7 princples of haccp

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7 Principle

s of HACCP and how they help

your business

Thinking about HACCP Certification? Not sure what it would do for you?

Learn the 7 HACCP principles and how they assist your business.


HACCP Principle 1: Hazard AnalysisConduct a hazard analysis Used to identify potential

hazards that may be reasonably expected to occur at each process step.

Also included: Allergen cross

contamination risk Regulatory / legal and

quality hazards and issues


microbiological

physicalchemical

allergen

TYPES OF HAZARDS

HACCP Principle 1: Hazard Analysis

The likely occurrence of hazards and severity /

consequence of their adverse health effects or effect on

product quality or regulatory compliance

Qualitative and/or quantitative evaluation of the presence of hazards

Survival or multiplication of micro-organisms

Production, persistence or cross contamination of toxins, chemicals or physical agents

The HA includes:


HACCP Principle 2: Determination of CCPs

Hazards at each process step are given a Risk Rating. It needs to be determined which control point they occur at:

Steps that are not a CCP / QCP or RCP but still need to be controlled are control points (CP) and are to be controlled through the established Food Safety & Quality Program.


Critical Control Point• CCP

Quality Control Point• QCP

Regulatory Control Point• RCP

Control Point• CP

HACCP Principle 3: CCP Critical Limits


Critical Limits separate acceptability from unacceptability. CCPs are based on: Established food

safety principles or published research

Legislative requirements

HACCP Principle 3: CCP Critical Limits


CCPs shall be measurable/quantitative. Where possible, Action Limits shall be

set allowing sufficient time for corrective actions before CCP critical limits are breached.

The accuracy / precision / tolerance of monitoring equipment shall be taken into account when setting critical limits and action limits.

HACCP Principle 4: CCP Monitoring


Establish a system to monitor control of the CCP. Monitoring procedures are the planned

sequence of observations or measurements of CCP control measures.



This identifies, segregates and rejects products before they’re dispatched.

Monitoring systems detect loss of control at the CCP, and provide information in time for corrective action to regain control of the process.



The documented monitoring system for each CCP shall define:

Responsibility: job title of who will do the monitoring

Frequency: continuous or a frequency sufficient to ensure that the CCP is under control

Method: detailed specification or procedure Records to be kept: include action limits and

critical limits, result of monitoring activity, signature of responsible person and verification countersignature.

HACCP Principle 5: Corrective Actions


Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. As with any control process, corrective actions need to be taken when monitoring indicates a trend towards loss of control (action limits breached) or a breach of CCP critical limits.

HACCP Principle 5: Corrective Actions


The corrective actions will differ slightly depending on which limit is breached.

Where Action limits are breached corrective actions should include: Immediate action to re-establish control before the deviation leads to a

CCP breach Responsibility for the corrective action

Where Critical limits are breached corrective actions should include: Immediate action to re-establish control Identification of all product produced since critical limit was breached

(since last in control monitoring result) Disposition of affected product Responsibility for the corrective action

HACCP Principle 6: HACCP Plan Verification


As corrective actions are implemented it’s important that

they’re verified. Verification that the HACCP system is working includes:

Microbiological and chemical testing (where applicable) to confirm CCPs, QCPs and RCPs are in control

Shelf-life validations covering both microbiological and sensory testing (where applicable)

Physical assessments of products against specifications.

Reviewing internal incidents, non-conforming product records, customer complaints, withdrawals or recalls relating to food safety, quality or legality

Internal audits of CCP monitoring and corrective action records

HACCP Principle 7: Documentation and Record Keeping


It is important to be able to demonstrate that the principles of HACCP have been correctly applied and this is done through documentation and record keeping. These records should include:

The HACCP Plan, Objectives, Scope, Regulatory & Customer Requirements

HACCP Development Team Meeting Minutes Finished Product Descriptions Process Flow Diagrams Hazard Analysis CCP Determination and Validation Critical Limit / Action Limit Determination CCP Monitoring Procedures and Corrective Action Procedures

Establish documentation concerning all procedures and records appropriate to these principles and their application.

HACCP Principle 7: Documentation and Record Keeping


Documentation should also exist to demonstrate that the HACCP Plan has been effectively managed and implemented. This should include:

CCP Monitoring Records Corrective Action Records HACCP Training records and

competency assessments for operators, supervisors and managers

Evidence of HACCP management including: Verification Schedule and Records Team Meeting Minutes Modification records

Where to from here?


If you would like more information on HACCP you can download the free checklist here: http://compassassurance.com.au/haccp-self-assessment-checklist/

Visit www.compassassurance.com.au to:

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7 princples of haccp