2 It is a Legal guidelne and all food and safety management should be based upon HACCAP.
3 Employee Responsibilites following HACCAP, The seven principles of HACCAP
3.1 Conduct a Hazard Analysis
3.1.1 Determine the critical control points (CCPs)
126.96.36.199 Establish Critical Limits
188.8.131.52.1 Establish a system to monitor control of each CCP
184.108.40.206.1.1 Establish corrective actions when monitoring indicates that a particular CCP is not under control
220.127.116.11.1.1.1 Establish procedures for verification to confirm that HACCAP system is working properly
18.104.22.168.22.214.171.124 Establish documentation and records of all the procedures relevant to the HACCAP principles
4 All systems must be based on HACCAP. This is international
recognised food safety management system that looks at identifying
the critical points or stages in any process and identifying hazards that could occur.