The HACCP Seven Principles

HACCP is based around seven established principles.

  • Principle 1: Conduct a hazard analysis. Plants determine The food safety hazards and
    identify The preventive measures The plant can apply to control these hazards. A food
    safety hazard is any biological, chemical, or physical property that may cause a food to be
    unsafe for human consumption.

  • Principle 2: Identify critical control points. A critical control point (CCP) is a point, step, or
    procedure in a food process at which control can be applied and, as a result, a food safety
    hazard can be prevented, eliminated, or reduced to an acceptable level.

  • Principle 3: Establish critical limits for each critical control point. 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 to an acceptable level.

  • Principle 4: Establish critical control point monitoring requirements. Monitoring activities are
    necessary to ensure that The process is under control at each critical control point. In The
    United States, The FSIS is requiring that each monitoring procedure and its frequency be
    listed in The HACCP plan.

  • Principle 5: Establish corrective actions. These are actions to be taken when monitoring
    indicates a deviation from an established critical limit. The final rule requires a plant's
    HACCP plan to identify The corrective actions to be taken if a critical limit is not met.
    Corrective actions are intended to ensure that no product injurious to health or otherwise
    adulterated as a result of The deviation enters commerce.

  • Principle 6: Establish record keeping procedures. The HACCP regulation requires that all
    plants maintain certain documents, including its hazard analysis and written HACCP plan,
    and records documenting The monitoring of critical control points, critical limits, verification
    activities, and The handling of processing deviations.

  • Principle 7: Establish procedures for verifying The HACCP system is working as intended.
    Validation ensures that The plans do what they were designed to do; that is, they are
    successful in ensuring The production of safe product. Plants will be required to validate
    their own HACCP plans.

  • Verification ensures The HACCP plan is adequate, that is, working as intended. Verification
    procedures may include such activities as review of HACCP plans, CCP records, critical
    limits and microbial sampling and analysis.

Other standards  in bakeries  related  to food safety

ISO 22000

BRC ( BRITISH RETAIL CONSORTIUM )

SQF (Safety Quality  Food)

Ems - Environment management system

















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