Conduct a hazard analysis: Identify potential hazards that could occur in the food production process. Determine the critical control points (CCPs): Identify points in the process where control is essential to prevent or eliminate hazards. Establish critical limits: Set maximum or minimum values for parameters at CCPs to ensure hazards are controlled. Establish monitoring procedures: Develop procedures to monitor CCPs and ensure compliance with critical limits. Establish corrective actions: Specify actions to be taken when monitoring indicates a deviation from an established critical limit. Establish verification procedures: Implement methods to verify that the HACCP system is working effectively. Establish record-keeping and documentation procedures: Maintain records to demonstrate compliance with HACCP principles.
