introduction to the principles of haccp eo 005.01

Introduction to the Principles of

HACCP

EO 005.01

References

• Food Safety Enhancement Program Manual Canadian Food Inspection Agency (CFIA) HACCP; Jul 2010

• Guide to Food Safety; First Edition, Sep 2010

Agenda

1. Introduction

2. Hazards

3. Benefits of HACCP

4. Responsibilities

5. Pre-requisite Programsa. Premises

b. Transportation & Storage

c. Equipment

d. Personnel

e. Sanitation & Pest Control

f. Recalls

Introduction

• Hazard Analysis Critical Control Point (HACCP) is an internationally recognized, science-based food safety system, designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards

Introduction

• Hazard Analysis Critical Control Point (HACCP)– A systematic approach to identifying and

assessing hazards and risks associated with a food operation and defining the means of their control

• Critical Control Point (CCP)– A point or a step at which a control measure can

be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level

Introduction

• Food safety is a collective responsibility of government, industry and consumers

• All food operators are responsible under Canadian law for the safety of the food they produce and distribute

Introduction• The Food Safety Enhancement

Program (FSEP) of the Canadian Food Inspection Agency (CFIA) is to specify minimum requirements for an effective food safety management system

• FSEP is based on the principles of the HACCP system developed by the Codex Alimentarius Commission

Introduction

• FSEP provides a mechanism for operators of establishments to demonstrate their ability to control food safety hazards in order to ensure that food is safe

Types of Food Safety Hazards

• Biological Hazards

• Chemical Hazards

• Physical Hazards

Biological Hazards

• Bacteria;

• Viruses;

• Parasites; and

• Moulds

Chemical Hazards

• Naturally derived from plants or animals;

• Intentionally added to the food during growth or during processing;

• Contaminate the food accidentally;

• Cause immune system response.

Physical Hazards

• Slivers (wood or metal)

• Glass fragments

• Metal shavings

• Bone pieces

• Insects (whole or pieces)

Benefits of HACCP

1. Formally incorporates food safety principles as integral steps of

production processes

Benefits of HACCP

2. Increased employees ownership of the production of safe food

Benefits of HACCP

3. Increased buyer and consumer confidence

Benefits of HACCP

4. Maintaining or increasing market access

Benefits of HACCP

5. Reduced Waste

Responsibilities

CF H Svcs

1. Recognize facilities HACCP systems

2. Verify the implementation, effectiveness and maintenance of the HACCP system in all facilities

3. Verify compliance to regulations, policies and directives in facilities

4. Provide competent staff (PMed Tech) for the recognition and verification of facilities HACCP system

Responsibilities

CF H Svcs5. Ensure consistency in the recognition processes

and consistency of compliance in all facilities

6. Provide the resources to enable the timely recognition of HACCP systems

7. Consider any copies of the facility HACCP system documentation that are obtained by a PMed Tech on grounds that they contain information relevant to the administration or enforcement of applicable Acts and Regulations

Responsibilities

The Facility

1. Ensure that the facility complies with all regulatory program requirements

2. Ensure that the facility’s HACCP system complies with all requirements of the FSEP manual

3. Ensure that food safety is fully implemented in every level of their production

Responsibilities

The Facility

4. Demonstrate a commitment to the HACCP system by:

a. Providing the necessary resources and the time required for the development, implementation and effective maintenance of the HACCP system and for training of staff in their areas of responsibility;

b. Providing the resources to ensure that the premises, the equipment, the maintenance of the premises and equipment, as well as the required supplies, meet all applicatory regulatory and program requirements and support the implementation and effectiveness of the HACCP system;

Responsibilities

The Facilityc. designating personnel that have defined responsibilities and the authority to initiate, implement and record corrective actions;

d. communicating to the employees the importance of meeting the requirements of the facility’s HACCP

system, including any regulatory program requirements related to food safety and the importance of reporting problems;

e. allowing management personnel to enforce compliance of the food safety procedures identified in the facility’s HACCP system for any person entering or working in the facility;

Responsibilities

The Facility

f. allowing continuous improvement of the HACCP system to ensure its effectiveness through the validation of

control measures, by making changes to the system as a result of corrective actions or reassessment activities

through the use of HACCP team meetings;

g. providing sufficient time for HACCP team meetings; and

5. Ensure all information and documentation is accessible during recognition processes and verification activities.

Responsibilities

The FacilityLetter of Commitment

A letter of commitment shall be included in the facility HACCP system documentation.

The letter must:

a. confirm senior management’s full support for developing, implementing and maintaining an effective HACCP system; and

b. confirm the facility’s commitment to produce food in compliance with all regulatory program requirements.

Responsibilities

HACCP Team

The HACCP Team shall consist of assigned personnel that have adequate knowledge and/or experience

They shall represent various areas within the facility such as, but not limited to:

a. Production; b. Sanitation;

c. Quality Control; c. Equipment maintenance;

Responsibilities

HACCP Team

The HACCP team shall meet on a regular basis to discuss:a. required changes;

b. deficiencies in the system;

c. root causes;

d. action plans; and

e. PMed concerns.

Responsibilities

HACCP Team Leader

Shall be appointed by senior management

Shall ensure that the HACCP system is developed, implemented, maintained and reassessed

Shall be the contact with PMed

Competency

HACCP Team Leader

The team leader must be knowledgeable of:

a. Food safety hazards common to the facility;

b. Applicable regulatory program requirements;

c. FSEP requirements; and

d. HACCP principles.

Competency

HACCP Team

The HACCP team must be knowledgeable of:a. HACCP principles;

b. Technology and/or the equipment within the facility;

c. Equipment preventive maintenance;

d. Practical aspects of food operations;

e. Process flow;

f. Sanitation techniques; and

g. Applied aspects of food safety hazards as they relate to the process.

Pre-Requisite Programs

The primary food safety objective for any food operation is to supply food that is

safe for human consumption

These are universal procedures that control the conditions within a food

operation


Design and Construction of the Premises

Buildings are located, designed, constructed and maintained to facilitate hygienic

operations



Guidelines:

1. Surrounding Areas;

a. buildings should be located away from potential sources of environmental contamination;

b. the surrounding area should be maintained and adequately drained to minimize the potential for contamination from debris, pests, water etc



Guidelines:

2. Building Exteriors:

a. building exteriors should be designed and properly maintained to prevent

contaminants or pests from entering;

b. windows and ventilation openings should be equipped with clean close fitting screens or

filters to prevent the intake of contaminated air, dust and insects;



Guidelines:

3. Building Interiors: a. where there is a possibility of cross-

contamination, activities should be adequately separated by physical or other effective means;

b. all interior structures should be constructed of materials that are durable, non-corrosive,

smooth, impervious, nonabsorbent and cleanable;



Guidelines:

c. windows in areas where glass breakage could result in the contamination of food should be

constructed of alternate materials or they should be adequately protected;

d. doors should be close-fitting and self-closing;

e. wall, floor and ceiling joints should be sealed and angles covered.



Guidelines:

f. floor drains should be located so that they are readily accessible for cleaning, sanitizing and inspection. Drainage should be adequate to prevent pooling.

g. ceilings and overhead fixtures should be maintained to minimize the buildup of dirt,

dust and condensation, and the shedding of materials.



Guidelines:

4. Lighting a. lighting intensity should be sufficient for the

intended activity. Light must not alter the colour of the food;

b. light bulbs and fixtures located in areas where there is exposed food or packaging materials should be of a safety type or protected. This to prevent food from being contaminated from breaking glass



Guidelines:

5. Ventilation

a. ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas;

b. ventilation systems should be adequately maintained and cleaned;



Guidelines:

c. ventilation should provide sufficient air exchange to prevent unacceptable accumulation of heat, steam, condensation, dust or other contaminations as well as controlling ambient temperatures, odours and humidity.


Facilities

Facilities are located, designed, constructed and maintained to facilitate hygienic

operations


Facilities

Guidelines:

1. Sanitary Facilities:

a. washrooms, lunchrooms and change rooms should be separate from processing areas

and should not open directly into processing areas;

b. washrooms, lunchrooms and change rooms should be maintained a clean condition;


Facilities

Guidelines:

c. an adequate number of hand-washing stations should be provided in the food processing, storage, distribution and handling areas. Hand washing stations should have;

hot and cold running water; soap with soap dispensers; sanitary hand drying equipment; and clean garbage container


Facilities

Guidelines:

2. Waste Disposal Facilities;

a. effluent or sewage lines should not be located directly over or through food processing, storage, distribution or handling areas, unless they are control to prevent contamination.

b. drainage and sewage systems should be equipped with appropriate traps and vents to effectively capture contaminants;


Facilities

Guidelines:

c. containers used for waste should be clearly identifiable. They should be leak-proof and where appropriate covered to prevent

contamination of food;

d. waste should be removed and containers cleaned and sanitized often enough that potential for contamination is minimized;


Facilities

Guidelines:

e. adequate facilities and equipment should be provided and maintained to store waste and inedible material before their removal from

the premises. These should be designed and located away from processing areas so as to prevent contamination.


Facilities

Guidelines:

3. Equipment Cleaning and Sanitizing

a. adequately separated from food processing, storage, distribution and handling areas to prevent contamination;

b. constructed of corrosion resistant materials that can be easily cleaned and be provided with

potable water at temperatures appropriate for the cleaning chemicals used.


Food Contact Surfaces

Food Contact Surfaces should be designed, constructed and maintained to facilitate

hygienic operation



Guidelines:

1. Food contact surfaces should be non-corrosive, non-absorbent, non-toxic, and free from pitting, cracks, and/or crevices. They should be constructed to facilitate and withstand repeated cleaning and sanitizing.



Guidelines:

2. Non-food chemicals, including cleaning solutions and lubricants used for food contact surfaces, should be approved for this use, or have a letter of non-objection from Health Canada


Water, Ice and Steam

Water, ice and/or steam that come into contact with food and/or food contact surfaces is potable and protected from contamination



Guidelines:

1. Water; a. an adequate supply of potable water should

be available to meet operational and cleanup needs;

b. non-potable water systems should not be connected with, or allowed to influx into,

potable water systems, in order to avoid cross contamination;



Guidelines:

c. potable water should be analyzed at a frequency adequate to confirm that it meets the

requirements of:

i Health Canada’s Guidelines for Canadian Drinking Water Quality; and

ii any applicable provincial, municipal and territorial requirements



Guidelines:

d. all hoses, taps and other sources of possible contamination should be designed to prevent back-flow or siphonage;

e. where it is necessary to store water, storage facilities should be adequately designed and maintained to prevent contamination.

Storage facilities should be made of food grade material.



Guidelines:

f. where water filters are used, they should be regularly changed or effectively maintained;

g. if chemical treatments are used, they should be monitored and controlled to deliver the desired concentration and to prevent contamination;



Guidelines:

h. water re-circulated or reused should be treated, analyzed, monitored and maintained for the intended purpose and in accordance with provincial, municipal or territorial requirements. Re-circulated water should have clearly identified separate distribution system;



Guidelines:

i. Seawater used for processing should be from an approved source and safe. It should also

be in a sanitary condition and meet microbiological requirements as described in applicable legislation.



Guidelines:

2. Ice

a. potable water should be used to manufacture ice on-site to prevent product contamination;

b. purchased ice should be made from potable water and treated as incoming material.



Guidelines:

3. Steam

a. potable water should be used to generate steam to prevent product contamination;

b. steam supply should be adequate to meet operational needs;



Guidelines:

c. boiler feed water should be tested regularly. The chemical treatment process should be designed to prevent contamination;

d. traps should be provided as necessary for adequate condensation removal and for

eliminating foreign materials.


Transportation, Receiving/Shipping,

Storage and Handling

All incoming materials (food and non-food) and finished products are transported,

received/shipped,stored and handled under conditions that prevent, eliminate or reduce

damage and/or contamination




Guidelines:

1. Carriers:

a. the operator should verify that all food carriers are suitable for transporting food;

i. Temperature during transportation should be controlled to prevent product deterioration;




Guidelines:

ii. Adequate cleaning and sanitizing programs should be in place;

iii. Procedures should be in place to ensure carriers are cleaned adequately and are free from contamination;




Guidelines:

b. where same carriers are used for different food products, cleaning and sanitizing procedures

should be in place to prevent cross-contamination of the food;




Guidelines:

c. where the same carriers are used for food and non-food products, whether in the same shipment or not, procedures should be in place

to restrict the transporting of non-food products that can pose a risk to the food products being transported;


Transportation, Receiving/Shipping, Storage and Handling

Guidelines:

d. for bulk carriers, the operator should have additional cleaning and sanitizing procedures

in place; i. Bulk tanks should be designed and constructed

for complete drainage and to prevent contamination;

ii. They should be designed to carry a specific commodity



Guidelines:

iii. Cleaning criteria should include the condition of the hoses, pumps, inlets, outlets and seals, where applicable;

e. carriers should be loaded, arranged and unloaded in a manner that prevents damage and contamination of the food and/or food packaging material.



Guidelines:

2. Incoming Food Materials and Finished Products a. incoming materials should be received and

stored in appropriate areas separate from processing areas and finished product;

b. procedures should be in place to ensure that ingredients stored in open packages are not contaminated



Guidelines:

c. products should be handled to prevent damage and contamination;

d. products that are sensitive to environmental conditions, should be stored in appropriate areas to prevent deterioration;

e. stock rotation procedure should be implemented to minimize spoilage, “first-in – first-out”;



Guidelines:

3. Food Packaging Materials; a. food packaging materials should be

inspected prior to use to prevent using damaged, defective, or contaminated packaging;

b. controls should be in place to prevent contamination of packaging and confirm that packaging is used for its intended purpose;




Guidelines:

c. effective procedures should be in place to confirm that contaminated, damaged or

defective reusable containers are properly cleaned and sanitized, repaired or replaced.




Guidelines:

4. Non-Food Chemicals;

a. non-food chemicals should be received and stored in a designated, dry and well

ventilated area. This area should be separate from all food processing, storage, distribution and handling areas;




Guidelines:

b. chemicals should be stored and mixed in clean, correctly labeled containers and dispensed by

trained, authorized personnel.


Temperature Control

Temperature is controlled appropriately during transportation, handling and storage of food

to minimize deterioration of the product


Temperature Control

Guidelines:

1. Ingredients and products should be transported, handled and stored at appropriate temperatures that minimize deterioration;

2. Ingredients and products requiring refrigeration should be transported and stored at appropriate temperatures; 4°C but not frozen


Temperature Control

Guidelines:

3. Frozen ingredients and products should be transported and stored at temperatures which do not permit thawing, below 0°C;

4. Temperatures of food handling areas should be appropriate to the type of products handled and control to prevent product deterioration; and

5. Temperatures should be monitored with an proper temperature recording device.


Equipment

Equipment and utensils are designed, constructed and installed to facilitate

hygienic operations and are effectively maintained and calibrated to function as

intended


Equipment

Guidelines:

1. Equipment and Utensils

a. equipment should be clearly identified, designed, constructed and installed so that it:

i. functions accordingly to it’s intended use;

ii. is accessible for thorough cleaning, sanitizing, maintenance and inspection;

iii. prevents contamination of the product;


Equipment

Guidelines:

iv. is vented to prevent excessive condensation; v. is properly drained and where appropriate, is

connected directly to the drain; b. Utensils should be; i. stored and used during operations in a way that

prevents or minimizes the contamination of product;

ii. identified and used only for the intended purpose


Equipment

Guidelines:

2. Maintenance and Calibration;

a. effective maintenance and calibration programs should be in place to ensure that all equipment and utensils function as their intended purpose and there is no potential for introducing biological, chemical or physical hazards;


Equipment

Guidelines:

b. written maintenance and calibration programs should include;

i. a list of equipment that requires regular maintenance and calibration;

ii. instructions on how to perform the required maintenance and calibration procedures;

iii. the maintenance and calibration frequencies;


Equipment

Guidelines:

iv. identification of the persons who is assigned the responsibility for maintenance and calibration procedures; and/or

v. the name of the company conducting the required maintenance and calibration procedures.


Personal Hygiene and Health

All persons entering food processing, storage, distribution and handling areas have an

appropriate degree of personal cleanliness and take the appropriate precautions to

prevent the contamination of food and food contact surfaces



Guidelines:

1. Personal Hygiene Practices:

a. an effective personal hygiene program should be implemented that identifies hygienic behaviour and habits that should be followed to prevent contamination of food;



Guidelines:

b. any behaviour which could result in contamination of food should be prohibited in food processing, storage, distribution and handling areas, which includes, eating, smoking, chewing gum, or any other unhygienic practice;

c. access of personnel and visitors should be controlled to prevent contamination;



Guidelines:

d. there should be a hygienic procedure for visitors entering the premises;

e. all persons entering food processing, storage, distribution and handling areas should wash their hands before starting work, after

handling chemicals, after handling incompatible food products or contaminated materials, after

breaks, after coughing sneezing or blowing their nose and after using the toilet;



Guidelines:

f. hand-washing signs should be posted in appropriate areas;

g. protective clothing, footwear and gloves should be worn and maintained in a sanitary manner;

h. employees in processing areas should wear appropriate hair restraints;



Guidelines:

i. all jewellery and other loose objects that may fall into food should be removed;

j. personal effects should be stored away from food processing, storage, distribution and handling areas; and

k. traffic patterns should be observed to prevent cross-contamination of the product.



Guidelines:

2. Communicable Disease and Injury; a. no person who is known to be infected with

a disease likely to be transmitted through food, or showing symptoms of such a disease, should be permitted to work in food handling areas; management should be informed to conditions such as diarrhea, vomiting, fever, sore throat, infected skin lesions and discharges from the ear, eyes or nose



Guidelines:

b. employees having open cuts or wounds should not handle food or food contact surfaces unless the injury is completely protected by a secure water-proof covering.


Training

Personnel have adequate technical knowledge and understanding of the operations or

processes for which they are responsible and understand the precautions necessary to prevent contamination of food and food

contact surfaces


Training

Guidelines:

1. There should be a written training program for employees;

2. Training should be appropriate for the complexity of the process and the assigned tasks;

3. Appropriate training in personal hygiene and hygienic handling of food should be provided to all food handlers at the beginning of their employment;


Training

Guidelines:

4. Personnel should have current knowledge of equipment and process technology

5. Personnel should be trained to understand all relevant food legislation and safety implications of improperly labeled products;

6. Personnel should be trained to understand the importance of the critical factors for which they are responsible such as;


Sanitation

The premises, equipment and food contact surfaces are maintained in a clean and

sanitary condition


Sanitation

Guidelines:

1. General Sanitation:

a. chemicals should be handled and used carefully in accordance with the relevant instructions;

b. sanitation programs should be carried out in a way that does not contaminate food or packaging materials during, or after, cleaning and sanitizing;


Sanitation

Guidelines:

c. the effectiveness of the sanitation program should be monitored and verified and

adjusted as necessary; and

d. operations should begin only after appropriate sanitation measures have been taken.


Sanitation

Guidelines:

2. Premises Sanitation: a. there should be a written premises

sanitation program which specifies areas to be cleaned, the cleaning agents to be used, mixing instructions, temperature controls, the person responsible and the frequency; and

b. special sanitation requirements must also be specified in these documents.


Sanitation

Guidelines:

3. Equipment and Utensils Sanitation;

a. there should be a written sanitation program for all equipment and utensils which specifies the equipment to be cleaned, cleaning agents to be used, mixing instructions, temperature controls, person responsible and the frequency;


Sanitation

Guidelines:

b. additional written procedures should be in place for clean-out-of-place and clean-in-place

equipment; and

c. cleaning and sanitizing equipment should be designed for its intended use and should be properly maintained.


Sanitation

Guidelines:

4. Food Contact Surface Sanitation;

a. food contact surfaces should be effectively cleaned, sanitized, inspected and maintained on a regular basis


Pest Control

The premises are free of pests


Pest Control

Guidelines:

1. There should be an effective written pest control program for the premises and equipment. This program should prevent the entry of pests and should detect and eliminate any pests which may gain entry


Pest Control

Guidelines:

2. The program should include;

a. the person responsible;

b. the external pest control company where applicable;

c. list of chemicals used, their concentration, location of use, method and frequency of application;


Pest Control

Guidelines:

d. a map of the location of the pest control devices that are monitored;

e. the type and frequency of inspection to verify the effectiveness of the program;

3. Pesticides used should be registered under the Pest Control Products Act and Regulations.

4. Must be used in accordance with the label instructions


Pest Control

Guidelines:

5. Pesticide products should also be applied so that the maximum residue limit specified in the Food and Drugs Act and Regulations is not exceeded; and

6. Poisonous rodenticides should not be used within the premises.


Product Recalls

Potentially unsafe food products are identified rapidly and removed efficiently from the

premises


Product Recalls

Guidelines:

1. Product Coding;

a. there should be a system for assigning codes or lot numbers to incoming materials, packaging and finished product;

b. codes or lot numbers on packaging should be legible and durable for the lifespan of the

product;


Product Recalls

Guidelines:

c. the amount of product for each code should be recorded;

d. there should be records of processing, inventory and distribution for each lot;


Product Recalls

Guidelines:

e. distribution records should contain sufficient information to permit a recall;

i. product identification;

ii. code or lot number;

iii. quantity of the product; and

iv. consumers contact information


Product Recalls

Guidelines:

2. Recall Procedure; a. a written recall program should allow the

operator to effectively locate all affected food products;

b. A recall program should identify the contact information of those who are responsible for implementing the recall, as well as their roles and responsibilities;


Product Recalls

Guidelines:

c. the recall program should be tested at least once per year through appropriate means to test the ability to rapidly identify, control, and recall all the potentially affected product;

d. recalled product should be separated from other products and access controlled until appropriate disposition of the product has been determined.


Record-Keeping

Accurate information related to manufacturing, storage, distribution and handling is

documented and the records properly maintained


Record-Keeping

Guidelines:

1. Procedures should be established to identify record-keeping requirements;

2. Records should be appropriate to the size of the operation and assist the operation in verifying that controls are in place and being maintained;


Record-Keeping

Guidelines:

3. The operator should establish record-keeping procedures to demonstrate:

a. water, ice and steam potability;

b. microbiological and chemical safety of incoming and finished product;

c. control of processing, storage, distribution, handling and composition of the product;


Record-Keeping

Guidelines:

d. formulations and codes of incoming ingredients and finished product;

e. effectiveness of maintenance and calibration programs for equipment and utensils, the sanitation program, pest control program and the training program;


Record-Keeping

Guidelines:

4. Records should include temperature logs, formulation sheets, equipment maintenance checklists and pest control records;

5. Records should be legible and accurately reflect the actual events, conditions and activities;

6. Any changes to the records should be traceable;7. Each entry should be signed and dated by a

responsible person at the time the event occurred;


Record-Keeping

Guidelines:

8. Record-keeping requirements should be communicated to the staff;

9. Records should be kept in a secure location, maintained and readily available for a period of time that exceeds the life of the product; one year after the best-before date, or two years if there is no best-before date;


Record-Keeping

Guidelines:

10. Records may be kept in electronic format, as long as they can be retrieved upon request; should be password protected and backed up frequently on a set schedule;

HACCP Plan

Preliminary Steps

Facilities shall conduct a complete hazard analysis for all their processes and products

in order to identify and control hazards effectively

HACCP Plan

Preliminary Steps

1. Assemble HACCP Team:

A preventive food safety control system is developed by a team with appropriate expertise and knowledge

2. Describe the product and identify its indented use:

The description of the finished product and its intended use is sufficient to identify all potential hazards

HACCP Plan

Preliminary Steps

3. List product ingredients and incoming materials

4 & 5. Construct a process flow diagram and plant schematic confirm its accuracy:

An accurate and detailed process-flow diagram that identifies potential sources and control of hazards, and a plant schematic that shows product and employee traffic flow, to identify potential areas of cross-contamination

HACCP Plan

Preliminary Steps

6. Identify and analyze hazards: Hazards associated with ingredients and incoming

materials, processing steps, product flow and employee traffic patterns are identified

7. Determine Critical Control Points: Control measures are determined and applied to

prevent, eliminate or reduce identified food safety hazards to acceptable levels

HACCP Plan

Preliminary Steps

8. Establish critical limits to CCP:

Critical limits are criteria that separate acceptability from unacceptability. These parameters, if properly maintained, will confirm the safety of the product.

HACCP Plan

Preliminary Steps

9. Establish monitoring procedures for CCP:

Control measures are monitored to assess if the food safety hazards are controlled

10. Establish deviation procedures for CCP:

Corrective action is taken when a deviation occurs

HACCP Plan

Preliminary Steps

11. Establish verification procedures for CCP:

The preventive food safety control system is verified to confirm the effectiveness of control measures

12. Establish record-keeping for CCP:

Accurate information related to the safety of products is documented and the records properly maintained

Maintenance of HACCP

Maintenance Procedures

Whenever any changes or situations occur that could affect the hazard analysis or alter the HACCP system, the facility shall:

a. update the parts of the HACCP system affected by the changes or situation;

b. reassess completeness and effectiveness of the updated part of the HACCP system; or

c. revalidate all CCP’s affected by the changes


Auditing

At least annually, the facility shall reassess its entire HACCP system to determine whether the system is:

a. up to date;

b. identifies all food safety hazards;

c. has control measures in place for all food safety hazards;

d. results in the desired outcomes;


Auditing

e. conforms to current regulatory program requirements; and

f. conforms to the requirements defined in this manual.

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introduction to the principles of haccp eo 005.01

Documents

benefits of haccp

introduction food safety

facility slide

facilitys haccp system

food safety principles

physical food safety

food safety procedures

production slide