Articles

ESTABLISH CORRECTIVE ACTION PROCEDURES 

FOR EACH CCP (HACCP PRINCIPLE 5)

During the development of the HACCP plan, the HACCP team must establish procedures to be followed if and when the monitoring of a CCP reveals that the critical limits are not respected (i.e., a deviation occurs), and therefore there is a loss of control of the hazard at the CCP. A product that is obtained at a process step where the CCPs are not respected is a nonconforming product and is likely to be unsafe if consumed. The procedures……………………..view more

ESTABLISH MONITORING PROCEDURES FOR EACH CCP (HACCP PRINCIPLE 4)
 

For each of the CCPs that have been determined, the HACCP team must establish the monitoring procedures which will be used to monitor or measure the parameters at the CCP to determine whether the critical limits are being respected. Monitoring can also reveal whether a trend toward loss of control at the CCP is developing so that appropriate action can be taken to prevent loss of control before it actually occurs.

It is essential that............................view more

ESTABLISH CRITICAL LIMITS FOR EACH CCP

ESTABLISH CRITICAL LIMITS FOR EACH CCP (HACCP PRINCIPLE 3)

For each of the CCPs that have been determined, the HACCP team must establish critical limits which will serve as the criteria for accepting or rejecting a raw material or ingredient that is a CCP, or a semi-finished....view more 

Determine the critical control points (HACCP  Principle 2)

With the information obtained from the hazard analysis step, the HACCP team must then determine the points at which there will be control of the hazards that present unacceptable risks; this will establish the CCPs of the HACCP plan. A useful tool for the determination of whether a raw material or process step is a CCP, is the CCP decision tree. Examples of CCP decision trees have been .............................view more 

HAZARD EVALUATION

The second stage of the hazard analysis is the evaluation to determine which of the hazards that have been identified in the first stage of the hazard analysis are significant, and therefore need be addressed in the HACCP plan for the product. The identified hazards must be.......................view more 

PAS 220 Food Safety

Prerequisite programmes on food safety for food manufacturing

Publicly Available Specification (PAS) 220:2008 is a standard which specifies requirements for prerequisite programmes to assist in controlling food safety risks within the manufacturing processes..........................view more