Please Share This Page:
HACCP stands for “Hazard Analysis Critical Control Point”. Here are the seven principles:
Principle 1: Conduct a hazard analysis. – Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Principle 2: Identify critical control points. – A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Principle 3: Establish critical limits for each critical control point. – A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Principle 4: Establish critical control point monitoring requirements. – Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.
Principle 5: Establish corrective actions. – These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish procedures for ensuring the HACCP system is working as intended. – Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.
Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis. FSIS is requiring that the HACCP plan include verification tasks to be performed by plant personnel. Verification tasks would also be performed by FSIS inspectors. Both FSIS and industry will undertake microbial testing as one of several verification activities.
Verification also includes ‘validation’ – the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations).
Principle 7: Establish record keeping procedures. – The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
The seven HACCP principles are included in the international standard ISO 22000 FSMS 2005. This standard is a complete food safety and quality  management system incorporating the elements of prerequisite programmes(GMP & SSOP), HACCP and the quality management system, which together form an organization’s Total Quality Management system.
I Can't Help Showing This Off
If you haven't heard of Claude Davis yet do yourself a huge favor and watch this video. He's going to be the talk of 2016.
One of the smartest guys I ever had the pleasure of meeting, Claude set-up a unique system that changed his life forever.
I already tried it myself and let me tell... you I was completely blown away... His surprising tactics could make your life easier and give you the peace of mind you deserve.
Don't just take my word for it... watch his short video and decide for yourself.
Most People Don't Have The Guts To Try This:
An amazing discovery in an abandoned house in Austin, Texas: A lost book of amazing survival knowledge, believed to have been long vanished to history, has been found in a dusty drawer in the house which belonged to a guy named Claude Davis.
Remember... back in those days, there was no electricity... no refrigerators... no law enforcement... and certainly no grocery store or supermarkets... Some of these exceptional skills are hundreds of years of old and they were learned the hard way by the early pioneers.
We've lost to history so much survival knowledge that we've become clueless compared to what our great grandfathers did or built on a daily basis to sustain their families.
Neighbors said that for the last couple of years Claude has tried to unearth and learn the forgotten ways of our great-grandparents and claimed to have found a secret of gargantuan proportions. A secret that he is about to reveal together with 3 old teachings that will change everything you think you know about preparedness:
More Off-Grid And Survival Resources:
- Survive The End Days (Preparation Tips For TEOTWAWKI)
- Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
- Bullet Proof Home (Amazing Secret Tactics To Protect Your Home Against Looters, Thugs And Thieves)
- "Red" Smoothie Helps Alabama Girl Shed 80lbs!
- Survival MD (Field medical guide to survive any crisis situation)
- #1 muscle that eliminates joint and back pain, anxiety and looking fat
- US Water Revolution (Generate Your Clean Water Anywhere)
- Blackout USA - How To Survive An EMP / Long Term Grid Down Situation
- The Lost Ways Of Survival - Ancient Survival Secrets Of Our Ancestors
- Here's What Happens When You "Unlock Your Hip Flexors"
Please Share This Page:
Check Out More Of Our Posts:
No comments yet.