HAZARD ANALYSIS AND CRITICAL CONTROL …

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1HAZARD ANALYSIS AND CRITICAL CONTROL POINTPRINCIPLES AND APPLICATION GUIDELINESADOPTEDAugust 14, 1997NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS2TABLE OF CONTENTSEXECUTIVE 6HACCP 8GUIDELINES FOR APPLICATION OF HACCP 9Prerequisite 9Education and 10Developing a HACCP 10Assemble the HACCP 11Describe the food and its 12Describe the intended use and consumers of the 12Develop a flow diagram which describes the 12Verify the flow 12Conduct a HAZARD ANALYSIS (Principle 1)...................................... ............. 12Determine CRITICAL CONTROL points (CCPs) (Principle 2)............................. 15Establish CRITICAL limits (Principle 3)...................................... .................. 16Establish monitoring procedures (Principle 4).

1 hazard analysis and critical control point principles and application guidelines adopted august 14, 1997 national advisory committee on microbiological

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