H.A.C.C.P.

The Seven Steps to HACCP

1 - Conduct a Hazard Analysis

You must determine the food safety hazards and then identify the preventive measures the plant can then apply to control these hazards. Potential hazards associated with a food could be biological, such as microbe, or chemical, or they could be physical.

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2 - Identify Critical Control Points

Critical control point (CCP) is a step, or procedure in a food process (from its raw state through processing) at which control can be applied and as a result a food safety hazard can be prevented, eliminated or reduced to an acceptable level. A CCP is any biological, chemical or physical property that may cause food to be unsafe.

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3 - Establish Critical Limits

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 it to an acceptable level.

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4 - Establish Monitoring Procedures

You must establish a procedure to monitor the control points. Monitoring activities are necessary to ensure that the process is under control at each critical control point.

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5 - Establish Corrective Actions

Corrective actions are to be taken when monitoring indicates a deviation from a critical limit has not been met. Corrective actions are intended to ensure that no produce injurious to health or otherwise adulterated as a result of the deviation, enters commerce.

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6 - Establish Verification Procedures

Verification ensures that the HACCP plan is adequate. Verification procedures may include reviews of HACCP plans, CCP records, critical limits and microbial sampling and analysis..

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7 - Record Keeping Procedures

Regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, records, documenting and monitoring of critical control points, critical limits, verification activities and handling of processing deviations.

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