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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. -
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. -
BookletIntroduction to Hazard Analysis Critical Control Point (HACCP) 2023
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No results found.This guidance document introduces the seven principles of Hazard analysis and critical control point (HACCP) according to the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969), and how to apply them using the 12 steps to enhance the control of significant hazards in a food business and ensure food safety. Hazard analysis and critical control point is an important part of food safety management. It is a globally recognized, systematic and science-based approach to food safety that addresses biological, chemical and physical hazards throughout the food chain from primary production to final consumption. The HACCP approach focuses on control measures for significant hazards rather than relying only on end-product inspection and testing. A food business should only implement HACCP once it has established solid prerequisite programmes of food safety management, as described in the sections on Good hygiene practices (GHP). Implementing HACCP may be challenging for some businesses. However, HACCP principles can be applied with flexibility in individual operations, and businesses may use external resources or adapt a generic HACCP plan to their specific circumstances. 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 Alimentarius General Principles of Food Hygiene guidelines (CXC 1-1969). 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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