EST. 2014
Food Safety
Keeping Food Safe
The HACCP plan
The HACCP plan system is an example of a food safety management system
An HACCP plan is based on several principles, consider all sevn principles when seveloping a plan
- conduct a hazard analysis
-determine critical control points
-establish critical limits
-establish monitoring procedures
-identify corrective actions
- verify that the system works
-establish procedures for record keeping and documentation.
Principle 1: conduct a hazard analysis
In order to conduct a hazard analysis you should begin searching for physical, chemical, or biological hazards in the food.
Principle 2: Determine Critical Control Points (CCPs)
This principle is characterized by the finding of areas in the process of food preparation where potential hazard can be reduced to adequate levels of safety.
Principle 3: Establish Critical Limits
After you have one or more identifiable CCPs, you and your team should determine a "critical limit" for the Critical Control Points. a Critical limit is a requirement that needs to be maintained in order to reduce all hazards. These limits must be extremely particular in order for employees to be able to clearly follow the requirements in an ideal fashion.
Principle 4: Establish Monitoring Procedures
Following the establishment of Critical points you must ensure the integrity of these critical limits by establishing procedures of checking on the limits. You have to make sure they are reliably met.
Principle 5: Identify Corrective Actions
In the event that one of your set critical limits is not met, a corrective action must be implemented within the process. These steps should be determined, as a whole, in advance, so that the entire operation is aware of the consequences.
Principle 6: Verify That the System Works
After principle 6 has been satisfied, you ought to have a verification of system coherence. This can be executed by keeping good records in order for you to identify any potential patterns in the process.
Principle 7: Establish Procedures for Record Keeping and Documentation
You should keep a standardized system of documentation for all accounts of your HACCP plan. You should have detailed official records of monitored activities, corrective actions, and validation of equipment (including inspections, repairs etc.)