Haccp process 3 verification#

Haccp process 3 verification#

Establish verification procedures to confirm that the HACCP plan is operating effectively and accordingly to written procedures. By applying corrective actions, the control of hazards is regained (ex: reprocessing or disposing of food if the minimum cooking time and temperature are not met). Establish corrective actions if the CCP is not within the established limits. Monitoring involves a series of observations or measurements to determine if the CCP is under control (ex: determine who and how temperature and time will be monitored during cooking). Establish CCP monitoring procedures to ensure each CCP stays within its critical limits. A critical limit is the criterion that should be met to ensure food safety in a product (ex: minimum cooking temperature and time to ensure elimination of harmful bacteria). These are points of the process at which the hazard can be controlled or eliminated (ex: cooking). Identify the critical control points (CCPs). Hazards could be biological (ex: pathogens) chemical (ex: toxins) or physical (ex: metal fragments). Conduct a hazard analysis to identify hazards associated with the food and measures to control those hazards. It uses seven principles standardized by the Codex Alimentarius Commission. HACCP applies science-based controls from raw materials to finished product. The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control points' (CCP) through monitoring and controlling each step of the process. HACCP is a food safety system designed to identify and control hazards * that may occur in the food production process. Cost of Implementing and Operating HACCP.

Hazard Analysis Critical Control Point (HACCP)