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Tab Title: Hazard Analysis
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HAZARD ANALYSIS
The first step in the development of a HACCP plan for a food operation is identification of hazards associated with the product.
A hazard may be a biological, chemical, or physical property that can cause a food to be unsafe. The analysis of hazards requires the assessment of two factors with respect to any identified hazard, i.e., the likelihood that the hazard will occur and the severity if it does occur. Hazard analysis also involves establishment of preventive measures for control. Hazards that involve low risk and that are not likely to occur need not be considered for the purposes of HACCP.
Tab Title: Critical Control
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CRITICAL CONTROL POINTS
A critical control point (CCP) is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Points in food preparation that may be CCPs include cooking, chilling, specific sanitation procedures, product formulation control, prevention of cross contamination, and certain aspects of employee and environmental hygiene.
For example, cooking that must occur at a specific temperature and for a specified time in order to destroy microbiological pathogens is a critical control point.
Tab Title: Critical Limits
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CRITICAL LIMITS
This step involves establishing a criterion that must be met for each preventive measure associated with a CCP. Critical limits can be thought of as boundaries of safety for each CCP and may be set for preventive measures such as temperature, time, physical dimensions, pH, and available chlorine.
Critical limits may be derived from sources such as regulatory standards and guidelines, scientific literature, experimental studies, and consultation with experts.
Tab Title: Monitoring
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MONITORING PROCEDURES
An unsafe food may result if a process is not properly controlled and a deviation occurs. Because of the potentially serious consequences of a critical defect, monitoring procedures must be effective.
For example, the temperature and time for an institutional cook-chill operation can be recorded continuously on temperature recording charts.
When it is not possible to monitor a critical limit on a continuous basis, it is necessary to establish that the monitoring interval will be reliable enough to indicate that the hazard is under control.
Tab Title: Corrective Action
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CORRECTIVE ACTION
Because of the variations in CCPs for different food operations and the diversity of possible deviations, specific corrective action plans must be developed for each CCP. The actions must demonstrate that the CCP has been brought under control.
Individuals who have a thorough understanding of the operation, product, and HACCP plan must be assigned responsibility for taking corrective action. Corrective action procedures must be documented in the HACCP plan.
Tab Title: Record Keeping
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RECORD KEEPING
This principle requires the preparation and maintenance of a written HACCP plan by the food establishment.
The plan must detail the hazards of each individual or categorical product covered by the plan. It must clearly identify the CCPs and critical limits for each CCP. CCP monitoring and record keeping procedures must be shown in the establishment's HACCP plan. HACCP plan implementation strategy should be provided as a part of the food establishment's documentation.
Tab Title: Procedure
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VERIFICATION PROCEDURES
The first phase of the process is the scientific or technical verification that critical limits at CCPs are satisfactory.
The second phase of verification ensures that the facility's HACCP plan is functioning effectively.
The third phase consists of documented periodic revalidations, independent of audits or other verification procedures, that must be performed to ensure the accuracy of the HACCP plan.