HACCP: A Toolkit for Implementation

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Royal Society of Chemistry, May 6, 2010 - Science - 82 pages
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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Contents

1 Introduction
1
2 PREPARATION FOR THE IMPLEMENTATION OF HACCP
5
3 HACCP PRINCIPLES
17
4 PRINCIPLE 1 CONDUCT A HAZARD ANALYSIS
21
5 PRINCIPLE 2 DETERMINE CCPs
39
6 PRINCIPLE 3 ESTABLISH CRITICAL LIMITS FOR EACH CCP
51
7 PRINCIPLE 4 ESTABLISH A MONITORING SYSTEM FOR EACH CCP
57
8 PRINCIPLE 5 ESTABLISH CORRECTIVE ACTIONS
61
9 PRINCIPLE 6 ESTABLISH VERIFICATION PROCEDURES
67
10 PRINCIPLE 7 ESTABLISH DOCUMENTATION AND RECORD KEEPING
75
11 IMPLEMENTATION
77
12 MAINTENANCE OF THE HACCP SYSTEM
81
13 CASE STUDY
85
APPENDICES
105
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About the author (2010)

Founded in 1919, Leatherhead Food Research, based near London, UK, is an independent organisation delivering innovative research, scientific consultancy and regulatory guidance and interpretation. Fundamentally a membership-based organisation, Leatherhead Food International's unique portfolio of products has attracted over 1,000 companies worldwide. They represent a who's who of the global food and beverage industry, ranging from large multi-nationals to small and medium-sized companies. Leatherhead Food Research's industry-leading scientific, regulatory and market research capabilities create a unique combination of food industry acumen and scientific expertise.

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