HACCP is a systematic approach to
food safety consisting of 7 principles, they are:
The National Advisory Committee on
Microbial Criteria laid out the latest version of HACCP in the
International Journal of Food Microbiology, in 1992. The Committee set
out 7 Principles defining the HACCP process. They are:
Conduct a hazard analysis. Prepare a list of steps in the
process where significant hazards can occur and describe the
preventive measures.
Identify the Critical Control Points (CCPs) in the process.
Establish critical limits for preventive measures associated
with each identified CCP.
Establish CCP monitoring requirements. Establish procedures for
using the results of monitoring to adjust the process and maintain
control.
Establish corrective actions to be taken when monitoring
indicates that there is a deviation from an established critical
limit.
Establish effective record-keeping procedures that document the
HACCP system.
Establish procedures for verification that the HACCP system is
working correctly.
Food Safety Specialists can:
Provide a comprehensive 2 day HACCP Training
Seminar certified by the International HACCP Alliance
Develop and Assemble HACCP Plans for all types
of Food Service & Food Manufacturing
Develop Flow Carts
Provide Hazard Identification and Analysis
Identify Critical LImits, Monitoring Solutions
and Suggest Corrective Actions
