HACCP

HACCP

1. 5. Corrective actions

   • they have to be taken when monitoring shows the required critical limits have not been met

2. 1. Hazard Analysis

   • determines food safety hazards, identifies the preventing measures

3. 2. Critical Control Points

   • is a procedure of preventing, eliminating or reducing to a safe level any biological, chemical or physical hazards

4. 4. Monitoring

   • establishing procedures to monitor the control points

5. 3. Critical limits

   • Is maximum or minimum critical level which has to be controlled

6. 6. Documentation

   • keep important documents and records eg. CCP , reviews of HACCP plans

7. 7. Verification

   • procedures which confirm that the HACCP is working properly