The Hazard Analysis and Critical Control Point (HACCP) system is based on the following seven principles:
Identify any hazards
Do this by carrying out an analysis.
Identify the critical control points (CCPs)
These are key points where a potential hazard could occur, and which can also be monitored, prevented or controlled.
Establish critical limits at CCPs
If these are reached then action must be taken.
Establish procedures to monitor the CCPs
This should include working instructions and procedures that outline the tasks of employees monitoring each CCP. With accurate monitoring you can evaluate and ensure that each CCP does not exceed the limits set for it.
Establish corrective actions to be taken if a CCP exceeds its limited
Have set procedures in place and ready to be executed.
Establish procedures to verify whether the above procedures are working effectively
Keep accurate monitoring, assessment and deviation records as these can provide the basis for audit checks and possibly provide evidence of due diligence in the event of any legal action.
Establish record-keeping and documentation procedures to validate that the HACCP system is working effectively
Supervisors and managers should regularly review HACCP plan, CCP records and critical limits to confirm everything is running smoothly
