What is HACCP Fsai?
Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to identifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food.
What is a prerequisite plan?
Prerequisite programs are steps or procedures, including GMPs and SSOPs, which control the operational conditions within a food establishment and promote environmental conditions that are favorable for the production of safe food. Prerequisite programs are the foundation of a Food Safety/HACCP system.
What are the 7 steps in creating a Haccp plan?
The seven steps of HACCP
- Perform a hazard analysis.
- Determine Critical Control Points (CCPs).
- Set critical limits.
- Establish a monitoring system.
- Establish corrective actions.
- Establish verification procedures.
- Establish record-keeping procedures.
What should be in a Haccp plan?
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
How do you write a Haccp plan?
Developing a HACCP plan
- Task 1 – Establish a HACCP team.
- Task 2 – Describe the product.
- Task 3 – Identify the product’s intended use.
- Task 4 – Draw up the commodity flow diagram.
- Task 5 – On site confirmation of flow diagram.
- Task 6 – Identify and analyse hazard(s) – (Principle 1)
How do I write a HACCP plan?
Make an HACCP food plan
- identify any hazards that must be avoided, removed or reduced.
- identify the critical control points ( CCPs ) – the points when you need to prevent, remove or reduce a hazard in your work process.
- set limits for the CCPs.
- make sure you monitor the CCPs.
What are the 5 support programs for the HACCP based system?
These programs include; pest control, supplier control, recall program, document control, change control and training.