![]() ![]() It emphasizes the importance of the Codex General Principles of Food Hygiene and the appropriate commodity codes of practice, standards and guidelines as a basis for developing the HACCP plan. Section 3 reviews the 12 tasks in the application of HACCP, including the seven HACCP principles. The objective of Section 3 is to review the tasks in the application of the HACCP system and to provide trainees with the knowledge and background necessary to establish HACCP plans and/or verify the acceptability of existing HACCP plans and systems. Section 3 - THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMģ - THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMġ - History and background of the HACCP systemĢ - The Codex guidelines for the application of the HACCP systemĤ - Describe product and identify intended use - Tasks 2 and 3ĥ - Construct flow diagram and on-site confirmation of flow diagram - TasksĦ - List all potential hazards associated with each step, conduct a hazard analysisĪnd consider any measures to control identified hazards - Task 6/Principle 1ħ - Determine critical control points - Task 7/Principle 2Ĩ - Establish critical limits for each critical control point - Task 8/Principleĩ - Establish a monitoring system for each critical control point - Task 9/Principleġ0 - Establish corrective actions - Task 10/Principle 5ġ1 - Establish verification procedures - Task 11/Principle 6ġ2 - Establish documentation and record keeping - Task 12/Principle 7
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