HACCP Principle

PRINCIPLES OF THE HACCP SYSTEM

  The HACCP system consists of the following seven principles:

 PRINCIPLE 1 Conduct a hazard analysis. 

PRINCIPLE 2 Determine the Critical Control 

Points (CCPs).

PRINCIPLE 3 Establish critical limit(s). 

PRINCIPLEE 4 Establish a system to monitor control of the CCP.

 PRINCIPLE 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. 

PRINCIPLE 6 Establish procedures for verification to confirm that the HACCP system is working effectively.

 PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.

HACCP APPLICATION or Preliminary Step

HACCP HAVE 5 PRELIMINARY steps which are discussed below

The application of HACCP principles consists of the following tasks as identified in the Logic Sequence for Application of HACCP 

1. Assemble HACCP team

The food operation should assure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan. 

Optimally, this may be accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. 

The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of hazards or only selected classes).

2. Describe product

A full description of the product should be drawn up, including relevant safety information such as: 

composition, 

physical/chemical structure (including A_w, pH, etc.), 

microcidal/static treatments (heat-treatment, freezing, brining, smoking, etc.), 

packaging,

 durability and 

storage conditions and method of distribution.

3. Identify intended use

The intended use should be based on the expected uses of the product by the end user or consumer. 

In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered.

4. Construct flow diagram

The flow diagram should be constructed by the HACCP team.

 The flow diagram should cover all steps in the operation. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation.

5. On-site confirmation of flow diagram

The HACCP team should confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate.