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Thursday, 17 September 2015

12 Steps of HACCP Implementation


A summary of the 12 HACCP implementation steps suggested by the Codex Alimentarius Commission are as follows:

Step 1
Assemble a multi-disciplinary HACCP Team to develop and manage the HACCP Plan

Step 2
Describe the Product (define the scope of each HACCP plan, including the products and processes covered)

Step 3
Identify Intended Use (including) the consumer target groups and the suitability of the product for vulnerable groups of the population (e.g. infants, elderly, persons susceptible to allergens, etc.).

Step 4
Construct a process flow diagram that covers each product, product category or process from raw material receipt through processing, storage, to distribution.

Step 5
Verify flow diagram (by conducting an on-site audit to verify the accuracy of the flow diagram).

Step 6: Principle 1
Conduct a hazard analysis.

Step 7: Principle 2
Determine the Critical Control Points (CCPs).

Step 8: Principle 3
Establish critical limit(s).

Step 9: Principle 4
Establish a system to monitor control of the CCP.

Step 10: Principle 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

Step 11: Principle 6
Establish procedures for verification to confirm that the HACCP system is working effectively.

Step 12: Principle 7
Establish documentation concerning all procedures and records appropriate to these principles and their application.







The SSQA Implementation Manual provides the fuller description of the 12 steps with additional details.


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