HACCP: A Toolkit for Implementation
Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complemented with the first in a series of food safety publications. This guide is designed as an easy-to-use reference book to help all staff implement a thorough HACCP plan into their industry. A good understanding of HACCP is essential right across the board, from team leaders, production and engineering staff, and supervisors to those working the line including CCP monitors. The book contains detailed descriptions of all the basic information required to undertake a HACCP study. In addition to this, the book has been designed to allow photocopying of certain figures, tables and workflow diagrams. This publication has been designed as a practical user-friendly guide to HACCP, and is intended to be used as a reference back in the factory. It can be used as an introduction to the basics for those who have never received HACCP training or as a checklist for those who are already using HACCP on a daily basis.
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3 HACCP PRINCIPLES
4 PRINCIPLE 1 CONDUCT A HAZARD ANALYSIS
5 PRINCIPLE 2 DETERMINE CCPs
6 PRINCIPLE 3 ESTABLISH CRITICAL LIMITS FOR EACH CCP
7 PRINCIPLE 4 ESTABLISH A MONITORING SYSTEM FOR EACH CCP
8 PRINCIPLE 5 ESTABLISH CORRECTIVE ACTIONS
9 PRINCIPLE 6 ESTABLISH VERIFICATION PROCEDURES
10 PRINCIPLE 7 ESTABLISH DOCUMENTATION AND RECORD KEEPING
12 MAINTENANCE OF THE HACCP SYSTEM
13 CASE STUDY
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acceptable level Adapted from Mortimore allergens application of HACCP assessment biological hazards Caerphilly Cheese carried CCP Stop cheese chemical chill Cleaning Codex control measures Cooling corrective action plan Critical Control Points critical limits Decision Tree Record description and intended determine documentation EC Regulation eliminate ensure example factory finished product flow diagram food business Food Hygiene food safety Food Standards Agency HACCP Control Chart HACCP manual HACCP plan HACCP principles HACCP study HACCP system HACCP team Hazard Analysis Chart identified hazard implementation of HACCP infringed metal detector microbiological minutes monocytogenes Mortimore and Wallace mycotoxin operation packaging pasteurisation pathogens Pest control Prerequisite Programmes prevent process flow diagram Process Step Decision Product description production process PRPs raw material Yes Regulation EC safe food Salmonella sieve spores staff Step Decision Tree storage TABLe target level target limits Team members temperature testing toxin Tree Record Sheet validation verification