Transcription of HACCP Principles & Application Guidelines
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HACCP Principles & Application Guidelines
Food and Drug AdministrationProtecting and Promoting Your HealthHACCP Principles & Application GuidelinesAdopted August 14, 1997 NATIONAL ADVISORY COMMITTEE ONMICROBIOLOGICAL CRITERIA FOR FOODSThe National Advisory Committee on Microbiological Criteria for Foods (NACMCF) is an advisorycommittee chartered under the Department of Agriculture (USDA) and comprised of participants fromthe USDA (Food Safety and Inspection Service), Department of Health and Human Services ( Foodand Drug Administration and the Centers for Disease Control and Prevention) the Department ofCommerce (National Marine Fisheries Service), the Department of Defense (Office of the Army SurgeonGeneral), academia, industry and state employees. NACMCF provides guidance and recommendations tothe Secretary of Agriculture and the Secretary of Health and Human Services regarding the microbiologicalsafety of OF CONTENTS EXECUTIVE SUMMARYDEFINITIONSHACCP PRINCIPLESGUIDELINES FOR Application OF HACCP PRINCIPLESI ntroductionPrerequisite ProgramsEducation and TrainingDeveloping a HACCP PlanAssemble the HACCP teamDescribe the food and its distributionDescribe the intended use and consumers of the foodDevelop a flow diagram which describes the processVerify the flow diagramCo
HACCP Plan: The written document which is based upon the principles of HACCP and which delineates the procedures to be followed. HACCP System: The result of the implementation of the HACCP Plan. HACCP Team: The group of people who are responsible for developing, implementing and maintaining the HACCP system. Hazard:
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