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).
4 EXECUTIVE SUMMARY The National Advisory Committee on Microbiological Criteria for Foods (Committee) reconvened a Hazard Analysis and Critical Control Point (HACCP) Working Group in 1995.
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