![]() ![]() The primary goal was to review the Committee's November 1992 HACCP document, comparing it to current HACCP guidance prepared by the Codex Committee on Food Hygiene. ![]() The National Advisory Committee on Microbiological Criteria for Foods (Committee) reconvened a Hazard Analysis and Critical Control Point (HACCP) Working Group in 1995. IMPLEMENTATION AND MAINTENANCE OF THE HACCP PLANĪPPENDIX A - Examples of common prerequisite programsĪPPENDIX B - Example of a flow diagram for the production of frozen cooked beef patties.ĪPPENDIX C - Examples of questions to be considered when conducting a hazard analysisĪPPENDIX D - Examples of how the stages of hazard analysis are used to identify and evaluate hazardsĪPPENDIX E - Example I of a CCP decision treeĪPPENDIX F - Example II of a CCP decision treeĪPPENDIX G - Examples of verification activities Describe the intended use and consumers of the foodĭevelop a flow diagram which describes the processĭetermine critical control points (CCPs) (Principle 2)Įstablish monitoring procedures (Principle 4)Įstablish corrective actions (Principle 5)Įstablish verification procedures (Principle 6)Įstablish record-keeping and documentation procedures (Principle 7)
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