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__ Management of HACCP-12 Steps

 

There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied correctly. Principle 1, which is to conduct a hazard analysis, requires that the first five tasks have all been addressed in a logical and honest manner so that all real hazards associated with the commodity have been identified.

  1. Establish a HACCP team
  • composition of the HACCP team
  • tasks (deplyment) of resposibility
  • training of members of the HACCP team
  • the scop og the HACCP plan
  • support from the company manegement
  1. Describe product
  • product name
  • describtion of the technology processes
  • product caracteristics
  • primary packing, transport packing
  • storage conditions, transportation conditions
  • product labeling
  • shelf life (»Use date«)
  1. Identify intended use
  • the intended use of the product
  • instruction for the use
  • description of materials/production materials – traceability
  • potential consumers
  • the risks
  • risks for the certain populations (children, pregnant women, the eldery population,…)
  1. Construct flow diagram
  • what steps should cover the flow diagram
  • who should construct the flow diagram
  1. On-site confirmation of flow diagram
  • who implemented the confirmation of flow diagram
  • the purpose of the confirmation of flow diagram
  • frequency
  • Where should the confirmation of flow diagram provided (during whole production line or during all stages and hours of operation,…)
  • documentation
  1. List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (Principle 1)
  • Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible control measures.
  1. Determine Critical Control Points (Principles 2)
  • decision tree to identify CCPs (Codex Alimentarius)
  • control measures
  1. Establish critical limits for each CCP (Principle 3)
  • for each CCP must be specified and validated a critical limit
  • which criteria do we determined/use (temperature, time, moisture level, pH, Aw, available chorine, sensory parameters)
  1. Establish a monitoring system for each CCP (Principle 4)
  • the purpose of the monitoring
  • implementation (vhat?, how?, where?, who?,…)
  1. Establish corrective actions (Principle 5)
  • what are the corrective actions
  • when it is implemented (intervention measures, preventive measures)
  • what measures should include
  • record keeping
  1. Establish verification procedures (Principle 6)
  • establish procedures for verification
  • verification and auditing methods, procedures and test, including random sampling and analysis
  • the frequency of verification
  • what activities does the verification include
  1. Establish Documentation and Record Keeping (Principle 7)
  • what should be documented

Documentation examples are:

  • Hazard analysis
  • CCP determination
  • Critical limit determination

Record examples are:

  • CCP monitoring activities
  • Deviations and associated corrective actions
  • Modifications to the HACCP system
  • an example of a HACCP worksheet

 

More references about HACCP Terminology, HACCP System, History of HACCP and Management of HACCP-12 Steps see also:

http://www.zzv-nm.si/media/HACCP_intro.pdf

http://www.foodsafetysite.com/foodservice/conducting/SCSchools/SCSchoolsHome

http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/HACCPPrinciplesApplicationGuidelines/default.htm

http://www.fao.org/docrep/005/y1390e/y1390e0a.htm#TopOfPage

http://www.fao.org/docrep/006/y4743e/y4743e0i.htm

http://www.fao.org/DOCREP/005/Y1579E/y1579e03.htm

http://www.foodserviceresource.com/HACCP_Guidlines.htm

http://www.tehnologijahrane.com/standardi/01-uvod-u-haccp (in serbian language)

http://ec.europa.eu/food/international/organisations/codex_en.htm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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