EVERYTHING YOU NEED TO KNOW ABOUT HACCP - CANADIAN …
From foodsafety.ca
Conduct a hazard analysis. The first step in any Food Safety Plan (or HACCP Plan) is to identify all possible food safety hazards that could occur in your business.
Identify critical control points (CCPs) Now that you have identified all your food safety hazards, you need to identify critical control points (CCPs).
Establish critical limits. A critical limit is the maximum or minimum value to which a food safety hazard (biological, chemical or physical) must be controlled to prevent, eliminate or reduce the hazard to an acceptable level.
Monitor critical control points (CCPs) Monitoring must be done to ensure that food remains within the critical limits determined at each critical control point.
Establish corrective actions. Corrective actions are the actions that must be taken if a deviation from an acceptable critical limit occurs. These are either immediate or preventative.
Establish record keeping procedures. Record keeping is essential to the effective operation of your Food Safety Plan and must include an up-to-date hazard analysis and details of any corrective actions that have been taken in your food business.
Establish verification procedures. Developing your Food Safety Plan is only the first step towards food safety; consider your first draft (and each new version) a blueprint that requires real-world testing, adjusting and tweaking.
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SECTION 2: HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) - GOV.UK
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HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP)
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APPENDIX A: HAZARD ANALYSIS AND CRITICAL CONTROL POINT …
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HOW TO CREATE A HACCP PLAN FOR FOOD SAFETY | SAFETYCULTURE
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ABOUT HAZARD ANALYSIS CRITICAL CONTROL POINT | ALBERTA.CA
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APPENDIX 3 AN ILLUSTRATED EXAMPLE OF A HACCP PLAN – PROCESSING …
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HACCP SEVEN PRINCIPLES - FOOD SAFETY AND INSPECTION SERVICE
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