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BookletCorporate general interestEstablish validated critical limits – Step 8, Principle 3 2023
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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. -
BookletManual / guideMonitoring critical control points – Step 9, Principle 4 2023
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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 a monitoring system for each Critical control point (CCP) (Step 9 / Principle 5) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Critical control points are monitored through a scheduled measurement or observation of a CCP relative to its critical limits. The monitoring method and frequency should make it possible to detect any failures before they fall outside the established critical limits, so that affected products can be isolated and evaluated in a timely manner. Where possible, CCPs should be monitored continuously (e.g. temperature recording chart). For observable critical limits (e.g. pump settings) where continuous monitoring is not possible, the frequency of monitoring should be appropriate to the deviation and be sufficient to limit the amount of product affected by a deviation. The personnel monitoring CCPs should be properly trained for the task and be capable of addressing any deviations. The monitoring data and records should be reviewed and evaluated by a designated person with the knowledge and authority to carry out corrective actions when needed. 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. -
Book (stand-alone)Technical studyA regional guidance on criteria for good manufacturing practices/hazard analysis and critical control point (GMP/HACCP) for Asian countries
RAP Publication 2014/21
2014Also available in:
No results found.To ensure the safety and quality of foods, it is essential to implement preventative approaches that focus on building quality and safety throughout the food chain. Good hygienic practices (GHP) and good manufacturing practices (GMP), together with hazard analysis and critical point (HACCP) systems, have been recognized globally as important for ensuring the safety and quality of food and for preventing foodborne diseases. The purpose of the preventative approach is to build safety into products by identifying hazards and either preventing them from entering the food chain, eliminating them or reducing them to acceptable levels. This document develops/adapts the Codex texts into requirements or criteria which can be included by governments in their legislation to provide a basis for compliance with GMP/HACCP based food safety management systems, either on a mandatory or voluntary basis.
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BookletCorporate general interestConduct a hazard analysis – Step 6, Principle 1 2023
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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 determine and list all potential hazards associated with each step of the process, how to conduct a hazard analysis to identify the significant hazards, and how to consider any measures to control identified hazards to develop an effective HACCP system (Step 6 / Principle 1). The guidance follows the approach described in the in the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). A hazard analysis consists of identifying potential hazards and evaluating these hazards to determine which are significant for the specific food and food business operation. Hazards that must be prevented, eliminated or reduced to acceptable levels to produce safe food should be identified and appropriately controlled. In some cases, specific hazards can be controlled by applying good hygiene practices and programmes. In other instances, control measures will need to be applied within the production or processing process, e.g. at Critical control points (CCP). There are various sources of information available to help identify hazards in foods and to explain the hazard analysis for a particular food or process, including commodity-hazard-specific risk assessments and generic HACCP plans. 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. -
BookletCorporate general interestConstruct flow diagram and on-site confirmation – Steps 4 and 5 2023
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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 develop a flow diagram (Step 4) and confirm the processing activities against the flow diagram (Step 5) for a food production process that will support the hazard analysis necessary to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). A flow diagram should include all the steps to produce a specific food product, and it should include all inputs, including ingredients and contact materials, water and air, if relevant. The same flow diagram can be used for several products that are manufactured using a similar process. The flow diagram should be sufficiently detailed so that it can be used when conducting the hazard analysis, which is the basis for evaluating the possible occurrence, increase, decrease or introduction of hazards. The processing activities should be confirmed with the flow diagram during all stages and hours of operation, and the flow diagram should be amended where appropriate. 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. -
BookletCorporate general interestDocumentation and record-keeping – Step 12, Principle 7 2023
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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 and maintain documents and records (Step 12 / Principle 7) to develop an effective HACCP system in accordance with the Codex Alimentarius General Principles of Food Hygiene (CXC 1-1969). Efficient and accurate record-keeping is essential to an effective HACCP system. Procedures related to HACCP should be documented, and the documentation and record-keeping should be appropriate to the nature and size of the operation and sufficient to help the business to verify that HACCP controls are in place and being maintained. Generic HACCP plans or materials developed by external experts may be used for documenting or recording, provided that those materials reflect the specific food operations of the business. Documentation and record-keeping do not need to be complicated. Records can be paper-based or electronic. 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.