Transcription of HAZARD ANALYSIS AND CRITICAL CONTROL …
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HAZARD ANALYSIS AND CRITICAL CONTROL …
1 HAZARD ANALYSIS AND CRITICAL CONTROL POINTPRINCIPLES AND APPLICATION GUIDELINESADOPTEDA ugust 14, 1997 NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS2 TABLE OF CONTENTSEXECUTIVE 6 HACCP 8 GUIDELINES FOR APPLICATION OF HACCP 9 Prerequisite 9 Education and 10 Developing a HACCP 10 Assemble the HACCP 11 Describe the food and its 12 Describe the intended use and consumers of the 12 Develop a flow diagram which describes the 12 Verify the flow 12 Conduct a HAZARD ANALYSIS (Principle 1).. 12 Determine CRITICAL CONTROL points (CCPs) (Principle 2).. 15 Establish CRITICAL limits (Principle 3).
1 hazard analysis and critical control point principles and application guidelines adopted august 14, 1997 national advisory committee on microbiological
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