Development and Implementation of An HACCP Plan
Development and Implementation of An HACCP Plan
Development and Implementation of An HACCP Plan
5.6 The Codex Alimentarius Logic Sequence For The Application Of HACCP
The twelve steps in the Codex Alimentarius Logic Sequence for the Application of HACCP are as follows: Step 1: Assemble an HACCP team. Step 2: Describe the food product that the HACCP plan will address. Step 3: Identify the intended use of the food product. Step 4: Construct a flow diagram of the process that is used to produce the food product. Step 5: Conduct an on-site verification of the process flow diagram. Step 6: Conduct a hazard analysis of (a) all raw materials and ingredients and (b) each step (in the process flow diagram) used for preparation of the food product (HACCP Principle 1). Step 7: Determine which (a) raw materials and ingredients, and (b) process steps, will be critical control points at which unacceptable hazards identified in Step 7, will be controlled (HACCP Principle 2). Step 8: Establish critical limits or tolerances for each of the critical control points identified in Step 7 (HACCP Principle 3). Step 9: Establish monitoring procedures for each of the critical control points identified in Step 7 (HACCP Principle 4).
Step 10: Establish corrective action procedures to be followed when monitoring of the critical control points reveals that the established critical limits have been exceeded or have not been met (HACCP Principle 5). Step 11: Establish verification procedures to confirm and provide confidence that (a) the critical control points are being monitored effectively and are under control, and (b) the HACCP plan for the product is operating effectively (HACCP Principle 6). Step 12: Establish record-keeping and documentation procedures for records and documents that are required by the HACCP plan (HACCP Principle 7).
5.6.2 Step 2 Describe The Food Product Which The HACCP Plan Will Address
The product characteristics that should be described include the following: The product name, including all alternate or common names for the product (or the name of a family of similar products) The composition of the product, or the physical or chemical properties (e.g., pH, Aw, preservatives, presence of allergenic ingredients) that must be controlled to ensure the safety of the product The packaging of the product, including the package unit (e.g., can, bag, case), the packaging material (e.g., foil, plastic, paper), and packaging conditions (e.g., modified atmosphere packaging)
The shelf-life of the product and any required storage temperature (e.g., refrigerated, frozen) and humidity conditions The labeling instructions to customer or consumer for handling, storage (e.g., refrigerated, frozen) and use (e.g., cooking time and temperature) of the product Any special conditions for distribution of the product (e.g., refrigeration or freezing during shipping) The actual use of the product (e.g., ready-to-eat, heat before consumption, industrial use with further processing) The sale of the product (e.g., retail to consumers, to institutions, to industrial customers).