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).. 16 Establish monitoring procedures (Principle 4).. 17 Establish corrective actions (Principle 5).. 18 Establish verification procedures (Principle 6).. 19 Establish record-keeping and documentation procedures (Principle 7).. 213 TABLE OF CONTENTS - CONTINUEDIMPLEMENTATION AND MAINTENANCE OF THE HACCP 21 APPENDIX A - Examples of common prerequisite 23 APPENDIX B - Example of a flow diagram for the production of frozen cooked beef 25 APPENDIX C - Examples of questions to be considered when conducting a HAZARD 26 APPENDIX D - Examples of how the stages of HAZARD ANALYSIS are used to identify and evaluate 30 APPENDIX E - Example I of a CCP decision 31 APPENDIX F - Example II of a CCP decis

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

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