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BookletCorrective actions – Step 10, Principle 5 2023
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No results found.Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to establish corrective actions (Step 10 / Principle 5) for each Critical control point (CCP) to respond effectively to deviations when they occur in order to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Specific written corrective actions should be developed for each CCP in the HACCP system to respond effectively to deviations when they occur. Products affected by a deviation are potentially unsafe. The corrective actions taken when a deviation occurs should ensure that control of the CCP and the process has been restored. The corrective action should address what happens to all potentially unsafe products. A root cause analysis should be conducted where possible to identify and correct the source of the deviation in order to minimize the possibility of such a deviation occurring again. Details of the corrective actions, including the cause of the deviation and the procedures to deal with the affected product, should be documented in the HACCP records and reviewed periodically to identify trends. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. -
BookletEstablish validated critical limits – Step 8, Principle 3 2023
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No results found.Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document provides information on how to set and validate critical limits for each Critical control point (CCP) (Step 8 / Principle 3) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Critical limits establish whether a CCP is in control, and can, therefore, be used to separate acceptable products from unacceptable ones. Critical limits should be measurable or observable and typically use minimum and/or maximum values or critical parameters, such as temperature, time, moisture level, pH, aw, conveyor belt speed, etc. Critical limits should be scientifically validated to ensure they are capable of controlling hazards to an acceptable level. In many cases, CCPs can be validated using available information and existing studies from credible sources. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations. -
BookletDetermine critical control points – Step 7, Principle 2 2023
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No results found.Hazard analysis and critical control point (HACCP) consists of seven principles and is typically described in 12 successive steps. This guidance document explains Critical control points (Step 7 / Principle 2) and how to identify them to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). A Critical control point (CCP) is a step at which control can be applied. It is essential to preventing or eliminating a food safety hazard or reducing it to an acceptable level. When trying to determine a CCP, it can be useful to use a decision tree. As part of the process of identifying CCPs, all operational process steps should be reviewed since some of them might be fully controlled by applying the prerequisite GHP programmes. Critical control points should be monitored and documented carefully to ensure that hazards can be effectively controlled. This publication is part of the FAO Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) Toolbox for Food Safety series. The toolbox is a central repository of practical guidance and resource materials to strengthen food safety capacities, both public and private, in order to develop and implement food safety management programmes in accordance with the Codex standards. Care was taken to consider the challenges faced by small food business operators and primary producers in low- and middle-income countries, and those with an institutional role, such as government officials, academia and capacity building organizations.
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