Seven Principles of HACCP Implementation | Swansea University - Edubirdie

University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

437

Pages:

2
Author:

Amal J.

somingSeven Principles of HACCP ImplementationHazard AnalysisFikt step / identifying any hazards that must be prevented,eliminated I reduced to acceptable levels.All potential hazards ic, from raw materialsfinishedpotmust be considered .ADetermine the ccp-identifying ccp at the step at which control is essential toprevent / eliminate a hazard or to reduce it to acceptablelevels.*Establish Critical limitscritical limit - Max a min value. to which a biological / themphysical limit must be controlled at a ccp.Set in order to prevent, eliminate I reduce a hazardto an acceptable level. x CCP monitoringobservations /measurements critical need limits. to be to-1Planned series whether of a ccp is within- to Help assess to produce an accurate record for future use.XCorrective Actionsfor To correct and eliminate the cause of hazard and bnthe ccp back under control.eg: Isolating and holding pdt for safety evaluation.Reprocessing.Verifilation Proceduresverify the HACCP and show the system is operating aconto the plan.Record keeping Procedures-Documentation and record keeping to demonstrate theeffective implementationDifferent types of H Accprowid include.HACCP plan and Support documentation - Developing the plan.Records of ccp monitoring.Records of corrective actions.Rewrds of Verifiation activities.

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