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Example: Cooking raw chicken breast is the only step where bacteria can be eliminated or reduced to a level safe for consumption. Therefore, cooking raw chicken can be identified as a CCP.
Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.
The seven steps of HACCP Perform a hazard analysis. ... Determine Critical Control Points (CCPs). ... Set critical limits. ... Establish a monitoring system. ... Establish corrective actions. ... Establish verification procedures. ... Establish record-keeping procedures.
Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. Curing of food such as ham, sausages, etc. Using food additives to preserve food such as vinegar to render sushi rice so that it is not potentially hazardous.
Examples of critical control points include: cooking, cooling, re-heating, holding. To determine CCP's ask the following questions: At this step in preparation can food become contaminated and/or can contamination increase?
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The HACCP system for food safety management is designed to identify health hazards and to establish strategies to prevent, eliminate, or reduce their occurrence.
Hazard analysis is the most important principle used in the HACCP plan. This critical practice identifies the biological, chemical, or physical hazards that could occur at each step in your manufacturing process.
The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing.
Principle 1: Conduct a Hazard Analysis The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team will focus on hazards that can be prevented, eliminated or controlled by the HACCP plan.
Developing a HACCP plan Task 1 - Establish a HACCP team. ... Task 2 - Describe the product. ... Task 3 - Identify the product's intended use. ... Task 4 - Draw up the commodity flow diagram. ... Task 5 - On site confirmation of flow diagram. ... Task 6 - Identify and analyse hazard(s) - (Principle 1)

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