EXECUTIVE SUMMARY

DEFINITIONS

HACCP PRINCIPLES

GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES

Introduction

Prerequisite Programs

Education and Training

Developing a HACCP Plan

Assemble the HACCP team

Describe the food and its distribution

Describe the intended use and consumers of the food

Develop a flow diagram which describes the process

Verify the flow diagram

Conduct a hazard analysis (Principle 1)

Determine critical control points (CCPs) (Principle 2)

Establish critical limits (Principle 3)

Establish monitoring procedures (Principle 4)

Establish corrective actions (Principle 5)

Establish verification procedures (Principle 6)

Establish record-keeping and documentation procedures

(Principle 7)

IMPLEMENTATION AND MAINTENANCE OF THE HACCP PLAN

APPENDIX A – Examples of common prerequisite programs

APPENDIX B – Example of a flow diagram for the production of frozen cooked

beef patties.

APPENDIX C – Examples of questions to be considered when conducting a

hazard analysis

APPENDIX D – Examples of how the stages of hazard analysis are used to

identify and evaluate hazards

APPENDIX E – Example I of a CCP decision tree

APPENDIX F – Example II of a CCP decision tree

APPENDIX G – Examples of verification activities

APPENDIX H – Examples of HACCP records

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