12 steps of haccp pdf

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Critical Control Point (CCP): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable It is a 12 step program that includes identification of potential hazards and the points in production at which they might occur (the Critical Control Points), Assemble the HACCP Team. 2. Describe the product. 3. Identify the intended use. 4. Construct a flow diagram. 5. Validate the flow diagram. 1. Assemble the HACCP Team · 2. Describe the Product · 3. Identify the Intended Use and Consumers · 4. Construct Flow Diagram to Describe the Process · 5. On-Site It's based on the 12 steps and seven principles of Codex and is easy to understand and apply to your own food plant. It's a great foundation for any GFSI- Now your team applies the seven principles of HACCP (steps 6 through 12) and develops a HACCP plan specific to your establishment. The next seven sections ofBreaking It Down · Assemble a HACCP team · Describe the product · Identify the intended/expected use · Construct a flow diagram · Perform an on-site confirmation of 1. Assemble and train the HACCP team · 2. Describe the products and processes · 3. Identify intended users · 4. Construct a flow diagram · 5. Validate the flow For the implementation, 12 steps are to be followed (5 preliminary steps and 7 principles). They are all important in adopting the "prevention".