change. For any significant change to the existing HACCP plan activities, the HACCP team should evaluate the change using the same guidelines and principles  (Steps 1 to 12)  that were used in the development of the HACCP system.

The HACCP team should determine whether the HACCP plan for a product needs to be modified after each of the following:

• The intended use of the product has changed

• There is a change in one or more raw materials, ingredients, or packaging materials used for preparing the product

• There is a change in the process for preparing the product

• There is addition, replacement or modification of equipment used in the process If any of the above changes affect the existing CCPs in the HACCP plan for a product, the HACCP plan should be reviewed to determine whether modifications are required for the critical limits, monitoring procedures, corrective action procedures, verification procedures, and recording-keeping and documentation procedures.

Contact me for HACCP support at reet.gmp@gmail.com