Transcription of HAZARD ANALYSIS AND CRITICAL CONTROL POINT …
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HAZARD ANALYSIS AND CRITICAL CONTROL POINT …
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).
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 …
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