HAZARD ANALYSIS AND CRITICAL CONTROL POINTS Hazard analysis and critical control points( HACCP), is a systematic preventive

approach to oo! sa ety an! "io#o$ica#, chemica#, an! physica# ha%ar!s in pro!&ction processes that can ca&se the inishe! pro!&ct to "e &nsa e, an! !esi$ns meas&rements to re!&ce these ris's to a sa e #eve#( The HACCP seven principles Principle 1: Conduct a hazard analysis. ) P#ans !etermine the oo! sa ety ha%ar!s an! i!enti y the preventive meas&res the p#an can app#y to contro# these ha%ar!s( A oo! sa ety ha%ar! is any "io#o$ica#, chemica#, or physica# property that may ca&se a oo! to "e &nsa e or h&man cons&mption( Principle 2: Identify critical control points. ) A critica# contro# point (CCP* is a point, step, or proce!&re in a oo! man& act&rin$ process at +hich contro# can "e app#ie! an!, as a res&#t, a oo! sa ety ha%ar! can "e prevente!, e#iminate!, or re!&ce! to an accepta"#e #eve#( Principle 3: sta!lish critical li"its for each critical control point. ) A critica# #imit is the ma,im&m or minim&m va#&e to +hich a physica#, "io#o$ica#, or chemica# ha%ar! m&st "e contro##e! at a critica# contro# point to prevent, e#iminate, or re!&ce to an accepta"#e #eve#( Principle #: sta!lish critical control point "onitorin$ re%uire"ents. ) -onitorin$ activities are necessary to ens&re that the process is &n!er contro# at each critica# contro# point( In the .nite! States, the /SIS is re0&irin$ that each monitorin$ proce!&re an! its re0&ency "e #iste! in the HACCP p#an( Principle &: sta!lish corrective actions. 1 These are actions to "e ta'en +hen monitorin$ in!icates a !eviation rom an esta"#ishe! critica# #imit( The ina# r&#e re0&ires a p#ant2s HACCP p#an to i!enti y the corrective actions to "e ta'en i a critica# #imit is not met( Corrective actions are inten!e! to ens&re that no pro!&ct in3&rio&s to hea#th or other+ise a!&#terate! as a res&#t o the !eviation enters commerce( Principle ': sta!lish procedures for ensurin$ the HACCP syste" is (or)in$ as intended. ) 4a#i!ation ens&res that the p#ants !o +hat they +ere !esi$ne! to !o5 that is, they are s&ccess &# in ens&rin$ the pro!&ction o a sa e pro!&ct( P#ants +i## "e re0&ire! to va#i!ate their o+n HACCP p#ans( /SIS +i## not approve HACCP p#ans in a!vance, "&t +i## revie+ them or con ormance +ith the ina# r&#e( 4eri ication ens&res the HACCP p#an is a!e0&ate, that is, +or'in$ as inten!e!( 4eri ication proce!&res may inc#&!e s&ch activities as revie+ o HACCP p#ans, CCP recor!s, critica# #imits an! micro"ia# samp#in$ an! ana#ysis( /SIS is re0&irin$ that the HACCP p#an inc#&!e veri ication tas's to "e per orme! "y p#ant personne#( 4eri ication tas's +o&#! a#so "e per orme! "y /SIS inspectors( 6oth /SIS an! in!&stry +i## &n!erta'e micro"ia# testin$ as one o severa# veri ication activities(

4eri ication a#so inc#&!es 2va#i!ation2 ) the process o in!in$ evi!ence or the acc&racy o the HACCP system (e($( scienti ic evi!ence or critica# #imitations*( Principle *: sta!lish record )eepin$ procedures. ) The HACCP re$&#ation re0&ires that a## p#ants maintain certain !oc&ments, inc#&!in$ its ha%ar! ana#ysis an! +ritten HACCP p#an, an! recor!s !oc&mentin$ the monitorin$ o critica# contro# points, critica# #imits, veri ication activities, an! the han!#in$ o processin$ !eviations(