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HACCP & It's 7 principles, operation of the HACCP system - Coggle…
HACCP & It's 7 principles
monitoring procedures
Observations or measurements to assess
whether a CCP is within the CL
Continuous preferred
If discontinuous must be sufficient to
ensure control
Assignment and training of monitoring
personnel is very important
hazard analysis
Hazard Identification
Hazard Evaluation
Hazard control measures identified
CCP identification
Regulation 9 CFR 417.2
Every establishment shall develop and
implement a written HACCP plan covering each
product produced by that establishment
whenever a hazard analysis reveals one or more
food safety hazards that are reasonably likely to
occur
record-keeping and documentation
Initial validation (First 90 days)
Ongoing verification (Continuous)
Reassessment (Periodic as needed)
verification procedures
Establish effective recordkeeping system
Written evidence documenting the
Summary of the hazard analysis
HACCP plan
Supporting documentation
Daily operational records
corrective actions
For deviations from CL or unforeseen hazards
Address disposition
Ensure no unsafe product is released
Identify and correct the cause
Ensure control of CCP
HACCP plan may need modification
establishing critical limits
Maximum or minimum value to which a
process must be controlled at a CCP to
prevent, eliminate, or reduce the hazard to
an acceptable level
operation of the HACCP system